Wondering if anybody here can help me out with a technique employed by the recent Latte Art Champ from Coffee Fest NY.
His name is Kim Yeung, and his trump card is sinking tulips very late into the pour.
Now, we all know what a tulip is. It's a pretty basic design, but there are two ways to pour a tulip. One way is to stack tulip hearts on top of each other. This is the easiest way to do a tulip.
The second way is to insert the tulip hearts... usually this is easier early into the pour, when the surface is still wet. It's very difficult to insert tulip hearts within each other late into the design.
Obviously the guy is working with extremely wet microfoam... but for those who've worked with super wet microfoam, you also understand the downfall of it, which is late into the pour...
Check out what he does to his last rosetta at 1:48... never seen anybody able to do that, maybe on a weak, half-hearted rosetta, but this is a full-grown rosetta... the surface at that point should be too viscous to start inserting tulips like he does. Mindboggling.
If anybody knows the trick to this, let me in. It's keeping me up at night.
Just watched the video, and while I can't pour quite this well, I'm not sure I follow your mind-boggled-ness... if you're using a tulip cup or something that's not bowl-shaped, I might see the problem. But there's nothing fundamentally different at the end of the pour than at the beginning, in my experience. If you watch the video a few times over, focusing your eyes on different things (wrist, spout, milk flow, cup tilt), you should be able to determine what he's doing different than you.
Next time I'm behind the machine, however, I'll give this a shot myself.
I'll give it a try as well today. Just for the sport.
i gotta admit, that's pretty nice looking in the video. Check out what kind of milk he's using in the video too. (don't get me wrong, i'm not stealing this guys thunder. He's good.) but, in my experience the type of milk you use effects the outcome of latte art. Milk in other countries is different than milk stateside. I've done some barista training in china and had to really shop around for milk.
but even so, Great job Kim!
Yeah, what evan said. Pour quickly and "push" your heart into the rosetta.
Watched the video, gave it a shot. Man, making it look so clean is tough! But i got close on the second try. You just have to be quick and go for it. Really push the milk into the other hearts and then they'll layer.