Latte Art Tutorial - Step by Step Beginner's Guide 2021

[@coffeebeancas]

Question: I have been practicing a lot at work, but I have noticed that I cannot tell when the cup is too angled or about to overflow. I am a lefty, so I am holding the cup kind of backwards. Any advice about how to make sure the milk is coming out at a proper rate and not too fast to overflow the cup?

[@brewbudsclub]

Hey Gabby! I'm left handed too - Do you mean by that that you hold your milk jug with your left hand, and your cup in your right? Regardless - Cup angle is an important part of art, and given two people have asked about it I probably should have added 30 seconds on the topic in here. I'll be remaking my individual rosetta, heart and tulip guides so I'll make sure to talk about it a bit more thoroughly in there. The cup angle is all about being able to get your spout close to the crema to start pouring art. Basically, you want to gradually straighten the cup as you're pouring your art. Obviously as milk pours into the cup, it fills up - as a result you need less of an angle in order to keep the spout close to the crema. If you look at any of the pours in this video, you'll see that as the cup fills, i'm just gradually straightening the cup up - you'll also see that how close the milk is to spilling out of the cup is about the same throughout. Hope this helped and thanks for your comment - Feel free to message back if you need some more clarification! Keep Frothin' Gary

[@texp87]

I helped a friend of mine build his coffee stand. And now I want to figure out how to do this🤣🤣. I literally know nothing about coffee except I drink it black

[@thiagovillardecarvalho]

It was so hard to find a good beginner tutorial, thank you so much!! I was really curious about latte art. unfortunately I don't have any of this complex coffee machine stuff at home, but I want to try it anyway :) (I know 0 about coffee though, I just like drinking it)

[@brewbudsclub]

We all start somewhere - glad you found the advice here useful and good luck with your coffee making :)

[@Lilly.C2001]

Just wanted to share (also for the algorithm) that I've been having issues with my texturing coffee and it wasn't worked at all and I was starting to feel bad like I was never going to be able to do it They helped me figure out what the issue was. Now I can go back to practice practice practice and I know im on the right track. They didn't have to do it at all and I didn't even expect them to see my comment but they did so I cant say thank you enough

[@brewbudsclub]

Legend! Thanks for your comment, honestly when I started this channel 10 years ago, it was because I was new to coffee and super keen to learn, and I'd just throw up videos when I learnt something new. I love the community on KZbin so I always try to read through and reply to as many comments that need an answer as possible. Maybe one day it will get too busy and I won't be able to, but I'd like to keep it up for as long as possible! Glad my little tips helped you out!

[@ponikumung895]

Thanks am learning

[@anwarallie]

Can you use espresso made with a nespresso machine to do lattè art on?

[@skyeskye1189]

good explanation, thanks g

[@alexbeck9324]

BRILLIANT!!! 💯

[@j1brady]

Hey love your videos. One question, I always have to skim the top off so the pour goes through because it doesn't come out as creamy as yours to pour...why is that? Almost like a capuchino finish as to the texture and not the gravy finish if you know what I mean

[@BrettAlan84]

Awesome video mate. Been practicing every afternoon when I make a coffee for the misses and myself. We use skim milk so I have found it hard to get the latte art to work. However in saying that I think I have mastered the milk froth and the heart shape. I find I need help with how to push the milk into the centre of the cup. Do you do this by tilting the cup and once you start to pour you straighten the cup up to move the milk? Can’t wait to make another cup.

[@brewbudsclub]

Sorry for the late reply! Having the angle on the cup really helps you get that flow going. Hopefully you've had a bit more practice since you wrote that comment - but if you're still finding it tough you can send me a video of your pour to my instagram and I could help diagnose it for you.

[@Mssweetrain]

i’m excited to give it a shot and have a perfect espresso machine. However, it doesn’t produce much Crema, so I’ll try to find espresso beans that work well.

