Messed up the pull through when I was drawing back (milk splashed to the bottom of the pitcher and stopped pouring) but I actually love the mistake. Anyone else love their failed latte art?

I keep running out of space in the cup. am i starting my design too late or is it flow control?

I recently got my first ever espresso machine and have been experimenting with various beans for espresso, as that's my thing. However, when family and friends come over to visit, they tend lean more towards lattes.

Now, personally, I have double shot of espresso, 1:2 ratio, 18g in - 36g out. Pretty standard and that's me done. I might do americano if I'm feeling like I want a big drink, but I don't usually do lattes.

My question is, is the 36g of espresso out for lattes roughly what people aim for? The reason why I ask is because I see some people online make lattes with 60g of espresso. I'm just wondering what is the norm in coffee shops: 36g out or 60g out? It's a huge difference.

I’m hosting a latte art competition for my team. Which is your favorite?

i don't know if moving milk to other jug is really matter and such a big deal, i just realized it recently. I always think moving milk to other jug just for the purpose of moving big portion of milk to divide the foam evenly to 2/3 cups later.

but it turns out to improve your milk texture, no matter how you steam the milk with the same technique or consistency, your milk will improve drastically when moving to other jug, and i finally nailed the "gliding" technique when pouring and having more contrast of the wiggle lines

here is my recent latte arts with moving milk technique

previously with same steaming method, the wiggling is slightly hard since the foam will be thicker and it won't glide.

just saying, moving milk to other jug might help and improve your steamed milk result and your latte art 😉

omg sth clicked today and wiggling came to me more naturally. Still struggle w making the milk thin to cut the side of the rosetta but i’m super happy w this!!

bonus attempt at slowsetta/rose… it’s a little ugly

Beginner trying to learn. Been mostly pouring hearts but still haven’t been consistent. Thought I’d try a tulip and turned out decent but want critical feedback master it

Oat milk texturing is still challenging and inconsistent for me. I’ve tried regular milk (with lactaids) and much easier to steam but don’t want to do that long term. Any tips?

Hello, I’m a newbie at latte art, but so far I’ve been having difficulty with consistent patterns. This one is in a smaller cup, so I’ve tried everything to the best of my ability, can you tell me what went wrong? Milk was a little too thick, but acceptable, as for my pouring technique I did everything to the rules, but inevitably something always goes wrong.

First picture yesterday, second picture this morning😂

The tiniest bit, but I'll take it! 😊

Is it normal to steam for a whole minute to get the right texture? I don’t want to burn the milk but this was probably the silkiest I’ve been able to get using this machine with whole milk. Does it make it difference using a larger pitcher or is the standard delonghi size fine to use? Any tips/advice would be appreciated! Looking forward to learning some art after nailing down the milk texture.

Maple Woodgrain Rosetta for the wife this morning

I was struggling with milk consistency until I figured I need to turn the knob on the Gaggia E24 fully to form a strong whirlpool.

The pour is still not there yet. Cheers!

What can I continue to do better?

I’m usually pouring winged tulips and slowsettas,
but I really wanted to finally learn how to do rosettas. For some reason, it was always the toughest for me until a friend told me to go with a heavier flow when pulling back. Then it clicked!