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Thems Good Eatin
Joined: 20 Jun 2006
Posts: 562
Location: Hobart
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 Posted: Tue Jun 09, 2009 11:00 am Post subject: |
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| foodbitch wrote: | | Pat Breen wrote: |
What does this mean? Free pouring latte art is fine thing. It demonstrates that whoever made your coffee has the knowledge and ability to get the milk to the correct consistency and texture - because if the milk isn't spot on or near enough to, it's not possible to pour a rosetta. And if a barista is skilled enough to do that, then you could probably assume that they'd have an equivalent understanding of things like setting the correct grind, tamping, extraction, temperature of milk etc etc etc. |
Or you could just taste the coffee and find out the same. |
AMEN. Coffee is a nice drink, the end. All the wank surrounding it gets on my nerves, to me coffee exists in 2 forms, black and white (sugar being an acceptable option) If you want a soy latte decaf with a hint of hazelnut and a chocolate sprinkle star on top, that's fine, there's no law against being a raging nozzle.. Yet.
Wanking on about wine, beer & food is however a sign of taste and sophistication.
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We get suicidal teens and scramble to teach them self-esteem. Well, unfortunately, self-esteem and the ability to like yourself only come after you've done something that makes you likable. You can't bullshit yourself. |
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jasonjames
Joined: 29 May 2006
Posts: 440
Location: Hobart
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| Posted: Tue Jun 29, 2010 10:26 pm Post subject: |
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I have heard that the new barista at Island is really good. Not sure if my ristretto was from her or not today, but it was good.
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Elissa
Joined: 02 Nov 2006
Posts: 15
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| Posted: Sat Jul 03, 2010 8:52 am Post subject: |
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Ah Jason, I believe I ran the shots our new Barista Ainsley steamed the milk. Team Effort  |
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Scale
Joined: 31 Oct 2006
Posts: 114
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| Posted: Sat Jul 17, 2010 11:44 pm Post subject: |
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| I was in there the other day and the coffee was as good as ever. |
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Scale
Joined: 31 Oct 2006
Posts: 114
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| Posted: Sat Jul 17, 2010 11:46 pm Post subject: |
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| Thems Good Eatin wrote: | | foodbitch wrote: | | Pat Breen wrote: |
What does this mean? Free pouring latte art is fine thing. It demonstrates that whoever made your coffee has the knowledge and ability to get the milk to the correct consistency and texture - because if the milk isn't spot on or near enough to, it's not possible to pour a rosetta. And if a barista is skilled enough to do that, then you could probably assume that they'd have an equivalent understanding of things like setting the correct grind, tamping, extraction, temperature of milk etc etc etc. |
Or you could just taste the coffee and find out the same. |
AMEN. Coffee is a nice drink, the end. All the wank surrounding it gets on my nerves, to me coffee exists in 2 forms, black and white (sugar being an acceptable option) If you want a soy latte decaf with a hint of hazelnut and a chocolate sprinkle star on top, that's fine, there's no law against being a raging nozzle.. Yet.
Wanking on about wine, beer & food is however a sign of taste and sophistication. |
I think pat makes an interesting point, I'd never considered that before. And while I'm not into coffee as sport, i do like a good one. I know when I've had a good one. |
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macca81
Joined: 01 Mar 2010
Posts: 60
Location: Northern Suburbs
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| Posted: Sun Jul 18, 2010 12:56 pm Post subject: |
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to be honest, most of the time that i have a coffee that i dont like the taste of, i find that the milk has been done very poorly. as a macchiato drinker, i dont have much milk in my coffee, so stuffing up the milk doesnt have as much of an effect on my drink as it would on full milk coffees. i thnk this backs pats point, if the barrista knows how to do good milk (and doing GOOD milk includes understanding how to make patterns), then they probably know how to do all the right things surrounding the coffee also.
good milk is an indication of a barrista that knows there stuff. |
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Elissa
Joined: 02 Nov 2006
Posts: 15
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| Posted: Mon Jul 19, 2010 12:18 pm Post subject: |
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Macca,
I think it's still really important to have great milk even for such a small amount in the case of a macchiato. This has been my challenge for myself over the last few weeks, to be able to pour at least a double tulip in a short macc.
I think presentation is always important  |
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macca81
Joined: 01 Mar 2010
Posts: 60
Location: Northern Suburbs
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| Posted: Mon Jul 19, 2010 4:43 pm Post subject: |
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| Elissa wrote: | Macca,
I think it's still really important to have great milk even for such a small amount in the case of a macchiato. This has been my challenge for myself over the last few weeks, to be able to pour at least a double tulip in a short macc.
I think presentation is always important |
i agree, you should not slack off just coz its a macc. like i said, it shows that you know what your doing  that taste varience is minimal tho.
i still cant get more than a single heart in my maccs, dont poor them nearly often enough to get much chance to try... ill have to come see your double tulip sometime tho |
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