If you enjoyed the video, please take 2 seconds to like and subscribe! Asking is gross, and addressing that is cliche, but it really helps! Thanks for all the support.
Done and done. You are doing some great videos, you deserve way more subscribers. Much as a I like my fellow countryman James Hoffman, you are way more engaging and laid back, keep up the good work.
It is near unbelievable how many of Lance's videos I write, "This is the best video I have ever watched on the topic." After years of watching 100+ hours on latte art I still cannot make anything not resembling the dairy version of The Blob. One video - a single Lance video - I've made my wife smile with latte art. You are the best coffee teacher Lance. Hands Down!
I know many viewers would've said this before and would keep on saying it in future, but Lance, I've just got to say it to you now. Been watching so many latte art videos but never practical... till now. Yours is the best way of guidance so far, just like having a personal trainer right beside, pointing out mistakes and correcting as one struggles to practice. A great instructor, for students know when they're improving. A great video, a great job!
Very interesting. It’s funny how when you try to make mistakes, you still get a design that is much better than i can get when i try to make a good design.
every time I see something wrong with my latte art as beginner I always find the solution here with these just 2 video. these are just ultimate guide for me. I have watched these video dozens of time and still its feel like I'm still learning from these. I can't thank you enough lance. keep up good work buddy.
I am currently employed by Blue Bottle Coffee and this channel is amazing for people like me, who work in coffee industry and looking to get to the next level with their craft
Lance- in 15 minutes you just improved 1000s and 1000s of pours. Outstanding, detailed, pointed tips. You’re a phenomenal instructor- I’m on to my pour to correct #s 1 and 2 ASAP. Thank you! Keep at it you rock!!
I've been a barista for two months now and my latte art is starting to take shape. This video's great. So detailed with mistakes I've never heard of ! Looking forward to improving with these in mind :))
Can't tell you how much your videos have changed my technique for the better. No one has the detailed explanation and thoroughness like you do. Thanks!
I really appreciate you making an honest portayal of how the mistake looks. I've seen other videos basically moking bad technique and I can't actually identify if I'm doing that.
Lol I just started as a Barista at Blue Bottle and I’ve literally made all of these mistakes. I’ve honestly learned so much with this tutorial! Thank you!
Brilliant video! Covering the common mistakes is extremely helpful, because if we watch how-to videos and just try to do it, we are definitely going to be making mistakes and not knowing what they are. Your video production quality is getting better and better as well. Thanks for making this!
This is one of the best demonstration ever and this is the mistakes that I have make since I start my batista from day one . And this video help me continue to do so good job and thank 😊 you very much buddy much appreciate 🙏
This whole time i couldn't figure out why my initial pour wasn't flowing but just piling up. i tried for weeks to make ripples but if there is no flow, no ripples form. i thought I might be pouring to slow but then speed it up and the cup is full before im done. literally your first tip on mistakes was exactly what i was experiencing. Im always afraid i never add enough air but i think i have been adding too mucn (7seconds of airating) and we always have left over milk in the pitcher that we have to re use later. I seperate the foam after its set but the milk is hot past the point of airating. This explains everything. Less is more! Thank you for your time and efforts into helping us improve
You my friend are a gem! Thank you for these vids and future content! The coffee community appreciates you graciously sharing your gifts for the rest of us! Cheers! ☕
Purchased my first Slow Pour pitcher and love it! Even better quality than expected and beautiful bright blue color. Fast shipping and box containing the pitcher was gift wrapped! Thank you Lance and Slow Pour!
It was Professor Clump in the hallway with the candlestick for sure! I really enjoyed this video. Thank you. Of course some practical advice sprinkled in was awesome too. Especially the milk texturing advice where I should get all the air in before feeling the warmth. Pretty soon I will not suck at this!
This is the best latte art video I’ve seen! You are the best! I used to work in cafes for a short time and I got my first coffee machine last week, it is a good home use machine but still very different to a commercial used one, means more difficult for beginners like me! I just couldn’t find out what is the reason my latte art is not getting right, now I think I find the answer! Can’t wait to try it tomorrow!
