New to the art of latte art. - Barista Exchange2024-03-29T08:34:32Zhttps://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?commentId=1688216%3AComment%3A352822&feed=yes&xn_auth=noMy best advice for making it…tag:www.baristaexchange.com,2010-02-01:1688216:Comment:7651652010-02-01T03:44:41.690ZJessica Lamb-Brownhttps://www.baristaexchange.com/profile/JessicaElleBee
My best advice for making it clean with a good contrast is to stop midway through your pour, then restart into the middle, instead of doing the whole thing in one pour. This allows you to keep your crema from marbling. I will be making some instructional videos for training at my shop, and I will be sure to post them on here.
My best advice for making it clean with a good contrast is to stop midway through your pour, then restart into the middle, instead of doing the whole thing in one pour. This allows you to keep your crema from marbling. I will be making some instructional videos for training at my shop, and I will be sure to post them on here. Wow! Looking back at this pos…tag:www.baristaexchange.com,2010-02-01:1688216:Comment:7650822010-02-01T01:59:14.034ZGabe Windhamhttps://www.baristaexchange.com/profile/GabeWindham
Wow! Looking back at this post is hilarious. I was really struggling then. A year later and I am pouring a cornacopia of different designs. I guess the advice really helped out. thanks guys!
Wow! Looking back at this post is hilarious. I was really struggling then. A year later and I am pouring a cornacopia of different designs. I guess the advice really helped out. thanks guys! Best advice I ever got? You j…tag:www.baristaexchange.com,2009-03-15:1688216:Comment:3736362009-03-15T15:16:29.123ZSarahhttps://www.baristaexchange.com/profile/Sarah54
Best advice I ever got? You just gotta get your milk right.<br />
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Then it's just practice practice practice. Choose a shape you want to focus on (I think hearts are easiest) and make it a goal to get something on ever single drink you pour. It'll happen!
Best advice I ever got? You just gotta get your milk right.<br />
<br />
Then it's just practice practice practice. Choose a shape you want to focus on (I think hearts are easiest) and make it a goal to get something on ever single drink you pour. It'll happen! The real trick with great lat…tag:www.baristaexchange.com,2009-03-15:1688216:Comment:3734262009-03-15T05:16:37.865ZJonathan Jarrowhttps://www.baristaexchange.com/profile/JonathanJarrow
The real trick with great latte art is the "nuance". Seriously, there are so many little things which ,when put together, are what make awesome latte art possible. Once you master the basics, then you have to learn the nuances, because it will change your latte pouring life. I trained someone the other day who had never touched a portafilter in his life, and he did a triple rosetta after about two hours.<br />
In my opinion, the best way to improve is to have someone who knows what's up come and…
The real trick with great latte art is the "nuance". Seriously, there are so many little things which ,when put together, are what make awesome latte art possible. Once you master the basics, then you have to learn the nuances, because it will change your latte pouring life. I trained someone the other day who had never touched a portafilter in his life, and he did a triple rosetta after about two hours.<br />
In my opinion, the best way to improve is to have someone who knows what's up come and watch you, this way they can help you make the adjustments you need. Then, just practice and take mental notes of what works and why. Over time your muscles will just do exactly what you want them to with out your having to even think about it.<br />
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Also, in response to americano art: it's possible to pour latte art into anything that has color contrast. I train all of my baristi to do art in everything, including au lait. I am confused.
Brandon said:…tag:www.baristaexchange.com,2009-03-15:1688216:Comment:3733582009-03-15T04:17:17.433ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
I am confused.<br />
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<cite>Brandon said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?x=1&id=1688216%3ATopic%3A338895&page=3#1688216Comment373341"><div>I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!<br/>For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain".</div>
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I am confused.<br />
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<cite>Brandon said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?x=1&id=1688216%3ATopic%3A338895&page=3#1688216Comment373341"><div>I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!<br/>For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain".</div>
</blockquote> I dont know why I'm the first…tag:www.baristaexchange.com,2009-03-15:1688216:Comment:3733412009-03-15T03:55:37.459ZBrandonhttps://www.baristaexchange.com/profile/Brandon93
I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!<br />
For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain".
I dont know why I'm the first to mention it, but this is amazing! A watershed moment really!<br />
For years I have thought americano art was a possibility, but now finally the breakthrough! Just so long as you dont mind the subtle taste of "mountain rain". Like everyone else said, prac…tag:www.baristaexchange.com,2009-02-27:1688216:Comment:3528222009-02-27T03:37:20.518ZSamantha Bakohttps://www.baristaexchange.com/profile/SamanthaBako
Like everyone else said, practice, practice, practice. The milk texture is the key, moreso even than the motions. Practice monk's heads, even, just to get that milk texture down, then go for the rosies and posies and other pretty things. I've also found it helps to take photos. Yeah, super geektitude, but when I have time, I record. That way I can solidly look for strengths and weaknesses and progress over time (because I have a brain like a goldfish - I might realize an aspect to be worked on…
Like everyone else said, practice, practice, practice. The milk texture is the key, moreso even than the motions. Practice monk's heads, even, just to get that milk texture down, then go for the rosies and posies and other pretty things. I've also found it helps to take photos. Yeah, super geektitude, but when I have time, I record. That way I can solidly look for strengths and weaknesses and progress over time (because I have a brain like a goldfish - I might realize an aspect to be worked on in the moment, then immediately forget.)<br />
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That, and you can also show them to strangers on the bus along with your photos of your cats.<br />
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Right now, my lattes have been pretty fluffy. I also love how you can sorta tell mood and personality in your latte art. Some days it's rockin, others, it just isn't happening (but I'm sure the masters are past that point.)<br />
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As for etching, it looks cool but seems "too easy" I guess? I don't honestly know WHY I don't really like it, because it's not like it's a skill-less endeavor. However, chocolate syrup on a capp kinda grosses me out, even if it IS pretty. Kinda makes me think of a hotel bathroom where the wallpaper is really loud and outrageous in an attempt at being classy. Jason,
I understand why you m…tag:www.baristaexchange.com,2009-02-26:1688216:Comment:3519922009-02-26T20:14:44.337ZDeferiohttps://www.baristaexchange.com/profile/Deferio
Jason,<br />
I understand why you maybe incensed by lack of credit since you are producing materials yourself...obviously you don't want someone copy and pasting your paper and attaching their name to it, I wouldn't want that either... but citing is more important when blatant plagiarism is taking place. Since this is a digital version of a chat between friends and not a personal dissertation on milk we can all relax a bit and discuss things while giving people the benefit of the doubt. If you want…
Jason,<br />
I understand why you maybe incensed by lack of credit since you are producing materials yourself...obviously you don't want someone copy and pasting your paper and attaching their name to it, I wouldn't want that either... but citing is more important when blatant plagiarism is taking place. Since this is a digital version of a chat between friends and not a personal dissertation on milk we can all relax a bit and discuss things while giving people the benefit of the doubt. If you want to bring up the originator of an idea then add it to the discussion.<br />
-cd Jesse D!
