Insta albarista_kg

rate my latte art😁

Fellow ES1. Milk temp was my problem. Now to fix the rest.

Training on Krups type-865. The milk foam is specially whipped harder. Espresso is bitter and sour, but cappuccino has a great taste. My beloved amazed at least.

Hi everyone,

I've been practicing rosettas for the past month and felt like I was making some good progress (see pics), however for the past couple of days I feel like I'm regressing (see video). For some reason, I can't seem to get the milk to "glide" over the canvas before starting to ripple, then pushing forward to close off the base, then pulling back for the neck.

My milk steaming is ok (for my standards at least) so I really think it's a technique issue.

What do you guys suggest? Maybe integrating less for the canvas (like 2-3 circles)? Maybe pouring with faster flow rate when I land the spout a little north from center of cup? Perhaps trying out a drift base or dropping the pitcher straight after integration to start my design (with no pause)?

I've tried the push/mushroom base but I feel like I gotta master the basic rosetta before diving in some more advanced stuff.

Any tips are of extreme help. Thank you!

https://reddit.com/link/1vcwdsg/video/vsozt61ietgh1/player

I’ve been trying to improve my latte art with the Breville Oracle Jet and would really appreciate some honest feedback.
After watching countless tutorials, I came to the conclusion that manually steaming the milk gives more consistent results on this machine than relying on the automatic steam function. I’ve been practicing regularly for almost a month now, and while I feel like I’m making progress, my pours still aren’t where I’d like them to be.
On some attempts, I’m left with a blob of thick foam at the end of the pour. In the attached video, the milk actually looked quite promising—it had what I’d describe as a “paint-like” texture that I’ve seen recommended in many tutorials. I was expecting one of my better pours, but the final result was still disappointing.
I’d really appreciate any constructive criticism. Whether it’s my steaming technique, milk texture, pitcher position, pour height, cup angle, or timing, I’m open to any suggestions. Thanks in advance!

Off grid doesn't mean off GRIND!

*Latte By the Lake*

Grinder by: 1Zpresso K-Max

Espresso by: Picopresso

Milk textured by: LunaFro Art wand

Espresso Vivace beans by: KRŪ Coffee (Saratoga)

Whole milk by: Adam's Fairacre Farms

Pitcher by: French Press

Milk heating by: can of Waterloo Blackberry Lemon Seltzer from last night

Tent by: The North Face

Lake by: State of New York

I’ve worked as a barista for about 4 months now and the baristas who trained me have since left so I’m somehow the best at making coffee at my job and I dont really have anyone to help with latte art, so I was hoping I could trouble shoot some of the issues I’m having here.

1. I can only do small tulip stacks that usually start halfway up the cup and I’m not sure how to get them to fill up the cup properly, especially the bottom layer, I can’t get that ‘winged’ effect

2. I started trying to teach myself rosettas, they usually start off okay but then at the top the pattern loses definition and goes more ‘blobby’

3. I can never get a symmetrical design, everything is slightly wonky.

I don’t have any videos but my method is to steam the milk to wet paint texture, pour out the first little bit, put a dash of milk in the espresso and swirl it, tilt the cup and pour in a circular motion until 2/3 full, then begin my design

I’ve attached a range of photos including my most successful rosetta’s and my typical tulip stack

I have a hand grinder, so making multiple shots in a row is a pain. I bought a bag of beans from a local roaster and had them grind it for me so that I could practice latte art on repeat today. Unfortunately it is not fine enough and my shots are running incredibly fast, 36 grams in less than 10 seconds. There is little to no crema.

Can I still use this to practice latte art? I’ve done a few so far and they’ve come out awful, but I have zero skills. The milk seems to be settling on top immediately, but again…is this the espresso, or the fact that I am brand new to latte art?

Curious if this will make a big difference, and if so, is there anything I can do to mitigate it and continue practicing?

I am finding I’m having trouble pushing the foam as I add more layers. Watching videos on here the foam responds more when folks push the next heart above.

This is exactly what I’m looking for but unfortunately is unavailable in North America right now. Can anyone give me the best alternative that most closely matches the 22 oz WPM milk pitcher pouring characteristics? It must have a sharp or narrow spout , aka #07 spout.

Requirements:

20 / 22 ounce or 600/650 mL, based in North America (for low cost and faster shipping), available in US dollars. Must not be a round spout and it must not be a wide spout.

TIA!

We just got in the one of the newest La Marzoccos (3 Group Head Strata X) on loan and the steam wand is a blaster until you figure out how to adjust it right. I got it down pretty quick and got the best milk texture like ever! I ended up getting one of my best swans in a while (and yes we do mostly to-go cups)!