My espresso doesnt look rich and thick and the milk doesnt do pretty white lines, its a mess, almost like im just adding creamerto my coffee, frustrating, Im spending alot of money and still having issues, grrrrrrrr
Yes, that's what I was thinking about, too. The consistency of my frothed milk doesn't look right but the tutorials like this one are quite motivating!
Agree 100% it has taken me a while to get this right and I sometimes still over stretch my milk, but getting better. I’ve certainly learnt how important it is to stretch more aggressively while the milk is cold, given me longer to incorporate that air and get a good swirl going to get the right texture.
Great tutorial! I am always nervous when I pour milk in. You stayed calm the whole time and yours actually worked. 😅I have watched so many tutorials and I have the feelings this one will work for sure. Fingers crossed. I will let you know. Thanks!
Hi ! Quick question 🙋♂️ At min 1:08 until 1:16 you are adding milk into the espresso and stir it with your left hand and then pour some more from the milk pitcher. Is that a technique to mix properly the milk with the espresso shot ? I do that quite a lot but I feel like it also changes the texture of the coffee and the colour on top - rather than just pouring without swirling with your left hand 🤚 Looking forward to seeing your reply ! All the best !
That's really observant!! We do teach to mix a dash of milk with the crema to create an even balance of flavour. If you choose to preserve the crema on top of the drink it can be a reason to present a 'punchy' first sip. But sometimes it can also be too intense and so softening it up will present an even flavour no matter what side of the cup you sip from. Our goal and focus is to present a consistent cup from the first sip to the last :)
Can designs be done with plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for posting
You are really professional~i fully understand how difficult it is. I gotSCA Barista certification 1 and 2 level. I practice more than 100 cups for this learning. Very difficult. I am also a small youtuber and thanks for your sharing your skill
When I pour the milk it doesn’t show the actual art on the crema until the very end where i have no space or milk left, I can’t really form a shape, what should I do?
I think the way of gripping the peacher( the thing you pour the milk with) is so important it's like gripping a PEN . Let me know if I am wrong. thank you.🤗
No you're right. Grip matters I'm a barista and it helps to hold your milk pitcher comfortable and firm . Once you've gotten that done and a perfect textured milk it's alot easier to actually pour. Most of your work is in milk texture, grip, pour speed and confidence. Hope that helps 👍
When I try to do the tulip, I get a blob and eventually turn it into a cloud or teddy bear🤣 it seems like the next step shall be getting the milk to be silky smooth 😊
Pour as soon as you have steamed your milk! Sometimes when blob's happen it can because the milk has split. Other than that try to get REEEEEEAAAAALLL close with the lip of the jug to the surface of the crema; that's when the magic happens!
Another tip is to make sure you don’t aerate your milk for too long! You might have more foam than you need. I used to have this exact problem and then I realized that I was making cappuccinos and not lattes lol. Also make sure to have that whirlpool/vortex so that your foam infuses with the rest of the milk throughout the jug and so that all of the foam isn’t sitting on top of the milk. Hope this helps!
@@nessaaesthetics135 it's the same thing right? I've been trying for long and i haven't perfectly done it yet. Maybe it has to do with my espresso?? or the way i control the milk while pouring it. idk 😟 Anyway, thank you. 😊
Got a question: Whenever i begin my art, the first pour always seems to half disappear under the crema on top of the base. poor description i know but i am curious if it is a milk texturing issue or espresso shot issue, or even something else. thanks.
It could be a couple of things....from the description, my guess is that the crema might not be thick enough to carry the first part of the milk foam. if that is the case, it can help to pour a dash of steamed milk into the crema and give it a quick swirl before starting the rest of the pour. this can help create a more stable 'base' to hold the pattern (if that makes sense)
I have a nice full automated coffee drink maker I can make all sorts of drink as well as milk foam My question is can I use its milk foam to do latte art? Has anyone done that before? Thanks
Everything is so nice and beautiful, i watched so many tutorials but let to be honest, i dont have patient for that, 15years ago we didnt make any art on cafe, it was espreso with hot or cold milk, end of story.
