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Permalink Reply by Deferio on August 14, 2011 at 11:00am

incorporate half the air you are adding. Pour all the steamed into a clear pint glass. The proper amount of incorporated air will result in a 1/2 -3/4 inch layer of foam at the top of the pint glass.

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Permalink Reply by Brady on August 15, 2011 at 5:06am

Yes it will separate out on it's own. That's why timing is so important. How long is your milk waiting? Chris's actvity is a good one to check your milk's consistency.

Like I said, a proper pitcher is inexpensive. If you want to add latte art to your skillset, dropping $15 on the right pitcher is a pretty small investment for you to make. Most of us own at least a couple of our own pitchers and cups. Assuming your managers are ok with you using them on bar and that you wash them before use in the proper manner there shouldn't be a problem.

Ian C. said:

It definitely is a foam incorporation issue, but I find the foam separates on its own, and no amount of swirling or stirring gets it back in.  It's dense, but too airy and solid to make good latte art out of.  It's great in cappuccinos though. Our shop is on a budget and we won't be getting new pitchers anytime soon.  I'm not sure on the exact measurements but I'd say that the milk makes it 1/4-1/5 full before it is steamed, and maybe 1/3 full after.  They're not gigantic but they're large.  I'll take the measurements at work Tuesday.

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Permalink Reply by Brady on August 15, 2011 at 5:15am

Incidentally, I find the two most useful pitcher sizes to be the 20oz and 12oz, and would grab one of each. The 12 is good for making one capp, the 20 for a pair of capps or a single 12oz latte. The 20 also makes a good "carafe" for pourover drippers, by the way. Visions Espresso, Espresso Parts, or Espresso Supply are some great possible sources.

Brady said:

Yes it will separate out on it's own. That's why timing is so important. How long is your milk waiting? Chris's actvity is a good one to check your milk's consistency. Like I said, a proper pitcher is inexpensive. If you want to add latte art to your skillset, dropping $15 on the right pitcher is a pretty small investment for you to make. Most of us own at least a couple of our own pitchers and cups. Assuming your managers are ok with you using them on bar and that you wash them before use in the proper manner there shouldn't be a problem.

Ian C. said:

It definitely is a foam incorporation issue, but I find the foam separates on its own, and no amount of swirling or stirring gets it back in.  It's dense, but too airy and solid to make good latte art out of.  It's great in cappuccinos though. Our shop is on a budget and we won't be getting new pitchers anytime soon.  I'm not sure on the exact measurements but I'd say that the milk makes it 1/4-1/5 full before it is steamed, and maybe 1/3 full after.  They're not gigantic but they're large.  I'll take the measurements at work Tuesday.

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Permalink Reply by Nathanael May on August 15, 2011 at 10:00am

Ian - I had exactly the same problem you're describing. Exactly the same. Do you know what solved my problem immediately?

 

Using a smaller pitcher. No joke. I was trying to pour latte art in a 6oz cup with a 20oz pitcher. I failed every time, until I started using a 12oz pitcher. Now I'm a wizard.

 

Be a wizard, Ian. Use a smaller pitcher. Heck, message me your address, and I'll buy you one, seriously.

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Permalink Reply by Cedric on August 15, 2011 at 12:34pm

Just curious, what kind of espresso machine are you using Ian?

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