I've been looking for this for so long!! Finally I know my biggest mistake and how to fix it 😄 I'm a fast pourer but too fast I need to slow down just a little bit. Always end on a swirl 🍭 Good tip. I'm out of practice due to endless lockdowns here in Melbourne Australia but you've inspired me to fire up my home machine and start practising again 🥰
First, I love how your academic side shows up in the way you structure your arguments and videos like this in general. Helps me a bunch to sort things in my head. Bravo! Second, do you have an overview of what size pitcher you should use for which size cup?
For the most part, and excuse my stupid use of the imperial system, but 12oz pitcher for 5oz-8oz, 20oz pitcher for 10oz-16oz. For cortados, I like the bb 10oz pitcher
Lance, this video was AMAZING. Thank you so much! So clear, so helpful, so educational. And, we see you, we see the production level rising up!! Keep it up king!!
Hey Lance! I have a question about the espresso problem at 4:47. I am regularly getting crema like this from beans I have reliably used before, they are 100% arabica and only roasted 3 weeks ago. Thanks for the tip re: swirling, but how do you go about solving the issue with the crema? Thanks!
I don’t get people who unlike videos like this? What were you expecting? Great content! Keep up the good work Lance! I watch every video. Between you and Dady Off I feel covered in all aspect of coffee knowledge!
Great video! Can you share the specific measurements as well? Ex: what size cup is used, how much espresso, size of milk pitcher, and how much milk. I love how detailed your videos are, and I’m trying to control as many parameters as I can and so I can focus just on my skill when watching your steps and attempting to replicate!
I'm left speechless. This is amazing! Where was this video 4 years ago when I was learning latte art?! Too many beginner guides on the web, not enough advanced guides.
Your videos are great. I love your approach and the way you methodically explain and demonstrate both the proper techniques and the mistakes. I think anyone that hopes to teach any skill-based activity could glean some insight from your videos.
What an awesome way to start a Friday morning. Thank you for continuing to make these amazing videos Lance! They have been an invaluable resource for a barista like myself who's trying to up their game. Keep up the great work!
You’re amazing Lance. Thanks so much for these. Can’t wait for the next video. Have you done any videos on how to stop channeling? Just got a new naked portafilter and have noticed my espresso is spraying and sometimes channeling.
I know I’m not lance but just thought I’d offer a few tips that helped me! 1. What’s the age of your beans? I started getting really bad channeling starting around 21 days from roasting date and didn’t know why til I did a bunch of research. I’ve found that 5-17 days from roast date is kind of the sweet spot for pulling espresso shots. 2. How even is your tamp? Filming yourself tamping and watching back can help a lot with ensuring an even tamp. 3. Don’t knock your tamper after tamping! I used to do this to get coffee off the sides of the portafilter, but I stopped after I found that this can cause tiny cracks in the tamp and lead to channeling. Honestly, addressing these three things alone dramatically reduced my channeling woes :) good luck, happy tamping!
@@Lbradham123 thanks so much for the reply Linc. I think my beans are definitely a little old at the moment so I will look at that. Those tips are great! I appreciate the reply
Watched ur quick review on steaming milk as was having issues with texture and mixing the milk. The steam wand position has made big difference using my gaggia classic. Cheers. Still a working progress on design
Thank you again for such amazing videos. I just learned I pour too fast. Your videos are so educational and helpful. Also great camera work and editing. Time for me to join patreon.
Hey Lance! Hopefully you can address milk splitting in the next video. I can pour decent shapes 7/10 times but I have problems when steaming for 2 drinks and then splitting the milk. Usually one drink ends up pretty foamy and the other one pretty thin. Thanks man!
Try transferring the milk to the correct size pitcher with a wiggling motion; or try transferring half of the milk and then returning 1/4 of that 1/2 back
Taps are OK if they are small, little taps. There is just a fascination with absolutely BANGING the pitcher i've noticed at shops and with people i'm training. hope this helps!
LOL at one renegade giving this a thumbs down just to be different. 1000+:1 ratio is still pretty incredible. Obviously one of the best troubleshooting videos on this subject. One thing I don't quite understand though: you made a point of saying always to end on a swirl, never a tap, to avoid foam rising in the jug... and then proceed to end on a tap constantly for every example afterward. What am I missing here?
