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Rate My Rosetta - TREVOR HYAM's Profile
| Username: | TREVOR HYAM |
| Avatar: |
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| Web Site: | http://thebeanvagrant.wordpress.com/ |
| Story: |
I work in the UK, and have been a full-time barista since 2004. I can be found making coffee in 'the plan cafe' in Cardiff, Wales! It's not always possible to devote myself to the coffee as exclusively as I would like, because we do lots of food and table service as well - but I'm still ridiculously passionate about coffee and my work as a barista - it's why I still do this job! The cups are small (2, 6, 7 and 10oz), which is great flavour-wise, even though it means yet more skill is required to pour stunning designs than in bigger cups! I've been teaching myself latte art since early 2006 after seeing it on the Internet ...and I'm still learning now! I love latte art, and believe that the very best free-pour is to an extent indicative of quality, but as my espresso knowledge has developed, I've become increasingly aware that flavour and texture are the most crucial and difficult aspects of the cuisine - and that latte art is ONLY of merit when combined harmoniously with the other more important elements. This is because it's still possible to pour rosettas with quite poor milk, and really bad espresso! |
| Contributions: | 103 Comments, 68 Photos, 9 Votes. |
| Votes Given: | 4.22 Average |
| Votes Received: | 3.83 Average |
| Last Seen: | 2010-02-06 |
| Profile Views: | 5810 |
TREVOR HYAM's Photos
 | Wednesday, February 3, 2010 January: |
 | Wednesday, February 3, 2010 Jan 2010: |
 | Wednesday, December 9, 2009 Rosetta and Heart cappuccinos: |
 | Wednesday, December 9, 2009 6oz Tulip Mocha: Hmmm... I don't usually pour tulips, which shows, but still quite happy with this one. Maybe I should stick to rosettas! |
 | Wednesday, December 9, 2009 December: |
 | Wednesday, December 9, 2009 detail: |
| Thursday, November 19, 2009 November 6oz: |
 | Sunday, October 25, 2009 simple single: |
 | Tuesday, June 9, 2009 (Fairly) Recent 6oz. Mobile phone pic :(: |
 | Saturday, April 25, 2009 April no. 5: Ive been working on the rosetta-encased-within-a-circle style over the last couple of months, and seem to be able to get it consistently now. It's great in terms of retaining the crema around the edge, whilst still potentially achieving quite elaborate rosettas. These are poured with a Motta, and whilst I feel they are perhaps not great for the most intricate, sharp and crisp designs, they really lend themselves to this softer, curling style of pour. |
TREVOR HYAM's Most Recent Comments
| January: I pour with Motta pitchers, which are fantastic, although other types can make great art too - depends what you prefer. Varying technique, milk texture, and lots of practice, achieves the rest. I usually use a 500ml (17oz), or 750ml (26oz) Mottas, with 6 or 10oz cups  |
 | What could've been....: Sick. Just sick! 
Aah yes - those nerves - we all know 'em! |
 | phoenix???: First attempt?! That's a really tricky pour that's turned out great for a 1st try! Is that completely free poured, nose and all..? |
 | Rosetta: You should be - nice! |
 | no name: It's nice - keep it up! |
 | Lucky Pour?: Good symmetry. |
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