Fooling around with mu Sage Barista Express. Wondered what y’all think of my latte art/pour technique. Any feedback is appreciated! Thanks all
by Next-Hovercraft-972
17 Comments
Oh-This-Guy-Pucks
🧐
🤔
Yep it’s a latte!
Untergegangen
Milk foam looks solid. Maybe you could go a tad thinner but that’s up to you.
Result, I have to say looks better than what I produce most of the times so take what I say with that in mind.
The start of your actual pour looks great to me.
The speed at which you’re doing everything, I would say is perfect.
What stands out to me is the integration and the wiggle.
1. Integration: you may wanna start your integration more centrally and keep circling it in the center. Use a thinner stream so no big blotches form on the surface, making the canvas uneven. But don’t take too long either, as the canvas will settle and impact the flow of the design.
2. The wiggle: It’s pretty erratic, more like a jitter. You wanna get to a point where you can make the stream look almost like windshield wipers, with a slower and uniform pattern. This will make the art look more even and symmetrical with crisp lines. To practice the wiggle, fill your cup all the way to the top with water, pour it all in your pitcher, pour an espresso amount back into the cup and then practice that controlled motion with water. It takes less movement of the pitcher than you might think.
Finally a small nitpick: when you finish the design, I see you raising the stream up quite high and having a pretty thick stream. This causes the tip of your rosetta to sink into the coffee, effectively making it disappear. If you pull through with a thinner stream it won’t sink the design.
Off to a good start, hope this helps!
Phil_OG
Watch Lance’s videos and practice the basics.
ThatShipific
How come you take that pause? Is that the key? I usually just keep pouring and it never comes out nicely.
Much better than mine….I’m calling mine abstract art🫣
HiddenLeaforSand
Hmmm; I feel like I’m letting too much air into my milk when frothing after seeing the texture here
Biomechanised
Pretty good, you laid down a decent amount of texture before starting your pattern, and kept excellent contrast floating the crema and avoiding it washing out.
Some things to try next time:
Push into the base of the pattern/rosetta a bit once it starts to form, that will help you see how the base of the pattern is supposed to wrap.
The wiggle for Rosetta leaves needs to be a bit more gentle and deliberate. At this point of the pour the pattern is being formed by the milk ‘slinging’ back and forth so you need to give it a bit of time before you reverse direction, if that makes sense. It’s kinda like being on a swing, if you sit there and thrash your legs back and forth you won’t go anywhere, but bigger slow and deliberate motion at the right time will build a rhythm. That’s the kind of behaviour you want to see in the milk flow as you draw the pattern.
TomTallys
I suck at this, so to me, you’re a virtuoso. Oddly enough, it’s not a coördination issue—I’m a pro musician and a really good amateur mechanic; some things I can do with my hands, some things I can’t — c’est la vie!
EdSamz
What kind of milk did you use?
faisloo2
better than what i could do
yamyam46
Products are good, problem is with the pour style, you should relax a little, messing up is not a bad thing. Experiment first, don’t worry, coffee tastes good as long as milk and the shot is good. I was warning visitors about the experimentations to set the expectations within limit
Cool-Advantage-761
Foam looks really good, maybe just a tiny bit thicker but that’s up to preference (you can poor out in a separate jug 15-20ml before you start your pour, so that you have a bit less foam.
In order to get even brown canvas I would advise you to start your initial pour a bit higher ( the goal there is for the milk to get under the crema), that way you will have nice, even brown canvas.
When going for the rosetta you’re moving the jug way too fast which kind of makes the milk go out in a straight line. The movement should be slower and more controlled (atleast 1/3 of the speed that you move the jug side to side at the moment.)
It might help if you grip the pitcher with your hand instead of holding it by the handle, you will have more control that way.
Agitated_Reveal_9341
U Shake way to fast:) Try it slowly
RollinBart
Is that a single or double espresso? I find getting the latte art on top of the thick crema extremely hard. It’s much easier with a single espresso.
Vivasanti
4/10 – lay a better base, work to push more, that “wiggle” was dicey dicey.
