0 00:00:00.000 --> 00:00:04.050 Chapter 04 : Section 03 Handling Mechanics & Troubleshooting 1 00:00:04.050 --> 00:00:06.080 Hello everyone at Unspecialty Edu 2 00:00:06.080 --> 00:00:10.680 I am barista Ji-yu Lee and I'll be leading this latte art class. Nice to meet you 3 00:00:10.680 --> 00:00:15.760 Today, we'll find out if your handling(pouring) skills 4 00:00:15.760 --> 00:00:20.560 are being used in the right method and if you are practicing it right 5 00:00:20.560 --> 00:00:24.680 How can we check if your handling skills are on the right track? 6 00:00:24.680 --> 00:00:29.640 Let me show you how you can do that, so let's get started 7 00:00:29.640 --> 00:00:33.600 Today's topic is, Am I doing it right with my handling skills 8 00:00:33.600 --> 00:00:36.440 This is how to check your handling skills 9 00:00:36.440 --> 00:00:40.840 Now you know how to hold the pitcher through our last lesson 10 00:00:40.840 --> 00:00:43.200 And you also know how to hold the cup 11 00:00:43.200 --> 00:00:45.880 but strangely, you might experience your art not turning out right 12 00:00:45.880 --> 00:00:48.120 even though you wiggle your pitcher 13 00:00:48.120 --> 00:00:52.160 And you could start doubting yourself 14 00:00:52.160 --> 00:00:54.960 Here this is the basic theory 15 00:00:54.960 --> 00:01:02.120 The milk dropping from the pitcher meets the cup 16 00:01:02.120 --> 00:01:06.120 Then when should handling skills come in? 17 00:01:06.120 --> 00:01:11.120 It should be the point where the espresso and milk meet 18 00:01:11.120 --> 00:01:14.560 The place where milk meets espresso 19 00:01:14.560 --> 00:01:18.080 Handling skills should be performed there 20 00:01:18.080 --> 00:01:21.040 This is the part where handling takes place 21 00:01:21.040 --> 00:01:26.040 But if you ask me why it still doesn't work for you 22 00:01:26.040 --> 00:01:28.760 The milk would be filled to this much 23 00:01:28.760 --> 00:01:32.640 But before the milk meets the espresso 24 00:01:32.640 --> 00:01:36.120 and not in this point but instead before the milk drops 25 00:01:36.120 --> 00:01:42.480 or when the milk is just sliding in the spout if you start handling your pitcher 26 00:01:42.480 --> 00:01:46.480 Nothing will happen on top of the crema 27 00:01:46.480 --> 00:01:51.320 So, handling doesn't happen as soon as the milk falls 28 00:01:51.320 --> 00:01:53.760 But rather as it falls and when it floats on the espresso 29 00:01:53.760 --> 00:01:57.080 is when the you should start creating your latte art 30 00:01:57.080 --> 00:02:00.440 and some kind of shape like this would form 31 00:02:00.440 --> 00:02:02.520 But if you start to move the moment milk hits the coffee 32 00:02:02.520 --> 00:02:05.080 Then think this as a submarine unit 33 00:02:05.080 --> 00:02:09.360 If you start moving when it's inside, it'll only lead to going deeper into it 34 00:02:09.360 --> 00:02:13.720 So, when we do latte art, it's important to become your own observer 35 00:02:13.720 --> 00:02:17.600 to see if the milk has hit the espresso 36 00:02:17.600 --> 00:02:21.600 and if it's floating on the top of the creme is something that you should observe 37 00:02:21.600 --> 00:02:25.760 wiggling the pitcher just because it is titled is just a mere personal thought 38 00:02:25.760 --> 00:02:28.400 Therefore, that could be one of the reasons why your handling skills isn't working well 39 00:02:28.400 --> 00:02:31.360 So if we look here again 40 00:02:31.360 --> 00:02:34.080 Where the milk meets the espresso 41 00:02:34.080 --> 00:02:37.760 it becomes steady depending on what drops more consistently 42 00:02:37.760 --> 00:02:40.480 But because we're trying to drop it at the