Got told my latte art looked like a potato - actually helped

A barista in Portland last month watched me pour and said my rosetta looked like a lumpy potato. I was kind of annoyed at first but then asked him what I was doing wrong. He pointed out I was pouring way too fast and not letting the crema settle for a full 10 seconds. Started slowing down my pour and letting the cup sit for that extra time. Now my rosettas actually look like leaves and not vegetables. Has anyone else got blunt feedback from a barista that actually improved your skill?

2 comments

2 Comments

smith.anna1mo agoMost Upvoted

See I'm gonna push back on this a bit. I tried that 10 second crema settle thing @the_faith mentioned and it actually messed up my workflow more than it helped. The milk gets too cold and the top of the espresso starts forming this weird crust that doesn't blend right. I got better results by pouring immediately after steaming, fast enough that the crema mixes in but slow enough to not blow through it. The rosetta I pulled yesterday had way more contrast than any of my "settled" attempts. Perfect timing matters more than a hard rule like 10 seconds. Different beans and roasts need different approaches.

the_faith1mo ago

Read in Barista Magazine that a 10 second crema settle is basically the industry secret to good latte art. Always wondered why mine looked rough.