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?

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.