Microfoam milk difficult to pour latte art
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- Posts: 5
- Joined: 8 years ago
I'm a newcomer in terms of latte art, and am currently having some trouble, and would like some advice on how to proceed.
I believe that my milk is generally well stretched, with good microfoam. It has that wet paint like texture. I also do the usual swirling and tapping so that foam and milk are mixed well. During the pour, I go high first, and try to let the milk penetrate deeper into the espresso so that they mix well. About 2/3, I start to lower the pitcher and wiggle. The problem is it rarely shows clear patterns. The milk looks like it just settles there, instead of pushing the pattern forward. As a result, all I get is a blob of white. The eventually texture of the "cappuccino" is usually quite viscous, extends well over the rim of the cup, and almost looks like a muffin.(see picture)
It still tastes good. But I would love if it could look good as well. Any suggestions as to where the problem(s) are? Is it the frequency of the wiggle? The pitcher angle? Cup Angle? Too much foam in the milk?
I believe that my milk is generally well stretched, with good microfoam. It has that wet paint like texture. I also do the usual swirling and tapping so that foam and milk are mixed well. During the pour, I go high first, and try to let the milk penetrate deeper into the espresso so that they mix well. About 2/3, I start to lower the pitcher and wiggle. The problem is it rarely shows clear patterns. The milk looks like it just settles there, instead of pushing the pattern forward. As a result, all I get is a blob of white. The eventually texture of the "cappuccino" is usually quite viscous, extends well over the rim of the cup, and almost looks like a muffin.(see picture)
It still tastes good. But I would love if it could look good as well. Any suggestions as to where the problem(s) are? Is it the frequency of the wiggle? The pitcher angle? Cup Angle? Too much foam in the milk?
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- Posts: 89
- Joined: 8 years ago
Looks like too much air. You can save a dry pour by staying higher up when doing the wiggle but it won't be quite as crisp.
If you find the foam is coming out as a blob at the end you might not be fully integrating it. You will have more time to swirl/roll the milk if you introduce less air, so this problem may solve itself.
If you find the foam is coming out as a blob at the end you might not be fully integrating it. You will have more time to swirl/roll the milk if you introduce less air, so this problem may solve itself.
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- Posts: 1293
- Joined: 10 years ago
For latte art milk, you only want to introduce air for a few seconds. As many say, you will get a distinctive wet paint look throughout the milk. My favorite practice technique is a drop of soap in tap water.
Here are some useful videos:
Scott Rao's soap trick
Chris Baca's 1 min milk tutorial
The best (IMO) general technique tutorial for latte art:
Here are some useful videos:
Scott Rao's soap trick
Chris Baca's 1 min milk tutorial
The best (IMO) general technique tutorial for latte art:
- DonSWG
- Posts: 90
- Joined: 16 years ago
+1 for this. It usually doesn't act as thick as whole milk will, but it's very close.LukeFlynn wrote:My favorite practice technique is a drop of soap in tap water.
David Morgan
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- Posts: 1293
- Joined: 10 years ago
Yup. It's a good way to figure out the optimum position of the steam tip for a vortex too.