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Permalink Reply by Bwynn on July 23, 2008 at 5:16pm

LOL... let me know that word when you find out bro!

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Permalink Reply by Benza Lance on July 23, 2008 at 5:39pm

a. slow down your wrists. believe me.
b. maybe start with insane "hearts" then work up to rosettas?
c. my magic word is "boom!" I pretty much say it EVERY TIME. which is why no one at work enjoys working with me.

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Permalink Reply by Denise Smith on July 23, 2008 at 7:49pm

c. my magic word is "boom!" I pretty much say it EVERY TIME. which is why no one at work enjoys working with me.
Is that a spin off of Emeril's 'BAM'?

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Permalink Reply by Benza Lance on July 23, 2008 at 9:00pm

well, I used to say "give it to me", but i got to many weird looks about that.

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Permalink Reply by mike cubbage on July 23, 2008 at 11:09pm

everytime i get discouraged or stuck in a rut i usually stop pouring art. i just poor and watch as the white lifts up out of the crema for a few drinks maybe even a day. then as i start getting the feel for that i will pour hearts, simple solid ones... then hard hearts, ... eventually the rosettas start forcing themselves onto the cups. .. . like reverse psychology

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Permalink Reply by daniel on July 25, 2008 at 4:22pm

so "booms" the word... thanks for all your input, lets try it out... keep it coming though
-rookie d

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Permalink Reply by lindsaytron on July 26, 2008 at 8:36am

the magic word is practice!

also, take your time, if they're coming out wispy it may be because you're going too fast, also make sure that you allow enough air into your milk- if there's not enough, it'll come out all thin and you won't get a nice rosetta.

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Permalink Reply by Sam Purvis on July 26, 2008 at 10:18am

I don't know if you have been working with tipping your cup and pouring your milk into the spot where the crema is very shallow up against the wall of the cup....this will make the milk bounce back to the surface faster. You must make sure to right the cup back to level as the drink becomes more and more full.

Also, the closer your pitcher is to the actual crema, with a faster pour, will result with milk more quickly grabbing and art happening more defined.

Keep it up. FYI, I don't even train my barista's to pour latte art. I work with their milk consistency. After a while they have become comfortable enough with the milk and pouring sequence that one day I look over and they are throwing hearts, and sometimes rosettas. Yes, you can coach latte art but the truth is that nothing looks worse than a drink with screwed up latte art. I tell my barista's not to worry about the art until they are comfortable enough with the concepts and the art almost just starts happening.

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