Nuance. 100% of the people I train focus on tapping extremely hard. When I walk in cafes, people are banging their pitcher. Instead of teaching a nuanced view, which could overcomplicate things, I just generalize. I normally never end on a tap, but consider shooting a video. It took about a minute to pour after steaming to focus everything. The amount of grooming I had to do was ungodly. The milk being so aggressively groomed caused last minute bubble I anally tapped out before pouring
Very easy- steam, pour about 80% of the milk into a second pitcher. Take the second pitcher and pour back to the original pitcher enough so there is half and half. boom. Done.
Lance, if you have any tips on how to pour latte art into take away cups that tend to be much narrower than cafe cups at the rim, especially people's own keep cups that are both narrow and deep, then I'd really like to see them. I'm a mobile barista, so it's always take away cups for me.
Pour the base REALLY FAST. IMMEDIATELY pour your design. You have to lay a bigger base, meaning it will be very thick by the time you pour, so time cannot be wasted. And when you do pour, you need to be aggressive to ensure the foam is malleable by force
Hey Lance. I liked and subscribed and wanted to say you are a phenomenal teacher and I feel blessed to have stumbled into your mastery and virtual foam art dojo! 🥋 cannot wait to apply these principles. Do you have a video in which you discuss tools? Specifically, pouring cups, coffee cups, espresso makers and steamers, etc?
Hi Lance - Thank you again for good info. Would you have a good rule of thumb or trick in regards to how long should the aeration of the milk take, please? I always end up with more foam that is really needed by following the rule of stopping the aeration when the pitcher starts feeling warm. Thank you in advance.
If you enjoyed the video, please take 2 seconds to like and subscribe! Asking is gross, and addressing that is cliche, but it really helps! Thanks for all the support.
Thank you!
Done and done. You are doing some great videos, you deserve way more subscribers. Much as a I like my fellow countryman James Hoffman, you are way more engaging and laid back, keep up the good work.
The issue with steaming milk for me is I never know when I am done aerating and usually am too much or too little
Done for both!!! Great video btw 👍🏻
When Lance's mistakes look better than your perfection 😂
I've got a lot more practice to do
haha! I've been doing this a while. No sweat!
exactly what i was thinking myself lol...
Ha! Every single "mistake" is orders of magnitude better than my most successful attempts.
Oh goodness haha! It's that whole "make your mistakes better" key to success that got me to be successful in comp. Just been doing it a while!
Hahaha for real!!!!! He's trying to mess up!!! Hahaha
This has been the most useful video that ACTUALLY brought new things to the table instead of being repetitive like other videos online. Thanks Lance 👌
Incredible! Thanks so much for the support and watching.
Agreed and also funny watching him try to pour badly, like the skilled marksman trying to miss his target but you can’t hide the skill lol
Haha! I tried to make it as helpful as I could
Lance Hedrick you do very well, Iv had your basics vid on repeat and it helped (in my spare time I do the whole food colouring and soapy water thing)
It is near unbelievable how many of Lance's videos I write, "This is the best video I have ever watched on the topic."
After years of watching 100+ hours on latte art I still cannot make anything not resembling the dairy version of The Blob. One video - a single Lance video - I've made my wife smile with latte art. You are the best coffee teacher Lance. Hands Down!
I know many viewers would've said this before and would keep on saying it in future, but Lance, I've just got to say it to you now.
Been watching so many latte art videos but never practical... till now. Yours is the best way of guidance so far, just like having a personal trainer right beside, pointing out mistakes and correcting as one struggles to practice. A great instructor, for students know when they're improving.
A great video, a great job!
Thank you so much! I really appreciate that so much! Thanks for your support and more to come!
Lance and Emilee are the best! So much information and details
Very interesting. It’s funny how when you try to make mistakes, you still get a design that is much better than i can get when i try to make a good design.
every time I see something wrong with my latte art as beginner I always find the solution here with these just 2 video. these are just ultimate guide for me. I have watched these video dozens of time and still its feel like I'm still learning from these. I can't thank you enough lance. keep up good work buddy.
