Rafael Costa
Level 2 ·
Forty-something attempts and today it finally happened. Small, a bit lopsided, but definitely a heart.
10 commentsShare
10 comments
- Carmen GomezLevel 1 ·
Practice with water and a drop of dish soap. Cheap way to drill the motion.
- Lars SandovalLevel 2 ·
Start a little higher so the milk sinks under the crema, then drop in close.
- Aaron LundLevel 1 ·
Tilt the cup more at the start. It gives you room to build the base.
- Tyler PhamLevel 4 ·
What milk are you using? Some barista blends make this so much easier.
- Clara PriceLevel 1 ·
The pull-through at the end is the hardest part, and yours is crisp.
- Zara MarshLevel 2 ·
Elena’s tip in the throwdown thread helped me with exactly this.
- Sadie GreeneLevel 4 ·
Love it! The symmetry is getting so much better.
- Rafael CostaLevel 2 ·
Good call, I’ll report back.
- Isabella MorenoLevel 3 ·
Try stopping around 60°C. Hotter milk loses that glossy texture fast.
- Hiro GarciaLevel 1 ·
Beautiful. Saving this for tomorrow morning.