Emilee, you have the best latte tutorials on TH-cam. They are all very detailed and easy to follow. Keep up the awesome content! Your help made my designs so much more clear and gave me much more confidence! Thank you!😍😍
There's that saying about "those who can't do, teach," but you are both an incredible teacher and do-er. I'm always impressed with the way you demonstrate and explain everything. Plus, the videos are such high quality. You are the GOAT. 🙌
I believe my technique and milk steaming has improved but the place I’m working at right now have the tiniest cups for latte so the only thing I can get is a heart :( Anyways enough rambling and again great vid emilee
Fantastic tutorial. Super editing with slow and regular speeds to go along with each point. If you were to do a similar tutorial on making empty hearts, or one on your thoughts for using milk on the thinner side vs. milk on the airier side, that'd be terrific.
Simply the best tutorials. Fourth time working on this gem; thanks :). You have exacting standards. I will judge myself off of your performance with the GS3. I have been struggling with mine for 4 years. Nice to see it can actually produce a beautiful latte. 👏
Wow, thanks! I really appreciate the love! I use a ton of different machines for many different reasons so it may not stay forever. Its for a photo shoot.
Been struggling with rosettas, keep having to go back to tutorials to remember what to do, this was such a good reminder/tutorial and I nailed a chunky rosetta today. I'm saving this in a Playlist, I keep needing refreshers on various shapes, so if ever you make other tutorials based on shapes, that'd be awesome 😁
I wish I can upload pictures in comments. I am using French press and I have kind of mastered the heart shape. Now I will master this Rosetta. This is my ultimate goal !!
Honestly I been looking for some not just good artists whene it comes this matter but also good teachers I've been getting into great coffee more and more and this is awesome It's not just the extra margaritas doing the talking I swear J love coffee more than tequila And thg thanks to miss perfect here Some day I'll be the master of great coffee done at home So technical Ease to fallow And learn Thank you so much!!!
Thank you for the videos, I'm not at this level yet but had been making small, thin hearts. Took on board some of your tips and can now consistently make nice big symmetrical hearts. Next will be tulips I think and then hopefully rosettes one day 😅
Awesome video! I've been working on getting milk consistency down so I can practice more interesting designs like this. Practicing rippling my hearts in the meantime 😁
I wish you make a video just discussing the espresso base. I find that coffee beans from some roastery produce sticky espresso base that is so difficult to draw lattw art. The milk foam just sticks on it instead of sliding.
Every time I watch your videos I see a noticeable difference in my latte art! I was wondering if you could possible do a video about alternative/plant based milks? Oat, Soy, Almond etc. I work in a pretty busy cafe so we get those often!
Funny enough this GS3 is producing worse quality drinks. Steam wand is bunk. And technically I rotate many machines that come through the apartment. There will likely be many different machines in the background of this channel.
@@EmileeBryant Oh This la marzocco gs3 model is the best model of this company for home Really weird! I think, every device needs a work experience, you have to get used to it. I have to upgrade my espresso machine soon Likely for lelit bianca or ecm synchronika upgrades
@@mehrshadtaheri6116 Nice! I hope you get that upgrade soon! Yeah this one is only here temporarily for a video shoot for this coffee company. Its seen better days lol.
Thanks for the awesome tutorial! Can you clarify a little more how BPM relates to the actual pour? Is it the rate at which you ripple from side to side? Does each beat on the metronome signify every two movements of the pitcher (left+right per beat)? I'd love to see a pour with the metronome beep timed over it to see what you mean!
Great question! I’d say anything you like! The metronome is to help you be consistent. You can use it to the push to one side/both sides/ the wave itself. But obvi the bpm will change depending on the way you choose.
Excellent video, as always! What is a good ratio between the espresso vs milk? A shot is typically ~18g in and 36g out. A milk to shot ratio of 4:1 allows me to steam 144g of milk. That is not much and yet it already waters down the end-result. In short, are you actually using 2 double-shots of espresso?
