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Permalink Reply by Brandon on March 14, 2009 at 8:55pm

I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!
For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain".

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Permalink Reply by Jesse -D-> on March 14, 2009 at 9:17pm

I am confused.

Brandon said:

I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!
For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain".

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Permalink Reply by Jonathan Jarrow on March 14, 2009 at 10:16pm

The real trick with great latte art is the "nuance". Seriously, there are so many little things which ,when put together, are what make awesome latte art possible. Once you master the basics, then you have to learn the nuances, because it will change your latte pouring life. I trained someone the other day who had never touched a portafilter in his life, and he did a triple rosetta after about two hours.
In my opinion, the best way to improve is to have someone who knows what's up come and watch you, this way they can help you make the adjustments you need. Then, just practice and take mental notes of what works and why. Over time your muscles will just do exactly what you want them to with out your having to even think about it.

Also, in response to americano art: it's possible to pour latte art into anything that has color contrast. I train all of my baristi to do art in everything, including au lait.

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Permalink Reply by Sarah on March 15, 2009 at 8:16am

Best advice I ever got? You just gotta get your milk right.

Then it's just practice practice practice. Choose a shape you want to focus on (I think hearts are easiest) and make it a goal to get something on ever single drink you pour. It'll happen!

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Permalink Reply by Gabe Windham on January 31, 2010 at 5:59pm

Wow! Looking back at this post is hilarious. I was really struggling then. A year later and I am pouring a cornacopia of different designs. I guess the advice really helped out. thanks guys!

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Permalink Reply by Jessica Lamb-Brown on January 31, 2010 at 7:44pm

My best advice for making it clean with a good contrast is to stop midway through your pour, then restart into the middle, instead of doing the whole thing in one pour. This allows you to keep your crema from marbling. I will be making some instructional videos for training at my shop, and I will be sure to post them on here.

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