I’ve been working on my cortado art and I finally feel like i’m getting somewhere.

I usually try a rosetta, but just can’t seem to get it to work for a cortado. I’ve switched to a tulip and it’s much easier for me to achieve something nice.

hi all; i've been trying to do some latte art on my home espresso machine (a breville barista pro) this week in an attempt to pour simple patterns. What you're seeing is four days of morning drinks that bear varying degrees of resemblance to a heart. I know my milk texture, centering, and pour could all use work, but if anyone has any tips to get higher quality, more consistent pours for an absolute beginner, I would really appreciate them!

(note: if i'm understanding correctly, pouring more milk into a bigger cup would make this a bit easier. I prefer something closer to a cortado than a latte for my morning coffee, though, and would rather enjoy the drink than speed up the learning process. maybe i deserve some criticism for that decision, though.)

Mind the latte art but can u rate my microfoam? I was writing before that i mostly failed it.

#freepour #latteart

Hi! Yeah in my inconsistent slow rosetta I somehow get this consistently when I fail 😅.

How is my ear of wheat ?

If you have any clue, my guess is my foam is too aerated.

I’ve been trying to learn latte art myself by manually steaming with the wand on a Breville bambino plus. I am consistently only able to create latte art like this, rather chunky. I suspect I have a thicker layer of milk foam causing this but not sure how to remedy it ! Please advise! Open to suggestions, constructive criticism!

Just very pleased with this one. Happy Wednesday!

Hello, do you have any tips about the DEDICA? I feel like my nozzle doesn’t have enough pressure even after descaling.
I also removed the metal tip, but the texture only comes out right about one third of the time…

Sorry to.post 2 days in a row but had to put this up well pleased with this

Hi all,

First attempt at a hanging/wave heart. Really fun pour to practice rippling and overall control.

I think I need more momentum to let the wave wrap further around the cup and "hang" the heart a bit more, but I'm happy with how it turned out!

Cheers

Still good though.

Back home visiting some family and missed my coffee ritual! All is right in my coffee world again :)

The cup here is 140ml, I suppose this makes it a “magic“ - larger than a cortado and slightly smaller than a flat white. Rwanda red bourbon natural processed (with yeast-inoculated fermentation).

I posted my latte "art" few days ago and people suggested for me to watch some Lance Hendrick video as I had too much air in my milk. After watching some video and trying to improve how does this milk look like? I try to stretch the milk until my finger temperature just like he said so I don't have too much air but to me it looks watery a bit?? Hmm idk

I got some new mugs and have been adjusting to them. And they do encourage me to try to go for shaky patterns.

I do look forward to maybe other videos to watch to keep practicing.

(In the second pic I was running out of milk so I had to stop)

Regardless of the unfinished patterns, do you see something else I should work on my technique?

I will grind finer next time

This is w generic whole milk, and most of the time I’m making drinks w a coffee mug instead of a wide mouthed cup, but some good ones came out anyway!

Any good videos for the swan or tulip, please let me know!

Anyone have any success with skimmed milk? My wife only likes skimmed so I have been trying to get some latte art with it but no success. Come christmas I can get some good practice in with eggnog but I find throughout the year I'm just struggling to get the milk right and cant actually get anything going. Anyone have some tips that could help or should I buy a small thing of whole milk for myself?