I am using 36 (ish) grams/ml. So it’s technically still a double shot. I’m using a 6 oz cup here so yeah just about 120 -130ml of milk pre steaming and just about 145ml post steaming. I have never found this watery. I would definitely suggest either a medium roast or higher fat content. That all being said preference is the biggest key and if you don’t like that much milk, you should adjust to your liking. Though the smaller (and larger) you go the more tricky it can get for designs.
I know there are many parameters for making espresso but I am curious to know: How did you make your espresso shot? I used around 10g in with 1:2.5 out and I do not get an espresso as oily/silky and crema-rich as yours. I heard some prefer 14g in with 1:2 ratio for one cup when making a cappuccino.
I know that this is old and that you are likely never to see this, but your observation that it looks like a mushroom is interesting because fluid mechanists think the same thing! If you look up Rayleigh-Taylor instability on Wikipedia, you will find in the footer of the figure on the right, that they use the same language to define this shape!
What a fantastic linking. I immediately did more looking and this is pretty interesting. I wonder how much of foam latte art is that exact effect but under restrictive conditions and set to stay forever as the foam sets. I have this feeling this will be a rabbit hole that will probs become a video 😆 Bless you
Awesome video, AS ALWAYS! Do you do personal virtual consultations with latte art? I definitely need someone to point out my mistakes because I can’t see them while I’m pouring. 😭
Hi Emilee, Im totally new to latte art, while I was practicing the heart, the initial pour (the "shoot out" ), seems not happening stable and the flow looks like been pushed back by some wave from the back wall of the cup, is that mean im pouring too fast (the bottom of the heart been squeezed )? => I started middle back and tilt the cup while pouring but my pattern is kind of not moving forward (squeezed by some under-flow from the back wall of the cup) not sure the reason, I often got into this situation and no matter how I save it later, my whole pattern just stay in the upper half of the cup.
Great video and I definitely will try out your points. Just curious, how much milk do you actually use? Is there any left over in your pitcher? Thanks so much for sharing!
Oh hang on, so in a lot of these Rosetta’s are you only doing a single side to side/ x axis push and letting the sway of the milk do all the following ripples for you? Or are you doing continuous side to side ripples? A friend followed this video and got his best pour ever! Edit - lemme clarify even further. The milk is sloshing towards and away from you when you push it once, it ripples and eventually comes to rest. For your ripples, do you do a single push and let that slosh draw a few leaves for you or are you pushing and pulling the pitcher and thus drawing each leaf yourself?
I push less often and on the offbeat for wider waves and side to side quickly and consistently for anything faster. I’m saying you don’t have to push as much on a wider wave.
@@EmileeBryant I gotcha, so on the likes of your last few you're only pushing the odd time but maybe a stronger push and letting the slosh do part of it, but for a really high leaf count you're back and forth. Thanks! Will definitely try the metronome trick next!
Do you prefer the 2 or 4 hole steam wand tip? I’m not having much success with the 4…will keep trying though! It’s so much fun!!!! Thank you for all of your amazing videos!!!!!!
I’m really struggling with latte art because my job has a fully automatic machine, more specifically an Eversys. It’s great for productivity!…(but ruins the milk for latte art) no matter how “consistent” the temp is, the texture is almost never the same
Totally a newbie question, is there a requirement for the size of the pitcher for a certain size of the cup? what type of milk is preferred for latte art? Thank you so much!!
Even after I tilt the pitcher to be closer to the surface of the coffee, the white creamy milk just doesn't want to show up on the surface. So when I do the ripple effect, there is no milk showing up on the surface, all of it is just submerged below the crema. It's frustrating..
