The Latte Art Throwdown is on Saturday, October 17 at the SE Division Café. Before that we’re opening the bar for a practice night on Wednesday the 14th, 6 to 8 PM.
Comment below if you want a slot on the machine. Beginners get the first hour.
That’s a clean pour. The contrast is great!
Swirl and tap the pitcher right before you pour to keep the milk glossy.
Your milk looks slightly thick. Try stretching for a second less.
Beautiful. Saving this for tomorrow morning.
Keep going. My first fifty looked like clouds.
What milk are you using? Some barista blends make this so much easier.
Tilt the cup more at the start. It gives you room to build the base.
Start a little higher so the milk sinks under the crema, then drop in close.
Try stopping around 60°C. Hotter milk loses that glossy texture fast.
The pull-through at the end is the hardest part, and yours is crisp.
Ha, that makes sense now.
Elena’s tip in the throwdown thread helped me with exactly this.
Wiggle a bit slower and the layers will tighten up.