[@brewbudsclub]

Crema isn't the be all and end all, assuming your machine gets to 9 or so bars, the crema is mostly based on having grinds suited for espresso (so you get a good extraction) and MAINLY to do with having fresh coffee. Crema is CO2 trapped by oils in the espresso, when coffee is at its freshest there is more, and then there's less and less as the coffee ages. You tend to want to give the beans a week to degass so that the extraction isn't too crazy, and then brew the coffee in the next 3-4 weeks from there. If you're based in Australia - give my subscription a go as you'll get fresh coffee delivered as you need it and a free sample pack to begin to find your favourite roast style. Hope this helps!

[@hammo1312]

Love your work Gary!

[@brewbudsclub]

Cheers Hammo! Glad you took something from this one :-)

[@nardaharris102]

Hi Gary! Starting to see some real improvements since I've incorporated some of the tips I've learnt from your Bootcamps, but I wanted to ask how you determine the size of the heart. Mine keep coming out tiny! Well formed, but really small. I usually use homemade almond milk, but similar results when I practice with organic full cream as well.

[@brewbudsclub]

Hey Narda! Great question. The size of your pours mostly depends on on your position of your spout and your milk flow. If you 'open the jug up' and allow the milk to flow quickly into the cup, it might help make your heart shape a little bigger. In latte art it's referred to as 'harmony'. How does the pattern fit overall in the cup. Glad you've been enjoying the bootcamp content, some of the information in here is crossover but I think that it doesn't hurt to be reminded again - especially since those videos came out over a year ago now.

[@rachout]

How much ml of milk to use for my 60ml output espresso? ( i am using double shot with 15g coffee bean as input). And why i am getting a foamy milk like a cappuccino rather than latte😢. Can u please advice on my questions? Thank u

[@PontusWelin]

ok! Looks like my biggest issue is wrong size mugs. I'm gonna use smaller ones from now and see if I can get some latte art =)

[@brewbudsclub]

Nice to hear! Good luck with your latte art adventures :-)

[@PontusWelin]

@@brewbudsclub I’m still just getting a big blob. But practice makes perfect as they say :P

[@billgrospitch9929]

I have watched so many different videos on how to do latte art and I still can’t even get a monk head to form. I have a delonghi machine at home, I have the nano foamer, and I have a fully automated machine at my church that I’ve been practicing on. Every time I try to pour all that seems to happen is all the milk sinks to the bottom and at the very end, a little bit of thick foam trickles onto the top of the crema. I’ve changed cup angle, pour speed, pitcher style, how I heat the milk when using the foamer, espresso beans…nothing seems to help. Any other tips or advice!? I want to master this so bad and just can’t seem to get the hang of it.

[@brewbudsclub]

It sounds like your milk is perhaps separating so that you have foam on top, and so at the end of the pour you only have foam left which is why you see it sit on top, and the rest of the pour you have thinner milk which is why it doesn't sit on top of the crema. Also - once you've made sure your milk is nice and combined, i'd recommend you get your spout even closer to the crema when the cup is 3/4 full to see if that is the problem. Feel free to send a video of your pour to my instagram and I'll be able to give more advice :-)

[@billgrospitch9929]

@@brewbudsclub Yes that’s exactly what happens to the milk! So since it happens to me on my home machine, with the fancy machine at church, and the nano foamer how do I fix that? There has to be something that I’m doing wrong or just missing? Also, I would love to send a video but I don’t have instagram, is there another way I can get it to you? Thanks so much for taking the time to help, I really appreciate it!

[@Love.RoslynnAria]

I always alwayssss break the crema, not setting it in. Haha.

[@brewbudsclub]

Takes a lot of practice but once you get the hang of it you'll get there. Sounds like potentially you need a little bit more air in your milk, or you need to pour a little bit slower in the beginning. Good luck! :-)

[@silverhandle]

I find it really funny, that this is a “beginner’s guide” and we started off with coffee bro science. No offense, it’s funny!

[@Augusttaffy]

What the froth?! 🤣

[@brewbudsclub]

Hehe :-)