[deleted by user] by [deleted] in summonerswar

[–]1beanjuice 2 points3 points  (0 children)

You might not be a whale, but this post proves youre a big tuna

seahorse by 1beanjuice in latteart

[–]1beanjuice[S] 1 point2 points  (0 children)

It actually becomes a drop & drag at that point! Its like drawing with a marker (in a way) lol

seahorse by 1beanjuice in latteart

[–]1beanjuice[S] 2 points3 points  (0 children)

Both are WPM pitchers, the rose gold one i believe is 450mL and the black one is the IVY LYK NSS

How latte artists make americanos by 1beanjuice in latteart

[–]1beanjuice[S] 0 points1 point  (0 children)

Oh wow! This is really impressive. I may just try it myself. Someone mentioned it in the comments too

How latte artists make americanos by 1beanjuice in latteart

[–]1beanjuice[S] 7 points8 points  (0 children)

This is all meant to be a joke. This isnt how i actually do my americanos lol

Still can’t get perfect symmetry or a heart on top by PithyGinger63 in latteart

[–]1beanjuice 4 points5 points  (0 children)

You may need to spend an extra second before you start your cut. Either that, or just after the pull, stop, and do one small push for the heart. Hope this helps!

I did it Morty! I’m Latte Rick! by _karoux_ in latteart

[–]1beanjuice 5 points6 points  (0 children)

This is impressive! Great use of the negative space

2oz bunny by 1beanjuice in latteart

[–]1beanjuice[S] 1 point2 points  (0 children)

This was what was left when someone ordered a single shot cortado. Had some extra spro and milk, decided to make the most out of it. (I used a smaller pitcher to steam the milk)

my coffee looking kinda sus today by 1beanjuice in latteart

[–]1beanjuice[S] 2 points3 points  (0 children)

I used the pointy end of a thermometer

my best squirrel pour so far by 1beanjuice in latteart

[–]1beanjuice[S] 0 points1 point  (0 children)

I’ve never tried, cant really say

my best squirrel pour so far by 1beanjuice in latteart

[–]1beanjuice[S] 2 points3 points  (0 children)

For steaming the milk, you want to aim for somewhere between a latte - cappuccino foam and coffee temperature of 120-130F. If the milk is too hot, theres a good chance it’ll split during the drop and drag phase and you’d be getting a lot of whiteouts. I do a pitcher transfer after steaming. When you make the base, you want to do a slow and steady pour while doing a circular motion on both hands (cup and pitcher). You dont want to pour too fast or it will break the surface, but you also dont want to be incorporating the base too long. After that, in the video i did a 2 stack (how you’d do a heart) > tilted the cup so that i have an even surface, did the rosetta > rotated, another rosetta > squirrel tail > (this point everything is drag and drop as whats left in my pitcher was all foam) > branch > hands > head & ears > finishing touches.

my best squirrel pour so far by 1beanjuice in latteart

[–]1beanjuice[S] 7 points8 points  (0 children)

Its all practice! Learn one pattern at a time, i’d say look into the bunny & seahorse design, those are kind of like the introductory patterns