So I've recently been wondering about the direction of spinning the milk. I'm in Canada, I also just feel more comfortable spinning my milk counterclockwise. I'm going to experiment with spinning it clockwise and see if it's more difficult to create the whirlpool. I was wondering if you guys, being in the southern hemisphere and liquid draining/spinning clockwise naturally there makes it easier for you to create a clockwise whirlpool? Love from Canada :)
@@DemzGIJOKEz omg use google before you type a comment man. you're telling me that liquid doesn't spin in different directions based on the hemisphere of the planet it's draining? bahhahahhahahahahahahhahahahahahahahahhahhahahahahahaahhahahahahahahahahahahahahahahahahahahahahahahahah A TRAVELLERS MYTH??? AHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAH DUDE YOU ARE ON THE INTERNET JUST USE EFFING GOOGLE LMFAO AHAHHAHAHAHAHAHAHAHAHAHAH
The one on the video is a jib I little, is a $150.00 jug, do you want something like this or what is your budget? A: 20-30, B: 40-60, C: 100+ ? Answer me down below if you want me to help you!
@@anncho-berardi2417 Not really, most of the time it's just cosmetic. On the other hand, the manufacturing quality is much better and the precision is increased. But there comes a point where the price is not justified. And there are pitchers on the market that are cheap and quality.
Best tutorial ever,i really appreciate people who isn't afraid to express their knowledge !!!
9
I loved your methods of teaching something so practical in sample way !!! Best ever !!!!
No. 1 rule : master milk consistency before even thinking about being consistent with any latte art
Totally agree . it is not easy , needs lots of practice
@@Nourway-ed4fz I agree with you
My espresso doesnt look rich and thick and the milk doesnt do pretty white lines, its a mess, almost like im just adding creamerto my coffee, frustrating, Im spending alot of money and still having issues, grrrrrrrr
Yes, that's what I was thinking about, too. The consistency of my frothed milk doesn't look right but the tutorials like this one are quite motivating!
Agree 100% it has taken me a while to get this right and I sometimes still over stretch my milk, but getting better. I’ve certainly learnt how important it is to stretch more aggressively while the milk is cold, given me longer to incorporate that air and get a good swirl going to get the right texture.
Wonderful explanation..Will try..
I could do one right after watching!! I’d been practicing but didn’t have that close up technique and other tips!
good clear directions! Much appreciated. Will get practising.
I like how he’s so calm, imagining myself stressing and everything going wrong while doing my latte shape that never worked 😅
Great tutorial! I am always nervous when I pour milk in. You stayed calm the whole time and yours actually worked. 😅I have watched so many tutorials and I have the feelings this one will work for sure. Fingers crossed. I will let you know. Thanks!
Did it work?
That’s great. What’s jug do you use and size? Thank you so much.
this really is helpful with all the latte art i TRY to do. Thanks!!!
Hi ! Quick question 🙋♂️
At min 1:08 until 1:16 you are adding milk into the espresso and stir it with your left hand and then pour some more from the milk pitcher.
Is that a technique to mix properly the milk with the espresso shot ?
I do that quite a lot but I feel like it also changes the texture of the coffee and the colour on top - rather than just pouring without swirling with your left hand 🤚
Looking forward to seeing your reply !
All the best !
That's really observant!! We do teach to mix a dash of milk with the crema to create an even balance of flavour. If you choose to preserve the crema on top of the drink it can be a reason to present a 'punchy' first sip. But sometimes it can also be too intense and so softening it up will present an even flavour no matter what side of the cup you sip from.
Our goal and focus is to present a consistent cup from the first sip to the last :)
Such a good tutorial. Thank you!!
Great tut! Clear and informative. Definitely do more videos!
Thank you! Very good demonstration!!
You are welcome!
Thanks, best video I’ve seen so far. Clear tips….
Your a good experienced teacher
Thanks Josh l like the you bring it out
Very informative .
Best explanation ever ☕️👏
Great vid. Where can I find a glass like on the right at 0:47? I can’t think what to search for. Does this type of glass have a specific name?