Hi Emilee thanks you .... but here in Canada I am having milk issues not sure we have Homo milk any more IDK we have 3.25% I think that is some sorta Homo milk and then we have coffee creams 10% up to 18% plus whip cream so I have tried most of them just not sure what I am doing. I have mad a heart or two but sometimes nota I use the Breville Barista Express started with the Bambino but I traded up i think HELP
Thanks Emily for the video. In your 2nd style Rosetta , I’m always struggling to make my leaves at even width when I pull back, I always make like a large triangle with gradually shorter leafs, but other people can do it nice and even, any tips on that? Thanks
Could be a couple things. Play with these to see which one. Pouring out too fast (try slowing down the flowrate) Pull back on the rosie faster (this way the leaves cant compress each other) Ripple more during the pullback. (sometimes the wave needs to be pushed again at the end) Hope one of these helps! My thought is it might be the last one.
Just came back to this video again to brush up on my pouring technique. What volume of cup are you using in the vid? I've been struggling with getting a significant amount of brown in my designs, a 6 oz cup just seems like it fills up too quickly!
Good ask! I’m using a 6 in this video but that is on the smaller side! I think 7-9 oz is the sweet spot for most. That being said pouring slower might also leave you more room but it’s hard to say based on text.
@@EmileeBryant Reporting back on this (and it certainly was a learning experience). Significantly thinning my milk and reducing aeration time greatly improved how much brown I was able to pull in. This had the added effect of letting me pour in a more controlled fashion, as opposed to with thicker milk, where I felt like I had to give the pitcher far more of an initial tilt to achieve the correct velocity so it wouldn't just bunch up at the contact point. Thank you for making these lovely videos, and for your interactivity on them, it all really helps a lot!
By weight? Or volume because volume will change cup to cup and pitcher to pitcher. Weight wise I start with cold milk and usually add around 10g or new air if you weight it
Would depend on what you have dialed in. Every coffee tastes different and if you have a small portafilter basket, the weight you’ll want out will change. I typically like to pull 17-19gram of dry coffee in portafilter 30-40 grams out depending on the coffee and starting dose.
Your tutorials are very helpful especially the first one about pitchers. It totally changed my designs. They were drastically improved. Thank you so much!
@@adriansliwa6100 yeah you could get bigger baskets and make more coffee/ or you could use a smaller cup so the ratios of milk to coffee are the same. Just the cup size is different
This is so me! I’m a huge TH-cam watcher and I hate filler. I’d weather quality over quantity anyway.s I will try my best to not produce low quality. That being said there is always a spot where I have to stop trying to perfect and instead simply release.
It’s more like sex than dancing…first you got to find the spot, then you got to wiggle just right way, at just the right pace and then you have to sometimes go fast and sometimes go slow, sometimes you need someone to tell you what to do and what you’re doing wrong, and after you do all that, it still might not come out right.
![โฮ่ง! (SUGOI) - LYKN [ OFFICIAL MV ]](http://i.ytimg.com/vi/nFp4zjAARFs/mqdefault.jpg)
You’re ability to explain these with such good visuals is amazing 👏🏼
Love your work 👊🏻
Thank you so much 😊
That first simple and classic Rosetta, is the most beautiful i've ever seen !
Emilee, you have the best latte tutorials on TH-cam. They are all very detailed and easy to follow. Keep up the awesome content! Your help made my designs so much more clear and gave me much more confidence! Thank you!😍😍
You have the best comments on TH-cam!
Thank you so so kindly for the support and kind words
Been struggling with rosettas forever, thanks for making this beautiful beautiful video!!! Going to actually practice them now lol
YES YES cant wait to see your FIRE rosies! I need to plan another visit out your way!
sdddjd
smdddud
One of a kind combination of expertise and being able to teach. Usually I find it’s one or the other. Thank you so much🙏🏽
There's that saying about "those who can't do, teach," but you are both an incredible teacher and do-er. I'm always impressed with the way you demonstrate and explain everything. Plus, the videos are such high quality. You are the GOAT. 🙌
I believe my technique and milk steaming has improved but the place I’m working at right now have the tiniest cups for latte so the only thing I can get is a heart :(
Anyways enough rambling and again great vid emilee
Fantastic tutorial. Super editing with slow and regular speeds to go along with each point. If you were to do a similar tutorial on making empty hearts, or one on your thoughts for using milk on the thinner side vs. milk on the airier side, that'd be terrific.