same time 43 00:02:40.480 --> 00:02:43.760 Rather than having the cup lifting upward and pushing me 44 00:02:43.760 --> 00:02:46.920 the cup and my body should both go down together 45 00:02:46.920 --> 00:02:49.560 to maintain that steadiness 46 00:02:49.560 --> 00:02:53.120 So I go down, and the cup go down 47 00:02:53.120 --> 00:02:56.240 The shoulder holding the cup and 48 00:02:56.240 --> 00:03:00.160 the shoulder holding the pitcher move together 49 00:03:00.160 --> 00:03:04.360 to adjust the flow is what I mentioned before 50 00:03:04.360 --> 00:03:07.280 And the reason why we have to do it like this is 51 00:03:07.280 --> 00:03:10.640 the milk inside the pitcher decreases as I keep using it 52 00:03:10.640 --> 00:03:13.920 Right? But my cup only has a small amount of espresso 53 00:03:13.920 --> 00:03:18.000 But it keeps pouring. And what happens? It fills up 54 00:03:18.000 --> 00:03:21.480 To create a stability for the increasing and decreasing ones 55 00:03:21.480 --> 00:03:23.800 It's not about pouring them separately 56 00:03:23.800 --> 00:03:28.480 They need to move together in order to keep this point consistent 57 00:03:28.480 --> 00:03:32.120 So when there is a lot of milk 58 00:03:32.120 --> 00:03:35.760 For example, starting from here to this point 59 00:03:35.760 --> 00:03:39.040 There must be some weight since there are a lot of milk 60 00:03:39.040 --> 00:03:41.600 But because the milk is gradually decreasing 61 00:03:41.600 --> 00:03:45.920 The center of this weight will move forward like this 62 00:03:45.920 --> 00:03:50.680 So in the end, it'll end up with only the tip of the spout being up close to it 63 00:03:50.680 --> 00:03:53.520 The reason why we practice 64 00:03:53.520 --> 00:03:56.200 handling skills and using our shoulders 65 00:03:56.200 --> 00:03:58.960 to move our milk is 66 00:03:58.960 --> 00:04:05.240 to basically move an object with a fixed weight 67 00:04:05.240 --> 00:04:07.600 This is the more professional way to put it 68 00:04:07.600 --> 00:04:09.040 But if you think this is too difficult 69 00:04:09.040 --> 00:04:10.920 This is why I mentioned 70 00:04:10.920 --> 00:04:13.840 We need to use our shoulders, just move the upper body 71 00:04:13.840 --> 00:04:16.960 Then flow of the milk won't be any problem 72 00:04:16.960 --> 00:04:21.280 When the shoulders move, don't worry about your hands, move your arms 73 00:04:21.280 --> 00:04:23.040 Then left, right, left, right 74 00:04:23.040 --> 00:04:25.440 In this way, you can handle something consistently 75 00:04:25.440 --> 00:04:28.960 Don't shake your body too much 76 00:04:28.960 --> 00:04:31.160 Nothing happens down there if you do that 77 00:04:31.160 --> 00:04:34.360 But one more thing. I said that it is a way to check your handling skills, right? 78 00:04:34.360 --> 00:04:37.440 This is just an explanation, so how can we check it? 79 00:04:37.440 --> 00:04:40.400 I'll help you check by using water 80 00:04:40.400 --> 00:04:42.800 for an example 81 00:04:42.800 --> 00:04:44.840 Since I have a lot of pitchers 82 00:04:44.840 --> 00:04:46.800 I will prepare two pitchers 83 00:04:46.800 --> 00:04:48.400 If you don't have two 84 00:04:48.400 --> 00:04:51.680 Then just bring this kind of mug that you have 85 00:04:51.680 --> 00:04:54.720 You can check by dropping like this 86 00:04:54.720 --> 00:04:56.800 Let's check it out 87 00:04:56.800 --> 00:04:59.520 I told you how to hold your pitcher, right? 88 00:04:59.520 --> 00:05:01.760 When you grasp it closely 89 00:05:02.040 --> 00:05:04.520 Drop the milk like this here 90 00:05:04.520 --> 00:05:07.320 Instead of using your wrist when you drop your milk 91 00:05:07.320 --> 00:05:09.680 Since it's pouring, roll the shoulders 92 00:05:09.680 --> 00:05:11.800 I will pour it steadily like this 93 00:05:11.800 --> 00:05:14.760 So when should the handling start? 