Free Pour Latte Art Advanced Barista Technique Handbook Of Nature

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I'm working on improving my latte art, but have gotten stuck on ploppy, white clouds. By that I mean at the end my pour I get a lump of foam sitting on top rather than poured in. I spin the pitcher of milk before I pour and make the surface look like porcelain. I use a small pitcher, 1/3 to 1/2 full.

The milk is fresh. I have some theories(see below), but wanted to get your thoughts. Chunky cloud (after sitting for a minute): Looks like a Starbucks flat white:/ Theories: • I rarely do a continuous pour. Typically at the end I get some nice feathering, then pull up and try to start further back. This is usually when I get that plop.

I've seen this done by baristas to create a heart on heart pattern, but perhaps they're stopping with more liquid in the pitcher? • I'm not steaming the milk properly. I want the thick, creamy foam Scott Rao describes in 'The Professional Barista's Handbook,' but I'm not terribly consistent.

Perhaps I'm not properly incorporating the foam while steaming? Install Mplayer Debian Wheezy Kernel here. • Maybe I need to spin more after steaming? Or pour more quickly so the milk doesn't separate? Rao says 30 seconds is the limit on steamed milk.

Edit: Thanks for the replies! Sounds like I'm putting too much air in. I'll give it a go tomorrow at the office and report back.

Try these two things: -Take the pitcher and as you're foaming the milk move it up and down on the wand, more than you normally would, though still within in a 1.5 - 2' depth, bringing the milk wand up to the top layer of milk to rest momentarily on each repitition. You'll like see that you get a lot more of that 'ploppy' foam from this method of foaming.

This foam will not work for latte art, and by most barista's standards is unacceptable for any drink - though some shops will make a cappuccino this way. -Now that you likely recognize how to make the foam you don't want, try this to get the foam you do want: make sure that when you're foaming you're sitting in the very top layer of milk with the milk wand. This is a super small depth that's maybe down to.5 inches. Also make sure that you are getting a really lovely swirl to the milk as you're foaming and that you can barely hear the process. Foaming properly should be very quiet.

Once you're done, you likely won't be able to notice the foam while in the pitcher, but you should be able to get really nice latte art out of it. I think what others are saying is true--that you're aerating too much. But it also looks like you're not incorporating the foam into the milk totally. At our shop, we do only by feel/sound of the pitcher and don't use thermometers. When you stretch the milk (the first step when aerating) it should sound like quiet little 'chirps'. And you should see a vortex of milk swirling. You want to maintain this vortex throughout steaming.

While you're aerating and see your vortex going, the pitcher will start to not feel cold at all (I've been told it's better to feel for 'not cold' than 'warm' because warm is more subjective). Once this happens you will plunge (this is the term for it, but it's not a deep dramatic movement). You're just submerging the steam wand the tiniest bit so that you no longer hear chirps and instead of aerating/stretching the milk you are heating it. Your vortex is still going so that your microfoam will be evenly incorporated into the rest of the milk.

You're done heating when the pitcher is too hot to touch for more than a second. Even with this technique you can still over aerate and get the blob of foam on top.

Before pouring, swirl the milk and if you see a 'pillow' on top skim some foam off with a spoon.