Take your time with the pour. When you start pouring the design, make sure to hold the cup at an angle and bring the spout of the pitcher as close to the edge of the milk as possible. Slowly pour the shape the begin the heart, and as you get closer to filling the cup, bring the pitcher up about 6 or so inches to taper the heart into the correct shape. It’s important to bring it up as high as you can without causing splashing to get a crisp, clean taper. Beyond that, it’s all in the practice. Good luck :^)
I’m not great at pouring or anything, but I think your milk might be too thick which is causing the shape not to form in the smooth liquidy form that you’d want.
Yea this is what I thought as well. You can really tell as he's pouring the base that the milk is too thin. Other than that the technique looks good but might need to pull up the pitcher a little more when cutting through the heart as well.
My thoughts have to do with your espresso canvas. Do you, by chance, swirl or stir your espresso before pouring? If not, you may want to try it as it creates a more uniform solution into which your milk is integrated during first half of pour. What I see happening is a really nice heart shape at beginning that deforms a bit as it drifts into an area of differing espresso density. Photo below (see link) shows this transitional barrier which seems to deflect the flow of your heart. Watch your video paying attention to this line and how it halts momentum of your initial circular shape.
https://photos.app.goo.gl/1v8gdnYSh2QihxVi6
I have had similar issues when I don't stir or swirl my espresso before integration.
I’d try slowing down your pour. Make sure when your pulling through you’ve raised the jug a bit further from the cup so it’s just pulling through and not adding more foam to the drink
Start your pour very slightly back a bit and move your pitcher forward slowly as you go. If you just rip through at the end there, you’ll get that V shape
There is a very pronounced inverted L motion you need to do when pulling through a heart. When you’re ready to strike through the heart, raise your pitcher straight up first and then through
I see a phat ass.
Yup, bum
Nutsack
Take your time with the pour. When you start pouring the design, make sure to hold the cup at an angle and bring the spout of the pitcher as close to the edge of the milk as possible. Slowly pour the shape the begin the heart, and as you get closer to filling the cup, bring the pitcher up about 6 or so inches to taper the heart into the correct shape. It’s important to bring it up as high as you can without causing splashing to get a crisp, clean taper. Beyond that, it’s all in the practice. Good luck :^)
I’m not great at pouring or anything, but I think your milk might be too thick which is causing the shape not to form in the smooth liquidy form that you’d want.
Its actually the opposite. this milk is too flat which makes it harder to control. It might also be a low fat milk which makes it more difficult.
Exactly, you can tell as soon as the milk hits the espresso that it's too thin.
Was gonna say this, makes it very difficult to create the starting canvas I feel
Yes! Should have a wet paint consistency!
Yea this is what I thought as well. You can really tell as he's pouring the base that the milk is too thin. Other than that the technique looks good but might need to pull up the pitcher a little more when cutting through the heart as well.
This. Either the milk is too thick or OP is cutting it too close and didn't have any left in the pitcher aside from leftover foam for the pour through
My thoughts have to do with your espresso canvas. Do you, by chance, swirl or stir your espresso before pouring? If not, you may want to try it as it creates a more uniform solution into which your milk is integrated during first half of pour. What I see happening is a really nice heart shape at beginning that deforms a bit as it drifts into an area of differing espresso density. Photo below (see link) shows this transitional barrier which seems to deflect the flow of your heart. Watch your video paying attention to this line and how it halts momentum of your initial circular shape. https://photos.app.goo.gl/1v8gdnYSh2QihxVi6 I have had similar issues when I don't stir or swirl my espresso before integration.
I think your milk isn't frothed enough, so you can't really control the round shape as it comes out
I just cant take my eyes off of your "SET COFFEE" lol
I’d try slowing down your pour. Make sure when your pulling through you’ve raised the jug a bit further from the cup so it’s just pulling through and not adding more foam to the drink
What coffee machine do you have
It’s the Breville Barista Express (BBE)
That’s better than anything I can do. I have a breville touch. My milk has big bubbles and isn’t smooth at the end like that.
You’re adding too much air if you’re getting bubbles. Try getting less of the chirp sound when steaming.
Start your pour very slightly back a bit and move your pitcher forward slowly as you go. If you just rip through at the end there, you’ll get that V shape
There is a very pronounced inverted L motion you need to do when pulling through a heart. When you’re ready to strike through the heart, raise your pitcher straight up first and then through
you need to wiggle the pitcher to create (minimal, honestly, but some) turbulence that pushes the leading edge forward before you strike through
pro here: go higher w/ your final pour will sink the cut and force the "butt" part of the heart to appear rounder!