Comments on: Cool Kids Never Have the Time http://criticalmas.com/2009/03/cook-kids-never-have-the-time/?utm_source=rss&utm_medium=rss&utm_campaign=cook-kids-never-have-the-time Blog for Michael Allen Smith of Seattle Tue, 07 Sep 2010 15:08:03 +0000 hourly 1 http://wordpress.org/?v=abc By: TigerAl http://criticalmas.com/2009/03/cook-kids-never-have-the-time/comment-page-1/#comment-1406 TigerAl Mon, 23 Mar 2009 16:31:24 +0000 http://criticalmas.com/?p=2698#comment-1406 Every..? Ok, you know better than to make a statement like that to me, MAS :) I agree with Rachel, a designed experiment under controlled conditions in your brewing location may be the answer and you can even have latte artists with different skill levels as one of the factors. Every..? Ok, you know better than to make a statement like that to me, MAS :)
I agree with Rachel, a designed experiment under controlled conditions in your brewing location may be the answer and you can even have latte artists with different skill levels as one of the factors.

]]> By: MAS http://criticalmas.com/2009/03/cook-kids-never-have-the-time/comment-page-1/#comment-1405 MAS Mon, 23 Mar 2009 16:25:06 +0000 http://criticalmas.com/?p=2698#comment-1405 That site is by one of the INeedCoffee contributors, <a href="http://www.ineedcoffee.com/by/Michael_Griffin/" rel="nofollow">Michael Griffin</a>. By the time I did the 2nd pour, the milk was below 150 degrees and more importantly - I had not swirled it - so it had lost most of its micro-bubbles. A few minutes had elapsed. I've read every tutorial and watched every video on latte art there is. The best tip is to just keep practicing, which is tough for someone that only drinks straight espresso. That site is by one of the INeedCoffee contributors, Michael Griffin.

By the time I did the 2nd pour, the milk was below 150 degrees and more importantly – I had not swirled it – so it had lost most of its micro-bubbles. A few minutes had elapsed.

I’ve read every tutorial and watched every video on latte art there is. The best tip is to just keep practicing, which is tough for someone that only drinks straight espresso.

]]> By: TigerAl http://criticalmas.com/2009/03/cook-kids-never-have-the-time/comment-page-1/#comment-1404 TigerAl Mon, 23 Mar 2009 15:46:48 +0000 http://criticalmas.com/?p=2698#comment-1404 Cooler, bubble-free milk seems to produce better results per this guide (Step 5: http://www.coffeeresearch.org/espresso/milktexture.htm). Cooler, bubble-free milk seems to produce better results per this guide (Step 5: http://www.coffeeresearch.org/espresso/milktexture.htm).

]]> By: Rachel http://criticalmas.com/2009/03/cook-kids-never-have-the-time/comment-page-1/#comment-1400 Rachel Sun, 22 Mar 2009 20:52:16 +0000 http://criticalmas.com/?p=2698#comment-1400 Perhaps more experimentation is needed? :) Perhaps more experimentation is needed? :)

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