RealityEquation

√ Shekum, on June 5th, 2007 wrote...

Hey, thanks for the credit… though it was not necessary… Your voice sounds weird on the mike… Don’t we all?

But hey, get bigger cups, try out the Triple Rosetta… I shall gladly come over and finish off the unsuccessful attempts! (The videos make it seem so easy…)

√ Parimal Satyal, on June 5th, 2007 wrote...

Perhaps the voice sounding weird is because in normal, everyday life (and well all know what that means), I walk around with a voice-modifier-o-matic thingy, but forget it (rather consistently) when recording on the mike.

But hey, I’ll definitely be practicing more latte art. A heart is next, with the *ahem* 3xRosetta trailing. Some million mile-minutes out south. lol

The “unsuccessful” comment was in reference to the camera angles. But hey, come over anyway Gives me another excuse to practice my pour. And hopefully with better espresso (I have some pre-grounds this time).

√ Parag, on June 5th, 2007 wrote...

Hey!!!
Noice!!! The Exploded Rosetta!!! Now that’s genius. How cool. Maybe I should try it at coffee club. And everyone will live happily ever after… Okay, cut the crap. But it’s a good one. Especially th wriggle. That’s really how you should wriggle. Except maybe you should try making the swings smaller as you go towards the edge of the cup. then when swiping, pull the jug up, so that the distance between the cup and the jug increases (ofcourse, duh!) then swipe it really gently, taking your time. and don’t stop pouring at 3/4 of a cup. take to the full. hmm. but didn’t have a detailed look but based on teh pour your milk was really good. seemed like it didn’t stretch at all but it was. that’s a good sign. yeah i’m charging my camera battery right now. tomorrow, hopefully if i remember and if there’s a moment of quietness, and non of those pesky customers come in, ordering their “long blacks” and “skinny decaf flat white with an extra shot of espresso, and a shot of hazelnut syrup, and marshmellows on the sides” i will tell someone to shoot the video of me doing it all, featuring my “hands free” milk frothing technique.

cheers
parag

√ Parimal Satyal, on June 6th, 2007 wrote...

Noice!!! The Exploded Rosetta!!! Now that’s genius. How cool. Maybe I should try it at coffee club.

Wow, you really had me there for a bit, and then….

… Okay, cut the crap.

Ouch! And cortaditos are supposed to be all about cutting the espresso.

Except maybe you should try making the swings smaller as you go towards the edge of the cup. then when swiping, pull the jug up, so that the distance between the cup and the jug increases (ofcourse, duh!) then swipe it really gently, taking your time. and don’t stop pouring at 3/4 of a cup. take to the full.

Yes, I really am pouring and wiggling too fast. Not only does that give me Rosettas that happilly (hmm, I see an “illy” there somewhere) explode, but cups that refuse to fill up and rather loudly announce “newbie!”, which, on the whole, is technically true, but not entirely desired. Thanks, will try going at it slower.

hmm. but didn’t have a detailed look but based on teh pour your milk was really good. seemed like it didn’t stretch at all but it was. that’s a good sign

Yes! I’m pleasantly — although unreasonably, considering where and how you spend half your life in Aussieland — surprised you can tell. I did indeed stretch very little. Even if I go tad too far with the ch-ch-chhs, I get milk that’s very tasty but rather disinterested in becoming any of that velvety, liquidy-yet-foamy substance we so want for the shapes. So stretch was perhaps 1/4 of the time in the steamer, the rest I just let it spin to about 120F.

yeah i’m charging my camera battery right now. tomorrow, hopefully if i remember and if there’s a moment of quietness, and non of those pesky customers come in, ordering their “long blacks” and “skinny decaf flat white with an extra shot of espresso, and a shot of hazelnut syrup, and marshmellows on the sides” i will tell someone to shoot the video of me doing it all, featuring my “hands free” milk frothing technique.

Finally, yes! And wow, that’s quite an order. I really wouldn’t be surprised if I got a “and you’d like title of emperor-of-the-world too with that, while we’re at it?” after making said order (this, of course, is a reference to our fledgling coffee scene here).

But yeah, can’t wait to see your stuff! It’s where all my stuff got inspiration from.

√ Bryan Wray, on June 7th, 2007 wrote...

Just followed your link from your post on CoffeeGeek. It seems that you have the technique down, and I’m sure that pretty soon it is just going to “click.”

A couple things… try using a smaller pitcher… that one seems very large. I never use a pitcher over 20 oz. Also, start your pour later and have the spout closer to the surface of the milk.

Other than that, looking good.

Keep on pouring and

HTH
-Bry

√ Parimal Satyal, on June 7th, 2007 wrote...

Hey Bry,

Yeah, a better pitcher and tamper — I’m using a wodden one at the moment, which partly explains the lack of the crema — are definitely in my to-buy list. Although its very difficult to find the right coffee equipment here in Kathmandu, I’ll admit to not really having searched very well.

Thanks for the tip about getting the spout closer - will try this in my next pour.

I’ll see if I can spot you at CG. Thanks for posting.

√ Clarissa, on July 17th, 2008 wrote...

heya!

I was browsing through the internet for comments on my coffee product and i found this site. just a little hint: it’s actually better to use our JJ Royal 100% Toraja blend (with hint robusta in it), this would provide a better crema for espresso.

do drop me an e-mail whenever you’re in Indonesia…

cheers,

Clarissa

√ Parimal Satyal, on July 26th, 2008 wrote...

Hey Clarissa, thanks for coming by. I would indeed enjoy trying out the JJ Royal blend (hints of Robusta worth the crema on my espresso).

I’m actually in Bangkok right now for about two more days — I’ll see if your product is available here (although I have no idea where I should go to shop for beans) — and will indeed let you know if I’m in Indonesia.

Thanks, again, for the tip.