My espresso doesnt look rich and thick and the milk doesnt do pretty white lines, its a mess, almost like im just adding creamerto my coffee, frustrating, Im spending alot of money and still having issues, grrrrrrrr
Yes, that's what I was thinking about, too. The consistency of my frothed milk doesn't look right but the tutorials like this one are quite motivating!
Agree 100% it has taken me a while to get this right and I sometimes still over stretch my milk, but getting better. I’ve certainly learnt how important it is to stretch more aggressively while the milk is cold, given me longer to incorporate that air and get a good swirl going to get the right texture.
Great tutorial! I am always nervous when I pour milk in. You stayed calm the whole time and yours actually worked. 😅I have watched so many tutorials and I have the feelings this one will work for sure. Fingers crossed. I will let you know. Thanks!
You are really professional~i fully understand how difficult it is. I gotSCA Barista certification 1 and 2 level. I practice more than 100 cups for this learning. Very difficult. I am also a small youtuber and thanks for your sharing your skill
Hi ! Quick question 🙋♂️ At min 1:08 until 1:16 you are adding milk into the espresso and stir it with your left hand and then pour some more from the milk pitcher. Is that a technique to mix properly the milk with the espresso shot ? I do that quite a lot but I feel like it also changes the texture of the coffee and the colour on top - rather than just pouring without swirling with your left hand 🤚 Looking forward to seeing your reply ! All the best !
That's really observant!! We do teach to mix a dash of milk with the crema to create an even balance of flavour. If you choose to preserve the crema on top of the drink it can be a reason to present a 'punchy' first sip. But sometimes it can also be too intense and so softening it up will present an even flavour no matter what side of the cup you sip from. Our goal and focus is to present a consistent cup from the first sip to the last :)
When I try to do the tulip, I get a blob and eventually turn it into a cloud or teddy bear🤣 it seems like the next step shall be getting the milk to be silky smooth 😊
Pour as soon as you have steamed your milk! Sometimes when blob's happen it can because the milk has split. Other than that try to get REEEEEEAAAAALLL close with the lip of the jug to the surface of the crema; that's when the magic happens!
Another tip is to make sure you don’t aerate your milk for too long! You might have more foam than you need. I used to have this exact problem and then I realized that I was making cappuccinos and not lattes lol. Also make sure to have that whirlpool/vortex so that your foam infuses with the rest of the milk throughout the jug and so that all of the foam isn’t sitting on top of the milk. Hope this helps!
Everything is so nice and beautiful, i watched so many tutorials but let to be honest, i dont have patient for that, 15years ago we didnt make any art on cafe, it was espreso with hot or cold milk, end of story.
I think the way of gripping the peacher( the thing you pour the milk with) is so important it's like gripping a PEN . Let me know if I am wrong. thank you.🤗
No you're right. Grip matters I'm a barista and it helps to hold your milk pitcher comfortable and firm . Once you've gotten that done and a perfect textured milk it's alot easier to actually pour. Most of your work is in milk texture, grip, pour speed and confidence. Hope that helps 👍
When I pour the milk it doesn’t show the actual art on the crema until the very end where i have no space or milk left, I can’t really form a shape, what should I do?
Can designs be done with plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for posting
Got a question: Whenever i begin my art, the first pour always seems to half disappear under the crema on top of the base. poor description i know but i am curious if it is a milk texturing issue or espresso shot issue, or even something else. thanks.
It could be a couple of things....from the description, my guess is that the crema might not be thick enough to carry the first part of the milk foam. if that is the case, it can help to pour a dash of steamed milk into the crema and give it a quick swirl before starting the rest of the pour. this can help create a more stable 'base' to hold the pattern (if that makes sense)
Hi Seven Miles Coffee Roasters: Since you asked, this is how I do it. First I buy some vanilla cold brew (canned) from my local 7-11, then I pour it through my Walmart paper filter into my frensh press where I carefully press out the cold brew until I'm left with just vanilla. I usually don't bother with the latte art. Cheers
I have a nice full automated coffee drink maker I can make all sorts of drink as well as milk foam My question is can I use its milk foam to do latte art? Has anyone done that before? Thanks
@@nessaaesthetics135 it's the same thing right? I've been trying for long and i haven't perfectly done it yet. Maybe it has to do with my espresso?? or the way i control the milk while pouring it. idk 😟 Anyway, thank you. 😊
y’all gotta make us a capp frothing video. my latte milk rocks cause of y’all but capps suck. so unpredictable, some are great others are horrible and i don’t know why 😂
![Lp. Сердце Вселенной #1 НАЧАЛО ПУТЕШЕСТВИЯ [Новый сезон] • Майнкрафт](http://i.ytimg.com/vi/380Q7gLWGvk/mqdefault.jpg)
No. 1 rule : master milk consistency before even thinking about being consistent with any latte art
Totally agree . it is not easy , needs lots of practice
@@Nourway-ed4fz I agree with you
My espresso doesnt look rich and thick and the milk doesnt do pretty white lines, its a mess, almost like im just adding creamerto my coffee, frustrating, Im spending alot of money and still having issues, grrrrrrrr
Yes, that's what I was thinking about, too. The consistency of my frothed milk doesn't look right but the tutorials like this one are quite motivating!
