Amazingly, the most impressive thing I notice about your videos is how your speech seems to be getting more vibrant, more polished, more confident every time. And this is even more impressive as your content is also really good.
Thanks Gene, glad you found something new in this video. These are what really helped me take my pours to the next level, hoping they do the same for you!
Wow, the tip to (generally) never stop pouring was new to me, I never heard that one before, but I will say it actually made a huge difference. I went back and checked some of my favorite latte art videos for rosettas and sure enough, the barista didn't stop pouring at any point. It's such a small point that's easy to miss, so thanks for sharing spro!
Brilliant, I can see where I am going wrong while pouring, as they say, it’s all in the wrist action (lol). I wasn’t pushing enough for the tulip, plus I was doing it to fast, I think a jug like your one without the handle seems to be easier to pour and control. First class video. Kind regards from Scotland Johnny
Thanks for the video, content from Hoffman seems to be a lot more involved these days and Baca is all about the podcasts right now so it’s great to still have a place to go for weekly fun and informative nuggets of coffee info/reviews. Have you ever noticed differences with light and dark roasts for art? I’m imaging it could affect the patterns/behaviour and what you can do with your chosen milk or alternative liquid?
Thanks Fenton, and yeah I get what you’re saying. In terms of roast level, I haven’t seen a ton that are true across the board. But lighter roasts can sometimes be more acidic and and cause the milk to break down quicker. I do love pouring in darker roasts for the contrast alone!
@@Sprometheus interesting. I’m watching a lot of lectures right now (Nordic Barista on RUclips has 100s of recorded lectures about roasting, extraction, solubility) etc but I am yet to hear anyone talk about the effects of this on viscosity and consistency outside of mouth feel. I’d think the composition of liquids already in the cup not just what is being poured (which people always make videos on) would obviously have an impact on the art. Perhaps another video idea for another day 😉
I wish I could film myself but I work at a cafe where that's not possible, but I will try to practice to be more mindful and try to get more consistent results
If it’s not super busy you can ask a coworker to film a pour, maybe on your shift drink. But every workplace is different, those are just what I see happening more often than not.
Thank you so much for this video. I think a lot if not most miss this tip where you need a bit of push for the foam and milk to move into the cup. If just pouring will only end up milk going out of the pitcher and leaving the foam entering late and not enough time to create art.
Gonna try the continue directly from the base thing now, also great to see how thin / fluid the milk is as you're rippling on these designs, I was adding way too much fluff before!
@@Sprometheus Cool! I'd imagine you're just going by feel an experience here? I'm only really learning to foam with the nanofoamer and I'm not that quick on the wiggle just yet - would you always go for the same looseness of milk by default or would you adjust a tiny bit for different shapes / patterns?
As someone who's attempted latte art for years and still fails, I feel like the issue is never in my pouring method but getting properly steamed milk to start with. I started with an old Starbucks re-branded Saeco machine and once I got a new to me Vivaldi S1 with ridiculous amount of steam power for home use I realized it's still the technique to get proper milk consistency that's my issue. No matter what I try it seems like I end up with this weird separation of a extra foamy portion of milk separated by an extra thin portion of milk.
Steaming milk consistently is one of the most difficult things to learn. But if there’s one thing I’ve learned across the board is people add way too much air to their milk. For me it’s maybe 1 to 3 seconds of aeration and the rest is heating.
@@Sprometheus 100% this - so much is made of the sucking tearing noise you need to chase when stretching the milk that beginners spend most of the steaming process on this - great for cappucino's but not so much for flat whites!!
What kind of milk are you using? I find whole milk is the easiest to get a nice microfoam that's incorporated as part of the milk, while low fat milk is easy to make a lot of foam but separates easily, better for a dry cappuccino.
Yes, I have the exact same problem. There's either too much or too little foam, and I have no idea what to do to hit the sweet spot every time. How much should the jug be filled, how much should the milk expand, I keep thinking and trying out different things, but seem to be getting worse at it.
The nanofoamer is definitely easier than a wand in the respect that it’s harder to over texture, but it still takes a good amount of practice to get it right.
Hi, thanks for the video, really helpful! I'm struggling with ripples, do you have any tips on how to pour the milk to get that rocking motion and swirly pattern? Thanks for any help.
