SHOW LATTE ART-LET'S SEE YOURS

I ENJOY LATTE ART...LET'S SEE YOUR'S!!!!

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Permalink Reply by Alex Brooks on May 19, 2008 at 4:43pm
Does my Avatar work as an example?
Permalink Reply by Shiloh Nelson on July 31, 2008 at 5:31pm


I dream Latte Art!
Permalink Reply by Jeff Carter on July 31, 2008 at 6:09pm
After seeing some of these photos I realize I have a long way to go!
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Permalink Reply by Jason Haeger on July 31, 2008 at 6:31pm
Jeff Carter said:
After seeing some of these photos I realize I have a long way to go!

Nah, not that long. Just work on the milk stretching.
Permalink Reply by Colleen on August 1, 2008 at 9:49am
a few attempts
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Permalink Reply by Daniel Gruska on August 9, 2008 at 8:16pm


What's the best way to battle skinny leaves? Is my stream just too thick when I strike it across the rosetta? I already slowed down my pitcher shaking drastically, to no affect.
Permalink Reply by Jason Haeger on August 9, 2008 at 8:29pm
Pour faster, or make more foam.

Daniel Gruska said:


What's the best way to battle skinny leaves? Is my stream just too thick when I strike it across the rosetta? I already slowed down my pitcher shaking drastically, to no affect.
Permalink Reply by Shiloh Nelson on August 9, 2008 at 8:29pm
Ok I will try to help, keep in touch I want to know if any of this helps...Where are you starting your pour (near the rim of the cup or center)? How close is your pitcher's spout to the surface of the espresso? Does your rosetta start to show up immediately or does it take a couple seconds. Ok one more, is your cup flat when you are pouring? Tilting the cup towards your pour might allow a more full rosetta. It could really be a combination of above or more. Each barista/ Company seems to develope a little bit of a signature style in pouring. Hope this helps!

Daniel Gruska said:


What's the best way to battle skinny leaves? Is my stream just too thick when I strike it across the rosetta? I already slowed down my pitcher shaking drastically, to no affect.
Permalink Reply by Daniel Gruska on August 9, 2008 at 8:38pm
the cappuccino cups I work with right now are flat on the bottom with conical walls sort of like this shape: \_/
I generally start with the cup in hand and tilted slightly towards the pitcher, with the spout inside or almost inside the cup. I have to bring the cup to a level position quickly or the pour gets funky with the weird walls. Generally art begins to appear when I 2/3 finished pouring, and shoots out across the surface of the drink very rapidly. I pour slowly at first, and very quickly as the art appears. I've tried altering this in several ways and I still get little spiky appendages for leaves. *shrugs*
Shiloh Sanders said:
Ok I will try to help, keep in touch I want to know if any of this helps...Where are you starting your pour (near the rim of the cup or center)? How close is your pitcher's spout to the surface of the espresso? Does your rosetta start to show up immediately or does it take a couple seconds. Ok one more, is your cup flat when you are pouring? Tilting the cup towards your pour might allow a more full rosetta. It could really be a combination of above or more. Each barista/ Company seems to develope a little bit of a signature style in pouring. Hope this helps!

Daniel Gruska said:


What's the best way to battle skinny leaves? Is my stream just too thick when I strike it across the rosetta? I already slowed down my pitcher shaking drastically, to no affect.
Permalink Reply by Shiloh Nelson on August 9, 2008 at 8:58pm
Ok, so are you moving back and forth before the white starts to pop or is that when you start movement. Maybe try not moving back towards the lip/ edge of the cup as fast. Pour each leaf closer together, you are going to feel like the cup is going to overflow, but you might be surprised. Your pour through at the end should be more of a cut (like a knife) than the thickness of a straw... a thicker pour through at the end will pull your whole design with it.

Try being intentional with each leaf, start looking at you design, how are you getting what you are pouring? How can you manipulate it? How do you make a leaf thicker? Thinner? How do you pour with a heart on the end? As you start to realize what you are doing and how you are getting the specifics of the design showing up, rather than just getting something... you will be able to start playing! I watch as many videos of other people as possible. You learn a lot!!!

Daniel Gruska said:
the cappuccino cups I work with right now are flat on the bottom with conical walls sort of like this shape: \_/
I generally start with the cup in hand and tilted slightly towards the pitcher, with the spout inside or almost inside the cup. I have to bring the cup to a level position quickly or the pour gets funky with the weird walls. Generally art begins to appear when I 2/3 finished pouring, and shoots out across the surface of the drink very rapidly. I pour slowly at first, and very quickly as the art appears. I've tried altering this in several ways and I still get little spiky appendages for leaves. *shrugs*
Shiloh Sanders said:
Permalink Reply by christos manousidis on August 10, 2008 at 5:18am
Single Rossetta

Permalink Reply by dcforman on August 10, 2008 at 4:42pm

Here's a couple I like...

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