Replies to This Discussion

Permalink Reply by David Robson on October 3, 2009 at 12:07am

My main problem was pouring too fast or tilting the cup in a funny way. When you start the first rosetta try not to have the cup tilted too much at all. If you look at some of Scottie Callaghan's multiple rosetta pours you will see he is fast on the rosetta movement but has a slower pour.

My first double rosetta.

My most recent and best in a 8oz cup.

The videos did help a lot though!

David

• ▶ Reply

Permalink Reply by David Robson on October 3, 2009 at 12:11am

Oh an at times the 2nd rosetta can be a bit chunky. I solved that problem by lifting the pitcher slightly higher than I had it for the first.

• ▶ Reply

Permalink Reply by Bryan Arndt on October 4, 2009 at 2:06pm

thank you. This helps a lot. and that looks great. I think one is something that is a nice touch on a latte, but two is just better and shows you really care on preparation.

• ▶ Reply

Permalink Reply by Matthew Gasaway on October 4, 2009 at 7:11pm

I don't think Latte Art means you care more about the preparation.


Taste is all that matters.


On another note, there is something that can be said for just one big symmetrical, well defined, many leafed rosetta that fills the cup.

I've found when pouring a double rosetta you start to pour a little later and push a lot less(if that makes sense).
When you pour a single rosetta it's all about pushing it so that it spreads in the cup.

Just my 2 cents.

• ▶ Reply

Permalink Reply by Ryan Soeder on October 4, 2009 at 7:49pm

I find that starting later and pulling back as soon as you start to break keeps the first rosetta from spreading and really cranking out the second one at a high rate of pour a little higher from the cup helps to make it as big and crisp as the first.

• ▶ Reply

Permalink Reply by Terika on October 4, 2009 at 9:53pm

People eat with their eyes...if something looks more appealing, they will interpret it as tasting better.

Matthew Gasaway said:

I don't think Latte Art means you care more about the preparation.


Taste is all that matters.


On another note, there is something that can be said for just one big symmetrical, well defined, many leafed rosetta that fills the cup.

I've found when pouring a double rosetta you start to pour a little later and push a lot less(if that makes sense).
When you pour a single rosetta it's all about pushing it so that it spreads in the cup.

Just my 2 cents.

• ▶ Reply

Permalink Reply by The Coffee Institute on October 5, 2009 at 5:24am

Absolutely right.
It all matters.
And you should listen to Ryan, because going slowing and pulling back are the main points to pouring a great double. People always pour to aggressively. Chill.

Johni M said:

Agreed. One rosetta, two rosettas, three... hearts, tulips, stencil.... customers appreciate the effort/look and remember that.
Terika said:

People eat with their eyes...if something looks more appealing, they will interpret it as tasting better.
Matthew Gasaway said:

I don't think Latte Art means you care more about the preparation.

Taste is all that matters. On another note, there is something that can be said for just one big symmetrical, well defined, many leafed rosetta that fills the cup.

I've found when pouring a double rosetta you start to pour a little later and push a lot less(if that makes sense).
When you pour a single rosetta it's all about pushing it so that it spreads in the cup.

Just my 2 cents.

• ▶ Reply

Permalink Reply by Bryan Arndt on October 5, 2009 at 7:55am

yes I think starting a bit later and to "chill" is the way. I tried it out and it worked much better. And yes If one sees that you have put the effort to pretty it up, effortless or not, it's much appreciated however subtle a difference. And I've built a better relationship with the customers with the common question of surpruise" How do you do that? That's so cool". And you show them. The first barista to do so and they will remember that. thanks a lot for the feedback guys.

• ▶ Reply

Permalink Reply by Matthew Gasaway on October 5, 2009 at 10:02pm

While I do understand that it ALL matters I'm just saying proper preparations in espresso and milk are far more important.

Say a Barista pulls extremely over-extracted espresso and pours something beautiful.

If the taste isn't there then forget it. The Customer could be lead to believe this beautiful drink is suppose to taste that way because of it's mere looks.

But we all know that I'm sure. Or I hope.

I've sparked much conversation from customers too and I agree it's a great way to start to get to know some regulars or maybe even make someone a regular.

Yes Latte Art is what they "eat" with their eyes but it's the TASTE that will being them back.

Anywho just trying to make my point a little clear.

• ▶ Reply

Permalink Reply by Bryan Wray on October 6, 2009 at 8:49am

Ryan Soeder said:

I find that starting later and pulling back as soon as you start to break keeps the first rosetta from spreading and really cranking out the second one at a high rate of pour a little higher from the cup helps to make it as big and crisp as the first.

Absolutely! Spot on advice Ryan.

-bry

• ▶ Reply

▶ Reply to Discussion