I bought an automatic bean to cup which has a steam wand and an auto milk carafe. I’m just learning how to use the wand. This is the only video that mentions producing good foam when the milk is still cold/cool. I’ve finally and successfully created good crema and milk foam, but not quite mastered latte art yet.
Great video man. Atm i can only foam milk in french press but its good for start at home Getting right milk texture is definitely challenge. Will use your tips for sure. Thanks and keep up great work
On a single boiler machine would you recommend doing the shot first or the milk? As I feel doing the milk after leave the milk too long to settle while the shot is pouring ?
I'm using a rancilio silvia and wondering if I would benefit from changing the single tip on the steamer to a multi? I'm struggling to get consistency with my texture. I'm finding it's very aggressive when i start steaming.
@@hcr32slider I think you can get good milk texture with any wand or tip, just a matter of learning the ins and outs of your gear. But I do think multiple holes on the steam tip does seem to be helpful in speeding up the heating process.
I want to improve my latte art more, so I can join championships. My base is good but I dont know what I need to do now to improve it. Can u make a video about it ?
You should link your milk steaming 101 video. So much of someone’s ability to pour consistently and controllably is wrapped up (ha see what I did there) in perfectly steamed milk. Great video!
Love it! I feel like my art was ok for a bit and has gotten worse, and I'm not sure why. Maybe I tried to take on harder skills too early? What importance would you say the pitcher has? I have a cheap pitcher I bought on Amazon and I question if its holding me back. Thanks!
I would say a pitcher is just a pitcher. It’s all about your level of comfort with it and understanding it’s dynamics. For me I love a handleless because it feels more connected, like drawing.
Hi, do you think the larger latte size Lino cups would be good for lattes or would they be a little too unwieldy and should go with a taller different shaped latte cup? Thanks!
my milk wont flow like that, i cant even set my base. although i have good milk texture (like wet paint/melted ice cream) maybe my temp is too high? i used to not have it hot and i can somewhat draw something even though i dont have the right texture. i watched many vids, i set my base high and fast, and start drawing low and slow. i have asbestos hands, and sticking a thermometer in the pitcher ruins my whirlpool. also my steam wand is a little weak, even though its a conventional one with 3 holes. i usually wait for the whirlpool to kick in before i inject air, and my milk is warm at that point
"Full frame coverage" WHAT I'm watching yet another camera lens video 😂 Jokes aside, it really looks easy ! As a home amateur, my often poor steaming technique ruins most good attempts, right at the end with a thick blob...
Hahaha, yeah that’s a common issue too. It’s all about keeping the pitcher moving and swirling up until the pour to keep the texture as even as possible. But if there is a good amount of foam and you’re pouring too slowly it will just sit on top and then be the last thing to come out.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Amazingly, the most impressive thing I notice about your videos is how your speech seems to be getting more vibrant, more polished, more confident every time. And this is even more impressive as your content is also really good.
Most impressive part of the latte art video is how his voice sounds.... just stfu.
Awesome! After watching hundreds of latte art vids, it seemed there were no tips left... wrong! These were all awesome tips! Thanks so much!
Thanks Gene, glad you found something new in this video. These are what really helped me take my pours to the next level, hoping they do the same for you!
Wow, the tip to (generally) never stop pouring was new to me, I never heard that one before, but I will say it actually made a huge difference. I went back and checked some of my favorite latte art videos for rosettas and sure enough, the barista didn't stop pouring at any point. It's such a small point that's easy to miss, so thanks for sharing spro!
Watched this while getting ready to head to work. Every latte I poured was suddenly on the next level. Thank you
Happy to hear it was helpful!
Man, the sheer amount of latte art in this video is amazing
Haha thanks Luke, glad you enjoyed!
Brilliant, I can see where I am going wrong while pouring, as they say, it’s all in the wrist action (lol). I wasn’t pushing enough for the tulip, plus I was doing it to fast, I think a jug like your one without the handle seems to be easier to pour and control.
First class video.
Kind regards from Scotland
Johnny
Going too fast is another common one, I struggled with that one too. Glad you found the video helpful, happy pouring my friend!
Kickass video Spro!
Thanks Marcus, much appreciated my friend!
