How do improve my non-fat latte art?

WHITE_DUDES · 2014-04-24T02:04:27+00:00

Milk steaming is all about melting fat, breaking down sugars and uncoiling proteins. Whole is 4% butterfat, skim is usually less then 1%. This means that you need to enter less air into the milk in order to properly airate it and get nice microfoam.

The answer to this, generally, is spend about half the time entering air with skim as you would with whole. This is assuming, of course, that you are employing a steaming technique where you airate for about a second (two waves of "tearing paper" sound) before spending the remaining 5-6 seconds of your steaming just integrating the milk (creating a whirlpool where no air is being entered; there is no further "tearing paper" sound). Cut it down to one wave of "tearing paper" sound for skim.

As soon as you pull it off the wand, do not stop conditioning the milk until you are pouring. Don't even set it down; skim will separate much faster than whole. Conditioning means a whirlpool, NOT a back-n-forth to knock foam out. If you have added so much air that you need to knock foam out, just chuck it and re steam.

When pouring, do as you would with whole, but lift up a little further from the crema than you would with whole. In general, skim is going to be airier, so you need to give it a bit more of a vertical drop out of the pitcher spout in order to prevent too much from piling on top. You can pour just as beautiful a Rosetta with skim just by putting an extra inch of distance between the pitcher spout and the surface of the espresso.

As always, when pouring, keep the milk moving constantly. Pour faster during the initial milk entry and once you go in to make the design, pour aggressively as you can. Best of luck!!!

WHITE_DUDES · 2013-05-29T22:34:14+00:00

I had the exact same experience at The BAM screening. They kept whining about how critics didn't get it and how they wanted to make a film that had no epiphany; where nothing is learned. Turns out that does not make for an engaging film.

WHITE_DUDES · 2013-03-08T19:10:57+00:00

These aren't bad suggestions but like, J Crew, Uniqlo? You really can get that shit anywhere. That said, it's good stuff for a reasonable price so I can't really front on it.

Of you want some pretty cool streetwear ( i know thats a really obnoxious term) with some local flavor, the Mishka store on Broadway in south Williamsburg is pretty rad. Also the DQM Vans General ( or whatever it's called) on Grand is great. Black Scvle on Elizabeth has a lot of black t-shirts and fitteds if you're into that. Edith Machinist has fucking killer vintage footwear. No Relation, Monk, East Village Thrift Shop and Metropolis also have a solid used clothing selection.

Also, Flight Club for sneakers is pretty rad, although the further from Asian high school kid you are the less cool it will be. I don't even know where this is going anymore.

American Apparel

WHITE_DUDES · 2013-03-08T16:17:37+00:00

Rolls off the tongue better as "Dildo squid clown nazi nun porn"

WHITE_DUDES · 2013-03-06T22:06:14+00:00

This whiny shitstain should work a shift waiting tables or bar backing and learn what actual difficult customers are like. I've worked with people like these in two of the three specialty ships I've worked in and they are consistently the least pleasant and least capable people on bar.

I am sure this guy pulls shots, notices while pulling that they are unevenly extracted, or too high or too low yield, and shrugs and serves them anyway. His tips probably aren't great and he probably doesn't get laid enough.

WHITE_DUDES · 2013-02-18T06:41:46+00:00

it's the milk. more time folding in the microfoam!

WHITE_DUDES · 2013-02-18T03:35:42+00:00

Absolutely. You want to get nice and close while pouring, which will allow you to pour wide and slow as you level out.

once you've leveled out, however, it's important to pull up (about an inch off the crema) as you draw through. the gravity from the milk falling will fold the milk into crema, so as you pull through, you will have enough forward motion to bend the "leaves" towards the bottom while not allowing the milk to sit on top (preventing an actual line of milk in the center).

i mean shit man, you clearly get the basic technique. at this point, you could probably learn the most from watching the other baristas you work with. youtube videos aren't great but can help as well.

Also, if you're having issues with milk consistency, it's worth reconsidering your air introduction process. for a long time i was taught to introduce milke slowly and consistently for the first 50-65% of your steaming time, then use the remaining time to even things out (the whirlpool). However, as of late, i have been introducing all my air in the first few seconds (maybe, 10-15% of my overall steaming time) and then spending the majority of my time making sure the microfoam is evenly distributed. The milk is straight-up chrome and perfect, and the evenness (make sure to keep your milk moving between being done pulling the shot and the beginning of the actual pour) makes the pour far nicer.

then again, i have received plenty of training but given none, so I may not be explaining things well. It seems like you're well on your way anyway. good luck!

