Thursday, August 21, 2008

stretched too far


Well, this was my last latte art pour at the bakery - forever. My last day was on Wednesday, and it felt nice to be done there. In regards to this particular pour, I was going for a curvy leaf, but as usual (at least lately), I over-stretched the milk, which results in the super-fat stem that obliterated most of the leaves on the right side. You may be wondering what constitutes "over-stretching," or even what the hell I'm talking about...

Stretching the milk is the first, very short phase of steaming milk. It is when you introduce a small amount of air into the milk, thus expanding or stretching the milk molecules. Unfortunately, I have a tendency to allow this initial phase to last too long. This produces a final product which is too think and bubbly to create successful latte art with. Oh well.

2 comments:

Shana said...

for shame...
haha. i think it's pretty good for an amateur. :)

Brian and Hannah said...

HA! I suppose that I am an amateur now...