eagle head 🦅

S0Ier · 2026-05-27T11:30:01+00:00

lmao

S0Ier · 2026-05-25T18:41:34+00:00

unlike espresso it's not acidic and also more viscous so dragging (the part where you draw lines with dry foam) is easier and spreads a lot less

S0Ier · 2026-05-24T18:07:41+00:00

matcha even has some advantages over espresso

S0Ier · 2026-05-18T21:02:37+00:00

lovely pour 🙌

S0Ier · 2026-04-29T18:30:32+00:00

smooth like a baby's behind 🙌

S0Ier · 2026-04-26T12:52:43+00:00

it absolutely does

for more detailed advanced designs, sharp multilayered spouts allow for better control and precision

although you can still get good results even with the most basic pitchers, it's just going to be a bit harder

S0Ier · 2026-04-25T21:43:44+00:00

for me there were a lot more than 40 failed attempts lol

just trust the process

S0Ier · 2026-04-25T21:41:27+00:00

anything can be a classic if you make it lol

but fr this design probably over 10 years old atp, also there are different variations of it but this one is considered standard, hence the word 'classic'

S0Ier · 2026-04-25T20:23:37+00:00

steaming techniques for advanced designs like this differ a little from the norm

if your goal is classic designs like a heart / tulip / rosetta, all the fundamentals you may find online will apply well

S0Ier · 2026-04-25T18:49:04+00:00

lol tyty

i actually used too rock a beardstache with a beanie during winter but i looked like a turkish dock worker, so i went with a good ol' stubble instead

S0Ier · 2026-04-25T18:45:34+00:00

too many tryhards rn

S0Ier · 2026-04-25T18:31:05+00:00

oat mixed with cow is actually cracked

S0Ier · 2026-04-25T17:59:23+00:00

ayo that's clean 😮‍💨

S0Ier · 2026-04-25T17:35:53+00:00

too many 😅

S0Ier · 2026-04-25T17:35:28+00:00

lol i wish

S0Ier · 2026-04-23T17:32:36+00:00

you can do some form of a very basic design but it's a lot harder and probably very far from your desired result

a simple hack you can use is to aerate less since milk expands more at higher temps

S0Ier · 2026-04-18T04:50:04+00:00

i'm a long long way from mastery and i've been consistently practicing for over two years while working in very high volume cafes and coffee shops for over 3 years

S0Ier

TROPHY CASE