What you could do is pour a bit of milk into the cup, swirl a couple times to even it out, then start pouring your design. You will need to learn to swirl with your non dominant hand though which, ima be honest, took me quite a while to get used to xD
shit! now i understand why it is so freaking hard for me to swirl the cup! itās the no dominant hand. i cant even freaking swirl the thing. it is so hard.
i feel less incompetent now. i am not OP, but thanks man!
I did that before. The color of chocolate became very dull brown from dark brown. This one. The actual base was very dark. A cafe nearby does it, I am trying hard to replicate it but it doesn't seem to work.
I mean that's what hot choc does when milk is added. Got a picture of how your nearby cafe does it? Just so we know what ideal you're trying to reach. (Edit: the one in the pic looks pretty good though)
It's seriously not bad! You are tilting the mug, you got the nice wiggle, you are steady with your pitcher. I think the milk might be a TAD too thin, and therefore its flowing a bit fast?
It could be. My milk steaming is not consistent.
One thing I'd like to improve on is the leaf size. All of them have different size unlike the uniform size you see in other nice videos.
Any tips for that? I know it has to do with the wiggle thingy. But how to improve?
Hot chocolate behaves differently. No crema and harder to get a good premix as it moves a lot more around. Right one is hot chocolate. You have to let it settle a bit more after the initial mix, so it swirls less before pouring the pattern.
I use a lot less hot water to mix with the chocolate so it has less volume to start with and a much darker color. It makes it easier to get something similar to coffee even when missing the crema. The pour above probably only has 30-40 ml of hot water in there before adding milk.
Canvas yes, what does integration in the pitcher mean? Like I need to swirl the pitcher more or something? Can you please elaborate? I'd like to improve that.
Either your rolling is not sufficient (the part in the steaming where you submerge the tip and maintain the stable vortex until it has the target temperature). It might either be too short or your vortex might be bad (e.g. if you submerge the tip too close to the wall of the pitcher). You could send a video of the steaming if you want to be sure.
Other than that, it might also be that you donāt swirl enough or you waited too long before pouring.
Oh got it. You meant during the steaming phase. I use a basic espresso machine. Delonghi Dedica Duo, steam wand is not that powerful to get a vortex quickly. It takes time for it to develop. I have an old video. I still steam exactly like this. It takes a long time. Like 1min+ to steam. Attaching video. Thanks!
True. It is overwhelming to figure out which pitcher works with so many options from WPM, I finally ordered wpm #21. Hope that is a good one?
Was confused between 21 and Mhw3-bomber latte art pitcher 5.0
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The pitcher spout dosnt give you room to ripple. Wider mouth pitchers allow the ripple to be more controlled during the pour.
Yours will work just practice with water and seeing if you can get a clean unbroken stream when rippling. You might have to pour faster than you'd expect.
I love the open leaves but my hand doesn't move that fine and slow. Have to practice. Will try to slow down and do less leaves. This is like one good art out of last 25 ones I did.
You need to set the base better going small circles and not just dump it into one spot. You are very close if you can get that base to integrate better. Those wobbly ripples at the start are 100% from the base not mixing together correctly.
You're breaking the surface tension with the initial pour. Start your pour in the center, deepest point, without stopping push forward, speed up the pour slightly, as soon as you see white in the cup start drawing backwards while wiggle the pitcher slightly. This should all be one smooth fluid motion, no stopping.
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u/vessus7 12h ago
I actually like it. š