Thanks, will do! I love the hollow heart! I am nervous to do that pour so soon. I kinda have been skipping around skill levels.
I couldn’t love this/you/this more. So, so good.
Perfect timing! I’ve been working on my rosettas. I’ve learned a few tips from your video. Time to put them into action!
I really hope this helps!
This is great! I’ll be watching this several times as I work on my Rosetta’s. Thank you!
Thank you! I hope it helps! let me know if you see progress.
Simply the best tutorials. Fourth time working on this gem; thanks :). You have exacting standards. I will judge myself off of your performance with the GS3. I have been struggling with mine for 4 years. Nice to see it can actually produce a beautiful latte. 👏
Wow, thanks! I really appreciate the love! I use a ton of different machines for many different reasons so it may not stay forever. Its for a photo shoot.
Been struggling with rosettas, keep having to go back to tutorials to remember what to do, this was such a good reminder/tutorial and I nailed a chunky rosetta today. I'm saving this in a Playlist, I keep needing refreshers on various shapes, so if ever you make other tutorials based on shapes, that'd be awesome 😁
Oh there will be SO SO many different tutorials! Super happy to hear this helped you!
Thx for slow motioning this. Couldn’t fine any better tutorial!❤
Ur pouring is magical and I'm enjoying this magic 🤗😇
I wish I can upload pictures in comments. I am using French press and I have kind of mastered the heart shape.
Now I will master this Rosetta. This is my ultimate goal !!
EPIC work on this video Emilee. Seriously, your rosettas are legend!
Another SUPER informative tutorial ⭐️⭐️⭐️⭐️⭐️
Thanks for these Emilee!!! 👍🏻🙏😃
Honestly I been looking for some not just good artists whene it comes this matter but also good teachers
I've been getting into great coffee more and more and this is awesome
It's not just the extra margaritas doing the talking I swear
J love coffee more than tequila
And thg thanks to miss perfect here
Some day I'll be the master of great coffee done at home
So technical
Ease to fallow
And learn
Thank you so much!!!
Thanks for sharing your skills! You're awesome!
Starting my Latte Art training and alreadyy
2 weeks now. Thanks for your Videos !
Most Valuable Video on Rosettas on TH-cam .
Thank you so much 🥲😭
Thank you for the videos, I'm not at this level yet but had been making small, thin hearts. Took on board some of your tips and can now consistently make nice big symmetrical hearts. Next will be tulips I think and then hopefully rosettes one day 😅
Crazy good breakdown family. Got asked to pour a classic rosetta last week, and it couldn't remember the last time I even attempted it.
Thank you!! Love that this was helpful
Hope you’re well
I haven’t poured a classic until this video 😅
stateandmadison here! Honored to be chosen, especially given that you're the one who inspired my current Starbucks pitcher obsession!
I’m such a newbie 🤓. I need so many of your amazing vids🤟🏻
Woohoo! I am a lucky winner. Thanks Emilee! As always this is just so helpful.
So glad! It was random selection but I remember how much you wanted one haha. I will DM you soon!
Coooool ✌️ ✌️ ☕
Very good 😍
Your incredible at this!
Very high quality production values in this video and an Excellent tutorial. 👍🏻
Thank you. 🙏🏻
Thank you!
"Baristaboiii" being a winner makes me happier than it should - what a meme society we've become :D
Lol what? I’m baristaboiii?
Awesome video! I've been working on getting milk consistency down so I can practice more interesting designs like this. Practicing rippling my hearts in the meantime 😁
THATS IT!!! I’m subscribing, I don’t care what you think!!
