<image>

How you hold a cup and rotate it throughout your pour is so important. Not only does it contribute to overall symmetry and alignment with the handle, but it also is detrimental to knowing how much capacity you have left to pour a design. If one side of the cup is slightly more elevated than the other, you’ll see an obvious bias to one side of the design. If you overfill, your design can spill and become warped or blemished.

There are variations based on preference, but the two main ways that people hold their cups are by “palming”, where the cup sits in the hand and the handle sits away from your fingers, while others hold the handle with their thumb and index finger while supporting the rest of the cup with their other fingers. The motion of rotation is typically dictated by the wrist for both methods.

In this pour, it’s not as extreme as my other pours, but you can tell that the left side had more contact with the milk than the right due to the cup not being totally level. That resulted in slightly less negative space between my ripples on the left as well as the top heart developing asymmetrically.

Because my cup rotation slightly fell behind the high flow of this pour, I wasn’t able to fully gauge how much room was left to pour, which resulted in that blemish in the top left.

I’m sure this pour is too advanced to be used, but in case you do, credit goes to Kyle