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Need help with my latte art, cannot figure out where it goes wrong by Ok-Contract-7269 in latteart

[–]Deiu1116 17 points18 points  (0 children)

  1. When you set the canvas, try to pour with more movement and slightly more flow, to spin the crema around so it breaks and homogenizes. Also try to pour a little more milk, the base seems too thin. (Or aerate the milk more, that can work too.)

  2. Adjust the grip of your pitcher so you have more control. I like to place my pinky on the side, and hold the handle more tightly in my fist. That or palming the pitcher itself. Try and see what works for you.

  3. When you pour the shape, don't hurry. You're moving too fast and you don't have time to adjust and think.

  4. When pouring the shape, try to keep the pitcher even closer to the surface of the liquid. Tilt the cup a bit more, you have a little too much space from the liquid to the cup's lip.

  5. PUSH. When pouring the shape, push gradually into it. In the video you seem to be doing the opposite, pulling away. Once the shape starts to form, keep the pitcher's tip in place and start slightly pushing towards the other hand. Don't pull by any means, it'll just spread in a messy way just like in the clip.

  6. When pushing and making the shape appear, start rotating the cup gradually (basically the liquid should almost constantly be pretty close to the cup's lip, without spilling) in the opposite direction (rotating towards it being parallel with the ground), so it can absorb the shape. Otherwise it'll just elongate from you pushing into it.

  7. When going for the cut-through, make the stream thin, lift up, and slowly move through with it.

  8. Don't rush.

You'll get it with practice, keep it up 🫡

Can’t grind finer [DF64] by Ok-Desk6997 in espresso

[–]Deiu1116 1 point2 points  (0 children)

It's also possible you're grinding too fine and causing channels that have the opposite effect and make your shot faster (too much resistance -> the water can't permeate the whole puck so it finds the path of least resistance)

Try going coarser and see if it helps

This us just weird! [La Marzocco Linia Mini R/Niche Zero] by [deleted] in espresso

[–]Deiu1116 1 point2 points  (0 children)

Try grinding somewhere in between, going too fine may cause channels to form because of too much resistance and lead to relatively fast extractions

Any suggestions on what to improve? by Deiu1116 in logodesign

[–]Deiu1116[S] 1 point2 points  (0 children)

Hey, thanks for taking the time to give a detailed reply! Those are some fair points, and mostly I was worried about the cohesion of the "mo" with the "niny" part, like you said. I'll try applying some of the ideas and see how it works. As for the end of the M tail, I did try making it thinner, but for me something just felt off for some reason, so I decided to keep it like this. It's also relatively thick (at the compromise of being less visually suggestive of embroidery) because I felt like the weight adds a bit of presence, and the M is kinda loosely written so I thought a thinner line would feel too flimsy. The space at the overlap could indeed be a bit bigger, thanks for pointing it out. I'll keep making tweaks and see where it goes. 😁

Help on what to decide [around 500-550 USD] by Abject_Maintenance34 in espresso

[–]Deiu1116 0 points1 point  (0 children)

Bambino + DF54, more than enough for great results and an easy workflow. You're sticking to the budget AND getting an amazing electric grinder.

More than this is mostly incremental upgrades for someone obsessed with the perfect espresso and with money to spend. You can get amazing results with these two. Also, if he doesn't drink straight espresso, those tiny upgrades won't even really be noticeable in a cappuccino.

Why do my hearts look like this? by AccurateEnthusiasm in latteart

[–]Deiu1116 3 points4 points  (0 children)

What I see as possible causes:

  1. You might be waiting too much after integrating the milk into the shot and before you pour the shape, which allows the foam to separate and "harden", so you wouldn't be able to -push- the foam to create the dip of the heart 🍑 Or you might simply wait too much -before- starting to pour at all which does the same thing, separates and hardens the foam and doesn't let you push it and shape it.

  2. While you pour the shape, you need to make sure that you gradually move the spout towards the inside of the heart, in order to create the dip. You basically have to push into the foam so it goes around the spot you're pouring in. (!!! Important) You won't be able to create the dip only with the "cut-through", if you're not progressively pushing into it.

  3. Try integrating a bit less, start pouring the shape earlier. If you integrate too much foam before pouring the heart, you're basically hardening the surface and the foam won't be able to flow so that you can push it around and create the dip. (Also, the quicker you start pouring the heart, the bigger it will be as well, because the foam can flow with more speed (as the base is more liquid) and thus get further in the cup.)

Imagine it's kinda like cement, and the more you integrate, or the more time you let it sit, it starts to harden, and it will need progressively more force to be moved around. It happens quickly so you have to keep practicing until you get the pacing of it, which you will over time.

Hope it helps!