I DONT CARE… I mean whatever! ….
Thank you so much 😭
These are all stunning 😍👌
You are the female Lance Hedrick! Keep up the vids, these are super helpful!
You are so good.
Cool video thanks 👍☺️
Good art❤❤
I wish you make a video just discussing the espresso base. I find that coffee beans from some roastery produce sticky espresso base that is so difficult to draw lattw art. The milk foam just sticks on it instead of sliding.
Will do that!
What coffee do you use that is causing this? also what equipment. :)
@@EmileeBryant I've tried various blend, single origin, etc. I'm using Nuova Simonelli Oscar 2.
I've learned so much from your videos. Thank you so much Emilee!
I'm so glad! Thank you support this channel.
*eats single birthday cupcake alone while crying in the shower*
Or just SUB! :D Then we can cry together.
thank youuuuuu!!! perfectly explained and easy to understand.
This was awesome 👍🏻👍🏻👍🏻👍🏻
great 👍
You are the best!
Loved that. Earned a sub.
I wish you were in the uk, I would pay for this training.
Every time I watch your videos I see a noticeable difference in my latte art! I was wondering if you could possible do a video about alternative/plant based milks? Oat, Soy, Almond etc. I work in a pretty busy cafe so we get those often!
Working on an oat video now!
Te Amo💖☺️✌️ Gracias eres una gran Maestra!
Congratulations, you bought a very good espresso machine
You really needed to upgrade
Funny enough this GS3 is producing worse quality drinks. Steam wand is bunk. And technically I rotate many machines that come through the apartment. There will likely be many different machines in the background of this channel.
@@EmileeBryant Oh This la marzocco gs3 model is the best model of this company for home Really weird!
I think, every device needs a work experience, you have to get used to it.
I have to upgrade my espresso machine soon Likely for lelit bianca or ecm synchronika upgrades
@@mehrshadtaheri6116 Nice! I hope you get that upgrade soon! Yeah this one is only here temporarily for a video shoot for this coffee company. Its seen better days lol.
Beautiful artwork 👌🏻
Thankyou Emilee I learned it 🤩🤩🤩
Thank you! Happy to hear you learned.
Thanks for the awesome tutorial! Can you clarify a little more how BPM relates to the actual pour? Is it the rate at which you ripple from side to side? Does each beat on the metronome signify every two movements of the pitcher (left+right per beat)? I'd love to see a pour with the metronome beep timed over it to see what you mean!
Great question! I’d say anything you like! The metronome is to help you be consistent. You can use it to the push to one side/both sides/ the wave itself. But obvi the bpm will change depending on the way you choose.
nice 👌🏼
Excellent video, as always! What is a good ratio between the espresso vs milk? A shot is typically ~18g in and 36g out. A milk to shot ratio of 4:1 allows me to steam 144g of milk. That is not much and yet it already waters down the end-result. In short, are you actually using 2 double-shots of espresso?
I am using 36 (ish) grams/ml. So it’s technically still a double shot.
I’m using a 6 oz cup here so yeah just about 120 -130ml of milk pre steaming and just about 145ml post steaming.
I have never found this watery. I would definitely suggest either a medium roast or higher fat content.
That all being said preference is the biggest key and if you don’t like that much milk, you should adjust to your liking. Though the smaller (and larger) you go the more tricky it can get for designs.
I know there are many parameters for making espresso but I am curious to know:
How did you make your espresso shot?
I used around 10g in with 1:2.5 out and I do not get an espresso as oily/silky and crema-rich as yours.
I heard some prefer 14g in with 1:2 ratio for one cup when making a cappuccino.
I know that this is old and that you are likely never to see this, but your observation that it looks like a mushroom is interesting because fluid mechanists think the same thing! If you look up Rayleigh-Taylor instability on Wikipedia, you will find in the footer of the figure on the right, that they use the same language to define this shape!
