step rosetta :: KAFFEEHAUS VON CAT（咖啡笔记）

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KAFFEEHAUS VON CAT（咖啡笔记） 菜鸟玩咖啡进阶备忘录 <<<拉花好站1 | 首页 | 法国压试壶>>> 2004-01-11 step rosetta 一步一步旋转拉花。 摘自：David Williamson， matthew algie 店的台柱撰写附图解经验之谈。 I've made the perfection of Latte Art a goal for everyone at Matthew Algie. Why? Quite simply because the perfect rosetta on a Cappuccino or Latte indicates that every factor of the coffee-making process has been perfected. Without a true shot of espresso, the correctly foamed milk, the proper cup, commitment to training and the right sort of attitude you won't get Latte Art. You won't become a Latte Artist just be reading this article. It takes hands-on training. What I aim to do is outline a few key points. Then, perhaps, you might want to lock yourselves in a room with some milk and an espresso machine. Just make sure it's a soundproof room…a Barista's screams can be hard to bear. As I said, the best Latte Art relies on everything being in equilibrium. ・ For the best contrast between crema and milk in your artwork, brew a double shot of espresso - preferably a blend with a dark reddish crema like our Diva or Tinderbox. ・ Use a cup with a good round bottom! It may sound daft but the curve on the cup will help to develop the espresso crema AND allow the milk to churn with the espresso, which helps your artwork. ・ Foam the milk in a decent milk foaming jug (stainless steel ones are the very best). It helps if the jug has a well-defined spout for pouring the milk. ・ When you foam the milk try to add only 10-15% volume and ensure that the milk is constantly "whipped" around in the jug by the power of the steam wand. You want a densely bubbled, yet fluid emulsion. Aim for a shiny surface and a texture that's velvety on the tongue. Assuming that you've mastered the techniques of making an espresso shot and foaming milk (and you're using a decent cup) you can get artistic! ・ Once the espresso shot is brewed into the cup, begin to pour over the foamed milk. Pour it steadily into the centre of the cup, or slightly towards the edge. ・ As the milk and the espresso crema begin to churn together, you will see the marble pattern of the two liquids developing in the cup. ・ Once you have poured around two-thirds of the milk in the cup, begin to gently (almost imperceptibly!) "sway" the stream of milk from side to side, whilst drawing the milk jug towards you and the innermost edge of the cup ・ The swaying motion should begin to form a fern-like pattern of white milk foam on the reddish-brown surface of the coffee. ・ Finally, pour back in a straight line towards the outer edge of the cup, in a straight line. With a lot of practice and a bit of luck, the amorphous milky blob on your Latte will evolve into a Rosetta pattern. Then you can really show off. Like me. 在这篇文章里，他提到了各方面均要完美。本体，奶，奶泡，奶壶，最后才是浇入的技巧。没有前面各方面的准备其实都不行。这个真的值得努力啊。拉花其实是最后的点缀了，没了它，显得不完美，但如最基本的ESPRESSO本体不完善，一切也都是空中楼阁啊。 drevilscatcat 发表于 2004-01-11 08:53 引用Trackback(0) | 编辑 评论 发表评论 最后更新 摩卡壶再玩 转：玫瑰咖啡 转：果香皇家咖啡 法国压试玩1-2 今天终于可以登陆上了 欧舍咖啡同学会 咖啡时间 法国压试壶 step rosetta 拉花好站1