Comments on: WA Barista Academy http://abstractgourmet.com/2006/03/wa-barista-academy/?utm_source=rss&utm_medium=rss&utm_campaign=wa-barista-academy Home cooked goodness Mon, 14 May 2012 05:20:10 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Matt http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-137 Matt Wed, 22 Mar 2006 16:11:46 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-137 Hey Miles, The academy is on Lake St in Northbridge, 135 Lake St to be precise, just on the other side of Newcastle St away from the city. The website is in the works... however in the meantime you can get in touch via ben AT baristaacademy.com.au Hey Miles,

The academy is on Lake St in Northbridge, 135 Lake St to be precise, just on the other side of Newcastle St away from the city.

The website is in the works… however in the meantime you can get in touch via ben AT baristaacademy.com.au

]]> By: Miles Burke http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-131 Miles Burke Wed, 22 Mar 2006 11:13:10 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-131 Yes, I wish I could do that. Where is the academy? Do you have a site? Yes, I wish I could do that. Where is the academy? Do you have a site?

]]> By: Matt http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-127 Matt Mon, 20 Mar 2006 07:17:02 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-127 Thats just me showing how your slip ups still look better than my concerted efforts mate.. And as much as I'm sure Bea would love to drop in, the fact that she's in Boston in the US might make that difficult :) I managed to make something vaguely rosetta shaped this morning... might post it up later. Thats just me showing how your slip ups still look better than my concerted efforts mate..

And as much as I’m sure Bea would love to drop in, the fact that she’s in Boston in the US might make that difficult :)

I managed to make something vaguely rosetta shaped this morning… might post it up later.

]]> By: Ben http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-126 Ben Mon, 20 Mar 2006 07:03:04 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-126 Yeh, thanks for showing my slip up to the world Matt! ;) Hi Bea, As Matt said, latte art starts with getting exactly the right texture with your milk: too thick and you'll get big blobs with no definition, too thin and you'll wash away the crema as you pour. The next step is lots and lots of practice! Trust me, this not-so-hot rosetta is the result of hundreds and hundreds of attempts. Anyway, maybe you can drop in some time and we can chat about it a bit more. Cheers, Ben Yeh, thanks for showing my slip up to the world Matt! ;)

Hi Bea,
As Matt said, latte art starts with getting exactly the right texture with your milk: too thick and you’ll get big blobs with no definition, too thin and you’ll wash away the crema as you pour. The next step is lots and lots of practice! Trust me, this not-so-hot rosetta is the result of hundreds and hundreds of attempts.

Anyway, maybe you can drop in some time and we can chat about it a bit more.

Cheers,
Ben

]]> By: Matt http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-125 Matt Sat, 18 Mar 2006 02:36:17 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-125 Hey Bea, This one was nowhere near as nice as the art than Ben can do most of the time... I'll have to post some better shots soon. Basically its about pulling a really nice shot of espresso with lots of dark brown crema... and then texturing/steaming the milk so its at just the right thickness and consistency to be able to pour nice patterns through the espresso. Once you've got the milk textured right, then you need to be able to pour properly, and steadily to get the rosetta shape (or heart, apple, whatever) ... which is not as easy as it seems (if it did seem easy). Needless to say, I need a lot more practice :) Hey Bea,

This one was nowhere near as nice as the art than Ben can do most of the time… I’ll have to post some better shots soon.

Basically its about pulling a really nice shot of espresso with lots of dark brown crema… and then texturing/steaming the milk so its at just the right thickness and consistency to be able to pour nice patterns through the espresso. Once you’ve got the milk textured right, then you need to be able to pour properly, and steadily to get the rosetta shape (or heart, apple, whatever) … which is not as easy as it seems (if it did seem easy).

Needless to say, I need a lot more practice :)

]]> By: Bea at La Tartine Gourmande http://abstractgourmet.com/2006/03/wa-barista-academy/comment-page-1/#comment-124 Bea at La Tartine Gourmande Sat, 18 Mar 2006 02:02:46 +0000 http://abstractgourmet.com/2006/03/wa-barista-academy/#comment-124 Wow, nice art indeed!!! How did you do this? It looks great!! Wow, nice art indeed!!! How did you do this? It looks great!!

]]>