What a fantastic linking. I immediately did more looking and this is pretty interesting. I wonder how much of foam latte art is that exact effect but under restrictive conditions and set to stay forever as the foam sets.
I have this feeling this will be a rabbit hole that will probs become a video 😆 Bless you
Awesome video, AS ALWAYS! Do you do personal virtual consultations with latte art? I definitely need someone to point out my mistakes because I can’t see them while I’m pouring. 😭
❣️ from Nepal
Hi Emilee, Im totally new to latte art, while I was practicing the heart, the initial pour (the "shoot out" ), seems not happening stable and the flow looks like been pushed back by some wave from the back wall of the cup, is that mean im pouring too fast (the bottom of the heart been squeezed )?
=> I started middle back and tilt the cup while pouring but my pattern is kind of not moving forward (squeezed by some under-flow from the back wall of the cup) not sure the reason, I often got into this situation and no matter how I save it later, my whole pattern just stay in the upper half of the cup.
Yes plis more tutorial likes dise :)
Great video and I definitely will try out your points. Just curious, how much milk do you actually use? Is there any left over in your pitcher? Thanks so much for sharing!
Hai Emilee.. iam from Bali, i hope, meet you, sametime.. thanks for you content
Super helpful video, thanks! What size cup do you normally use for your Rosettas? And what’s the output weight of your espresso shot?
I use 33g-38g shots. And I usually pour into 6-8oz.
Oh hang on, so in a lot of these Rosetta’s are you only doing a single side to side/ x axis push and letting the sway of the milk do all the following ripples for you? Or are you doing continuous side to side ripples? A friend followed this video and got his best pour ever!
Edit - lemme clarify even further. The milk is sloshing towards and away from you when you push it once, it ripples and eventually comes to rest. For your ripples, do you do a single push and let that slosh draw a few leaves for you or are you pushing and pulling the pitcher and thus drawing each leaf yourself?
I push less often and on the offbeat for wider waves and side to side quickly and consistently for anything faster.
I’m saying you don’t have to push as much on a wider wave.
@@EmileeBryant I gotcha, so on the likes of your last few you're only pushing the odd time but maybe a stronger push and letting the slosh do part of it, but for a really high leaf count you're back and forth. Thanks! Will definitely try the metronome trick next!
I see and always need to up cup milk to stop and the foam join with liquid for make the designer?
All of your videos are amazing!Quick question: just got a lelit Bianca and wondering if the 2 hole or 4 hole tip for latte art is best to use…
Do you prefer the 2 or 4 hole steam wand tip? I’m not having much success with the 4…will keep trying though! It’s so much fun!!!! Thank you for all of your amazing videos!!!!!!
So.... It is allowed to have some bubbles? 🥺🥺🥺🥺 Because at my workplace they say me they want a smooth top
I’m really struggling with latte art because my job has a fully automatic machine, more specifically an Eversys. It’s great for productivity!…(but ruins the milk for latte art) no matter how “consistent” the temp is, the texture is almost never the same
What model Eversys? Does it have the milk texture dial?
Hi Emily do you have latte art classes that are available to take?
Thank you
Totally a newbie question, is there a requirement for the size of the pitcher for a certain size of the cup? what type of milk is preferred for latte art? Thank you so much!!
Hi can you plz make a latte macchiato
How do I make the expresso come up to get the bark color on top
Even after I tilt the pitcher to be closer to the surface of the coffee, the white creamy milk just doesn't want to show up on the surface. So when I do the ripple effect, there is no milk showing up on the surface, all of it is just submerged below the crema. It's frustrating..
I also experienced the same thing, I request Emilee to tell us why this happens.
