Where you drop the milk into the coffee makes an enormous impact on the symmetry and elegance of the design. bear in mind that you are pouring one liquid into another, which implies that the 'canvas' is not about to simply sit still whereas you draw on it: The force of the liquid milk folding into the espresso will push the design and also the drink forward, mixing it whereas you pour. If you pour consistently within the direct center of the coffee itself, you will get a focused design that expands outward, however, if you pour off-centered, the motion produced by the milk coming into the espresso can create an extended snake-like path that may awkwardly curl around the inside curve of the cup.
Because you do not instantly desire a tidal wave of white foam to overpower your brown coffee canvas, the primary factor you wish to do is let some of the liquid steamed milk produce a base layer below the espresso before putting the foam on prime to create the design. To do this, think of the milk stream as being like somebody jumping into a pool from a springboard, and think of the espresso in the cup as being the water in this pool.
A high diver does not solely start her descent distant from the surface of the water, however, she conjointly tries to make her body as slim and compact as attainable once she makes entry contact therewith water, in order to form as few ripples and as very little turbulence in the pool as possible. the first milk that you pour into your coffee ought to be like this high diver: Thin—about the thickness of a mouse's tail—and poured from slightly on top of the surface of the coffee, about two inches approximately.
If the high diver is trying to pierce the water, then a belly-flopper hopes to splay out on top—just like you'll have your foam to do so as to create a heart or maybe a rosetta (eventually). to maximise the impact of the flop whereas minimizing the pain, this swimmer may get right near the surface of the water before jumping in, that is simply what you need to do with your milk to start out to lay the foam on prime.
When you have already done the high-dive pour to fill the cup a little with milk, and you are ready to begin your surface design, bring the pitcher as near the coffee as possible whereas pouring; you should see that the nearer you get, the more white lays on prime of the drink, instead of sinking below. therefore bear in mind this rhyme: begin high and slow, then bring it down low.
How much or how little milk you pour out of the pitcher as you go could be a vital contributor to either beauty within the cup or mess on the ground. pouring an excessive amount of too quick can disrupt and even disintegrate the crema on the espresso, which we would like to stay in place to act as our 'canvas.'
Remember the small rhyme we tend to started: "Start high and slow, then bring it down low?" end it off with, "Increase the flow," and you may be well on your way to pretty drinks.
By "bring the pitcher down low," I mean as low as you'll go: keep in mind that the nearer you're to the coffee, the more design will appear—you really want the pitcher to make contact with the cup, that is how low I would like you to get.
Note, too, that "increase your flow" comes after bringing the pitcher down low, not during—don't increase your milk volume whereas you come down, however, once you have gotten to your lowest and nearest point in the cup. the mixture of the nearer proximity and the increased volume can bring the white foam out of the bottom of the pitcher and permit you to lay it (masterfully, artfully) on prime of the espresso.
Check out this amazing video from Dritan Alsela. Making latte art may seem easy. But when most people actually try to make one, it ends up with a mess. The video helps you to have some sort of image on how you can make one. But at the end of the day, you will need practice and practice to make a good Latte Art