94 00:05:14.760 --> 00:05:18.440 It will meet the espresso at 1cm in front 95 00:05:18.440 --> 00:05:24.000 But instead if you wiggle your pitcher because the milk is already pouring 96 00:05:24.000 --> 00:05:27.440 then this is how your milk would look like 97 00:05:27.440 --> 00:05:31.200 But what should it originally look like? 98 00:05:31.200 --> 00:05:35.120 As it falls, the thickness in front of that 1cm 99 00:05:35.120 --> 00:05:36.800 needs to move steadily like this 100 00:05:36.800 --> 00:05:39.960 with that constant strength of milk 101 00:05:39.960 --> 00:05:43.480 It turns into this layered u-shapes 102 00:05:43.480 --> 00:05:45.640 If you think because you're pouring milk you're going to wiggle your pitcher 103 00:05:45.640 --> 00:05:49.360 If you do that, it falls quite roughly like this. Can you see the difference? 104 00:05:49.360 --> 00:05:55.720 You can see the clear difference between both, right? 105 00:05:55.720 --> 00:05:58.040 So, why does this happen? 106 00:05:58.040 --> 00:06:00.600 First, you need to see if you are 107 00:06:00.600 --> 00:06:03.960 starting from the shoulder 108 00:06:03.960 --> 00:06:05.560 and pouring that milk using your arm 109 00:06:05.560 --> 00:06:08.080 and smoothly lowering it down 110 00:06:08.080 --> 00:06:10.320 But at the milk gathering point 111 00:06:10.320 --> 00:06:13.240 there are a lot of people who tend to wiggle the spout 112 00:06:13.240 --> 00:06:15.440 Then what happens is 113 00:06:15.440 --> 00:06:18.960 Espresso moves only when the milk drops into it 114 00:06:18.960 --> 00:06:21.160 So basically it means you're moving at this point here 115 00:06:21.160 --> 00:06:23.880 How? By moving around at this point 116 00:06:23.880 --> 00:06:25.760 Then this is what it'll look like 117 00:06:25.760 --> 00:06:27.240 If you're practicing at home 118 00:06:27.240 --> 00:06:30.800 and if your water stream comes out like a beautiful jewel 119 00:06:30.800 --> 00:06:33.760 then this is not what we call good handling skills 120 00:06:33.760 --> 00:06:36.400 It's basically ruining all that crema 121 00:06:36.400 --> 00:06:40.080 But good handling skills looks like the milk has a lot of strength 122 00:06:40.080 --> 00:06:43.680 Watch. It's pouring, using the shoulders, roll 123 00:06:43.680 --> 00:06:49.125 wiggle, wiggle 124 00:06:49.125 --> 00:06:52.825 If it becomes this shape until the end, that's a good handling skill 125 00:06:52.825 --> 00:06:53.925 Watch again 126 00:06:53.925 --> 00:06:56.275 Pouring, starting with a gentle wiggle 127 00:06:56.275 --> 00:06:59.025 but as the milk decreases instead of following the flow you start to wiggle drastically 128 00:06:59.025 --> 00:07:01.575 Then this is what will happen 129 00:07:01.575 --> 00:07:05.375 Then you might ask what impacts it has when you're doing latte art 130 00:07:05.375 --> 00:07:08.825 You see with the milk, I frothed it 131 00:07:08.825 --> 00:07:14.330 I inflated the cold milk by adding air to it 132 00:07:14.330 --> 00:07:20.320 Air is light, so I need to provide an angle of inclination 133 00:07:20.320 --> 00:07:24.475 So that my air bubbles and my heavy liquid get tangled like this 134 00:07:24.475 --> 00:07:26.760 so it drops together 135 00:07:26.760 --> 00:07:31.210 But if I don't lower the pitcher along my shoulder 136 00:07:31.210 --> 00:07:34.725 And keep moving in that position, the lighter air is on top 137 00:07:34.725 --> 00:07:37.360 And only the heavy liquid falls 138 00:07:37.360 --> 00:07:42.390 