Rep Gimme!
Scott Rao…tag:www.baristaexchange.com,2009-02-26:1688216:Comment:3519832009-02-26T20:08:45.186ZDeferiohttps://www.baristaexchange.com/profile/Deferio
Jesse D!<br />
Rep Gimme!<br />
Scott Rao seems to be the one to have come up with this technique...but the origin will probably never be known for sure. I prefer real milk to practice with since it is will teach you how it reacts based on it's unique physical make up. Soapy water can serve as a beginning guide but after a couple tries you should use real milk because that is REAL practice. Soapy water does not do the exact same thing as milk although it may look the same.<br />
Knowing the materials as they…
Jesse D!<br />
Rep Gimme!<br />
Scott Rao seems to be the one to have come up with this technique...but the origin will probably never be known for sure. I prefer real milk to practice with since it is will teach you how it reacts based on it's unique physical make up. Soapy water can serve as a beginning guide but after a couple tries you should use real milk because that is REAL practice. Soapy water does not do the exact same thing as milk although it may look the same.<br />
Knowing the materials as they really are is seen very clearly when the competitors for the Millrock latte art comp experience set backs due to differences in the foreign milk and coffee they are using. If you want to learn fast use the soap for a few beginning tries but then quickly switch to real milk. It may cost more but you'll learn more about what you are supposed to be learning about. The milk.<br />
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<cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?id=1688216%3ATopic%3A338895&page=2#1688216Comment340832"><div>Done. I don't doubt that my friend (erin McCarhy to give credit where it is due) has seen this, or the person that passed it on to her saw it etc. Basically apology accepted, but not much on here is original, so if we all cited where it all came from we'd be wasting a lot of time. I just want to help, I don't care if I get credit for it. My goal in this community is to be able to visit any city anywhee and get good coffee....spread the love.<br/> <br/>
<cite>Jason Haeger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?id=1688216%3ATopic%3A338895&page=2#1688216Comment340828"><div>Then I apologize. I guess that's what I get for assuming.<br/><br/>That particular video is not unknown, really, so I figured you had seen it as well. Please accept my apologies.<br/><br/><cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?page=2&commentId=1688216%3AComment%3A340816&x=1#1688216Comment340816"><div>Didn't get it from here, from a friend but thank you for your sarcastic attack.<br/><br/><cite>Jason Haeger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?id=1688216%3ATopic%3A338895&page=2#1688216Comment340803"><div>Were you planning to cite the idea, or just call it your own?<br/><br/><embed src="http://www.youtube.com/v/KxAvYoymUbM&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="never" width="425" height="344"></embed>
<br/><cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/new-to-the-art-of-latte-art?page=2&commentId=1688216%3AComment%3A340476&x=1#1688216Comment340378"><div>ok this is gonna sound crazy, but it works.<br/><br/>If you don't want to wast milk, drop a drop of dish soap into your pitcher and then fill it to the appropriate level with water. When you steam the soap and water it will act like milk (amazingly close to actual milk) and you can practice with the soap water which is way cheaper than milk. The down side is that you have to really clean the pitcher and dishes to make sure no soap residue is left on them.<br/><br/>crazy I know, but it works.</div>
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</blockquote> i think that only etching is…tag:www.baristaexchange.com,2009-02-18:1688216:Comment:3410382009-02-18T22:25:15.334ZMhttps://www.baristaexchange.com/profile/M
i think that only etching is kind of a cop out... i mean, it's great for accenting something but in my personal opinion kinda lame on its own.<br />
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i think that a few tips that can help with latte art are:<br />
* consistent even milk (not over stretched or too much air)<br />
* start your pour farther away from the cup on your initial pour<br />
* remember that when you pour you're not shaking or moving the pitcher, but rather guiding it's contents.<br />
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and of course, practice makes perfect. when i first started doing…
i think that only etching is kind of a cop out... i mean, it's great for accenting something but in my personal opinion kinda lame on its own.<br />
<br />
i think that a few tips that can help with latte art are:<br />
* consistent even milk (not over stretched or too much air)<br />
* start your pour farther away from the cup on your initial pour<br />
* remember that when you pour you're not shaking or moving the pitcher, but rather guiding it's contents.<br />
<br />
and of course, practice makes perfect. when i first started doing latte art, i would practice in a glass with food coloring (that you way don't waste coffee, and you can still see what you're doing right/wrong).<br />
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lastly, i think that it's easier to pour hearts than rosettas...so set big goals, but start small :)<br />
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hope that helped.