I am currently employed by Blue Bottle Coffee and this channel is amazing for people like me, who work in coffee industry and looking to get to the next level with their craft
Fantastic! So glad you found this helpful, friend.
Your entire channel man. Just excellent!
You're a Latte Art Genius + a Gifted Teacher. You're Unique :D
Thank you! :D
Thank you so much! I really appreciate it!
Lance- in 15 minutes you just improved 1000s and 1000s of pours. Outstanding, detailed, pointed tips. You’re a phenomenal instructor- I’m on to my pour to correct #s 1 and 2 ASAP. Thank you! Keep at it you rock!!
Incredible! Thank you so much for the kind words. I'm stoked you're finding help in my videos! Thanks for the support
I've been a barista for two months now and my latte art is starting to take shape. This video's great. So detailed with mistakes I've never heard of ! Looking forward to improving with these in mind :))
Perfect! So glad you're finding them helpful
Can't tell you how much your videos have changed my technique for the better. No one has the detailed explanation and thoroughness like you do. Thanks!
That is so encouraging to hear! Thank you for sharing and supporting my channel.
This was Fantastic! You are a great teacher, I can learn very well from this video. Thank you and Greetings from Australia 🙏💙🩷💜
I really appreciate you making an honest portayal of how the mistake looks. I've seen other videos basically moking bad technique and I can't actually identify if I'm doing that.
Thanks for commenting! I hope it helps you!
Just when i thought i had it down after watching one of your vids, Ultimate guide to latte art, you show this one.
Lol I just started as a Barista at Blue Bottle and I’ve literally made all of these mistakes. I’ve honestly learned so much with this tutorial! Thank you!
Incredible! Thanks for watching! And the support is massive
Brilliant video! Covering the common mistakes is extremely helpful, because if we watch how-to videos and just try to do it, we are definitely going to be making mistakes and not knowing what they are. Your video production quality is getting better and better as well. Thanks for making this!
Thank you so incredibly much! Means the world, friend
Best latte art tutorials on TH-cam, thank you
Thank you so much! Means a lot
This is one of the best demonstration ever and this is the mistakes that I have make since I start my batista from day one . And this video help me continue to do so good job and thank 😊 you very much buddy much appreciate 🙏
I haven't watched but am ecstatic just seeing the title, because I know how good it will be
Thank you! I hope you enjoy it
This whole time i couldn't figure out why my initial pour wasn't flowing but just piling up. i tried for weeks to make ripples but if there is no flow, no ripples form. i thought I might be pouring to slow but then speed it up and the cup is full before im done. literally your first tip on mistakes was exactly what i was experiencing. Im always afraid i never add enough air but i think i have been adding too mucn (7seconds of airating) and we always have left over milk in the pitcher that we have to re use later. I seperate the foam after its set but the milk is hot past the point of airating. This explains everything. Less is more!
Thank you for your time and efforts into helping us improve
You my friend are a gem! Thank you for these vids and future content! The coffee community appreciates you graciously sharing your gifts for the rest of us! Cheers! ☕
Thank you so much! That means a lot, friend. Appreciate your support !
Purchased my first Slow Pour pitcher and love it! Even better quality than expected and beautiful bright blue color. Fast shipping and box containing the pitcher was gift wrapped! Thank you Lance and Slow Pour!
It was Professor Clump in the hallway with the candlestick for sure! I really enjoyed this video. Thank you. Of course some practical advice sprinkled in was awesome too. Especially the milk texturing advice where I should get all the air in before feeling the warmth. Pretty soon I will not suck at this!
Clumpity clump clump!
And thank you! So stoked you enjoyed it
This is the best latte art video I’ve seen! You are the best! I used to work in cafes for a short time and I got my first coffee machine last week, it is a good home use machine but still very different to a commercial used one, means more difficult for beginners like me! I just couldn’t find out what is the reason my latte art is not getting right, now I think I find the answer! Can’t wait to try it tomorrow!
After watching your videos and a lot of practice, I was finally able to get my first heart! Thank you so much!!
I've been looking for this for so long!!