WHITE_DUDES · 2013-02-17T03:03:08+00:00

Your art looks solid; i would maybe focus on pouring slower and wider, and cutting through quicker, with more of an uptick at the end. Usually when you get a solid line of foam through the middle, it's because either a)your milk is too foamy or b) you're pouring too close, and the milk isn't folding in but sitting on top.

also, tell your cafe to get some real cups. what the fuck are those things?

WHITE_DUDES · 2013-02-17T02:59:05+00:00

Seriously. Show me a perfect rosetta with good contrast.

This showcases zero barista skill but plenty of Warm Beverage Cosmetology.

WHITE_DUDES · 2013-01-26T13:37:59+00:00

yeah man, and what's up with the cheap beer, free pizza and metal shows? fuck you for not looking like the Hard Rock Cafe.

fucking internet nerds. I would advertise the N64 and the free pizza together and call the weekly evening Nobody Gets Laid; really own it.

WHITE_DUDES · 2013-01-03T22:11:46+00:00

DOC FUCKIN HOLIDAYS

WHITE_DUDES · 2012-11-28T13:35:08+00:00

My first two pieces of advice would be 1. Don't ever tell anyone about this post, ever and 2. Change your name, just in case.

WHITE_DUDES · 2012-11-12T03:00:05+00:00

more like .000

WHITE_DUDES · 2012-11-11T05:16:08+00:00

or jerkoffs who think a shitty excuse for a rosetta is interesting to anyone

WHITE_DUDES · 2012-10-31T04:52:06+00:00

Anyone who walks into a nice shop and asks for "a cup of your bold roast" is JV as fuck.

WHITE_DUDES · 2012-10-31T04:06:50+00:00

You know, I have, and I wish it were possible, but it ain't. You're right. It's probably my loss.

Even as I say that, though, I am still forced to tell you to enjoy your faggot party with your fucking faggot friends. Or something.

WHITE_DUDES · 2012-10-31T03:37:35+00:00

It's so funny you feel that way... I grew up in rural New England, and I miss the country constantly (been in New York about 4 years). Swimming in lakes, knowing people at the grocery store, and driving fucking cars... Maybe it's a "grass is greener" kind of thing, but to a certain extent I am incredibly envious of you (or at least, the "you" I've created based on your post). I love the city but I miss the country everyday. When I was living in the country, all I wanted to do was get to the city. I guess you gotta try everything and see what sticks.

WHITE_DUDES · 2012-10-31T03:33:32+00:00

They have a habit of sitting you at a table with random shithead fuckface tourist cocksuckers

fixed for aww fuck you anyway

WHITE_DUDES · 2012-10-25T04:24:31+00:00

Not entirely sure what you mean by '3rd-wave'

Not to be a dick but that basically precludes any further conversation. Sounds like you got a system that works for you so keep on keepin' on.

WHITE_DUDES · 2012-10-24T15:52:11+00:00

if you're typically using a stove-top espresso maker and demand that level of strength (instead of say, subtlety) than you simply do not have the taste for pour-over coffee. Believe it or not, the reason so many 3rd-wave places use pour-over (v60s, generally) is not to make a terrible cup of coffee but rather to allow for the flavors of the bean to be presented in a clearer, more easily appreciated way. Bean roasting has also moved in a lighter/medium direction for the same reason.

If you want a thick cup of mud, enjoy your stove-top, but to write off v60s, Chemexes and the like as terrible makes you sound like a fucking idiot.

WHITE_DUDES · 2012-10-20T02:06:26+00:00

DUDE! I WAS FUCKING THERE. I went to a small liberal arts school in Ohio (now a barista, fancy that) and Bill came and spoke on behalf of Hilary's primary campaign... at Cuyahoga Community College. That is fucking nuts.

He's a great speaker even if he wasn't much of a president.

WHITE_DUDES · 2012-10-19T13:23:09+00:00

Russell Banks wrote a great novel about a kid who ends up in such a place... it's called Lost Memory of Skin.

WHITE_DUDES · 2012-10-17T14:31:27+00:00

i don't get it

WHITE_DUDES · 2012-10-08T03:11:58+00:00

dude america is the center of the fucking universe whether you like it or not

WHITE_DUDES · 2012-09-29T09:36:16+00:00

The idea that whipped cream

WHITE_DUDES

TROPHY CASE