Wondering if anybody here can help me out with a technique employed by the recent Latte Art Champ from Coffee Fest NY.
His name is Kim Yeung, and his trump card is sinking tulips very late into the pour.
Now, we all know what a tulip is. It's a pretty basic design, but there are two ways to pour a tulip. One way is to stack tulip hearts on top of each other. This is the easiest way to do a tulip.
The second way is to insert the tulip hearts... usually this is easier early into the pour, when the surface is still wet. It's very difficult to insert tulip hearts within each other late into the design.
Obviously the guy is working with extremely wet microfoam... but for those who've worked with super wet microfoam, you also understand the downfall of it, which is late into the pour...
Check out what he does to his last rosetta at 1:48... never seen anybody able to do that, maybe on a weak, half-hearted rosetta, but this is a full-grown rosetta... the surface at that point should be too viscous to start inserting tulips like he does. Mindboggling.
https://www.youtube.com/watch?v=tmL9TX8Ihpc
If anybody knows the trick to this, let me in. It's keeping me up at night.
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