But if I want to make them fall together, I have to keep lowering them in one direction 139 00:07:42.390 --> 00:07:45.490 is the best way to drop perfectly 140 00:07:45.490 --> 00:07:49.090 So when I started this latte art class 141 00:07:49.090 --> 00:07:52.640 The reason why I told you don't try to be perfect is 142 00:07:52.640 --> 00:07:55.530 If you try to do well, you'd end up keep wiggling this 143 00:07:55.530 --> 00:07:58.981 But that's not it, instead 144 00:07:58.981 --> 00:08:03.370 you need to play the observer role and see if you have 145 00:08:03.370 --> 00:08:07.350 rolled your shoulders and and if you did when you see the milk 146 00:08:07.350 --> 00:08:11.800 you need to smoothly wiggle your arm is something you need to observe yourself to become more familiar with it 147 00:08:11.800 --> 00:08:17.170 If you want to do it well and try your hardest you'll be wiggling your arm a lot 148 00:08:17.170 --> 00:08:20.620 and in that situation you have to think am I doing it right 149 00:08:20.620 --> 00:08:25.600 Milk is pouring, rolling the shoulders and gently wiggling the arm 150 00:08:25.600 --> 00:08:28.500 and check if there are any big changes in the stream 151 00:08:28.500 --> 00:08:31.940 If your stream is flowing quite roughly 152 00:08:31.940 --> 00:08:34.289 if it's everywhere and when the thickness of the stream is inconsistent 153 00:08:34.289 --> 00:08:37.840 and if you're wiggling a lot like this means 154 00:08:37.840 --> 00:08:41.650 You're "exercising" your pitcher. Don't move that metal thing 155 00:08:41.650 --> 00:08:46.800 you need to "exercise" your milk to create a nice art 156 00:08:46.800 --> 00:08:50.910 Now with these two skills 157 00:08:50.910 --> 00:08:54.200 Moving the pitcher or moving the milk 158 00:08:54.200 --> 00:08:58.520 I'll show you how it looks when I'm doing my latte art 159 00:08:58.520 --> 00:09:02.860 I'll show you what these two skills create 160 00:09:02.860 --> 00:09:06.175 And why you shouldn't be doing it that way so make sure you always use your shoulders 161 00:09:06.175 --> 00:09:10.575 to create that consistent and smooth stream 162 00:09:10.575 --> 00:09:13.560 You have to lightly give a signal to your arm 163 00:09:13.560 --> 00:09:19.240 Arm is the only thing that moves, this means that the hand and the fingers are there to just hold on to the pitcher 164 00:09:19.240 --> 00:09:25.520 you have to keep checking yourself as your own supervisor 165 00:09:25.520 --> 00:09:28.720 Then I'll compare the two 166 00:09:28.720 --> 00:09:33.325 For the first cup with the milk. As I mentioned earlier 167 00:09:33.325 --> 00:09:36.820 you have to let the milk float on top of the espresso like this 168 00:09:36.820 --> 00:09:40.410 then if you push it from left to right, left to right like this on the side 169 00:09:40.410 --> 00:09:45.010 The crema creases and creates that beautiful layers of patterns 170 00:09:45.010 --> 00:09:48.100 But one of the method you shouldn't do is 171 00:09:48.100 --> 00:09:50.601 moving when the milk is pouring 172 00:09:50.601 --> 00:09:53.800 because the milk hasn't floated on top of the espresso yet 173 00:09:53.800 --> 00:09:57.300 and if you wiggle way to much you'll end up having a blurry latte art 174 00:09:57.300 --> 00:10:01.601 that's because most would drop to the bottom and only handful will float on top of the crema 175 00:10:01.601 --> 00:10:03.400 So let me show you that 176 00:10:03.400 --> 00:10:07.400 But if you get blurry latte art just like I told you 177 00:10:07.400 --> 00:10:10.640 when practicing it at home with your French press 178 00:10:10.640 --> 00:10:12.780 You have to check with yourself 179 00:10:12.780 --> 00:10:14.681 if you are either wiggling your pitcher too much 180 00:10:14.681 --> 00:10:18.325 or if you are moving too much. Then try it with water 181 00:10:18.325 --> 00:10:21.330 in the sink and to see what you're doing wrong 182 00:10:21.330 --> 00:10:25.740 Then you'll see what's wrong and if you can't 183 00:10:25.740 --> 00:10:31.840 than get a tripod from a dollar store and record yourself 184 00:10:31.840 --> 00:10:34.820 Then you'll see it straight away if the stream is moving like this 185 00:10:34.820 --> 00:10:40.120 or because of the harsh movement from the pitcher, you'll see the watcher splashing around 186 00:10:40.120 --> 00:10:43.925 There's no way you would miss that. Let me show you 187 00:10:43.925 --> 00:10:49.680 To be honest, I'm itching to show you how to do latte arts right now 188 00:10:49.680 --> 00:10:53.520 So that's why I'm going to explain this as easily as possible 189 00:10:53.520 --> 00:10:56.225 And I hope you practice 190 00:10:56.225 --> 00:10:59.425 I really hope you guys do. Okay, let me show you 191 00:11:00.120 --> 00:11:05.840 As we are learning how to handle liquids, this doesn't happen overnight 192 00:11:05.840 --> 00:11:11.280 Don't forget to compliment yourself for practicing after today's lesson 193 00:11:11.280 --> 00:11:14.680 You're already on your path to success 194 00:11:14.680 --> 00:11:17.210 After learning all this, all you have to do is invest your time 195 00:11:17.210 --> 00:11:21.275 It's a matter of who keeps investing their time on this 196 00:11:21.275 --> 00:11:24.875 I'll show you when the handling goes well 197 00:11:25.260 --> 00:11:29.190 More than anything, I'm the happiest when I'm steaming my milk and seeing that espresso being extracted 198 00:11:29.190 --> 00:11:32.890 You see I put my feelings and emotions into it 199 00:11:32.890 --> 00:11:35.410 Because I'm so used to this now 200 00:11:35.410 --> 00:11:37.525 But the reason I've become good at this 201 00:11:37.525 --> 00:11:41.810 is because I followed this rule, and that's why it always turns out nice 202 00:11:41.810 --> 00:11:46.831 Let me try it. Get in position, mix it like this 203 00:11:46.831 --> 00:11:51.280 And instead of wiggling it, pour the milk over the espresso 204 00:11:51.280 --> 00:11:54.580 It's going back and forth smoothly 205 00:11:54.580 --> 00:11:59.080 Lift it and when the tip appears, like this 206 00:11:59.080 --> 00:12:01.920 You can see, I didn't wiggle vigorously 207 00:12:01.920 --> 00:12:04.320 but how come is my art so sharp? 208 00:12:04.320 --> 00:12:08.190 Now, let me show you 209 00:12:08.190 --> 00:12:11.640 why most people struggle with making their latte art 210 00:12:11.640 --> 00:12:15.280 You might say that you tried hard but like I said that's not what you should be doing 211 00:12:15.280 --> 00:12:20.080 This is the most difficult part because we all want to try our best 212 00:12:20.080 --> 00:12:23.220 But let's practice a little more wisely 213 00:12:23.220 --> 00:12:27.320 When using the body, the art comes out well and it makes us smile 214 00:12:27.320 --> 00:12:30.600 But when we frown? 