Can you please show is how to foam the milk, when i try latte art i always have a problem with how liquid the milk is and how thick the foam is. i dont even get to make any shape with it . And thank you so much ☺️This was really helpful
현재 카페알바하고 있는 알바생입니다! 라떼아트영상을 찾다보니 이영상을 주의깊게 계속 보게되네요!! 안정화까지는 시킬 수 있을 것 같아요! 근데 이후에 우유를 부으면 흰색은 찾아볼 수 없고 이후에 거품이 올라오려고 하면 잔을 넘쳐버리네요 영상에서는 조금씩만 우유를 떨어뜨려도 이쁘게 잘 올라오는데 아무것도 안올라오면 스티밍에서 문제가 있는걸까요?
호이호이 ㅎㅎ 오래 사용하실 생각이시라면 m.smartstore.naver.com/refreshcoffee/products/4077890167?NaPm=ct%3Dk0s9j5ig%7Cci%3D7ccd6b817c4baf98b5e31366016c689b314d1e44%7Ctr%3Dsls%7Csn%3D761733%7Chk%3D1c44e6f23337f1a5d917f483db24913307b39c92 여기에 있는 제품 추천드려요 ㅎㅎ 가격이 부담스러우시다면 무난하게 빈플러스피쳐 600ml 추천드립니다 ㅎㅎ
댕댕댕이 아하 ㅎㅎ 스팀이 문제라는 말은 그림이 뜰 수 없을 정도의 폼의 두께를 말씀드린 거에요 ㅎㅎ 스팀이 잘 됐다 안 됐다 라기 보다는 거품의 두께가 얇았다고 말씀드릴 수 있겠네요 ㅎㅎ 그림이 깨지는 건 폼이 얇아서에요 ㅠㅠ 에쏘의 밀도가 높으면 거품이 얇아도 잘 뜨는데 에쏘의 밀도가 낮으면 얇으면 그림이 흐물흐물하게 나와요
hi, thanks for making a tutorial with subtitles! i would like to know what kind of espresso are you using? a blend? single origin? and is it always 1 to 2 ratio?
Hi! Thank you for watching my video first. I hope this video will help you. When I practice making latte art, I use a single strong stir-fried bean from India!
에쏘에 따라 다르고 커피머신의 스팀압력에 따라 다른데요 ㅠㅠ 저는 보통 2~3초 정도 공기주입 하고 있어요~!! 우유양의 선도 피쳐 주둥이의 모양에 따라 조금 다른 것들이 있어요~! 저는 250ml 담아서 스팀해요~! ㅎㅎ 계량 해보시고 거기에 맞춰서 하시면 도움이 될 거에요~!ㅎㅎ
Bad espresso also foam too much for latte learn how much foam goez in latte and pitcher is touching the espresso that will directly make bad base learn what is feedback first time u are wasting everyones time
David Ding I'm sorry. I haven't translated all the videos on my channel yet. I marked 'ENG' on the translated video. It would be nice to see the video first! Other videos are also being translated hard so please wait ㅠㅠ Oh and I will give an answer to 4:03. When making latte art, consider the size and location of the design. When you do latte art, you have to pour milk at the highest point of the design so you can make latte art where you want. The novice barista in the video did not take into account the position of the design he was drawing, so he fed back that part.
@@daviding78 Ah! You are curious about Handling, right? In Korea, the rocking operation of the stem of the milk is called 'handling'. If you want to do "handling," you have to practice shaking with water in the pitcher first! I'll leave you a link. See? (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-noXWOlPey_E.html) Flow rate is very important for 'handling'~!!! You have to have a constant flow rate so you can 'handling'. If there are many flow rates, the width of 'handling' should be slowed down significantly, and if there is less flow rate, the width of 'handling' should be narrowed and speeded up. Please refer to the video link I showed you. The video hasn't been translated yet, so just refer to the Handlering process.
![[ENG] #7 라떼아트 안 되는 이유 (광주광역시 'B양') ll Reason why LATTE ART is not made ll How to make a LATTE ART](/img/logo.svg){kind=logo}
