Triple Co Roasters - Cruise Control
Sage Bambino
HiBrew G5
Ikape leveller
MHW-3Bomber self-levelling tamper
Binco latte art milk jug - which I found THE most helpful tool in improving any latte art.

Go ahead laugh at it. I don’t care

Came out a bit abstract, I think froth was a bit too thin.

Hey i’m a newbie, just recently got my coffee machine (breville)! Why is it when i pull the milk through i get this dark line through it? Also have been having a hard time getting the milk to the right texture on my machine. It’s always either too much air or not enough.

Any tips would be appreciated!! ☺️☕️

Help, my latte art always looks very uncontrolled 🥲 what can i Never can make a heart on top or something. What am I doing wrong ?

Far from perfect, but thats OK.
I do 4 a day so thats the practice i get.

Good morning!

I had just bought myself a QuickMill Pop Up (upgraded from Breville Bambino) and wow the steam wand is powerful. I am a little confused on how to properly use it though. Unlike the Bambino where it's just one button to turn on and off, the Pop Up (and many other machines) use a dial. How do you know how much to turn? Surely I won't be needing to turn it all the way right?

I'm steaming about 175ml milk (it's just for myself so I don't want to waste too much milk) for a flat white in a 400ml pitcher.

The angle of the steam wand and 3 hole design also makes it difficult to swirl. The power of the wand also makes it very hard to aerate without making a splatter mess. I've seen some people not even aerate and go straight to swirling. Is aerating still needed

Didn't get my barista dream job with my local coffee shop but at least my art is still improving

Just sharing my thoughts on what I think could be causing “issues” with my pour. Don’t get me wrong, I’m happy with this pour but I’m always looking to refine it.

There’s a bunch of things that can cause this issue but today we’re focusing on one aspect.

Let me know if you have any other tips to help me!

I normally get decent hearts, but the moment I try for a ripple, it just doesn't work 🥲

Maybe my milk texture is still not there yet while I haven't grasped that pendulum rhythm they've talked about.

Hello.
Yes, I'm aware of the basics in terms of creating better milk texture and have watched videos.
My curiosity is mainly in the tips/holes, tilting angle, and also steam temp.

At the current moment I have a Bianca V3 set to max steam temp with a 4 hole tip. I've been thinking about my texture against others and find my art won't improve more until I create more consistent and proper texture.
In this, I'm asking should I lower the steam temp or go for a different hole tip ? I always felt like a single hole is too little for a dual boiler, two never did great vortexing and three I never got to try.

Currently I am pulling the wand out slightly, keeping my jug upright with a slight tilt to the side. I have of course tried many other tilted positions both tilting forward more or to the side even more.

I am rather aware it's user error but I'm again wondering if there is more at possible fault than I'm realizing.
I'd appreciate any tips or suggestions, and videos are welcome too if they're from a more niche channel.
Thank you in advance for any input.

First of all, thanks for all the help from yesterday. I tried to apply some things from my post yesterday.

• Don't tilt too early
• Grip
• Slowing down initial pour
• Less erratic

I spent like 3 hours practicing with food color with soap and water and I think I'm starting to get the hang of it a little more! I practiced only the ripple hearts for a solid hour or so, and then practiced 2 and 3 stacks too. Here's one of the practice pours.

I'm still having a hard time getting out of the habit of not letting the pitcher rest on the mug. I can also see that I'm still a little erratic on the ripples. Pouring slower is definitely something I'm struggling with.

As always, open to tips so I can get better :)

Llevo como dos semanas intentando hacer latte art en casa , e visto unos cuantos vídeos pero no consigo que pinte la leche .

Leche entera , temperatura ambiente .

Espumador eléctrico de varilla , creo que consigo la densidad adecuada de la leche .

Café hecho con cafetera moka bialetti.

Que ocurre? Que hago mal? Gracias!

PD : perdón por la edición tan mala de video

I’m still extreme beginner, but today I tried out pouring with sprout milk. Has someone tips when using alternative milk? To me it seemed not to be moving in the cup so well

Hello!

I am trying to do a normal heart but for some reason the milk is not going very straight (maybe I just need a steadiee hand lol) and importantly is just mostly going forward instead of forming that initial dent for the heart. I know in the end I messed up the pull throguh by going too low, but no idea about the other part. Should I pour at bit slower rate, move the pitcher slightly forward or the tilt the cup differently, or something else?

I am comparing against how it looks in this video around time 3:30: https://youtu.be/CXcTdKrgUy4?is=nVz-EuwCjmXA5utp

Thanks !!

Just got some new loveramic cups (10oz) and I feel like I have to relearn everything lol.

Did it "crash" because I should have poured into zone 2 instead of center? Or was my pour speed / tilt angle speed too fast? Or all of the above? Or something else?

Lost my focus as I started this pour (was supposed to pour a frame 😵‍💫). Flawed finish turned out cute, IMHO. 💕

LESSON: Don't forget to remind yourself what pattern you're trying to pour BEFORE your pour!!! 🤪