Pouring

Click play on the video to watch.

When I was first being taught how to pour, everyone said to do something different it was like re-learning to tie my shoe laces all over again, everyone has their own style. The commonality I found with all the pouring methods was that when your about to start seeing the latte art form, the pitcher was at a 90 degree angle and almost touching the espresso.

In order to achieve that 90 degree angle between the tip of the pitcher and the espresso it's important that your pitcher has just enough milk to fill the cup. If you finish steaming and realize you've portioned to much milk dump out enough so that you have just enough to fill the cup.

Tip: When I first started pouring I tried to 'draw' latte art in the cup, don't do this. Take a look at the videos one more time and notice how subtle the movements are, also notice how the milk creates the shape almost by itself.

Tip: At the very end of your pour, when your following through the cup, make sure the stream of milk is very thin. If it's too thick it will push the lines down and ruin your masterpiece.