Efficiency — Milk Splitting Going Large: Making Two and Four Drinks at a Time We find that the quantity of foam in a cup changes the flavour intensity of a drink considerably. We...
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MSLA 7.02 – أخطاء فن اللاتيه
7.2 Latte Art Faults When your designs fall short, it will usually be because of technical faults in your milk pitcher manoeuvres that leave you with blurred, faded, or...
MSLA 7.0 – ما محتويات هذا الفصل؟
What’s in This Chapter? In this final chapter of our course, we explore workflow and efficiency standards for producing latte art to a high standard. We train you in...
MSLA 6.05 – الملخص وقاموس المصطلحات
Recap The rosetta pattern draws upon three challenging milk pitcher manoeuvres: shaking, fishtailing, and cutting. The frequency and amplitude measurements used in the analysis...
MSLA 6.04 – القطع النهائي والتدرّب على التقنيات
The Final Cut & Practice Techniques The final part of the rosetta is the cut. This is performed from the north end of the cup, at the top of your fishtail, terminating at the...
MSLA 6.03 – النصف الثاني — العودة إلى الوراء
The Second Half — Moving Backwards The second half of the rosetta is the more difficult part to execute. The fishtailing technique is required to form the reversing zigzag of...
MSLA 6.02 – النصف الأول — الرجّ في مكان ثابت
The First Half — Shaking In Place Shaking in place for the first half of the rosetta. Forming the base of the rosetta requires the shaking technique. Shaking and...
MSLA 6.01 – تصميم الوردة
The Rosetta As latte art approaches its 26th birthday, we would like to point out that one of the most crowd-pleasing and difficult patterns to pour well was the first one to be...
MSLA 6.0 – ما محتويات هذا الفصل؟
What’s in this Chapter? We examine a pattern so complex that we devote a whole chapter to it. We describe the rosetta pattern, which incorporates the shaking technique, the most...
MSLA 5.05 – الملخص وقاموس المصطلحات
Recap Eddies form in the cup when the milk pours at high flow rates. To use eddies to your advantage in producing smooth, symmetrical designs, it is important to position the...
MSLA 5.04 – تصميم قلب داخل قلب
Heart-in-a-Heart This three-element pattern works well for taller cups, such as takeaway paper cups that have a narrow diameter. The pattern requires a high flow rate, and it...
MSLA 5.03 – تصميم زهرة التوليب والرُّزم
The Tulip and Stacks Just Pushing The tulip is the perfect pattern to build on the techniques used to create the monk's head and the heart. Like the heart, it is a two-element...
MSLA 5.02.1 – تصميم القلب
The Heart The Off Switch — How to Avoid Overshooting The heart design is a close cousin of the monk’s head, except that it is a two-element design. It calls upon the same...
MSLA 5.02 – شرح لمواصفات تصميم رأس الراهب
Specifications Explained For each design moving forward, we will supply specifications on how full the cup needs to be, the height from which you should pour, and so on. We use...
MSLA 5.0 – ما محتويات هذا الفصل؟
What's in This Chapter? We examine eddies — the foundation of the curved bases of the heart, tulip, and rosetta designs. We establish a system to map the specifications of each...
MSLA 4.07 – الملخص وقاموس المصطلحات
Recap Just as a painter primes a canvas before painting on it, a latte artist needs to prepare an even and highly contrasting background. The blending ratio of espresso and milk...
MSLA 4.05 – ضربات الفرشاة المتطورة
Advanced Brush Strokes Milk Pitcher Manoeuvres The Latte Art Lexicon includes the following eight essential milk pitcher manoeuvres, presented in order of difficulty. These brush...
MSLA 4.04 – معدل التدفق وعرضه وارتفاعه
Flow Rate, Width, & Height How Flow Rate Influences Line Width In making latte art patterns, the requisite flow rate and the width of the milk stream exiting your pitcher are...