I had to stop halfway in this video because a couple thoughts I did not want to forget. 1 I can listen to you talk about anything as long as you are as into it as you seem about this subject. 2 on this subject I think there were a couple things you said that clicked with me that no other teaching description of how to do the process has landeded with me like you have, very helpful. the third thing is find watching your hands while you talk is captivating, I can see your hand movements making it all happen. Ok back to the video....... 😀
My heart is so full after reading this! Thank you! Some people hate my hands when I talk but I am very physical in my communication. There are so many hidden gems of detail for (well all things) latte art.
@@EmileeBryant This is a surprise, Pinned my comment, wish I had done a better job with writing it. I'm pleased to have made you happy, always a good day to bring some positive to another person. Maybe some day our paths will cross and I will have the luck to see you express yourself in person and see your hand do your talking.
Creating that current is exactly the thing I’ve been missing to take my pours to the next level. I never got how in all these videos people are able to pour so “far back” into the cup like that. Thank you!!
These tutorials are great because they're packed with info. Nary a wasted image or word. Also, I was just wondering what people call the "drifting base." Good to know.
Thank you!! Glad you enjoy them. I try to make the points clearly so Peale don’t get confused. I’m sure there are other names for it. I used to call it shooting the line.
I love your videos ❤ I’m a baby barista from Norway and I’ve been making coffee for about a year. I’m working on fixing some mistakes that were given to me in my training, and seeing that I make better and better coffee’s and your videos are great! I learn so much, and I have words on things I might suddenly have done that works, but haven’t picked up the exact point of what works and what doesn’t. So thank you so much!❤
I came to youtube today looking for this video and DAMN ! you nailed exactly where my attempts at latte art were not working. Milk art is about flow and this video in 5 minutes was ( I hate to use this word ) perfect. Please do this some more....3 quick strategies in 5 minutes. I am off to explore Patreon. Your video content deserves support. All the best Emilee.
Thank you Emilee! This video explained a part I was lacking in latte art. I wasn't aware on the need to create the current in the cup. I couldn't understand why all my designs were really small.
Thank you!!!!! I learnt, and then created an Arty Latte from your 'what not to do video'!!! So excited by this, and I'm pretty sure I'm the only one in my lil town who can do anything like this 😊😊
I just discovered your videos a few days ago. And I cannot stop watching them. You are so passionate and informative. I recently upgraded my machine to a Profitec GO (coming from Bambino Plus). So I am very excited to try out all these techniques and steaming my own milk rather than the auto froth. Yes I did watch your video on how to steam milk and countless other videos. Keep up the great work!
Welcome to the coffee cult club. More club than cult. Thank you for subbing! You are coming in at a good time as the content is about to evolve and come in more frequently (as well as free video lessons for subscribers)
~Getting my milk right (even when I thought it was right, it wasn’t) and introducing the current were the two things I’ve been doing wrong. Fantastic tutorial, thank you!
OK. I've watched this video 2x just now. I'll watch again tomorrow morning just before espresso time! Fingers crossed. If it works... you've transformed my life haha!!!😂😂😂
If this doesn’t at least help a little with the theory and approach (all things take practice) Then it’s also possible the milk or espresso is not ideal (but that’s not easy to know without seeing your pour in photo or video or first hand)
thx, this is the only video that I can find talking about current, which is very useful... though I still don't understand how the 3rd method works, without push/drifting. I always pour a circle of milk right in the middle and it keeps growing...
You make it look so effortless, but whenever I try I end up with a disaster lol. This video is awesome, it has really detailed descriptions and comparations (like the one you did with the plane) that are really helpful, thanks!
@@EmileeBryant omg “lart” never wasting my time saying both words ever again looking forward to using your tips in prep for my third ever lart throwdown next month!
Your idea about only going on the offbeat is great. Do you think you’d be able to record a short video looking down into the pitcher as you’re pouring, saying the push push push line as you’re doing the action? I’m doing a push pull right now and I’m not consistent so it be great to see a visual example with the audio queues in there for rhythm. Love your method of explaining xx
Hey Emilee! I’ve been watching your videos for a school project where you have to learn a certain skill and your amazing latte art videos have helped me more than any other channel out there. Where can I get some lessons or a chance to ask some more questions?