Hi Emilee thanks you .... but here in Canada I am having milk issues not sure we have Homo milk any more IDK we have 3.25% I think that is some sorta Homo milk and then we have coffee creams 10% up to 18% plus whip cream so I have tried most of them just not sure what I am doing. I have mad a heart or two but sometimes nota I use the Breville Barista Express started with the Bambino but I traded up i think HELP
Thanks Emily for the video. In your 2nd style Rosetta , I’m always struggling to make my leaves at even width when I pull back, I always make like a large triangle with gradually shorter leafs, but other people can do it nice and even, any tips on that? Thanks
Could be a couple things. Play with these to see which one.
Pouring out too fast (try slowing down the flowrate)
Pull back on the rosie faster (this way the leaves cant compress each other)
Ripple more during the pullback. (sometimes the wave needs to be pushed again at the end)
Hope one of these helps! My thought is it might be the last one.
how many ounces was the cup that you poured into?
We have a same blue pitcer😂
Just came back to this video again to brush up on my pouring technique. What volume of cup are you using in the vid? I've been struggling with getting a significant amount of brown in my designs, a 6 oz cup just seems like it fills up too quickly!
Good ask! I’m using a 6 in this video but that is on the smaller side!
I think 7-9 oz is the sweet spot for most.
That being said pouring slower might also leave you more room but it’s hard to say based on text.
@@EmileeBryant Whoa, thanks for the fast reply. Time to get to practicing!
@@EmileeBryant Reporting back on this (and it certainly was a learning experience). Significantly thinning my milk and reducing aeration time greatly improved how much brown I was able to pull in. This had the added effect of letting me pour in a more controlled fashion, as opposed to with thicker milk, where I felt like I had to give the pitcher far more of an initial tilt to achieve the correct velocity so it wouldn't just bunch up at the contact point. Thank you for making these lovely videos, and for your interactivity on them, it all really helps a lot!
are you still giving away pitchers?
i can't frothing well 😢and my art is always bad😢😢😢
If you sux at milk, which is better too thin or too thick?
I'd say neither obvi, but I think I'd prefer too thick.
i just wanna know how much foam in your cup
By weight? Or volume because volume will change cup to cup and pitcher to pitcher.
Weight wise I start with cold milk and usually add around 10g or new air if you weight it
@@EmileeBryantso it's about 2 cm - 2.5 cm right?
you've got a strada now?
It's a GS3 :)
How much coffee do you have in the cup?
Would depend on what you have dialed in. Every coffee tastes different and if you have a small portafilter basket, the weight you’ll want out will change.
I typically like to pull 17-19gram of dry coffee in portafilter
30-40 grams out depending on the coffee and starting dose.
Ok so that's cappuccino based on espresso doppio. I think I need to change my base as I was trying to pour on 18g of espresso.
Your tutorials are very helpful especially the first one about pitchers. It totally changed my designs. They were drastically improved. Thank you so much!
@@adriansliwa6100 yeah you could get bigger baskets and make more coffee/ or you could use a smaller cup so the ratios of milk to coffee are the same. Just the cup size is different
Yeah I think I'm using wrong ratio in 180ml cup 18g espresso and the rest of the milk.
Layered heart tutorial 😔
I'd rather have something good occasionally than occasionally something good.
This is so me! I’m a huge TH-cam watcher and I hate filler. I’d weather quality over quantity anyway.s I will try my best to not produce low quality. That being said there is always a spot where I have to stop trying to perfect and instead simply release.
You're killing it. Don't let the big it kill the real you.
Nooooooo i cant 😔😔😔😔😔😔
It’s more like sex than dancing…first you got to find the spot, then you got to wiggle just right way, at just the right pace and then you have to sometimes go fast and sometimes go slow, sometimes you need someone to tell you what to do and what you’re doing wrong, and after you do all that, it still might not come out right.
Hold up! I’m having a birthday party this year…. No one told me anything about that :0
Well yours was supposed to be surprise party :(
@@EmileeBryant well thanks to the power of Time and ADHD, it probably will be even with the advanced warning :p
Do you have a link for a good milk jug...🤔😊 Thanks