Latte art?
Looking for anyone who has tips on making latte art. I've watched the videos and read articles but something's always a bit off with it...so any advice would be GREATLY appreciated :)
Replies to This Discussion
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Permalink Reply by Greg Aliff on
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practice, practice, practice - that is all that has worked for me. Everytime i watch videos i see something new that i try and apply. Also, if your milk isn't right the art will never look right. Focus on creating microfoam without any large bubbles.
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Permalink Reply by Brandi Heath on
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greg is right. just practice! the videos do a really great job of showing you exactly what to do, you just have to find your groove and refine it :)
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These are some of my favorite videos that i go back to when my latte art starts getting off track.
http://www.influx.co.nz/c4/
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Permalink Reply by Drew Reid on
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Some people make it look so easy...well maybe it is easy it's just my head making it so difficult :(
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Permalink Reply by Deferio on
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Practice, yes....but you have to practice smart...not hard. In all the training I have ever done with baristas on latte art the number one thing they do wrong is they do too much! Half of my job as a trainer is getting people to calm down and think. Getting baristas to not be so stinking aggressive! if you find that you have perfect milk but get thin leaves and a design that is thin in width then you are most likely hesitant to pour where you should be confident and too aggressive when you are pouring where you should be smooth and gentle.
Do not focus on the side to side motion. It is largely un important...what is the most important thing is this
1. perfect milk
2. close to the surface
3. a forward moving flow rate that pushes the design across the cup and away from the pitcher (then you add some small gentle side to side while it is all going on. Without the proper flow rate you can be close and have perfect milk and appropriate side to side motion but it will fail.
Work smart and take it easy.
-cd
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Permalink Reply by Kristin McMillan on
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MILK Texturing is MOST important. If your milk isn't perfect, it will just get more frustrating. If you milk is perfect however, then yes....PRACTICE, over and over and over. Nice slow pour, keeping crema on top, and easy back and forth swirls.....don't try to "draw" the rosetta, it will come natural with proper hand motion. :)
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Permalink Reply by Paul Yates on
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Heed the Latte Art Jedi Master well, Padawan! Latte art is something I have yet to master, as well. Practice whenever you can, and when you fail, try again. When it gets frustrating, remember that the MOST important thing is how it tastes. You get that right, then the art will come.
Deferio said:Practice, yes....but you have to practice smart...not hard. In all the training I have ever done with baristas on latte art the number one thing they do wrong is they do too much! Half of my job as a trainer is getting people to calm down and think. Getting baristas to not be so stinking aggressive! if you find that you have perfect milk but get thin leaves and a design that is thin in width then you are most likely hesitant to pour where you should be confident and too aggressive when you are pouring where you should be smooth and gentle.
Do not focus on the side to side motion. It is largely un important...what is the most important thing is this
1. perfect milk
2. close to the surface
3. a forward moving flow rate that pushes the design across the cup and away from the pitcher (then you add some small gentle side to side while it is all going on. Without the proper flow rate you can be close and have perfect milk and appropriate side to side motion but it will fail.
Work smart and take it easy.
-cd
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Permalink Reply by Reggie Elliott on
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Kristin McMillan said:.....don't try to "draw" the rosetta, it will come natural with proper hand motion. :)
This is so very true. The first time I really realized this point is was like I'd discovered the holy grail.
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Permalink Reply by Jason Dominy on
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Perfect your milk, and the art will come after watching the videos step by step. Listen to Chris, though, he was one of my teachers, you have GOT to perfect your milk FIRST.
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Permalink Reply by Erick Morningstar on
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It takes time and a sort of muscle memory. Everyone is right that you must begin with properly textured milk and obviously a proper shot. I'd add that the set up of your machine is important. Some cups will make it easier in my experience.
As a trainer I see commonly baristas who "get" the milk and can pull proper espresso but still struggle to pour. Watching videos will help a lot, in order to see how it works, but then you still have to train your hand to be steady and in control. Practice. Even just pouring water back and forth in steam pitchers focusing on being steady. Oh yeah, use the right size pitcher too! 20 oz. pitcher for a 10 oz. latte and 12 oz. pitcher for a 6 oz. cappuccino works for me. Here is a video I just put on my blog called slurp. How To Make a Cappuccino
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