Thanks for the tips. These straight to the point videos are rare nowadays 👌🏻
You’re welcome! And I’m with you, I see way too many 30 minute videos that should be 3. All about placing more ads I guess…
The first tip is pure gold! I was getting frustrated for not being able to pour any shape, your tip save my latte art journey
Thank you for this video. It diagnosed issues I was having, but did not understand why until watching the video.
You’re welcome. Thanks for watching and letting me know they were helpful!
Clear and concise. Good stuff Spro
Thank you my friend!
Thanks for the video, content from Hoffman seems to be a lot more involved these days and Baca is all about the podcasts right now so it’s great to still have a place to go for weekly fun and informative nuggets of coffee info/reviews.
Have you ever noticed differences with light and dark roasts for art? I’m imaging it could affect the patterns/behaviour and what you can do with your chosen milk or alternative liquid?
Thanks Fenton, and yeah I get what you’re saying.
In terms of roast level, I haven’t seen a ton that are true across the board. But lighter roasts can sometimes be more acidic and and cause the milk to break down quicker. I do love pouring in darker roasts for the contrast alone!
@@Sprometheus interesting. I’m watching a lot of lectures right now (Nordic Barista on RUclips has 100s of recorded lectures about roasting, extraction, solubility) etc but I am yet to hear anyone talk about the effects of this on viscosity and consistency outside of mouth feel. I’d think the composition of liquids already in the cup not just what is being poured (which people always make videos on) would obviously have an impact on the art. Perhaps another video idea for another day 😉
I wish I could film myself but I work at a cafe where that's not possible, but I will try to practice to be more mindful and try to get more consistent results
If it’s not super busy you can ask a coworker to film a pour, maybe on your shift drink. But every workplace is different, those are just what I see happening more often than not.
@@Sprometheus that's a great idea, thanks! I'll share your tips with my coworkers too
Thank you so much for this video. I think a lot if not most miss this tip where you need a bit of push for the foam and milk to move into the cup. If just pouring will only end up milk going out of the pitcher and leaving the foam entering late and not enough time to create art.
Gonna try the continue directly from the base thing now, also great to see how thin / fluid the milk is as you're rippling on these designs, I was adding way too much fluff before!
For sure! There’s a time and a place for the foam, but for art like this you need that flowy milk.
@@Sprometheus Cool! I'd imagine you're just going by feel an experience here? I'm only really learning to foam with the nanofoamer and I'm not that quick on the wiggle just yet - would you always go for the same looseness of milk by default or would you adjust a tiny bit for different shapes / patterns?
As someone who's attempted latte art for years and still fails, I feel like the issue is never in my pouring method but getting properly steamed milk to start with. I started with an old Starbucks re-branded Saeco machine and once I got a new to me Vivaldi S1 with ridiculous amount of steam power for home use I realized it's still the technique to get proper milk consistency that's my issue. No matter what I try it seems like I end up with this weird separation of a extra foamy portion of milk separated by an extra thin portion of milk.
Steaming milk consistently is one of the most difficult things to learn. But if there’s one thing I’ve learned across the board is people add way too much air to their milk. For me it’s maybe 1 to 3 seconds of aeration and the rest is heating.
@@Sprometheus 100% this - so much is made of the sucking tearing noise you need to chase when stretching the milk that beginners spend most of the steaming process on this - great for cappucino's but not so much for flat whites!!
What kind of milk are you using? I find whole milk is the easiest to get a nice microfoam that's incorporated as part of the milk, while low fat milk is easy to make a lot of foam but separates easily, better for a dry cappuccino.
I definitely listen for the rip/tear sound a lot, I'll I have to try that less. I do use whole milk. I'll definitely keep at it!
Yes, I have the exact same problem. There's either too much or too little foam, and I have no idea what to do to hit the sweet spot every time. How much should the jug be filled, how much should the milk expand, I keep thinking and trying out different things, but seem to be getting worse at it.
Love your videos! Great idea to film yourself to analyze the pour. I’m going to try that!
Thank you Dylan! I appreciate the kind works and hope the tips help level up your pours!
@@Sprometheus Could you share the tripod (or whatever you used to hold your phone) you use?
nice tips! do you find it as easy, with something like the nanofoamer?
The nanofoamer is definitely easier than a wand in the respect that it’s harder to over texture, but it still takes a good amount of practice to get it right.
