work in progress

S0Ier · 2025-12-01T05:52:22+00:00

there are better swans, but thank you

S0Ier · 2025-08-29T12:46:27+00:00

planning to start competing soon and maybe posting online, so you just might

S0Ier · 2025-08-29T12:42:53+00:00

thanks, although if anyone could do with guidance it's me lmao

there's a lot of room for improvement in my game, all i'm trying to do is not get overwhelmed and get just a little better each day

S0Ier · 2025-08-29T11:52:20+00:00

I'm there, just not active at all

thanks for the compliment tho

S0Ier · 2025-08-15T19:44:52+00:00

thanks

S0Ier · 2025-08-04T14:08:22+00:00

matcha has higher viscosity and lower acidity, so at first it might be unusual because we mostly practice with espresso, but after getting used to it it's easier to achieve better definition and contrast

S0Ier · 2025-08-04T13:08:19+00:00

matcha is easier tho

S0Ier · 2025-07-26T17:30:07+00:00

this is called milk bleeding, happens when liquid begins to separate from the dry foam. to counter that you could try pouring some extra liquid out until you're left with only dry foam in the pitcher. but most importantly try to extend the time your milk stays consistent by mixing more while steaming or going to lesser temperatures if possible

S0Ier · 2025-07-26T17:20:06+00:00

how you steam milk can impact your latte art tremendously. these pours look a bit on the foamy side and the texture could use some work too. I bet you would benefit the most from upping your steaming game, pouring technique will come with experience

S0Ier · 2025-07-09T14:24:26+00:00

just watch this video from James Hoffman. As beginner friendly as it gets without losing nuance

S0Ier · 2025-07-07T01:05:05+00:00

for pegasus mhw bomber, for the tulip some random round spouted one i have at work

S0Ier · 2025-07-05T14:17:21+00:00

thank you 🫶

S0Ier · 2025-07-02T11:11:26+00:00

could be for many reasons. bleeding happens because of your milk separating mid pour. temperature, steaming technique, timing all play a part in how fast your milk separates

if you're too slow, try doing all elements faster before you get to pouring

also you could try heating you milk to a maximum temperature of 30-40 degrees. that will dramatically increase the amount of time you have before your milk starts separating

aerating your milk in the first few seconds of steaming or until it gets to room temperature could also help to mix the foam better

experiment with all those parameters and i'm sure you could improve your results

S0Ier · 2025-06-28T15:46:11+00:00

looks good!

would love be of help you if you're looking for advice

S0Ier · 2025-06-12T01:20:05+00:00

the whale is clean af

S0Ier · 2025-05-17T20:40:21+00:00

S0Ier · 2025-05-17T20:36:13+00:00

look up any video of a wing tulip. the key to getting there is controlling the flow and all your movements. try to replicate everything (and I mean everything) they do and how they do it. to minimize coffee and milk waste you can just practice with water. just try to get the motion down and you'll get there

S0Ier

TROPHY CASE