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Alt milk texture chart from the lab

In Latte Art ·
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Lily Huang
Level 7 ·

From last Thursday’s lab: oat stretches fastest, almond needs the least air, soy hates going above 60°C. Chart attached.

Chart comparing oat, almond and soy milk texture
11 commentsShare

11 comments

  1. Aurora BishopLevel 2 ·

    Tilt the cup more at the start. It gives you room to build the base.

  2. Nadia HarperLevel 2 ·

    The pull-through at the end is the hardest part, and yours is crisp.

    1. Lily HuangLevel 7 ·

      Ha, that makes sense now.

  3. Kendall EllisonLevel 2 ·

    Start a little higher so the milk sinks under the crema, then drop in close.

    1. Lily HuangLevel 7 ·

      Good call, I’ll report back.

  4. Devin ShahLevel 4 ·

    Beautiful. Saving this for tomorrow morning.

  5. Oscar DiazLevel 5 ·

    Elena’s tip in the throwdown thread helped me with exactly this.

    1. Lily HuangLevel 7 ·

      That worked! Thank you.

  6. Simone JensenLevel 1 ·

    Swirl and tap the pitcher right before you pour to keep the milk glossy.

  7. Charlie ZhangLevel 6 ·

    Your milk looks slightly thick. Try stretching for a second less.

    1. Lily HuangLevel 7 ·

      Appreciate it, everyone.