TOP THREE - Tips To Improve Your Latte Art Instantly

Latte art is a lot of fun, but it can definitely get frustrating if you aren't progressing in your pours. So in today's video I'm going to share three tips that brought me instant results when implemented into my free pour barista skills.

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[geneogden]

Awesome! After watching hundreds of latte art vids, it seemed there were no tips left... wrong! These were all awesome tips! Thanks so much!

[AnonymousSam]

Wow, the tip to (generally) never stop pouring was new to me, I never heard that one before, but I will say it actually made a huge difference. I went back and checked some of my favorite latte art videos for rosettas and sure enough, the barista didn't stop pouring at any point. It's such a small point that's easy to miss, so thanks for sharing spro!

[kaffeepsychologe]

Amazingly, the most impressive thing I notice about your videos is how your speech seems to be getting more vibrant, more polished, more confident every time. And this is even more impressive as your content is also really good.

[jacobcowan]

Watched this while getting ready to head to work. Every latte I poured was suddenly on the next level. Thank you

[jose.landero]

The first tip is pure gold! I was getting frustrated for not being able to pour any shape, your tip save my latte art journey

[pspfreedom]

Thanks for the tips. These straight to the point videos are rare nowadays 👌🏻

[Swimmingforlife.]

Brilliant, I can see where I am going wrong while pouring, as they say, it’s all in the wrist action (lol). I wasn’t pushing enough for the tulip, plus I was doing it to fast, I think a jug like your one without the handle seems to be easier to pour and control.
First class video.
Kind regards from Scotland
Johnny

Holy crap! I am one of those people for whom pushing is not instinctual and I've always struggled a lot when making stacks even when able to pour decent hearts and even Rosettas. Thank you so much

[lukesodomin]

Man, the sheer amount of latte art in this video is amazing

[larryduran]

Thank you for this video. It diagnosed issues I was having, but did not understand why until watching the video.

[miin]

Thank you so much for this video. I think a lot if not most miss this tip where you need a bit of push for the foam and milk to move into the cup. If just pouring will only end up milk going out of the pitcher and leaving the foam entering late and not enough time to create art.

[joconnell]

Gonna try the continue directly from the base thing now, also great to see how thin / fluid the milk is as you're rippling on these designs, I was adding way too much fluff before!

[littledevilz]

Great tips! Another top tip I would add is always keep the tip of the jug very close to the pouring surface.

[FENKJ]

Thanks for the video, content from Hoffman seems to be a lot more involved these days and Baca is all about the podcasts right now so it’s great to still have a place to go for weekly fun and informative nuggets of coffee info/reviews.

Have you ever noticed differences with light and dark roasts for art? I’m imaging it could affect the patterns/behaviour and what you can do with your chosen milk or alternative liquid?

[dylancadalzo]

Love your videos! Great idea to film yourself to analyze the pour. I’m going to try that!

[jankozak]

Great video man. Atm i can only foam milk in french press but its good for start at home
Getting right milk texture is definitely challenge. Will use your tips for sure. Thanks and keep up great work

[jamiejarvis]

Hi, thanks for the video, really helpful! I'm struggling with ripples, do you have any tips on how to pour the milk to get that rocking motion and swirly pattern? Thanks for any help.

[espressotime]

Thank you for the push tip very useful :)

[mithunfan]

nice tips! do you find it as easy, with something like the nanofoamer?

[lisamorrowmayer]

I bought an automatic bean to cup which has a steam wand and an auto milk carafe. I’m just learning how to use the wand. This is the only video that mentions producing good foam when the milk is still cold/cool. I’ve finally and successfully created good crema and milk foam, but not quite mastered latte art yet.