my own cap rosetta
You should get a shaker for the chocolate, it will get rid of the lumps and allow you to get that marble crema.
i used a shaker, an it forms choc bits onto to form an extra effect....
no spoon mate
you should get your head checked... why would you put such a picture on the internet?
Atleast he submits something! I'm sure even the best latte artists started out like that! Maybe you could be alittle more constructive in your criticism...
No offense, but how does this have 59 votes, with a 4 star average? Dean are you repetedly voting for your own pours?
Tons of votes.. all on his pictures
wonder who gave all these votes...
u did luzi.
that's true.. i might have given u about 5 times 2 stars... and how did u know that???
..by the way.. i'm in melbourne at the moment.. you wouldn't tell me where your cafe is, would you???
i dont know what it is about this i just am not impressed sorry if i was handed this i might hesitate at first. Is it the way it was mean to be, not trying to make drama just a yound barista with a question
wow...everytime I look at a new latte I see "destructive" crticism from Dean. I had to take a look for myself.
No offence, but the people I train pour better than you mate.
Just a quick question - why do people make their caps with chocolate?
Because I was taught only to make it with a single shot and hot frothed milk - nothing else.
The chocolate topping is entirely a regional thing. In Australasia a cappucino generally comes with a dusting of chocolate or cinnamon.
This image however is not a traditional example as such and hopefully you would not be likely to see this in any cafe.
Okay, I was just wondering. I even think that most, if not all, other cafes here [Iceland] serve it with chocolate (I've often heard complaints about this from my brother - until he decided only to buy coffee from the shop I work at) except us.
But it isn't done in any competitions, is it?
I think the addition of chocolate to a cappuccino is fine - it's just depends on personal preference. What I hate though, is when people begin to think the chocolate's one of the defining aspects of a cappuccino, because it's not, or when people use it as the only distinguishing feature between capps and other drinks like caffe lattes. Personally, I don't like it because I feel it masks the flavour of a well-made cappuccino which is delicious in itself. ...Wow! Dean's getting a lot of hits for this picture!
Sorry to interrupt, but hey Heidi, nice to see someone else in Iceland posting here!
As for the chocolate-powder question, I'm not 100% sure but I don't think people use it in competitions. Chocolate powder on a cappuccino was standard in my old workplace (Kofi Tómasar Frćnda -don't go there if you want good coffee!!), but we generally don't do it where i work now, unless someone asks for it specifically.
Personally I don't like it in my coffee, but it's fun to experiment with when it comes to latte-art.
Oops, double post!
Edited by Ozzie_in_Iceland on September 27, 2007
Chocolate or no chocolate, that is one interesting drink! Whole Latte Love is sponsoring a Latte Art Video contest. Check it out here - [CLICK] - all you need is a video of yourself making some amazing latte art!
on a cap i like to use a chocolate powder that melts down nicely on the crema before i pour. this creates a really nice contast when pouring a rosetta on a cap. i really should take a pic when i get back to work
I like this one - it's sort of post-impressionist. Why should perfectly smooth and symmetrical be the standard? This one has character.