I’m more of a self learner so I watched videos a lot and have always done the 2nd and 3rd way but the first one is used by lots of Latte Artist on Instagram and I always wonder how it mechanically works Thank you for your video ❤️
Hi Emilee! It would be great if you could speak more in-depth about the tilt that you mention in the "simple base!" I find that even if my milk texture is great, that wave is still so elusive and hard to achieve. Why does tilting the pitcher past the 180 degree line help create the wave? Cheers!
It helps create a current! Sorta! The current you get from tilting is always possible but going just past the middle the spout is too high to touch the surface (this forcing you to get closer I.e. tilt more) if you tilted at the top of the cup then it would pour out but there is so much coffee in between the design and the back wall that it will warp instead of move forward. Some homework you could try is tilting forward gently in three different spots. Front of the cup, middle, and just past the middle. Note the difference in appearance and flow!
Great video, but you forgot the indistinguishable blob method which is my personal favourite. Texture the milk with too much or too little air. Pour the milk and wiggle madly in panic, trying to get lines to form, overfill the cup and spill milk on to the bench. And voila, you should have some abstract masterpiece in your cup. Seriously though, you are a Jedi master when it comes to latte art.
Hi from Guatemala! Do you think is possible to make a good latte art with a espresso machine for home, I bought the Delonghi ECP3420, but it was so difficult for me to do latte art. Maybe is a good idea for a video if you have access to one of this kind of machines
My biggest problem is left hand right hand coordination. I neglect to tilt the cup level as it’s filling. And guess what happens….yup, coffee all over the counter.
Well I guess I fail at the first Base : good milk. But I've got my Delonghi Icona 310 to make better foam by removing the outer bit of the steaming wand. Now I can get a good dense silky foam. Still can't get that movement of the foam as I pour it.
I disagree! I have seen every single student (obviously in person trainings) grow way beyond what they think! It’s like anything in life, the better understanding and practice the better you’ll become! ❤️
excuse me, I am a newbie for latte art from Japan, could you teach me how to practice ripple (wiggling ?) I can only push push push to make a simple heart for now ( because I don't know how to rippling ) thank you
How do I get my base canvas looking so good as what you are starting out with? I make my shot and then integrate some milk but it never comes out as the same color. I'm starting with new beans roasted within the week and integrating at a higher position so that goes beneath the crema. Any help would be appreciated.
A question, in the last example you say “if it doesn’t drift away, that’s ok” - could you explain why this may occur? It still happens to me sometimes, the milk not drifting. I’ll be trying your first example now, but very interested to know why the last method may fail to drift across the surface. Thanks.
It’s gotta be one of three things (or multiple) -the milk isn’t thin(not see thin that it’s watery) enough. - the espresso is old/really fresh or rubusta/ or the machine can’t produce enough pressure for quality creama and viscosity. -or it’s a position thing and the pitcher is in a different position. I’d play with milk first. Reallly swirl it up before you pour and also integrate less so you get more glide from the creama. More foam in the cup =less gliding
@@EmileeBryant Thanks, I’ll keep these points in mind and try to be more methodical in my practice. It’s pretty neat though, isn’t it? Latte art. I mean, imagine the person who first discovered it. What a thrill they must have felt! Best wishes to you.
Sadly, this video would only help me after understanding the first crux I need to solve. I honestly don't understand how you can pour the foam the way you do. I need to put in so much force to get the foam out, my cup is overfilled after the 2nd blotch (take a tulip as an example). Sadly these videos always start after my problem and never actually explain on how to tilt the pitcher to get it out the way you want. This might sound stupid, but the theory is rather clear to me, I just truly and utterly suck at controlling my body and getting the "feel" on how to do things (I am incapable of that).
If you have to put in force to pour the foam. You milk could be significantly too thick! Or your espresso is resisting the milk for some reason (too watery or too thick of crema) though it’s likely milk texture to which I have a few video that might help you! I do have a lot of videos talking about proximity and flow but they are generally scattered on my page. Sorry bout that. That all being said anyone and I mean anyone can learn this! I bet if we were in a room together you’d be crushing it within 30 minutes. If you’re interested I also make “analysis of subscribers art” videos and those usually are more relatable. Also there is a form somewhere on my community tab on my yt page where I offer a link to submit your pours if you want to be in the next video like that!
Has a lot more to do with the viscosity. I believe. Mika pots are typically more watery. Also crema does help with latte art for sure but this video I used very old coffee with extremely weak creama and it still somewhat works.
