Alexvs cheers. I might do that once I work out how to!

Might look into a 2 hole tip as well as.

I actually saw a video from Emily Bryant, ex latte art champion I think who said yes to knocking out bubbles and yes to lots of swirling but to not let it sit as that’s when it separates.

And then it’s called latte art. I love flat whites that I don’t believe are just smaller lattes but should have more texted milk ? Is it easier to pour art with milk for a latte than a flat white?

Am I over thinking this?

      simonc Here’s the 2 hole tip I have: https://www.bellabarista.co.uk/acs-minima-2-hole-steam-tip.html. They’ve halved the price to £4.99 so I’d grab it before it’s sold out as doubt it’ll be restocked. It’s much easier to start with the 2 hole and then move on for beginners like me I’ve found.

      Guess this is the problem with technique, it can be very personal, what works for some doesn’t for others. The separation doesn’t seem to happen too much for me as long as it’s not left too long. I have whole milk while the wife has skimmed which can’t be left at all so I pour instantly. The higher the fat content the longer it takes to separate. This is why I just leave it while I wipe and then knock and swirl.

      Think it’s just now a name, I’ve seen art done in an espresso mug so it’s just a dash of milk. Flat whites should be fine as it’s the microfoam without the thicker foam on top so just requires less air.

      Definitely overthinking but think that’s how we all start off 😉

          Mine came with the 2 hole tip already on thankfully. Doubt I’ll be changing it

            One thing I’ve eventually learnt is that you don’t want to stretch the milk too much, it can be quite easy to add way too much volume (bubbles) at the beginning.

            For jug size you want to be filling around the level of the bottom of the spout (a bit above or below is fine). Also worth noting that the milk volume will increase slightly due to the water in the steam as well as the air.

            dutchy101 so that has definitely made a difference. I had forgotten I had changed it but was puzzled as it was a bit more controllable. Then realised. Think I’ll line the 2 hole

            I’ve also realised that, to quote Lance, it’s all about the rotation. Still far from presentable art but it’s definitely starting along the right road.

              4 days later

              Wasn’t sure where to put this link up but thought it worth sharing for a laugh here. I did think maybe one of the lever threads, maybe the funnies but Then I though milk foaming might be the most appropriate!! He’s no Hoffman

                11 days later

                I still have a problem with the initial mix making my milk too pale. Wonder if I’m still stretching a little too much and too much foam goes in. It also feels , to quote Lance, that it’s slightly too concretised, in that my art stays only in half the cup and doesn’t flow to the other half.

                  Alexvs so turns out I’m not the only one that thinks that the terms are not as meaningful any more. I had this argument with several baristas at Taylor Street in their last days after their fantastic head barista left shortly followed by one of their trainers

                    simonc What do you mean by milk too pale? I’m no better yet and just getting too many bubbles which seem to be added at the end when I turn the steam off weirdly.

                    Milk staying in half the cup is all down to how it’s poured, I watched a video which showed holding the handle like a pencil which helped my control as it’s like drawing. Also the jug spout being too rounded can have a massive effect which mine is quite round so I know I’ll never get amazing art.

                    Defo a massive learning phase and 100% agree they’re all the same now, especially at home.

                      simonc I am far from a latte art expert. In fact, I’m rubbish and my milk technique is poor. However, it’s something I’m focusing on just now and something I found helpful on a video I watched recently was to stretch the milk until it’s only marginally warmer than body temperature (so a slight increase from your hand on the pitcher) and then finish simply mixing. That has definitely helped as I found I was stretching for much longer. It feels like that isn’t enough, but I’ve had some of my silkiest milk and microform since taking this approach. YMMV, but it has definitely helped me.

                        Does anyone have any tips for steaming skimmed milk. I get good consistency with full or even semi skimmed that i can pour latte art with. With fully skimmed its either too “wet” or gets too foamy and separates.

                        I have been using Lance Hendriks technique.

                        Cheers

                        Ross

                          Goodfella I’ve tried so many times with skimmed as the Mrs has skimmed while I have whole and yet to find a technique that works. I’m not going to say it’s impossible but definitely feels like it. I actually feel like I get a better texture from the way the skimmed looks vs my whole, nice and shiny and smooth, but as soon as I pour it just becomes a blob or very thin. I think the best possibility to get anything is with a near instant pour to beat the separation.

                          If I every work it out, I’ll post here.

                            Sounds like I am not alone. I did see one video that suggested you only need to do the paper ripping stage for half the time of whole milk. The window for perfection must be very small.

                            Cheers

                            Ross

                            2 years later
                            10 months later

                            Anyone have any info thoughts on this observation. Normally I am fairly consistent at making microfoam with typically full fat straight from the fridge. I did the Smith St Barista light course several years ago in Sheffield, which I found useful. Just recently I have had bottles of milk that foam ok , nice shiny microfoam, then on standing ( I steam then pull a shot) out-gas badly ( actually here the fizzing)? First thought it’s the fat/ protein content changing and I end up with lots of visible bubbles /poor textured milk . I will take a photo if it happens again. I use a thermometer, and checked its it’s cal is ok, so stretch to around 30c, just less 50% Inc in volume then heat and ‘swirl’ to 60c? All on a std Gaggia Classic , ( just eyeing up a used Vesuvius).

                            Just a thought, you’re using a Gaggia Classic and steaming milk first. Surely it takes quite a while for the temperature to reduce to be stable to pull a shot?

                            @dusk Yes, I use a hefty purge to  drop the temp. I have a cheap bare thermocouple temp sensor stuck onto the boiler away from the heaters. More for repeatability, but the flash to steam temp seems ball park correct.