Agree 100% it has taken me a while to get this right and I sometimes still over stretch my milk, but getting better. I’ve certainly learnt how important it is to stretch more aggressively while the milk is cold, given me longer to incorporate that air and get a good swirl going to get the right texture.
Best tutorial ever,i really appreciate people who isn't afraid to express their knowledge !!!
9
I loved your methods of teaching something so practical in sample way !!! Best ever !!!!
I like how he’s so calm, imagining myself stressing and everything going wrong while doing my latte shape that never worked 😅
I could do one right after watching!! I’d been practicing but didn’t have that close up technique and other tips!
Great tutorial! I am always nervous when I pour milk in. You stayed calm the whole time and yours actually worked. 😅I have watched so many tutorials and I have the feelings this one will work for sure. Fingers crossed. I will let you know. Thanks!
Did it work?
good clear directions! Much appreciated. Will get practising.
Been trying for ages. I need a master class.
Can u do it now?
Wonderful explanation..Will try..
this really is helpful with all the latte art i TRY to do. Thanks!!!
Great tut! Clear and informative. Definitely do more videos!
Such a good tutorial. Thank you!!
Thanks a lot. I'm barista beginners and small UA-camr. I learned some of your video ❤️❤️
Goood Luck wd career mate🌹
Thanks, best video I’ve seen so far. Clear tips….
Would you please give us a video comparing the different style tips on the pitchers. There are so many!
Hello sir Im also a barista here in uae. Thank you for this tutorial its a big help for us. I have also a lot of arts in my channel.
Bro you have vacancies in your shop?
Got a long way to go, just started a week ago with my Breville Barista Express machine.
Best explanation ever ☕️👏
I will now always pronounce tulip as chilup, thank you for teaching me, master barista!
You're a good teacher ❤💪
thank you
Thank you! Very good demonstration!!
You are welcome!
Your a good experienced teacher
You are really professional~i fully understand how difficult it is. I gotSCA Barista certification 1 and 2 level. I practice more than 100 cups for this learning. Very difficult. I am also a small youtuber and thanks for your sharing your skill
Good tutorial . I really learned from it . Thanks.
Hi ! Quick question 🙋♂️
At min 1:08 until 1:16 you are adding milk into the espresso and stir it with your left hand and then pour some more from the milk pitcher.
Is that a technique to mix properly the milk with the espresso shot ?
I do that quite a lot but I feel like it also changes the texture of the coffee and the colour on top - rather than just pouring without swirling with your left hand 🤚
Looking forward to seeing your reply !
All the best !
That's really observant!! We do teach to mix a dash of milk with the crema to create an even balance of flavour. If you choose to preserve the crema on top of the drink it can be a reason to present a 'punchy' first sip. But sometimes it can also be too intense and so softening it up will present an even flavour no matter what side of the cup you sip from.
Our goal and focus is to present a consistent cup from the first sip to the last :)
Great video 7 and I have made a lot of cacti! Thanks for sharing.
That’s great. What’s jug do you use and size? Thank you so much.
When I try to do the tulip, I get a blob and eventually turn it into a cloud or teddy bear🤣 it seems like the next step shall be getting the milk to be silky smooth 😊
Me too, grrrrrrrr
Pour as soon as you have steamed your milk!
Sometimes when blob's happen it can because the milk has split. Other than that try to get REEEEEEAAAAALLL close with the lip of the jug to the surface of the crema; that's when the magic happens!
Another tip is to make sure you don’t aerate your milk for too long! You might have more foam than you need. I used to have this exact problem and then I realized that I was making cappuccinos and not lattes lol. Also make sure to have that whirlpool/vortex so that your foam infuses with the rest of the milk throughout the jug and so that all of the foam isn’t sitting on top of the milk. Hope this helps!
great tutorial, I'll try this out!
Yess the best tutorial
Very informative .
Everything is so nice and beautiful, i watched so many tutorials but let to be honest, i dont have patient for that, 15years ago we didnt make any art on cafe, it was espreso with hot or cold milk, end of story.
I love to use plant based milk, it's the best milk by far.
