In this series, I will share with you my progress with Latte Art as a complete beginner. I have taken all the lattes I have poured since the very first cup.
This is part 2. (For part1, please jump over here)
I am still practicing pouring a consistent heart. This post will cover roughly 30 pours, from by 24th to 52nd.
My heart seems to be stabilizing a bit, but there are quite a few times that are pretty asymmetric.
Looking back at these pours, I feel like I am over stretching the milk a bit. There is so much foam that it does not spread like I see in tutorial videos. Mine sort of pushes out, rather than a neat flow (It’s difficult to explain).
When I see experienced baristas pour, the is a flow that makes the foam wrap around back to the spout. My pours just don’t seem to do this…
There’s quite a few visible bubbles, which I don’t want.
And espresso is all over the rim of the cup. This is because I’m using a bottomless portafilter. If I mess up the puck prep, espresso spurts everywhere.
Again a bit too many visible bubbles. Maybe too much air?
I have too much foam and it doesn’t flow out, It really just pushes out in all directions causing everything to go round.
I’m going to do some matcha latte art as well.
It’s a bit different from espresso so need to adjust to it a bit. I wrote a post about how to do this here.
Without the doing the trick I covered in the post, the milk foam spreads out way too much.
You know, it also happens with espresso.. I should not blame it on the matcha.
Getting a bit back on track?
And… no, that was a lie.
I was pretty into matcha latte these days. Not getting any better though…
I seem to do a bit better with espresso.
Hmmm… not good.
Nice circle! (although, that was not what I was going for)
The milk in this trial looks really nice. It’s smooth and not a lot of visible bubbles.
Getting a bit consisitent?
On the better end of my matcha lattes.
Can see a bit of wobble in the pour.
Might be the lighting, but the milk texture looks nice.
This also looks like quite a nice milk texture.
I think they call this the monk’s head.
Very shaky… I didn’t mean to do it.
From this point onward, I started taking video’s of the pour so that I can rewatch what is going wrong.
I tried rippling this time, but the foam was too thick and no ripples appeared.
Tried rippling again. This time with a little bit of success. It’s asymmetric though.
This time I gave up mid way since I could not get the foam to spread.
Too much foam again, so I did not try rippling.
I was quite happy with this one.
The trick seems to be to ripple quite slowly.
And milk texture is crucial.
It is so difficult. I’m rippling on this one but cant really see them in the cup.
The milk did not spread on this time. I tried recovering it some how, but ended up a bit misshaped.
So that’s all for part2.
I feel like I hit a wall around here. Not getting any better.
I think I need to really work on milk texture. I have not found the “correct” texture yet.
This is the difficult part of trying to learn alone. I can’t really tell what I’m doing wrong. Just have to try a lot of things.