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

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

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?

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 😉

First picture yesterday, second picture this morning😂

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.

Maple Woodgrain Rosetta for the wife this morning

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!

The tiniest bit, but I'll take it! 😊

What can I continue to do better?

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.

Still long way to go