Latte Art (or lack of)....

mikegm

This coming August I will have owned my ECM V Slim for a year. I have tried a fair few different Coffee Beans in that time. 1:2 in around 30-40 seconds. Still not getting an initial ‘thick’ cream. Maybe this is part of the problem when it comes to the art???…..I can sometimes get a small central heart, but when it comes to a Tulip I just cannot push those ‘blobs’ onto the surface. I have tried various amounts of injected air. Yes, the volume does increase, but I’m not getting the ‘wet paint’ consistency. I swirl in the jug after steaming, but still nothing like I see in the videos. Maybe I am just trying too hard & shouldn’t get too hung up over it. Anybody else in the same boat???

MediumRoastSteam

mikegm - for what’s worth, I’ve been in this game for over 10 years. Although I can get milk consistency right, wet paint and all of that nonsense, I cannot do a tulip like the Pros. So i stick with a Rosetta… which is ok ish.

But if tastes good, I wouldn’t worry about it too much. The answer is practice and practice, watch videos, practice. It will take time.

LMSC

mikegm Anybody else in the same boat???

Giphy - Steven Yeun GIF by TIFF

and have given up for good. I steam oat milk, though. I just pour the steamed milk and drink. 😁

DavecUK

mikegm I always recommend the Lance Hedrick videos on Latte art, some of the clearest and best explained I have seen. Start with this.

Doram

DavecUK mikegm I always recommend the Lance Hedrick videos on Latte art, some of the clearest and best explained I have seen. Start with this.

It’s a very good video, but whenever I watch it I can’t help but think that if only he repeated every point five times, instead of 500 times, he could complete the video in 3-5 minutes instead of taking 21.

LMSC

That’s the best I have seen so far!

mikegm

Thanks all, yes I have seen the video. Guess I need to watch it again.

HVL87

To be honest, even when I thought I had the right milk texture..I didn’t. When you do get it right the milk effortlessly pours onto the surface - of course some technique is still required but it’s so much easier when the milk has the right consistency.

I think it’s important not to incorporate too much air too quickly (loud tearing noises), otherwise you end up with big bubbles which are harder to break down.

I think you need consistent “softer” tearing noises, to incorporate enough air relatively quickly and then spend more time with the steam tip beneath the surface of the milk to break down the bubbles and incorporate it all.

It sometimes helps to pour away a small amount of milk if there is too much foam sitting on the top. Whilst I haven’t tried it yet, pouring the textured milk into another pitcher seems to help further incorporate it.

Ernie1

Try to get the wand resting in the spout, nozzle at about where the tip of the hour hand would be on a clock at about 9:15. I use Oatly Barista and when I shake the carton before pouring, I get some residual bubbles on the milk surface. Seeing these spin initially helps indicate the wand is in the right place for the whirlpool effect.

I’m not sure I ever really ‘plunge’ the wand either, I just keep listening for the little rips until my hand gets hot, seems to work fine. Obviously if the milk has stretched to the point of overflowing then plunge…

I like to give the espresso a good swirl before pouring to combine the crema a bit.

I would say the machine makes a difference also. I’m not sure I ever really got a satisfactory microfoam in years of Silvia ownership (although it’s totally possible so it was my technique) whereas with the Bianca I barely have to wave the jug in the general direction of the steam wand and I get a decent foam.