I've been doing latte art for a couple weeks now, i poured my first rosetta a week ago today, got myself a job in a creperie which i start on Tuesday. I criticise my work quite harshly but it keeps a standard i guess! haha. i was just looking for comments on this mornings cup, any pointers for someone thats learning. I must say i was rather proud of it though.

oh and feel free to add your own pics, would be cool to see how others here do rosettas

That is very impressive for having only done latte art for a couple of weeks!

thanks, i had a good teacher. A friend of mine is very into espresso and latte art. he was kind enough to invite me into his shop when it was closed and teach me as best he could.

another rosetta i have done recently, its quite a fat one, haha :

Those are great rosettas...especially since you just started a couple of weeks ago.

What a blessing to have had someone available to give you a lesson.

It has taken me almost a year and I haven't produce a rosetta quite as nice as yours....and not for lack of trying. It took me an age to get the milk microfoamed to the right consistency on my La Pav Pro. too.

thanks a lot, the friend that taught me was kind enough to use the beans and milk from his shop. we poured about 100 cups on a day the shop was closed. I'm not sure if he competes but i do know he has an interest in latte art championships. He is a decent guy, sold me my Gaggia Classic, grinder, beans etc at the price he bought them from the supplier.

But one thing that really did help me with my rosetta was to to find a good video of one being poured and watch it over and over, look at things like the height of the pitcher at different stages in the pour one time, then next time i would view i would pay attention to the angle of the cup, etc.

while you learn try to keep the pitcher high, drop it as the cup is 1/2 full but keep it in the middle of the cup when you start to make the rosetta leaf.

good luck to you!

Those look great! I'm jealous of the day-long lesson you were able to get. There really can't be any better way to get good at latte art than to practice cup after cup, taking what you learned from the last pour and being able to give it another go right away.

You mentioned that watching a video of a good pour over and over helped you immensely. Is there a specific video you studied? I'd love to see it.

There was one video that i watched over and over but i couldn't find it for you on youtube, sorry
but i did find one video that could help. Its not the best pour ever but the technique its good.



Main reasons i feel this is good is because of the cup angle at different stages, the height of the jug at stages and the way he waited for the white spot to appear before starting the rosetta motion. (some people start shaking to make the white spot, avoid this, its messy)

Try to keep the pouring milk from the jug at the thickness of a pencil, drop the jug low and wait for the white spot. Start rosetta motion and as you leave the center of the cup to make the top half of the rosetta you need to reduce the angle of the cup.

This is if you have microfoam done alright, too thin is less forgiving then too thick. If thick then hold the jug higher when you star pouring the milk, this will sink the milk laying on the top usually. When steaming milk keep it high in the jug making that slight hissing sound till 20-25C then drop low into the milk till 65C. Once finished give it a spin around if a bit thick (this gets some of the fat off the milk and onto the sides on the jug as well as giving it nice texture), a tap down to break any bubbles then pour.

These are basics, not a full walk through but i hope it helps some of you that aren't able to get it right and possibly having some of the problems that I was having.

It took me two years to get to that point.

The leafs in your first photo are much more professional-looking than the round leafs in the video which are more typical to what I usually see. However, the milk in that photo (and the one following it) seems to have developed a thick latte-art layer (a layer of dry foam that doesn't taste the same as the drink beneath it), maybe because the drink was left for some time before the photo was taken. Regardless, I would not miss saying that you are doing great, and to praise the teaching efforts of your friend. Milk seems to need some serious education to be done correctly in a reasonable time, otherwise it takes years (or never) to be understood and steamed well reliably.

The best steaming procedure in my opinion is the one shown in the video attributed to Scottie Callaghan (the Australian champion) on YouTube (the steaming video, not the pouring videos). This man is capable of steaming the milk without breaking the surface throughout the whole process, which in my experience allows for a much-higher-quality milk. The common philosophy is different, which is to break the surface, intentionally at the beginning as "to inject air", and then to "texture", however, only a little time is needed to show that the texturing can only obscure the flaws injected into the milk in the aeration phase. The best steamed milk, amazingly, can be obtained without breaking the surface at all, only by placing the tip on the "very surface" and ensuring that some delicate dynamics are occurring inside the milk jug. The milk produced using this single-phase procedure is too liquid at the beginning but will thicken to an acceptable consistency within 20 seconds.

just a little update really, ive been trying a couple new things while pouring and have managed to get more consecutive in my pours.