Quest for Coffee (6) | A Milky Way
My quest for coffee has taken me on a milky way, since the last time I sent updates from the frontier of my adventure. As I continue my mission to master the magic of latte art, attempts and attempts at putting the art in latte art have been made.
I think of this journey in several parts: learning, practicing, getting good, then staying good. Simply put, I’d say I am between ‘practicing’ and ‘getting good’. It really isn’t as easy to get good at the magic of latte art as I like to say it is. But nothing feels better than seeing your progress right in front of you, held in your own hands.
Watching YouTube videos for inspiration and techniques only got me so far. If you watch the video several times, you might learn a few tricks here and there that help you. But when you watch it repeatedly, I’d say that it gets frustrating when you see experts effortlessly pull off the flattering designs and you can’t. Yours is still a slug.
That’s all too familiar.
A Breakthrough At Last (Of Sorts)
Over the last few weeks, I have transitioned from steaming milk in the pitcher for 2 cups of coffee (4 shots), to trying to ‘break it down’ and steaming milk for 1 cup of coffee per attempt. I got more tries to steam milk, practicing consistency, but also more chances to draw something (or anything that looks like a heart) on the coffee.
With my current steaming method of once per cup, I am delighted to share that I have achieved progress. Faster, in fact. Steaming milk has become relatively easier. No more steaming volcanoes, milk explosions or runny milk and those “magic gone wrong” scenarios. Well…once in a while mistakes still happen (but that’s just human right?)
When steaming the milk, one quick way to identify the maximum amount of milk to use is to fill the pitcher to right below the beginning of the spout’s concave design. Then, look for the vortex as the steam wand hisses away. It doesn’t take long to form when the tip of the wand is just barely beneath the milk. It takes experimenting and many trials and errors to get the hang of it.
Really, it’s like riding a bicycle, except there are no training wheels.
The Good, The Better and The Speech Bubble
Anyways, the progress thus far:
Obviously, I am most heartened by The Better. Pun intended.
The usage of different cups matters. It does…but it does nothing to change your magical prowess. The wand does not define your magic. Your skill and practice do.
A cup that has a small bottom with a hemispherical build would suffice. There isn’t too much to the cup. Cups do little to refine and hone your latte art magic. But, once mastery has been achieved, you are right to believe I will try using various cups for ‘flair’, if not for anything else.
Today is not that day. Today, we are travelling in the milky way.
Right, so I come bearing experience (relative experience) for apprentices of the latte art magic. Here are 3 extra tips on steaming milk and pouring it.
(If you were wondering why there aren’t tips on practicing the latte art magic itself, well, this adventure has not yet reached that frontier. Now, onward through the milky way!)
Tip 1: Air and Milk – Make The Duo Dynamic
The longer the wand tip is held below the milk’s surface, the more foam is created.
If you read the previous update (fix that if you have not here), then you know that when the tip is submerged below the milk surface, a “tch tch tch” sucking-like sound means air is being mixed into the milk. By leaving the tip at that position for longer, more air is mixed with the milk.
Common sense, right?
In the end, it tends to create a thicker layer of foam above which can also leave your milk rather watery because less time was given for the air to fully form the “microfoam” that gives steamed milk that glossy texture.
How much is too much?
But is it “bad” to incorporate too much air?
Well, yes. Think of it this way: the proportion of milk and espresso in a cup determines the type of drink you get.
Similarly, the proportion of air and milk determines how well your steamed milk will turn out. The ratio of air to milk directly affects your final steamed milk and hence the “strength” of your latte art magic.
From experience, the more milk you have, the longer and more air needs to be incorporated. The duration of the air-sucking period is thus longer. It takes time and practice to nail the right amount of air and time to steam the milk.
Given that every machine has a different steam wand pressure, which likely affects the amount of air mixed into the milk, fine-tuning is required with each attempt.
Tip 2: Three-Step Combo Before Pouring Milk
Knock, Swirl, Pour.
Read that again.
After steaming the milk, let it sit in the pitcher for several seconds. Knock the pitcher on the surface of the table to burst any bubbles that had formed on the surface. (Some milk-like volcano is expected, so use a towel to avoid a milky mess.)
Swirl the milk for a few seconds after that. You should see a glossy finish (like wet paint, for lack of a better reference). This mixes the foam at the top with the rest of the milk at the bottom to create a more even texture for practicing your latte art magic.
Once swirled, you are ready for the final step: pouring!
Tip 3: Even The Coffee’s Playing Field
Pour to first ‘even the playing field’. When you first pull your espresso, the first dash of milk gives that “misty” or “foggy” effect. Think of a drop of red dye dropped in a glass of water.
To homogenise the coffee to bring out the familiar, welcoming shade of brown, pour the milk gently from a height (say 5cm above the surface) so that the milk plunges beneath the espresso and mixes well.
Move the pitcher in a circular motion as you pour to stir the coffee until the mixture has roughly homogenised. Be sure not to pour too quickly and fill the cup too much. You gotta leave some for that latte art magic.
I usually do 2 full circles to “even the playing field”. You can do 1 or 3, depending on how much espresso you made and how much milk you pour.
If you have done the milk justice by treating it with patience and finesse, you are all set to practice the fine art of drawing hearts and flowers on your coffees. All that’s left is practice and more patience.
I have had many failures steaming milk and pouring latte art. They are but common occurrences for the apprentice learning latte art magic. Consider them compulsory learning experiences.
Here are some honourable features, at my expense:
Not every try is successful, but every cup is still delicious. This is the process. This is the journey.
The journey through a milky way to mastering latte art magic now awaits you.
Will you take the step forward?
Continue on my Quest for Coffee by clicking below. I’ll see you there.
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