CoffeeKid - Getting back into the groove once again (#)
„Challenge!! Thimble Sized Latte Art! . Basically it came about when Jeanette and I were having a friendly chat and we were talking about how I'm focusing on doing espresso cup latte art these days, and that my skills in doing big bowl latte art have been lacking. She joked "I wonder if anyone's ever done latte art in a thimble?" I wondered if I could do it.“
http://www.coffeekid.com/cafetalk/04-02-2004 - Cached
See Technorati for links to this site, see Alexa for related sites and search this website for ›Latte Art‹.
„So this morning, Jeanette and I are having a friendly chat and the subject of latte art comes up. I say "I'm basically only working on my macchiato art skills right now... it's more of a challenge in the small cup" (like the snob that I am :)).“
http://www.coffeegeek.com/forums/espresso/general/ 43493
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„Why it's training, one person at a time, a core of teenaged boys and girls (girls so far) how to be a Barista! :) Jeanette's studio for her Piano School is next to our house, and her students sometimes wander into the labs in the basement, and are intrigued by the big La Marzocco. So I jump all over that, and give them impromptu lessons. So far, I have four "disciples" and counting.“
http://www.coffeekid.com/cafetalk/07-23-2003
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„If you've read other parts of this site, you should have some foundation on what to do once you have the tools. This segment of the CoffeeKid website is mainly going to be a list of machines and equipment that you might consider purchasing. I've listed budget, midrange, and upper end machines. Ready?“
http://www.coffeekid.com/other/newbies
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„No, you cannot get restaurant grade Espresso, Latte and Cappuccino from a department store bought toy. Cheap espresso-cappuccino machines, at best, produce coffee with a kick, much like the stove-top espresso maker does. We will discuss this at length in the Stovetop espresso chapter!“
http://www.coffeecrew.com/articles/brewing/ basics-of-espresso.html
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„When you tamp with 20lbs or less pressure, you're increasing the chances of a phenomenon called "channeling". Water always seeks the path of lease resistance, and when you tamp light, or don't tamp at all, you run the risk of portions of your lose grounds compacting quicker than others, and water will go through the parts of the coffee that are the least compacted.“
http://www.coffeekid.com/espresso/minifaq
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