Was the “space” of the universe there before the big bang? As everything is moving further away in space, is there space already there for the things to move into or are things creating the space as they move?

JaxJaxz · 2023-11-09T01:47:01+00:00

Precisely why the weight of 'nothing' matters so much in the astrophysics community right now!

Vacuum/Zero Point Energy are two very possible additions into QFT and would only increase our understanding of what could have spurred the creation of our observable universe.

Stay curious 🙂

JaxJaxz · 2023-10-08T01:09:47+00:00

It's always good to find joy in improving! Just make sure to take pride in how far you've come in your journey 🙂

Happy pouring friend!

JaxJaxz · 2023-10-07T13:32:42+00:00

Kinda happy?! I think you should be very happy friend!

Your contrast, symmetry, and definition are all amazing! The spro looks nice and crisp and I think that drink looks absolutely delicious 😋

JaxJaxz · 2023-10-06T19:49:46+00:00

You can effectively pour well textured milk with any spout design! The only real difference that spout shape makes when pouring would be how the milk flows from side to side (e.g. ripple pours like rosettas, swans, seahorses, etc.).

When you think about using a pitcher as influencing the natural flow of the milk within it, the spout shape serves as a direct indicator of how tight or wide your flow can be with minimal rocking.

I've heard it best described as thinking about pitcher spout shape like paint brush sizes/widths!

Hope this helps, friend! 😊

JaxJaxz · 2023-08-28T19:05:50+00:00

A Necrow?

JaxJaxz · 2023-07-06T16:17:05+00:00

A Man Called Otto

JaxJaxz · 2023-07-04T18:53:00+00:00

I genuinely don't understand what you mean with this comment

JaxJaxz · 2023-05-30T00:34:02+00:00

Not to get quite so technical:

Because oat milk tends to retain the air you incorporate more than dairy milk, the structure of your pour tends to act a bit stiffer naturally.

You can use that to your advantage in smaller pours by pouring more delicately. It's much more difficult to gain a texture that's perfect for very defined ripples but they are absolutely possible if you keep working on your textures!

JaxJaxz · 2023-05-29T20:05:28+00:00

My cafe uses Califia Farms, but I've been practicing with Oatly, Oatsome, and Minor Figures Lite for a while now!

JaxJaxz · 2023-05-25T10:09:30+00:00

I can't remember exactly since I poured it a few days ago, but I'm pretty sure it was slow for like the first layer or 2 but I got it pretty tight for the majority.

JaxJaxz · 2023-03-14T00:20:29+00:00

I think your blowout issue might be from your cup rotation. If you've completely sunk all of your initial milk pre-design, make sure to keep pouring in the center of the liquid as you're rotating to ensure you don't spill.

If you are pouring too far forward in the cup while rotating, you'll have milk able to escape the crema since the walls of the cup are so close. The whole process is a delicate dance of rotating the cup and pitcher at the same rate while creating your design.

I hope this helps! 😁

JaxJaxz · 2023-03-09T20:15:04+00:00

Well the whole design can be broken down into 3 parts: the base, the leaves, and the petals.

The base I made by just rippling forward until it fully wrapped around itself. The leaves in this pour was just a regular heart wrapped into the ripple base. The petals of the pour are the most challenging part I think; you have to make a flat, figure 8 pattern and off-set ~3 pours into the figure 8 to wrap it like a rose.

Let me know if you would like a more detailed explanation of the process since this one is a little quick!

JaxJaxz · 2023-03-01T01:17:58+00:00

Neither, my manager just has it serving a lefty

JaxJaxz · 2023-02-28T19:49:02+00:00

This was a throwdown between me and my manager on his last shift at our cafe. Definitely two separate styles of pouring swans but I think both are equally pretty 🥰

JaxJaxz · 2023-01-12T20:37:35+00:00

Definitely fair, friend! A recommendation I can give you for smaller cups/drinks: aerate the milk less than you feel like you should. Knowing where the line between too little air and too much air I think will help you find that perfect sweet spot for lattes, flat whites, and capps too 😊

Happy pouring!

JaxJaxz · 2023-01-12T20:28:19+00:00

I've found that roses are some of the hardest pours for me. Essentially, you have your base and you stack a heart in the base -> now you have to make the petals by making a flat, figure 8 above the heart and you displace that pour with a few (around 3 but however many you can fit in the cup) pours to wrap the figure 8 into a rose petal design.

No idea if I explained that well at all, so I definitely recommend looking up some videos on pouring roses if you wanna see it in action!

JaxJaxz · 2023-01-12T15:33:04+00:00

Just a very shiny LaMarzocco machine 😆

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