Finally I know my biggest mistake and how to fix it 😄
I'm a fast pourer but too fast I need to slow down just a little bit.
Always end on a swirl 🍭 Good tip.
I'm out of practice due to endless lockdowns here in Melbourne Australia but you've inspired me to fire up my home machine and start practising again 🥰
Heck yeah! Fire up the home set up. Needs some love lol
Amazing informative video, thanks so much. Also, the camera work is top notch - the closeups are incredibly helpful!
Awesome! So happy you enjoyed it! Thanks for the support
First, I love how your academic side shows up in the way you structure your arguments and videos like this in general. Helps me a bunch to sort things in my head. Bravo!
Second, do you have an overview of what size pitcher you should use for which size cup?
For the most part, and excuse my stupid use of the imperial system, but 12oz pitcher for 5oz-8oz, 20oz pitcher for 10oz-16oz. For cortados, I like the bb 10oz pitcher
You are easily the best teacher when it comes to coffee. Your videos are so unique and great. Thanks so much for the effort and knowledge
That is such huge praise! Thank you kindly. The support doesn't go unnoticed.
Lance, this video was AMAZING. Thank you so much! So clear, so helpful, so educational. And, we see you, we see the production level rising up!! Keep it up king!!
Incredible! Thank you so much! Means a ton
Hey Lance! I have a question about the espresso problem at 4:47. I am regularly getting crema like this from beans I have reliably used before, they are 100% arabica and only roasted 3 weeks ago. Thanks for the tip re: swirling, but how do you go about solving the issue with the crema? Thanks!
I don’t get people who unlike videos like this? What were you expecting? Great content! Keep up the good work Lance! I watch every video. Between you and Dady Off I feel covered in all aspect of coffee knowledge!
Thank you so much! Always such an incredibly privilege to be paired with daddy Hoff
Wow! U pointed out many of my mistakes.. now it's time to practise more and correct my mistakes with ur guidance and tips.. thanks! Great video!
Awesome! Thanks so much for watching and stoked you enjoyed!
The best channel I've ever found. Everything is very detailed. Good job.
Thank you sincerely! I really appreciate that
Great video! Can you share the specific measurements as well? Ex: what size cup is used, how much espresso, size of milk pitcher, and how much milk. I love how detailed your videos are, and I’m trying to control as many parameters as I can and so I can focus just on my skill when watching your steps and attempting to replicate!
200ml cup, 35ml espresso, 135ml milk
And thank you!
I'm left speechless. This is amazing! Where was this video 4 years ago when I was learning latte art?! Too many beginner guides on the web, not enough advanced guides.
Thank you! I hope it was helpful!
Love the unparalleled detail you bring to your videos
Thank you! Really appreciate that, friend! Your support means a lot.
thanks lance, very much...
hope this helps my first day as a barista.
Absolutely! Love hearing baristas use these videos for bar time
Your video help me understanding my failures clearly.Thank you so much for making this video. ☺️
This is the Magnum opus of latte art here everyone! Thanks Lance for this.
Thank you so much! I really appreciate that, friend
Your videos are great. I love your approach and the way you methodically explain and demonstrate both the proper techniques and the mistakes. I think anyone that hopes to teach any skill-based activity could glean some insight from your videos.
What an awesome way to start a Friday morning. Thank you for continuing to make these amazing videos Lance! They have been an invaluable resource for a barista like myself who's trying to up their game. Keep up the great work!
Always SO happy when a barista comments! You are my inspiration. Thank you!
Great video Lance, it has helped me heaps. But can i humbly suggest that the pronunciation of “robusta” is row-bust-a.
Eh. I like to BOOST the pronunciation.
If we are getting technical, that pronunciation is incorrect, as well. The correct way is Raa-Buh-Stuh
Man this is great. Love how detailed it is. Thanks so much!
You’re amazing Lance. Thanks so much for these. Can’t wait for the next video. Have you done any videos on how to stop channeling? Just got a new naked portafilter and have noticed my espresso is spraying and sometimes channeling.
I know I’m not lance but just thought I’d offer a few tips that helped me!