Hi, thanks for the video, really helpful! I'm struggling with ripples, do you have any tips on how to pour the milk to get that rocking motion and swirly pattern? Thanks for any help.
Amazing tips! Thank you
I bought an automatic bean to cup which has a steam wand and an auto milk carafe. I’m just learning how to use the wand. This is the only video that mentions producing good foam when the milk is still cold/cool. I’ve finally and successfully created good crema and milk foam, but not quite mastered latte art yet.
Great tips, thanks for sharing.
Great video man. Atm i can only foam milk in french press but its good for start at home
Getting right milk texture is definitely challenge. Will use your tips for sure. Thanks and keep up great work
GOLD pieces of advice
Thank you, hope they help!
Thank you for the push tip very useful :)
You’re welcome! Glad you found it helpful!
Great tips! Another top tip I would add is always keep the tip of the jug very close to the pouring surface.
On a single boiler machine would you recommend doing the shot first or the milk? As I feel doing the milk after leave the milk too long to settle while the shot is pouring ?
Good tips. 👍🏻
Thank you. 🙏
You’re welcome, and thanks for watching!
What temp is ideal for the milk so it is condusive to latte art
I don’t think there is a specific temp for latte art, but I would say staying within the 140-160F range is what I do.
I was going to go for a lazy iced latte and then I saw this so I'll give it another go.
Wish me luck.
I'm using a rancilio silvia and wondering if I would benefit from changing the single tip on the steamer to a multi? I'm struggling to get consistency with my texture. I'm finding it's very aggressive when i start steaming.
@@hcr32slider I think you can get good milk texture with any wand or tip, just a matter of learning the ins and outs of your gear. But I do think multiple holes on the steam tip does seem to be helpful in speeding up the heating process.
What size coffee cup and milk pitcher did you use in this video?
I want to improve my latte art more, so I can join championships. My base is good but I dont know what I need to do now to improve it. Can u make a video about it ?
You should link your milk steaming 101 video. So much of someone’s ability to pour consistently and controllably is wrapped up (ha see what I did there) in perfectly steamed milk. Great video!
Haha that’s very true. I think it is linked in the video as a pop up. You’re right though, consistent milk steaming is key.
Love it! I feel like my art was ok for a bit and has gotten worse, and I'm not sure why. Maybe I tried to take on harder skills too early? What importance would you say the pitcher has? I have a cheap pitcher I bought on Amazon and I question if its holding me back. Thanks!
I would say a pitcher is just a pitcher. It’s all about your level of comfort with it and understanding it’s dynamics. For me I love a handleless because it feels more connected, like drawing.
Hi, do you think the larger latte size Lino cups would be good for lattes or would they be a little too unwieldy and should go with a taller different shaped latte cup? Thanks!
Yeah, wrap that up!
Gotta always wrap!
Drinking a latte out of my new NotNeutral cup w/train-wrecked latte art as I watch & take notes.
Haha we all start there, hopefully this helps!
my milk wont flow like that, i cant even set my base. although i have good milk texture (like wet paint/melted ice cream) maybe my temp is too high? i used to not have it hot and i can somewhat draw something even though i dont have the right texture. i watched many vids, i set my base high and fast, and start drawing low and slow. i have asbestos hands, and sticking a thermometer in the pitcher ruins my whirlpool. also my steam wand is a little weak, even though its a conventional one with 3 holes. i usually wait for the whirlpool to kick in before i inject air, and my milk is warm at that point
Hi
I want someone to make an adjustable displacement cup(from the bottom) so my milk is always the perfect height above the rim
Haha that’s quite an idea.
Why does my espresso taste very bitter,sour?
Not sure whether will ever learn this art in this lifetime
😭😭😭😭😭😭
"Full frame coverage" WHAT I'm watching yet another camera lens video 😂
Jokes aside, it really looks easy !
As a home amateur, my often poor steaming technique ruins most good attempts, right at the end with a thick blob...
Hahaha, yeah that’s a common issue too. It’s all about keeping the pitcher moving and swirling up until the pour to keep the texture as even as possible. But if there is a good amount of foam and you’re pouring too slowly it will just sit on top and then be the last thing to come out.
sigh... time to froth some milk again
Repetition is key to success with latte art.
Perfect way of steaming milk with microfoam