like your rosetta, i think the main tip is to jiggle slowly but pour bit fast so that there will be more contrast just my thought mate

Hi guys, good morning, my very first latteart video in YouTube, feel free to comment any

latteart video

This post has been edited by antichrist: Jun 27 2016, 09:22 AM

im a home barista haha

Nice vids you got there..... the milk forth came out really nice and controllable.....what machine you used ? background look like you work at some cafes.....

Hi there in that video i was using Spirit from Kees Van Des Westen, this video were shot in cafe, but my home espresso machine is nuovo simonelli oscar

man..... that machine from Kees Van Des Westen is sick..... dang nice machine..... .... nuovo simonelli oscar cant produce such same result ?

Why not? i thought oscar has the same tip as the one they use for barista championship? i believe they produce consistent pressure too!! unless its huge volume!

well done on all the arts!! I'm still perfecting it!!

not with mod version..... the mod takes it to more high level steam pressure when release and the milk froth up very fast....try with soap water and it froth up in like 3 - 4 second ..... like raging bull when you hold their horn (never hold one before)

damm it is close to raya, hope my loxeal reach me in time before the holiday...

This post has been edited by d33pbluez: Jun 27 2016, 04:25 PM

Haha rm77k VS. Rm4k machine, i pretty sure result should be different,for milk wise i cant see any if both machine making just a cup of milk coffee, but the brew quality will be different.😁

About steaming milk, by frothing milk and frothing soap water will be totally different speed due to milk has more density, so i've been using oscar for 3 years, i think it has reasonable strength compare to NS Apia2, just my thought hahaha

Hi all,

May I know how do you make consistent froth milk which suitable for latte art? How do you know the milk is just nice for latte art? Currently, my main problem is 3/10 cups too thick, 4/10 cups too thin, probably 3/10 cups are ok. So how do make it more consistent? Through experience? Is there any objective way to know? Thx

Hello there, this require experience most of the part, if milk having too thick foam means that u need to reduce the hissing/chirping sound,

Lesser the foam the more fine details of your latteart can be, but difficult to pour as theres lesser foam to form a latteart.

More foam, the more cloudy latteart can be, but easier to pour as the foam helps to foam a shape easily but too much foam will end up oil painting.

If one is looking for consistency, then only 1 way is to practice more, even more than you should.

Thanks. So basically the consistency of the milk is solely based on experience. I just hope we have tools or a way that we can have 100% consistency of stretched milk every time.

BTW, any expert tips while stretching the milk? Mine is ok now, like silky white paint with no bubbles, just need to ensure the right foam for latte art

Haha there's nobody expert here, but i know there's a tip that can prolong the steaming process that will be freeze your pitcher, so that will slow down the temperature raising up process while steaming the milk.

Hmmm interesting on pitcher in freezer!! will try that tmr morning!! i believe milk plays an important role too in milk foam!! switching milk won't give you the consistency. what milk are you all using right now that works best?

Im using farm house, but farm fresh, Magnolia's fresh milk works the same for me, but farm house has the sweetest taste, but after all skills matters the most i personally think so. 😁 Not saying I'm good but through my 3 years of repetitive doing the same thing will makes one rethink of everyday process.

Silky white no bubbles is great start... Swirl it a bit to see how viscous... If it's a bit thick... Do tulips and the likes... Rosettas and intricate patterns need thinner microfoam... Experience will tell... How much to foam to pour what...

Pitcher size is also important.... 20oz is very different from 12oz... Also depends on how much you're foaming...

If you're a beginner... Use a bit more milk than you need this way you get more microfoam to play with...

i agree with this .... not only all comes down to personal preference of using the pitcher but also wastage and cup size your going to serve....

From my previous 20oz that i used always had excess every time i pour them ....with 12oz it just nice and better control for me when the milk is level below the spout also the factor of my serving is small ..... don forget milk will raise when they froth means you get extra more milk compare to when you pour before steam.

downside is that 12oz milk steam up really fast if you have machine that give high pressure steam.

Haha, i had try out many milk already.... basically you want to avoid dutch lady fresh milk,good day and also HL, and i find myself most of the time uses farm house, farm fresh, Pura and Magnolia fresh milk....
most of the cafe used magnolia fresh milk as my observation. i think it is much more creamer and easy to work with.

This post has been edited by d33pbluez: Jun 28 2016, 08:41 AM

One my favourite pours