215 00:12:30.600 --> 00:12:33.200 Then it probably won't come out well 216 00:12:33.200 --> 00:12:36.900 Why does it come out like that? You got to stop frowning 217 00:12:36.900 --> 00:12:42.200 If you can feel yourself frowning, then put your pitcher down and take a deep breath 218 00:12:42.200 --> 00:12:47.960 Relax. Don't try too hard. Let's make the structure and follow it, that's the first thing you need to do 219 00:12:47.960 --> 00:12:50.610 I'm thinking right now. About what? 220 00:12:50.610 --> 00:12:54.760 Since I'm showing this to you guys, I need to wiggle vigorously not like I usually do 221 00:12:54.760 --> 00:12:55.920 Okay let me show you 222 00:13:00.400 --> 00:13:05.510 And if this is one of the things that you stress about 223 00:13:05.510 --> 00:13:09.360 this would likely be the cause of it 224 00:13:09.360 --> 00:13:16.080 so the first thing is to get into that position and let that flow first 225 00:13:16.080 --> 00:13:21.480 Wait and move your arms smoothly, this would be the key point 226 00:13:21.480 --> 00:13:27.320 If you're tightening your body and trying your best means you're basically "exercising" your pitcher 227 00:13:27.320 --> 00:13:31.730 I'm talking to them, 'I'm going to wiggle you hard' 228 00:13:31.730 --> 00:13:35.880 'Sorry, but I have to show this to my students' 229 00:13:35.880 --> 00:13:40.280 Even though these are beautiful materials I'll wiggle vigorously 230 00:13:40.280 --> 00:13:45.430 See how it comes out, be in position and mix then going down 231 00:13:45.430 --> 00:13:50.600 and now wiggle as soon as the milk is poured. Vigorously wiggling it 232 00:13:50.600 --> 00:13:55.600 And then, wow I still tried my best in making a heart 233 00:13:55.600 --> 00:14:00.220 There's a huge difference because I wiggled vigorously 234 00:14:00.220 --> 00:14:03.725 look how not pretty the white is on top of the brown 235 00:14:03.725 --> 00:14:08.270 But if you wait for the white, some work happens on the surface 236 00:14:08.270 --> 00:14:10.280 making the art look sharp 237 00:14:10.280 --> 00:14:13.880 With this one, it messed around with the surface 238 00:14:13.880 --> 00:14:17.730 meaning the milk has sunk into the crema 239 00:14:17.730 --> 00:14:23.880 I put too much force, I didn't put much force. I moved smoothly, I moved vigorously 240 00:14:23.880 --> 00:14:27.980 I observed the milk first, then you'll see so much white 241 00:14:27.980 --> 00:14:31.830 if you didn't, then there isn't much white. Like this 242 00:14:31.830 --> 00:14:36.910 I showed you the simplest but fastest way to check it 243 00:14:36.910 --> 00:14:42.160 When you are wiggling your hand try checking out your pitcher as well 244 00:14:42.160 --> 00:14:46.030 You need to do this before hitting the espresso 245 00:14:46.030 --> 00:14:49.275 So you don't freak out when the milk pours into the espresso 246 00:14:49.275 --> 00:14:56.280 So the rule is set. First, I check my posture 247 00:14:56.280 --> 00:15:01.090 You should be an observer and a supervisor. You shouldn't be a player 248 00:15:01.090 --> 00:15:05.304 You shouldn't put your feelings and emotions into it to make it nicely 249 00:15:05.304 --> 00:15:08.240 We are practicing to follow the rules 250 00:15:08.240 --> 00:15:10.720 You should check if you have the right posture 251 00:15:10.720 --> 00:15:14.725 Check if you are holding the pitcher and cup properly 252 00:15:14.725 --> 00:15:21.920 And check if your shoulders were rolled when milk was poured 253 00:15:21.920 --> 00:15:25.940 When you roll your shoulders, something will definitely be visible 254 00:15:25.940 --> 00:15:30.075 You need see the milk flowing forward 255 00:15:30.075 --> 00:15:34.240 Please watch the layered heart that I drew before 256 00:15:34.240 --> 00:15:39.050 I waited and then started pouring when I saw my milk hitting the espresso 257 00:15:39.050 --> 00:15:43.600 You should check if you have seen the milk moving 258 00:15:43.600 --> 00:15:48.470 Since the white color appeared on the surface, the movement should be very obvious 259 00:15:48.470 --> 00:15:50.475 But I moved without seeing that 260 00:15:50.475 --> 00:15:54.125 the instead of working on the surface 261 00:15:54.125 --> 00:15:57.720 You should remember that it sinks to the bottom of the espresso 262 00:15:57.720 --> 00:16:01.120 Did you observe the milk flowing? 