The latte art class at Portland's Ratio changed how I brew at home

I went to a Saturday morning workshop at Ratio Coffee in Portland last month, the $45 one where they teach you the basics of pouring hearts and rosettas. Watching the instructor steam milk with a thermometer probe, I realized my home setup was missing the whole temperature control piece, I just heated until the pitcher felt hot. Now I use a cheap digital thermometer on my Bambino Plus and my foam is way silkier, my flat whites actually look like something you'd see in a cafe. Has anyone else had a class or tasting somewhere that made them rethink their daily routine gear or method?

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troy_price1mo ago

I read somewhere that most home baristas get the milk texture wrong just from not watching the temp, so it sounds like you found the real fix. That cheap thermometer trick is basically the secret weapon, I should probably steal it before my next attempt at a rosetta.

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