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Coffee Notes

It will be a long while before I can achieve coffee art this good. It is all to do with texturing the milk to the right consistency. I find that the milk has to be a certain viscosity for you to pour latte art, so like they say, it should probably look like swirling paint.

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The thing I love about Melbourne, is that you can go to so many places to try food and have new experiences. Was at Proud Mary in Collingwood just to try out the coffee. You walk in and the first thing you’d notice is the 6 group Synesso espresso machine facing the entrance. It’s massive and it would just make any coffee snob drool.

Coffee there’s pretty good, where the milk drinks are all based on a double shot espresso (so they say). Not quite sure what beans were in mine, but the flavour was smooth and clean, with caramel and dark chocolate notes.

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Woke up this morning to make crappy coffee, as the drip from the group head seemed constipated. I was doing everything exactly the same but somehow the coffee didn’t cooperate. Was chatting with my friend online and he was having the same problem, and had made his grind coarser. Did the same and the coffee flowed out nicely, achieving that nice syrupy look when it flows into your cup.

The difference I guess was the humidity. It’s been raining the past couple of days, and I suppose the added moisture makes the coffee grinds a little denser, so keeping it at the grind settings I was using meant that it was a little too fine for the water to push through.

Also experimenting with the milk texturing again. Let the milk coast at the surface a little less and found that the milk, while silky, wasn’t viscous enough to pour art. Previously it was too viscous, so I need to practice a little more to get the right consistency. Heh, I guess the fascination is in the learning and discovering the reasons why. It’s such a fine line between decent coffee and bland extractions.