People keep asking how to start a swan. Think of it as three pours: the wings (a wiggle that you push forward), the neck (a thin line that curves back) and the head (a small heart at the end).
Practice the neck alone with water first.
Practice with water and a drop of dish soap. Cheap way to drill the motion.
Elena’s tip in the throwdown thread helped me with exactly this.
Ha, that makes sense now.
What milk are you using? Some barista blends make this so much easier.
Swirl and tap the pitcher right before you pour to keep the milk glossy.
Start a little higher so the milk sinks under the crema, then drop in close.
Keep going. My first fifty looked like clouds.
Try stopping around 60°C. Hotter milk loses that glossy texture fast.
Wiggle a bit slower and the layers will tighten up.
That’s a clean pour. The contrast is great!
Your milk looks slightly thick. Try stretching for a second less.