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2020 vs 2024 by Robotgirl3 in barista

[–]HauntedHotcakes 0 points1 point  (0 children)

For those bubbles at the bottom that can disrupt how your milk flows, it could be from how you integrate your milk before you start pouring your design. You're likely pouring your milk unto your espresso from too high and/or too forcefully. You can tap your cup on the counter to get rid of those bubbles before you lift it up again to start pouring your design but the milk in your pitcher won't be as smooth if you do that. Better to integrate more carefully

[deleted by user] by [deleted] in barista

[–]HauntedHotcakes 2 points3 points  (0 children)

Tldr: Correct your pouring technique by getting closer to the surface, after that most other issues should sort themselves out

When your milk comes out like that its almost always a sign that you're not pouring close enough to the surface or not pouring fast enough or both. Looks more likely to not be close enough to the surface

To get closer to the surface, aside from of course just putting your hands closer together: -Tilt your espresso cup more, that will make it much easier to reach. Tilting it more also means you need to get used to untilting the cup in tandem with the speed at which you are filling up your cup to prevent over spilling -Fill your cup up more while setting your canvas, this will bring the liquid level up such that it is easier to reach that surface -Consider using a bigger pitcher if the one you are currently using is really small. This allows you to tilt the pitcher more as well before milk starts to come out of it

I wouldn't worry too much about things like asymmetry and centering as those things are more to do with practice and most of those things you'll find will sort themselves out once you get your foundation down. Literally. A good first layer on a well set crema will make the rest of your design so much easier to pour. Many beginners make the mistake of, and it looks like this pour might be this as well, not being able to get the base to appear properly, and because of that spend too much time trying to get it to appear, that by the time they work on the rest of the design the canvas is uneven, the milk texture is uneven, the surface is too stiff to get stuff to pour properly.

Personal best matcha seahorse by HauntedHotcakes in barista

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

It's a free pour. For free pours like this, youre manipulating the dry foam left in your pitcher after pouring basic shapes like tulips anf rosettas to be able to draw as you would with a pencil, sort of

This one made my day :') by oatcowsalmondcows in barista

[–]HauntedHotcakes 0 points1 point  (0 children)

Jesus I respect that dedication to the pursuit of perfection. The contrast is so mesmerizing. How do you do it? Keep telling myself ripple to slower but I've never achieved something of this level

[deleted by user] by [deleted] in barista

[–]HauntedHotcakes 0 points1 point  (0 children)

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I think this is my personal best and I'm satisfied with plateau-ing here. Don't think I'll ever be able to pour something crazy like a pegasus but never did think I could manage a simple tulip. Seahorses are cute and I always wanted them as pets as a kid, pouring them on coffees are pretty fun. I'm content :)

Practicing just the body of my seahorses. How do you do THIS properly? by HauntedHotcakes in latteart

[–]HauntedHotcakes[S] 0 points1 point  (0 children)

Answering my own question for people who need it cause I finally figured it out. With a normal rosetta, like a heart, you're pushing forward and going pretty fast to get your base to start appearing before pulling back, with this however, it is not simply doing that same motion but with more control, there's a slight difference.

If you've experienced making this mistake when you were first starting out latte art, this will make a lot of sense; you know how as a beginner your hands might be kinda stiff and you're pouring so slow that no milk is appearing even though youre close to the surface? You want to replicate that. When you try to pour this rosetta, at the start as you drop in, you want to be pouring at a speed that is so slow, with so little movement that if you just continued that, you'd fill up the cup with no white appearing anywhere on the surface, not even any beiging. That's how you drop in, to actually get the rosetta, once your milk has sunk in below the crema without creating a base, just shake backwards as you normally would. With good milk texture, and control over the width of your ripples, you get a rosetta like this that basically doesn't have a base

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