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My first attempt at food/drink photography.

Critique the photo and the latte art.

Very nice.

The lighting looks good, as does the composition. I'd like to see a bit more sharpness though: it looks a tad soft to me.

Nice rosetta, although I reckon if you start with wider strokes at the "base" of the rosetta, you will be able to get finer 'leaves' at the pointy end. It kind of looks like you had to pour a fair bit of milk at the top before the strike through?

Nice photo too.

gstark wrote:Very nice.
I'd like to see a bit more sharpness though: it looks a tad soft to me.

Hmm, i agree. I'll pull the tripod out next time.

Reschsmooth wrote:Nice rosetta, although I reckon if you start with wider strokes at the "base" of the rosetta, you will be able to get finer 'leaves' at the pointy end. It kind of looks like you had to pour a fair bit of milk at the top before the strike through?

Nice photo too.

Thanks for the tips.

If my latte art turns out half decent it's more good luck than technique.

I now have a craving for a coffee + chocolate.

Just finished a coffee and now that is making me want another one, something doesnt feel right about the chocolate though (may be the fact that I am not allowed it )

Ant.

As you'll know, there's two stages to frothing milk:

1) Frothing (getting air into the milk)
2) Mixing & Heating (where you get the milk spinning like a whirlpool as it heats up, so mix the milk and foam well)

To me it looks like you need to spend more time in the mixing phase of the milk prep. I don't know what machine you use - a lot of domestic machines don't have a whole heap of power to Mix the milk, so you should only froth enough for one cup.

As for pouring rosettas, you're clearly on the right track. I've found that round bottom cups (tulip and bowl shaped etc) make it easier to pour art into.

Keep it up!

mattyjacobs wrote:To me it looks like you need to spend more time in the mixing phase of the milk prep. I don't know what machine you use - a lot of domestic machines don't have a whole heap of power to Mix the milk, so you should only froth enough for one cup.

How can you tell that?

I use a Breville 800 series.

greencardigan wrote:

mattyjacobs wrote:To me it looks like you need to spend more time in the mixing phase of the milk prep. I don't know what machine you use - a lot of domestic machines don't have a whole heap of power to Mix the milk, so you should only froth enough for one cup.

How can you tell that?

I use a Breville 800 series.

Now we're talking, my Breville 800 (OK, a poor man's machine but quite good nonetheless) plus some Grinders premium blend in my own modified-macchiato creation and voila!

Nice photo by the way!

Ozi.

greencardigan wrote:How can you tell that?

I make a lot of coffee.

The foam looks airy and fluffy rather than silky and smooth.

I've found with thermoblock machines, that as soon as you've pulled the shot, get the steam going, for about 20 seconds or so. This will get the thermoblock hotter, giving you drier, more powerful steam.

All that said, you're off to a cracking good start. Once your milk is cranking along nicely, rosettas literally pour themselves.

mattyjacobs wrote:I've found with thermoblock machines, that as soon as you've pulled the shot, get the steam going, for about 20 seconds or so. This will get the thermoblock hotter, giving you drier, more powerful steam.

Thanks for the tips.

This isn't my art or photo, but here's an example of shiny milk:

http://www.coffeegeek.com/images/5690/150x150/macchiato_11.jpg