Gonna try this tomorrow at work. Sometimes I get some really cool shapes by accident and it looks nice but mostly (especially when I have a lot of orders and I'm hurrying) it looks blob like I'm the video. I use a smaller jug when I have 1 or 2 coffee as order but I also have this one in the video and also even bigger ones. But I use the one in the video when I have 3 or more coffe orders. My colleagues also said that I create too much foam sometimes and I'm really inconsistent. One coffe is really nice and the next one looks weird (especially when I use the largest jug when I have like 5 coffes at the same time) i just can't pour out of the big ones idk
@@brabbit7703Making omlettes are a lot harder than you would think, unless you do it everyday. There's lots of different types of omlettes too, all with varying types of difficulty.
@@abdikadirmohamud8451 Man, I'm only 5 years in and I feel the same way. There's always new ways I'm finding at work and difficult ones I can find on here to try too.
pour high, in a circle, then make sure your cup is titled, a rather extreme tilt, and dive in near the middle. pour until the white starts appearing, and then even out the cup while moving your pitcher along with it
I’m beginning to think it’s now more down to my krema on the espresso coffee from my machine, because even when you deliberately do a crap pour, the mixture still looks better. I’m pretty sure the milk’s fine
Probably more to do with the grind than the espresso machine. The grind is critical, with a very narrow range of consistency to get that crema. Of course, the machine has to be pulling good shots with consistent temp and pressure, too.
@@soundmindtv2911 I think you're right since I bought a new coffee the other day and they ground it finer than usual and now the krema is much better. Thanks
As long as you get the temperature right and don't overheat, it doesn't really matter. But it is still nice to offer your guests some nice shapes. It's nice and cool. But sometimes it's also nice to have a coffe with not heated milk just regular milk
Another tip from barista if ur getting overly foamy bubbly milk try just letting air in ur wand for like a 1.5 -two seconds and go up in slight increments if u like a foamier latte but the sweet spot is a wet paint like texture for latte art and if u want to still get a good amount of foam and have it look nice or just struggle with bubbles in ur milk especially certain alterstive milks suck ass at creating good latte foam (I have beef with soy milk) try to keep ur milk alive and have everything for ur drink and cup set up before steaming and then immediately tap ur hot milk pitcher on ur counter a few times to get the bubbles down and jiggle the jug back and forth to stir together the steamed milk and foam and slightly keep jiggling until ur actively pouring it into ur cup to make sure it doesn’t do the thing where it stiffens up and the foam somehow multiplies simply from leaving ur pitcher alone on the counter for like 10 seconds 🙄 that’s what I mean by keeping it alive lmao have fun hope this helps u have some nice satisfying and pretty latte pours at home y’all 😘
It’s not these pretentious coffee and espresso cucks like to make brewing coffee into an unnecessary and complicated science project because it makes them seem more interesting and intelligent even though it’s just surface level no substance and is a waste of time and money not to mention lattes suck there’s a drop of coffee in a cup of milk
I just found you in my feed, and on another video of yours I considered asking a question - then in short time, this video came through my feed and answered the question I wanted to ask. Thank you! Now, to the kitchen to practice...
That looks like the same espresso machine I have, the Breville barista express. How long do you steam your milk? I’m just starting out, transitioning from a Nespresso original line to a semi automatic espresso machine and I’ve yet to steam my milk to the right temperature. Also is there a specific coffee bean you’d suggest?
If you have a metal milk jug, like in the video, put a finger on the side or underneath. When it turns so hot that you don't want to hold any longer to it, it's roughly the right temperature below 65 degree celsius. Except for the case you being more heat resistant 😅
I have Morrions own instant. It tastes like gone off weetabix. But my art game is on point. Ive managed to make an olympic games symbol out of the cup rings on my desk
I just struggle with steaming the milk, I learnt how to work our coffee machine the other day but the milk is a bit tricky without practice, it usually ends up super bubbly.
I hate when people who show something that requires technical details don’t provide any details. Would have been helpful if you told us how many seconds how many mls.
why do you steam more milk than is necessary for that latte? it seems like you have too much leftover milk at the end. I'm asking because I"m a complete newb. Is this normal?
Seriously... You have become my Favourite Coffee Guru ❣️☕️😋👏🙌👍 I use your coffee shorts as my relax zone before I go to bed. You Inspiring me to become a Coffee Latte Art Creator. Thank You for all your Useful Tips ❣️
i have the ahm... 76 dollar home espresso machine . and low steam power with a very small steaming wand. sometimes i cant really master the positioning of the tip because it takes a longer minute to begin with full pressure of air
When I pour the espresso, there’s a huge layer of foam on the top. It doesn’t really look smooth like yours does. And when I pour the milk, it doesn’t push through to the other side of the cup, and instead just sits where it first hits the espresso. Please help.😢
What to do when you don't have the equipment? I am heating my milk, I shake the warm milk and I make a good cappuccino but... When I try to make latte art, none of the internet tricks work...
I'm at the gas station trying everything I can, they got three coffee jugs, I'm going for the French vanilla pump and artificial creamer Will report back soon
Probably doesn't help in your 'bad' examples you just fire the milk in really fast. Look how much slower and vetter controlled the flow is in your 'good' examples.
