Five heart tulip in a strict 5 oz competition cappuccino cup from Intelligentsia. I’m using matcha green tea.

Decided to start a new series of pours. If you haven’t checked out my Rancilio Silvia Latte Art Diaries series, it documents my journey from the very beginning. The first couple days are painfully bad, so viewer discretion is advised. At the very least, it can serve as comedic encouragement for those who wish to learn latte art. It doesn’t happen over night, but over tons of practice (and gallons of milk). As always, I’m gonna keep pushing myself to learn new patterns. The Latte Art Chronicles series will showcase intermediate to advanced designs. Hopefully, I’ll continue to improve.

I haven’t uploaded anything in a while, because I recently got my first ever gig as a commercial barista. I pretty much make and drink coffee all day, so when I come home, I’m not necessarily making the mad dash for more coffee… I’ve been hesitant to upload these bits, because I don’t think it necessarily showcases my current capabilities. I feel like I’m improving to the point, where even the new uploads are outdated for my current skill level. Due to my newfound job, I don’t think I’ll be uploading new videos for a while… this is why I decided to unload what was left over. When I do get around to uploading another installment, you can expect major improvement from this video. Thanks for tuning in.

As always, I’m just experimenting with different pours, cups, and milk texture. In case you’re wondering what the green stuff is, it’s matcha green tea. The cup used is a strict 5 oz competition cup from Intelligentsia. Very little margin of error with a 5 oz cup, ’cause you just don’t have any time to mess up. I prefer pouring into a bigger cup, ’cause you have more real estate to goof around. There isn’t much you can pull off in a 5 oz cup, when 2 oz is already taken up via espresso or matcha. Let’s just say, time is not on your side when you’re pouring into one of these…

These are just a few of my recent efforts at latte art. So what’s changed since the original diary entries? I don’t stretch the milk as much, anymore. In the past, I’d stretch the milk to 80 or 90 degrees. Now I don’t even exceed 50 F. From there, I’ll texture to around 130 degrees F. Also, I’ve experimented with several gripping techniques, and I’ve found one that’s pretty comfortable. Finally, I start marking the surface a lot sooner… about a quarter way into the pour, if not earlier. And I try to get as close as I can to the surface.

Kool NEW video by a Barista from (Morgans Kitchen) on how to do a rosetta leaf on a Latte. The best way of learning how to do Latte Art is by watching and trying it your self, over and over again until… Voila! The perfect coffee isnt just about the Final artwork on top… Its about…

A SingleVanilla Latte is a delicious coffee drink that’s easy to make. Watch our barista show you how in this video. Expert: Clancy Rose Bio: Clancy Rose has been a barista for more than three years, the last year of which has been spent at Cafe Medici in Austin, Texas. Filmmaker: MAKE | MEDIA

Latte art coffee espresso froth cappuccino free pour London fernandez wells flat white synesso mazzer robur barista tamping hasbean best cafe rosetta tulip double steaming heart

A SingleLatte is a delicious coffee drink that’s easy to make. Watch our barista show you how in this video. Expert: Clancy Rose Bio: Clancy Rose has been a barista for more than three years, the last year of which has been spent at Cafe Medici in Austin, Texas. Filmmaker: MAKE | MEDIA

A SingleBreve Latte is a delicious coffee drink that’s easy to make. Watch our barista show you how in this video. Expert: Clancy Rose Bio: Clancy Rose has been a barista for more than three years, the last year of which has been spent at Cafe Medici in Austin, Texas. Filmmaker: MAKE | MEDIA