I've just mastered the rosetta pour and I've just started to tip my cup before the pour but I just don't seem to be able to get the hang of it. I can pour a perfect rosetta without tipping my cup. Can anyone tell me the difference? And is it really necessary or does the pattern turn out better if the cup is being tipped at the beginning?

Thanks heaps!

Depends on the depth of the cup, in my opinion. One of the key variables during a latte art pour is distance from the surface. Tilting the cup allows you to get closer to the surface earlier in the pour.

Ive seen people tip, and other not.

Personally, I tilt the cup. I find it much easier to get the milk to do what I want by tipping the cup, and slowing leveling it out, keeping the drink right at the ledge the whole time. It allows you to get the spout into the cup easier, and you can mark the milk sooner. Wanna pour those massive rosettas with a LOT of leaves? Tip the cup.

Overall, there is just more control over the whole process.

My favorite pitcher for making microfoam, whether im pouring art or not, is the Motta Europa's. They are expensive for a steaming pitcher, but they're not CRAZY pricey like the Alessi's, and they're just perfect. BUT, even those super cheap spouted pitchers that Chris sells as "pro barista pitchers", are wonderful Latte Art pitchers.

skcubstar wrote:I've just mastered the rosetta pour...

Then why bother tipping?

brokemusician77 wrote:Then why bother tipping?

Because you don't want the barista angry!

It's not strictly necessary, but it does help to present your foam atop
the crema earlier in the pour. There are other ways to accomplish that;
like coming coming down from your high-pour more aggressively.
I couldn't tip the cup even if I wanted to —I do okay.

zin1953 wrote:Because you don't want the barista angry!

I think the shape of the cups makes a big difference. I don't usually tip the cup, but I think it's because the cups I'm currently using are 6 oz and bowl-shaped, with a more flat bottom than other cappa cups. The flat bottom seems to make the rosetta pour nicely while keeping it level. I just make sure to start out pouring high, then quickly move closer to the surface as I'm ready to form the rosetta. Then, when pouring the stem, I lift the pitcher up again, and voila! Here's a look at this morning's pour:




Also, ditto on the Motta pitchers, they are very comfortable in hand.

Hey! I'm just asking! No need to get snappy and personal. I just want to know if I can improve my pour by tipping the cup. At least I take pride in my job and try to do it to the best of my ability. As JmanEspresso said, "you can create more leaves if you tipped the cup".

skcubstar wrote:Hey! I'm just asking! No need to get snappy and personal.

I can only assume you're referring to my earlier comment. Upon re-reading, I can see why you think I was being snappy. My sincere apologies. I meant completely the opposite.

There is so much advice floating around these forums. Some is useful, some is not. Most of it is a means to an end, which is namely a drink that satisfies you. If you can achieve the end by different means than what is suggested here, great!

So, while I see now that I came across snappy, I meant to be encouraging. If you've truly mastered the rosetta pour, then don't worry about tipping.

Tipping the cup gets the pitcher tip closer to the surface for better control. I am no latte art master by any stretch of the mind but once you get the hang of it pouring art becomes second nature. I do not even think about it, it just happens now. I manage a decent rosetta even in tall square bottom cups now and then. How long did it take me to get to that, it just happens, stage? About 5 years.

Thank you guys! I understand that it's only through practice, you'll learn to master latte art. Though my rosetta is good, I am trying to improve my technique and at the same time learn from others. It's still pretty weird tipping the cup with one hand and pour with the other at the same time but I do find I can squeeze in more number of leaves into the cup. I just have keep practising!!!

Cheers guys!

Right on!

I guess I am a little mental! I even thought about the flow of the espresso while going to the toilet!

T.M.I.

Tipping the cup is useful if what you are trying to pour is a full cup pattern.

You start pouring from a little higher (the distance from jug spout to coffee) and if you want very strong contrast (no beige, just crisp white and deep brown) then you need to get the tip of the jug very close to the coffee very quickly. If the wall of the cup is a little high then you can't get the spout close to the coffee, so tipping the cup will help.

If you don't want to tip then you need to wait until the coffee has risen all but a few cm from the top of the cup before dropping down to pour. Depends a little on the size and shape of your cup.

It is hard to see in this video, because it is shot from above, but the cup was tipped so I could start pouring the rosetta relatively early on. The result is a very full cup pour, with pretty good contrast.



I keep meaning to do a proper "how to pour a rosetta" video, but never have time. I delude myself into thinking people might pay a couple of bucks for it - it would be an interesting experiment nonetheless.

Can anyone identify the steam pitcher James uses in that video? It's sort of bell shaped with a very prominent spout. Here's another video that shows it more clearly:

It is made by a company called Motta. That is the 75cl size pitcher.

is there a particular technique for getting the more detailed leaves and the full cup rosetta; it seems by the time my milk rises to the top so that i can draw on the surface, i have reached the top of the cup with my milk and am left with a smalled, less detailed flower