It's called a Duralex glass :)
Hello sir Im also a barista here in uae. Thank you for this tutorial its a big help for us. I have also a lot of arts in my channel.
Bro you have vacancies in your shop?
Thank You, it's a nice video.
Would you please give us a video comparing the different style tips on the pitchers. There are so many!
You're a good teacher ❤💪
great tutorial, I'll try this out!
Great video 7 and I have made a lot of cacti! Thanks for sharing.
Been trying for ages. I need a master class.
Can u do it now?
Yess the best tutorial
Thank You Elessar..😀
Please explain how to shake the pitcher while wiggling for rosetta.
👌 we'll get to the rosetta soon
Thanks a lot. I'm barista beginners and small RUclipsr. I learned some of your video ❤️❤️
Goood Luck wd career mate🌹
Perfect thanks
What are those glass cups called or where can I buy those? I love them so much
Good tutorial . I really learned from it . Thanks.
Thank you so much...
Amazing 😍😍😍
Can designs be done with plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for posting
Got a long way to go, just started a week ago with my Breville Barista Express machine.
Where can I buy the mug at 1:58?
Really good.
amazing!
Thanks master🤙
I will now always pronounce tulip as chilup, thank you for teaching me, master barista!
You are really professional~i fully understand how difficult it is. I gotSCA Barista certification 1 and 2 level. I practice more than 100 cups for this learning. Very difficult. I am also a small youtuber and thanks for your sharing your skill
Thanks for sharing brohh
When I pour the milk it doesn’t show the actual art on the crema until the very end where i have no space or milk left, I can’t really form a shape, what should I do?
You could be pouring too high or your milk could be too thin
Perfect!
Top quality!
Great Art.
Can you try this Art in 10 onz and 4 onz cup please
Thanks ✌
What cups do you use,? The grey colour and size
Thank you😊
Great tip and thanks I am really new at this but very excited! Thanks again!
you guys are great and pretty darned cute too!😉
What type of cups are those grey ones? Look very nice
These are the ones: www.tomkin.com.au/product/brew-silver-ice-white-matt-flat-white-cup-160ml/
Not sure if they are available outside of Australia
Only works with espresso? Does it work with hot chocolate or ordinary filter coffee?
I think the way of gripping the peacher( the thing you pour the milk with) is so important it's like gripping a PEN . Let me know if I am wrong. thank you.🤗
No you're right. Grip matters I'm a barista and it helps to hold your milk pitcher comfortable and firm . Once you've gotten that done and a perfect textured milk it's alot easier to actually pour. Most of your work is in milk texture, grip, pour speed and confidence. Hope that helps 👍
thank you
please make many more of different moves
I want to learn everything
When I try to do the tulip, I get a blob and eventually turn it into a cloud or teddy bear🤣 it seems like the next step shall be getting the milk to be silky smooth 😊
Me too, grrrrrrrr
Pour as soon as you have steamed your milk!
Sometimes when blob's happen it can because the milk has split. Other than that try to get REEEEEEAAAAALLL close with the lip of the jug to the surface of the crema; that's when the magic happens!
Another tip is to make sure you don’t aerate your milk for too long! You might have more foam than you need. I used to have this exact problem and then I realized that I was making cappuccinos and not lattes lol. Also make sure to have that whirlpool/vortex so that your foam infuses with the rest of the milk throughout the jug and so that all of the foam isn’t sitting on top of the milk. Hope this helps!
I have a Breville BES840XL so I can’t pull a shot and steam milk at the same time. Which do you recommend doing first?
I’m no expert , but the shot first , for sure . Otherwise the milk will separate while you pull the shot !
Brilliant man...😊 .. 1:00
=Top Tip👌
Nice video, I'm on it!
Great👏
nice chulips!
Awesome
I love to use plant based milk, it's the best milk by far.
Thanks
How long should i steem the millk
Till you cant keep ur fingers on pitcher more than 2 seconds
Please am latte art beginer and i want to know how to pour the milk
I never get the right milk consistency
I lved it
what type of milk should i use?
is it full cream??