Thanks Josh l like the you bring it out
I think the way of gripping the peacher( the thing you pour the milk with) is so important it's like gripping a PEN . Let me know if I am wrong. thank you.🤗
No you're right. Grip matters I'm a barista and it helps to hold your milk pitcher comfortable and firm . Once you've gotten that done and a perfect textured milk it's alot easier to actually pour. Most of your work is in milk texture, grip, pour speed and confidence. Hope that helps 👍
Thank You Elessar..😀
Amazing 😍😍😍
I want to learn everything
Please explain how to shake the pitcher while wiggling for rosetta.
👌 we'll get to the rosetta soon
I tried to make a tulip, I ended up with making a cretaceous trilobite fossil.
I think I need more practice😂
Thank you so much...
Thank You, it's a nice video.
Top quality!
please make many more of different moves
I am New barista. Thanks ❤
you guys are great and pretty darned cute too!😉
Thank you😊
Perfect!
When I pour the milk it doesn’t show the actual art on the crema until the very end where i have no space or milk left, I can’t really form a shape, what should I do?
You could be pouring too high or your milk could be too thin
Nice video, I'm on it!
I never get the right milk consistency
amazing!
Perfect thanks
Any Nepalese Barista over here?
I thought the Rosetta was the easiest one since it's all one motion, starting and stopping the pour on the tulip really trips me up
Really good.
Was able to do it one time, bad news I can't seem to figure out HOW I FIGURED IT OUT BACK THEN. 😩
Only works with espresso? Does it work with hot chocolate or ordinary filter coffee?
Great👏
Great Art.
Can you try this Art in 10 onz and 4 onz cup please
Thanks master🤙
Can designs be done with plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for posting
Brilliant man...😊 .. 1:00
Thanks for sharing brohh
Thanks
Thanks ✌
What are those glass cups called or where can I buy those? I love them so much
Got a question: Whenever i begin my art, the first pour always seems to half disappear under the crema on top of the base. poor description i know but i am curious if it is a milk texturing issue or espresso shot issue, or even something else. thanks.
It could be a couple of things....from the description, my guess is that the crema might not be thick enough to carry the first part of the milk foam. if that is the case, it can help to pour a dash of steamed milk into the crema and give it a quick swirl before starting the rest of the pour. this can help create a more stable 'base' to hold the pattern (if that makes sense)
Thanks for that, mate.
😍😍😍♥️ماشاء الله
Awesome
Hi Seven Miles Coffee Roasters:
Since you asked, this is how I do it. First I buy some vanilla cold brew (canned) from my local 7-11, then I pour it through my Walmart paper filter into my frensh press where I carefully press out the cold brew until I'm left with just vanilla. I usually don't bother with the latte art. Cheers
=Top Tip👌
I have a nice full automated coffee drink maker
I can make all sorts of drink as well as milk foam
My question is can I use its milk foam to do latte art? Has anyone done that before?
Thanks
I didn't know you needed a more narrow up - what brand of cups do you use? Thank you!
the tulip pattern seems to work better in more narrow cups, like the Duralex latte glass in the thumbnail or the ACME cups we used in the video
Me watching this while being in barista class 😂
What about if you are left handed?
What cups do you use,? The grey colour and size
Bang bang sir
I lved it
I have a Breville BES840XL so I can’t pull a shot and steam milk at the same time. Which do you recommend doing first?
I’m no expert , but the shot first , for sure . Otherwise the milk will separate while you pull the shot !
Please am latte art beginer and i want to know how to pour the milk
what type of milk should i use?
is it full cream??
I find whole milk works best. Good luck!
@@nessaaesthetics135 it's the same thing right?
I've been trying for long and i haven't perfectly done it yet. Maybe it has to do with my espresso?? or the way i control the milk while pouring it. idk 😟
Anyway, thank you. 😊
How long should i steem the millk
Till you cant keep ur fingers on pitcher more than 2 seconds
My hands shake a lot so i won't even try it. But great video my niece is a barista.
What kind of cup is this
What type of cups are those grey ones? Look very nice
These are the ones: www.tomkin.com.au/product/brew-silver-ice-white-matt-flat-white-cup-160ml/
Not sure if they are available outside of Australia
Nice..
There's no way I'm drawing art with my left hand when I'm right handed 🤣🤣🤣
exactly... I don't understand. makes no sense
Wawwwwww
90% are to go. Maybe do it in 8oz paper cup as well for practicality.
y’all gotta make us a capp frothing video. my latte milk rocks cause of y’all but capps suck. so unpredictable, some are great others are horrible and i don’t know why 😂
Will definitely be doing more 'drink style' clips in the future! :)
تحياتي لك اخي
What if you pull a muscle instead of pulling a tulip? I'm just joking but but might happen the right. Thank you for your help.
I enjoy your videos
Great vid. Where can I find a glass like on the right at 0:47? I can’t think what to search for. Does this type of glass have a specific name?
It's called a Duralex glass :)
lol! how come my milk dont glide, whatever i pour it dont get pushed up
Where can I buy the mug at 1:58?
chillup