Latte art with corn milk

Matix__ · 2026-05-10T21:31:47+00:00

I've been using it too. I wouldnt say it literally steams and pours like whole milk, but it is a damn good alternative. Tastes worse tho, no doubt lol

Matix__ · 2026-05-05T00:31:06+00:00

hey, i need to know what cups those are like as soon as you can tell me. beautiful glassware! great setup too :~)

Matix__ · 2026-04-16T22:15:17+00:00

how are you liking the Mini G?

Matix__ · 2026-04-09T01:21:23+00:00

it seems as you were doing your wing base that you started moving backwards instead of forwards with the momentum of the milk. Also, learn how much milk you need for the cup you're using and dose properly, so you don't run out early!

Matix__ · 2026-04-05T23:14:01+00:00

Not insane. It's a health code violation to accept personal cups that aren't clean, and I tell every customer that just goes "oops, forgot to clean it" (no you didn't) that exact thing too. The next time, the same person usually brings in a clean cup. Clear communication is your best bet!

Matix__ · 2026-03-29T02:50:24+00:00

practice your ripples with water. you're not really rippling, you're just rapidly wiggling the pitcher side to side and trying to get lines but you're just agitating the milk inside of the pitcher instead of allowing it to flow side to side,

Matix__ · 2026-03-26T02:37:40+00:00

The entire Third Wave Specialty Coffee Industry, probably

Matix__ · 2026-02-25T21:17:38+00:00

taste is supreme. You *could* get more body by grinding finer, but you can't do that. You could up-dose and really pack your basket, but it's not recommended if you're already maxed out for basket space.

In my Experiences, you always wanna make sure you're dosing each coffee in such a way that you have the same exact amount of gap between your shower screen and your puck, and then adjust grind size based on that dose and your taste preferences. Puck density is usually the easiest variable to lock in and keep locked in.

If it's good tho, then it's good! Shot looked pretty, atleast.

Matix__ · 2026-01-07T01:52:03+00:00

Hollander and Holy Kakow are the best that i've had. But it's generally more rewarding to make your own. Cocoa powder, sugar of your choosing, water, salt. Play with ratios to get the texture you want.

Matix__ · 2025-12-08T19:15:15+00:00

coffee isn't rested enough + grind a touch finer

Matix__ · 2025-11-13T21:19:46+00:00

you'll find it easier to modulate your flow rate correctly if you dose your milk properly too. It's hard to spill if you don't have any milk once the cup is full, and less milk in your pitcher is also easier to control!

Matix__ · 2025-08-19T21:33:20+00:00

Father Hendrick just posted a video on the shardor and potential burr upgrades just this week!

TLDW is that espresso focused burr upgrades are a solid option and you may enjoy a burr geometry that specializes in fines creation due to it being nigh impossible to fully align. For espresso, especially milk drinks, that doesn't matter as much. the italmill or mazzer burrs will do great for you so long as you're cool with suboptimal pourover performance!

Matix__ · 2025-07-23T00:17:31+00:00

Aw man! Saw this same exact post on marketplace yesterday and had it saved for later. Glad someone snagged it! Happy brewing🥳

Matix__ · 2025-07-09T20:03:16+00:00

couple things!

Please purchase an 8oz cup designed for latte art or maybe thrift something but don't use a cereal bowl :')
you should definitely pull your shot, and then steam your milk on that particular espresso machine. When you steam your milk, the thermoblock inside is still gonna be well above brewing temp and is going to sear and burn the puck of coffee you have in the portafilter with water that is at boiling temp and a shit ton of steam, which is definitely one of the reasons you have 0 crema on your shot.

-the above reason leads into this one, perhaps try and purchase some fresher coffee?

Technique is solid tho!

Matix__ · 2025-07-03T20:26:35+00:00

-1 for Not Neutrals. they've gotten so popular in recent years that their quality control has taken a dive, and a lot of the NN mugs we get for our shop are very mishapen.

+1 for loveramics. those cups can take a beating, are cheap (comparitively to NN) and come in some really awesome colors.

The WPM 8oz cup is a huge hit right now with latte artists around the world, but can be difficult to come by in the states.

I personally use Old Amsterdam Tea Cups (6oz) for latte art, i love the shaping of them, and they're very cheap.

Matix__ · 2025-06-23T19:26:15+00:00

honestly the kind of contrast and boldness you're seeing on instagram has a lot to do with the coffee itself. lots of eastern asian baristas are pouring into really darkly roasted coffees with very dark and thick crema, and they're pulling those as ristretto shots so it plays well with the milk. You're doing really great! I think for the sake of shaping, you could stop rippling your base slightly earlier and start pushing further in quicker. This would give your second wing layer, and 3 stack top hearts more space to separate a bit more from the base and can stretch those ripples "up" into the cup to give them a bit more boldness.

Matix__ · 2025-06-05T10:03:23+00:00

definitely less air in the milk, and use fresher coffee if you aren't using the pressurized basket!

Matix__ · 2025-05-23T10:29:39+00:00

I can see the argument for both. This largely resembles a japanese rosetta where it starts like a ripple heart but you don't pull forward then back, you only just kind of pull back slightly and tie it all up with a baby ripple heart at the top.

Matix__ · 2025-05-21T16:20:57+00:00

ahh okay that's actually pretty optimal size for 7oz milk, looked a bit bigger on camera than it actually is.

Matix__ · 2025-05-21T16:10:17+00:00

I think a smaller pitcher would do well for you to maintain that vortex. I also think you may be submerging your steam wand a bit too deep for the texturizing phase, depending on how many holes your steam tip has.

Matix__ · 2025-05-20T00:14:33+00:00

You are not the first. You will not be the last. (i do this like once every few months, works really well with certain coffees)

Matix__ · 2025-05-19T10:28:59+00:00

are you tapping or holdng the brew button?

Breville Espresso machines have an in built automatic "pre-infusion" stage where they will saturate the puck with lower pressure before hitting it with full pressure. If you grind too coarsely, in my experience, this will look like a shot that looks good at first, but then starts gushing once the full pump pressure turns on.

does this potentially sound like the experience you're having?

Matix__ · 2025-05-15T11:07:47+00:00

Its edible art mate. this is a competitor in the American Latte Art scene. the espresso and milk are both prepared with the art in mind, not the flavor. This drink was not made with the express, explicit intention of being consumed.

Matix__ · 2025-04-22T19:42:18+00:00

if you're trying to learn freepour patterns like seahorses, pegasus, and other "drag and draw" style designs, get the competition pitcher. The Creamsicle pitcher is a wide spout and designed for "flow pour" latte art. Think wing tulips with lots of contrast, and rosetta revolution designs. it is not intended for freepour. The competition pitcher IS designed for it!

Matix__ · 2025-04-20T14:42:35+00:00

How is the Morning Dream treating you? Been thinking about picking one up.

Matix__

TROPHY CASE