I find whole milk works best. Good luck!
@@nessaaesthetics135 it's the same thing right?
I've been trying for long and i haven't perfectly done it yet. Maybe it has to do with my espresso?? or the way i control the milk while pouring it. idk 😟
Anyway, thank you. 😊
Got a question: Whenever i begin my art, the first pour always seems to half disappear under the crema on top of the base. poor description i know but i am curious if it is a milk texturing issue or espresso shot issue, or even something else. thanks.
It could be a couple of things....from the description, my guess is that the crema might not be thick enough to carry the first part of the milk foam. if that is the case, it can help to pour a dash of steamed milk into the crema and give it a quick swirl before starting the rest of the pour. this can help create a more stable 'base' to hold the pattern (if that makes sense)
I didn't know you needed a more narrow up - what brand of cups do you use? Thank you!
the tulip pattern seems to work better in more narrow cups, like the Duralex latte glass in the thumbnail or the ACME cups we used in the video
I have a nice full automated coffee drink maker
I can make all sorts of drink as well as milk foam
My question is can I use its milk foam to do latte art? Has anyone done that before?
Thanks
Nice..
What kind of cup is this
Everything is so nice and beautiful, i watched so many tutorials but let to be honest, i dont have patient for that, 15years ago we didnt make any art on cafe, it was espreso with hot or cold milk, end of story.
What about if you are left handed?
Any Nepalese Barista over here?
Thanks for that, mate.
😍😍😍♥️ماشاء الله
I thought the Rosetta was the easiest one since it's all one motion, starting and stopping the pour on the tulip really trips me up
I am New barista. Thanks ❤
Was able to do it one time, bad news I can't seem to figure out HOW I FIGURED IT OUT BACK THEN. 😩
تحياتي لك اخي
I tried to make a tulip, I ended up with making a cretaceous trilobite fossil.
I think I need more practice😂
Bang bang sir
So I've recently been wondering about the direction of spinning the milk. I'm in Canada, I also just feel more comfortable spinning my milk counterclockwise. I'm going to experiment with spinning it clockwise and see if it's more difficult to create the whirlpool. I was wondering if you guys, being in the southern hemisphere and liquid draining/spinning clockwise naturally there makes it easier for you to create a clockwise whirlpool?
Love from Canada :)
I don't know if you're kidding or not, but that is a travellers myth.. It does happen with cyclones though.
@@DemzGIJOKEz omg use google before you type a comment man. you're telling me that liquid doesn't spin in different directions based on the hemisphere of the planet it's draining? bahhahahhahahahahahahhahahahahahahahahhahhahahahahahaahhahahahahahahahahahahahahahahahahahahahahahahahah
A TRAVELLERS MYTH??? AHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHAHAHAHAHAH DUDE YOU ARE ON THE INTERNET JUST USE EFFING GOOGLE LMFAO AHAHHAHAHAHAHAHAHAHAHAHAH
@@justinbouchard Did you?
@@DemzGIJOKEz if you're this bored go help your mom with chores. last time i came over the place was a fucking mess
@@justinbouchard Productive chat.
lol! how come my milk dont glide, whatever i pour it dont get pushed up
What if you pull a muscle instead of pulling a tulip? I'm just joking but but might happen the right. Thank you for your help.
I enjoy your videos
What jug do you recommend? I can't find one like this one in the video
The one on the video is a jib I little, is a $150.00 jug, do you want something like this or what is your budget? A: 20-30, B: 40-60, C: 100+ ? Answer me down below if you want me to help you!
@@jeftesantiago Does $150 jug make that much of a difference?
@@anncho-berardi2417 Not really, most of the time it's just cosmetic. On the other hand, the manufacturing quality is much better and the precision is increased. But there comes a point where the price is not justified. And there are pitchers on the market that are cheap and quality.
Wawwwwww
There's no way I'm drawing art with my left hand when I'm right handed 🤣🤣🤣
exactly... I don't understand. makes no sense
90% are to go. Maybe do it in 8oz paper cup as well for practicality.
What's a "chilap"?