I honestly don't know what I'm doing wrong. It's not staying on the top to create latte art. It's a double shot and somehow it's much harder to make something on top of it than a single espresso.
by RollinBart
I honestly don't know what I'm doing wrong. It's not staying on the top to create latte art. It's a double shot and somehow it's much harder to make something on top of it than a single espresso.
by RollinBart
30 Comments
A nice flat white. And you seem to need more foam for arts.
It’s hard to tell, but your mug looks a little tall. You may be pouring from too high above the surface of your drink.
Spout is too high and you’re pouring too hard/fast when you drop in. You’re holding your mug weird and not tilting it enough which is preventing you from getting the spout in the correct position. Stop trying to wiggle and make a complex design. Make 1000 monks heads and hearts first
Mug is way too big and tall to get the pitcher close enough to the surface of the coffee mixture. What size is this mug?
There’s a reason that you see most cafes using reasonably short and wide mugs with curved edge
Looks good to me. I see the field mouse you made just fine 🐁
First part—less. Second part—closer. Hold the cup by the bottom.
You waited too long after pouring the base. The foam was already seperating from the milk. Never wait more than a second before starting to pour the design.
Not enough micro bubbles. Let more air in while you steam.
Dip the steam wand in the milk and bring it up close to the surface to create a specific sound. It’s almost like you want 1 steam hole in the milk and 1 sort or kissing the surface.
It’s a very familiar sound commonly heard at cafes lol. 😂
Jiggle your pitcher faster and it’ll lay out a canvas more readily.
Three things, first you are breaking the crema when you begin the pour, second you are too high when adding the art, third no need to wiggle the art until you can pour it.
Milk needs more texturing. texturing incorporates the air more evenly into the milk making it float.
Your milk is not thick enough.
Unlike all others I think your milk seems to look just fine for a flat white (thinly steamed milk needed). It think it seems to be a problem of a thick crema and adding too much milk for your base… Maybe this helps
Needs to be foamier
Looks like it will taste good!
Grind finer
Despite all the comments, your milk actually looks pretty decent. Try getting a mug with a wide mouth which helps to get the tip of your pitcher as close to the surface as possible. Swirl your espresso first before pouring, and slow down on your initial pour, do slower circles to incorporate it evenly.
The way you’re holding the mug is awkward too. Hold your mug from the underside (place your palm up and the bottom of the mug in your hand, the handle pointing towards your forearm) which will help you create a nice angle while you pour.
Check this video out regarding how to hold your mug https://www.instagram.com/share/BADoWH8Bpm
This video will help as far as milk steaming https://www.instagram.com/share/BAO4MS6UpL
Slow down. Don’t be a 2 pump chump…nice and easy
are you rushing or dragging
I don’t like you.
You have no foam.
Pour a little closer and a little slower to make the art.
I was secretly cheering for the foam to float.
Too high
I found it much easier with a more traditional shaped cup- try a cappuccino cup- it will be so much easier (not that it isn’t possible in the cup you’re using).
It looks like you didn’t aerate it enough and looks to liquidy. I would watch a video on YouTube that shows the water and soap technique to explain the whirlpool effect.
It will when it’s hot enough.
My suggestion: tilt your cup a bit more towards the spout of the pitcher. When I pour latte art in takeaway cups, those takeaway cups are super tall – the trick is to tilt it so that the coffee is almost spilling. Bring your pitcher right to the surface and now it’s all about hand-eye coordination: tilt your cup slowly back toward neutral as you pour more milk. As everyone has mentioned – try hearts before wiggles to get the foundations down.
Pour from about 6cm away and pour slower at the start – the harder you pour the more foam will come out giving you less time to do the latte art. Once you are 2/3 full bring the spout to the crema like you’re painting with a brush, the foam should come out perfectly. Make sure your milk isn’t sitting out before you pour, you want to use it as soon as possible so that the microfoam doesn’t separate.
The main issue there imho is the tall cups. You can get away with average milk and nail good latte art ( generally it will be bubbly). With how your pour ends its clearely more a matter of pouring technique.