Vecgtt
Wiggle seems too rigid and jerky. Maybe slower movements with more amplitude.
zhrimb
It looked really nice until you tragically got electrocuted about 3/4 in. LOL take it easy on the wiggle and it’ll come out real nice.
17 Comments
🧐
🤔
Yep it’s a latte!
Milk foam looks solid. Maybe you could go a tad thinner but that’s up to you.
Result, I have to say looks better than what I produce most of the times so take what I say with that in mind.
The start of your actual pour looks great to me.
The speed at which you’re doing everything, I would say is perfect.
What stands out to me is the integration and the wiggle.
1. Integration: you may wanna start your integration more centrally and keep circling it in the center. Use a thinner stream so no big blotches form on the surface, making the canvas uneven. But don’t take too long either, as the canvas will settle and impact the flow of the design.
2. The wiggle: It’s pretty erratic, more like a jitter. You wanna get to a point where you can make the stream look almost like windshield wipers, with a slower and uniform pattern. This will make the art look more even and symmetrical with crisp lines.
To practice the wiggle, fill your cup all the way to the top with water, pour it all in your pitcher, pour an espresso amount back into the cup and then practice that controlled motion with water. It takes less movement of the pitcher than you might think.
Finally a small nitpick: when you finish the design, I see you raising the stream up quite high and having a pretty thick stream. This causes the tip of your rosetta to sink into the coffee, effectively making it disappear. If you pull through with a thinner stream it won’t sink the design.
Off to a good start, hope this helps!
Watch Lance’s videos and practice the basics.
How come you take that pause? Is that the key? I usually just keep pouring and it never comes out nicely.
https://preview.redd.it/korxu0jpobvd1.jpeg?width=3000&format=pjpg&auto=webp&s=49989de1a0e0ccdb56449fe959d163f618e5ae61
Much better than mine….I’m calling mine abstract art🫣
Hmmm; I feel like I’m letting too much air into my milk when frothing after seeing the texture here
Pretty good, you laid down a decent amount of texture before starting your pattern, and kept excellent contrast floating the crema and avoiding it washing out.
Some things to try next time:
Push into the base of the pattern/rosetta a bit once it starts to form, that will help you see how the base of the pattern is supposed to wrap.
The wiggle for Rosetta leaves needs to be a bit more gentle and deliberate. At this point of the pour the pattern is being formed by the milk ‘slinging’ back and forth so you need to give it a bit of time before you reverse direction, if that makes sense. It’s kinda like being on a swing, if you sit there and thrash your legs back and forth you won’t go anywhere, but bigger slow and deliberate motion at the right time will build a rhythm. That’s the kind of behaviour you want to see in the milk flow as you draw the pattern.
I suck at this, so to me, you’re a virtuoso. Oddly enough, it’s not a coördination issue—I’m a pro musician and a really good amateur mechanic; some things I can do with my hands, some things I can’t — c’est la vie!
What kind of milk did you use?
better than what i could do
Products are good, problem is with the pour style, you should relax a little, messing up is not a bad thing. Experiment first, don’t worry, coffee tastes good as long as milk and the shot is good. I was warning visitors about the experimentations to set the expectations within limit
Foam looks really good, maybe just a tiny bit thicker but that’s up to preference (you can poor out in a separate jug 15-20ml before you start your pour, so that you have a bit less foam.
In order to get even brown canvas I would advise you to start your initial pour a bit higher ( the goal there is for the milk to get under the crema), that way you will have nice, even brown canvas.
When going for the rosetta you’re moving the jug way too fast which kind of makes the milk go out in a straight line.
The movement should be slower and more controlled (atleast 1/3 of the speed that you move the jug side to side at the moment.)
It might help if you grip the pitcher with your hand instead of holding it by the handle, you will have more control that way.
U Shake way to fast:)
Try it slowly
Is that a single or double espresso? I find getting the latte art on top of the thick crema extremely hard. It’s much easier with a single espresso.
4/10 – lay a better base, work to push more, that “wiggle” was dicey dicey.
Wiggle seems too rigid and jerky. Maybe slower movements with more amplitude.
It looked really nice until you tragically got electrocuted about 3/4 in. LOL take it easy on the wiggle and it’ll come out real nice.