263 00:16:01.120 --> 00:16:07.275 Did you sway your arm in a soft movement like this? 264 00:16:07.275 --> 00:16:13.720 Did you make a consistent rhythm while moving your arm gently? 265 00:16:13.720 --> 00:16:15.820 These are the things you really need to check 266 00:16:15.820 --> 00:16:23.542 And here, this is what you check when you're doing your art 267 00:16:23.542 --> 00:16:26.920 Try checking your handling skills with water 268 00:16:26.920 --> 00:16:31.400 Check if you are moving the same way continually 269 00:16:31.400 --> 00:16:36.240 1cm in front of the milk stream 270 00:16:36.240 --> 00:16:43.040 One more thing, when you grab the pitcher, it's not about moving the whole thing 271 00:16:43.040 --> 00:16:48.100 The milk that falls from this spout, this is the area 272 00:16:48.100 --> 00:16:53.800 this is the area where you should give a light wiggle, as it's liquid it will move without a doubt 273 00:16:53.800 --> 00:17:00.760 So down along the shoulder when you just move the front part of the pitcher the back would move with you 274 00:17:00.760 --> 00:17:07.360 So you don't have to think you have to move the whole thing, do you get what I mean? 275 00:17:07.360 --> 00:17:11.000 Okay, I'll give you a lot of great tips today. There's one more 276 00:17:11.000 --> 00:17:16.200 When we draw something on a cup, as you can see in this video, we tilt it 277 00:17:16.200 --> 00:17:19.510 Why? Because, as I mentioned earlier, 278 00:17:19.510 --> 00:17:23.410 The reason you need to start drawing when milk flows 279 00:17:23.410 --> 00:17:26.060 and floats on the surface of the crema, 280 00:17:26.060 --> 00:17:32.090 is because we pour the milk, tilting the pitcher from the side 281 00:17:32.090 --> 00:17:35.840 We use our shoulder on the side to maintain that position continuously 282 00:17:35.840 --> 00:17:39.290 As a result, the espresso is tilted to the side 283 00:17:39.290 --> 00:17:43.640 and it looks as if someone is blowing wind from the side 284 00:17:43.640 --> 00:17:47.890 As a result, the surface creates waves and wrinkles 285 00:17:47.890 --> 00:17:52.041 When I wiggle it first, it is not the same as blowing from the side 286 00:17:52.041 --> 00:17:54.440 but it's the same as blowing from the top 287 00:17:54.440 --> 00:17:58.050 As the milk need to sink first to float to the surface 288 00:17:58.050 --> 00:18:02.650 this causes significant interference with drawing a sharp art 289 00:18:02.650 --> 00:18:05.810 The picture will appear smaller than the amount of milk I use 290 00:18:05.810 --> 00:18:07.960 One more thing, the symmetry is also not right 291 00:18:07.960 --> 00:18:12.210 The layers become inconsistent. Do you understand? 292 00:18:12.210 --> 00:18:16.000 Today we have learned how to check your handling skills 293 00:18:16.000 --> 00:18:20.310 You need to make sure to check if the water stream remain consistent \ 294 00:18:20.310 --> 00:18:25.010 when you are practicing your handling skills with water 295 00:18:25.010 --> 00:18:30.880 To keep the handling consistent, you should roll your shoulders and use upper body more from now on 296 00:18:30.880 --> 00:18:36.220 If you stand too straight, you will fall backward. You should slightly bend and be able to roll sideways 297 00:18:36.220 --> 00:18:41.220 Your arms should be only supporting, it should not become the main focus 298 00:18:41.220 --> 00:18:46.910 Think of wiggling as 2 and rolling your shoulder so the milk flows straight as 8 299 00:18:46.910 --> 00:18:48.398 It should not be done in reverse