Don’t you just love it when you order a cappuccino/macchiato/latte in a Coffee shop, and you watch the barista behind the espresso machine creating a Heart, Rosetta, or a Tulip on top of your drink?
Watching them creating these shapes in few seconds, makes it look so easy!! But we all know it is not, and needs lots of training, expensive equipments and maybe Batista courses!
But… wouldn’t it be cool, if you could just do it at home?
Yes…. yes, this is a photo for my home-made cappuccino 😀 and I do not have an espresso machine. In this post and perhaps another one (coming), I will try my best to tell you how to create latte art without an espresso machine (steamer)!
I have been using On-stove Espresso Maker for almost three years. Throughout this time, I have tried different tricks to improve the quality of the espresso I get from it. I know it can’t reach the quality of those served in good Espresso bars, but I try to get as close as I can. Here are a few tips for making a good on-stove espresso:
When we are visiting a new city, we like to see the city through locals’ eyes. I think that’s why we choose to explore the city on our feet usually with little or no directions.
We never carry a GPS or other hard or soft Geo-locating tools and almost always manage to get a close-to-accurate cognitive map of the area we are visiting within first couple of hours of roaming around.
A tasty part of the adventure, of course, is to try new restaurants and cafes. By experience, we know in order to get a moderately-priced and good-quality treat, we should avoid touristic districts.
For daily fuel though, we do some more planning when visiting a new city. We search for artisan coffee shops/espresso bars and prepare a list of them (if any) to check during our visit.
In the past Christmas holiday, we visited the French Canada. We have tried a couple of coffee shops/espresso bars in Quebec city and a few more in Montreal.
Here, I am writing about “pourquoi pas” espresso bar, which served us the best cup of cappuccino during our visit to the French Canada.
Tonight’s dinner! Spinach and cheese in puff pastry.