1. What’s the age of your beans? I started getting really bad channeling starting around 21 days from roasting date and didn’t know why til I did a bunch of research. I’ve found that 5-17 days from roast date is kind of the sweet spot for pulling espresso shots.
2. How even is your tamp? Filming yourself tamping and watching back can help a lot with ensuring an even tamp.
3. Don’t knock your tamper after tamping! I used to do this to get coffee off the sides of the portafilter, but I stopped after I found that this can cause tiny cracks in the tamp and lead to channeling.
Honestly, addressing these three things alone dramatically reduced my channeling woes :) good luck, happy tamping!
@@Lbradham123 thanks so much for the reply Linc. I think my beans are definitely a little old at the moment so I will look at that. Those tips are great! I appreciate the reply
@@buzz4423 so happy to help 😊
Thanks for video it's very helpful I learned the mistakes about latte art.
This video is the best. Thanks Lance!
Thank you for your tips, I'm hearing a lot of things that make sense and will help me starting off with my latte art journey ❤
straight to point, no BS. love your video.
Thank you so much! Means a lot, Ken
This was great! Thank you for putting the time into getting this so well demonstrated yet succinct.
Thank you for watching and commenting! I hope it is helpful.
Watched ur quick review on steaming milk as was having issues with texture and mixing the milk. The steam wand position has made big difference using my gaggia classic. Cheers. Still a working progress on design
Fantastic! Love hearing people progressing. Thanks for sharing
Great video! It was super helpful and I love that you explained everything.
Thank you so much! So happy you enjoyed it
Well shoot, I didn't realize mistake number one was a mistake....now things are starting to make sense! Thanks Lance!
lol! Glad it was helpful. Look out for part two!
Thank you again for such amazing videos. I just learned I pour too fast. Your videos are so educational and helpful. Also great camera work and editing. Time for me to join patreon.
We'd love to have you there! Thanks so much for your support, friend. See you in the Discord!
Hey Lance! Hopefully you can address milk splitting in the next video. I can pour decent shapes 7/10 times but I have problems when steaming for 2 drinks and then splitting the milk. Usually one drink ends up pretty foamy and the other one pretty thin. Thanks man!
Try transferring the milk to the correct size pitcher with a wiggling motion; or try transferring half of the milk and then returning 1/4 of that 1/2 back
Amazing tips.
This video has answered some of the problems I am having! Thank you!
Incredible! Thanks so much for the support and for sharing.
Thanks, Lance. I learn so much watching your videos. I've probably been tapping too much to pop bubbles.
Taps are OK if they are small, little taps. There is just a fascination with absolutely BANGING the pitcher i've noticed at shops and with people i'm training. hope this helps!
This is the most informative video ever I wish I knew this stuff before omg
Haha thank you! So glad you enjoyed it
excellent, so so helpful. thank you Lance.
haahaa 3:26 "see thick and clumpy" still is 100% better than my monstrosities :) Really appreciate all your time effort and info
Your videos are so amazingly good. I love how you explain. Thanks for sharing your knowledge.
Thank you for watching, Daniel! Appreciate you and your support!
You are an awsome dude man. Thanks for the lessons
I've been flying through your videos as I train this week. This stuff is so, so helpful! 🥰
That rocks! Thank you for the support, friend!
Incredible video! one of my favorites!!!! Thanks Lance
Fantastic video!! You are a wonderful teacher.
Thank you so much! Means a lot, friend.
Oh! Thanks for this video. I always make mistake 2. then confusing why bobbles stick on my cup too fast.
Glad the video was helpful! Check out part 2
Thanks a lot for these videos Lance, love from Tehran 🌹🙂🤞🏻☺️
Both as helpful as I expected from you and as I was hoping for. Thank you.
Awesome! So glad you enjoyed it! Thanks for the support
you are the GOD of teaching
Hahaha thank you so much! And the support means loads
What the heck, this is so good! Godly. Thank you!
Your pen is giving me LIFE.
Hahaha! I always have to have something to fidget with
LOL at one renegade giving this a thumbs down just to be different. 1000+:1 ratio is still pretty incredible. Obviously one of the best troubleshooting videos on this subject.
