I’m starting my journey as a Barista and latte art is quite funny but I want help from experienced fellas who can share some tricks with this rookie 🙂
by DaMintaa
7 Comments
Many-Poet-4174
Seems like your milk might have a little too much air, judging by the first pic. Froth it a bit less and focus instead on letting the milk “spin” in the jug (whirlpool) to polish it when steaming, and give the jug a good swirl before you start pouring too.
roxykelly
You’re getting there. Keep practising and one day soon it’ll just happen.
tdoggins
i’m also in the early stages of my barista journey!! i think the contrast looks lovely & you’ve definitely got the right idea with your pouring technique, maybe just the milk texture is a bit too foamy?? tamping the jug + swirling before pouring always helps me when I’ve over frothed a bit. but again looks really good IMO, keep it up (-:
normal_papi
You’re really almost there. If you end up with too much milk in the pitcher dump some so that when you are pouring into the cup, you can get horizontal with the pitcher. The amount differs with each drink ofc but you’ll get a feel for it. Then when you’re pouring, move your hand evenly on both sides (unless it’s not a symmetrical design obv) and very crucially, PULL UP before cutting across to finish the design. That’s a big thing that will change even a “crappy” pour into a much better one.
It’s just practice! Keep going 💪
CrackQueen
Lift your jug higher up when following through. That will ensure a crisp line instead the dragged design you end up with currently
Aeglacea
Aerate less!! (Make the milk go KKKKHHHHH less) – but condition about the same, or maybe more (whirlpool the milk without making that sound. If it’s screaming you haven’t aerated enough)
DatCollie
Your steaming consistency seems to be an issue, so would try to work on that first and just pour hearts until you get the same texture every single time. You shouldn’t start running before learning how to walk. And that goes double for latte art.
You can weigh your milk before steaming to try and replicate the same end result more easily. Once you get that soft silky texture, closer to your last picture rather than your first, you can start layering your hearts, tulips and even wiggles on the wiggle heart.
If you get your basics close to perfect before going further, you’ll notice way quicker progress. Doing more than just a few pours a day also helps, alongside with filming yourself while pouring. Sometimes you notice what you’re doing differently than other videos you look at when you put both side to side.
There are nowadays also some really nice training tools like BCB drops if you want to practice without wasting milk. You can use cheap viscous soy sauce instead of espresso as well to waste even less. That’s how I reach people nowadays, and it’s amazing.
7 Comments
Seems like your milk might have a little too much air, judging by the first pic. Froth it a bit less and focus instead on letting the milk “spin” in the jug (whirlpool) to polish it when steaming, and give the jug a good swirl before you start pouring too.
You’re getting there. Keep practising and one day soon it’ll just happen.
i’m also in the early stages of my barista journey!! i think the contrast looks lovely & you’ve definitely got the right idea with your pouring technique, maybe just the milk texture is a bit too foamy?? tamping the jug + swirling before pouring always helps me when I’ve over frothed a bit. but again looks really good IMO, keep it up (-:
You’re really almost there. If you end up with too much milk in the pitcher dump some so that when you are pouring into the cup, you can get horizontal with the pitcher. The amount differs with each drink ofc but you’ll get a feel for it. Then when you’re pouring, move your hand evenly on both sides (unless it’s not a symmetrical design obv) and very crucially, PULL UP before cutting across to finish the design. That’s a big thing that will change even a “crappy” pour into a much better one.
It’s just practice! Keep going 💪
Lift your jug higher up when following through. That will ensure a crisp line instead the dragged design you end up with currently
Aerate less!! (Make the milk go KKKKHHHHH less) – but condition about the same, or maybe more (whirlpool the milk without making that sound. If it’s screaming you haven’t aerated enough)
Your steaming consistency seems to be an issue, so would try to work on that first and just pour hearts until you get the same texture every single time. You shouldn’t start running before learning how to walk. And that goes double for latte art.
You can weigh your milk before steaming to try and replicate the same end result more easily. Once you get that soft silky texture, closer to your last picture rather than your first, you can start layering your hearts, tulips and even wiggles on the wiggle heart.
If you get your basics close to perfect before going further, you’ll notice way quicker progress. Doing more than just a few pours a day also helps, alongside with filming yourself while pouring. Sometimes you notice what you’re doing differently than other videos you look at when you put both side to side.
There are nowadays also some really nice training tools like BCB drops if you want to practice without wasting milk. You can use cheap viscous soy sauce instead of espresso as well to waste even less. That’s how I reach people nowadays, and it’s amazing.