One thing I don't quite understand though: you made a point of saying always to end on a swirl, never a tap, to avoid foam rising in the jug... and then proceed to end on a tap constantly for every example afterward. What am I missing here?
Nuance. 100% of the people I train focus on tapping extremely hard. When I walk in cafes, people are banging their pitcher. Instead of teaching a nuanced view, which could overcomplicate things, I just generalize. I normally never end on a tap, but consider shooting a video. It took about a minute to pour after steaming to focus everything. The amount of grooming I had to do was ungodly. The milk being so aggressively groomed caused last minute bubble I anally tapped out before pouring
Really helpful as always. Bonus points for the finger guns.
Always have to throw down the finger guns hahaha
Thank you for the video, this is just what I needed. You are a great teacher Lance!
Thank you! So glad you enjoyed it. Appreciate the support!
Great video very helpful! I’ve made all these mistakes multiple times
we all have, friend! I still do!
I have all of these problems 😭 very helpful, thank you!
Great video as always!
Would you be so kind to show how to steam for two flat whites and properly distribute the milk?
Very easy- steam, pour about 80% of the milk into a second pitcher. Take the second pitcher and pour back to the original pitcher enough so there is half and half. boom. Done.
Mate, you're so generous an thorough -- thank you so much !
Appreciate that! Thanks for the support
I like how Lance casually points to the coffee with a pen.
My fingers are too sausage like. Had to use a pen 🤣
That is specific and to the point. Very helpful
Thank you! Next one dropping soon
Lance, if you have any tips on how to pour latte art into take away cups that tend to be much narrower than cafe cups at the rim, especially people's own keep cups that are both narrow and deep, then I'd really like to see them. I'm a mobile barista, so it's always take away cups for me.
Pour the base REALLY FAST. IMMEDIATELY pour your design. You have to lay a bigger base, meaning it will be very thick by the time you pour, so time cannot be wasted. And when you do pour, you need to be aggressive to ensure the foam is malleable by force
Hey Lance. I liked and subscribed and wanted to say you are a phenomenal teacher and I feel blessed to have stumbled into your mastery and virtual foam art dojo! 🥋 cannot wait to apply these principles. Do you have a video in which you discuss tools? Specifically, pouring cups, coffee cups, espresso makers and steamers, etc?
I do not but great idea! Thanks for watching and sharing a brilliant idea!
You are such a fantastic teacher! ☕
Thank you so much! I really appreciate the kind words and support
The clapping and getting to the next one is next level, love it
hahah! Thank you! Trying out a little IG reels inspiration lol
Another awesome video Lance, thank you. I’m looking forward to a caffeinated practice day tomorrow!
Fantastic! Best way to practice, I always say
What is caffeeinated please?
Practicing while having imbibed a lot of caffeine. If competing, it is a good way to practice for the shakes nerves give you when pressured!
THis is great info! if there is anything I should be doing using almond milk?
Stretch a little more aggressively. That's it!
haven't watched till the end. Just want to say thanks, my pours are getting better after watching your videos 🙏🏻
Fantastic! That is so good to hear. Thanks for sharing!
man.... u have all the answers to my questions dang
Haha I'm happy you found the videos helpful! Thanks for the support
Thanks Lance, this tutorial will last a lifetime
That's awesome! Eyes peeled for mistake 6-10!
Great video, you are very skilful. Thank you
Your arms and charisma are something to tune into 😍
Super helpful as always Lance. Thank you!
Thanks, Robert! I think part two will help you more.
Thanks! Would like to see laying the base mistakes!
Certainly! Look for part two
Awesome stuff, per usual. Thanks Lance!
Thank you so much, Dakota!
Hi Lance - Thank you again for good info. Would you have a good rule of thumb or trick in regards to how long should the aeration of the milk take, please? I always end up with more foam that is really needed by following the rule of stopping the aeration when the pitcher starts feeling warm. Thank you in advance.
You are likely being too aggressive during the stretching then. Make sure you're being much more gentle than you're doing.
Always perfect always funny. Thanks a lot lance!!!
Thank you! The support means a lot
@@LanceHedrick always lance, my pleasure