Chapter 05 : Section 01 Pouring a Heart
Hello everyone at Unspecialty Edu
This is onewayElly barista Ji-yu Lee
Now, let's finally get started with latte art together
Today, we will start the first lesson with the heart of love
With today's lesson, you can finish the heart at once
If you just focus well, I will definitely help you make it
Shall we try?
First, the heart that we will do today
I will show you how to draw with this coffee machine
We will also use a French press together
Since there are set out rules for the heart and the layered heart, you will learn it quickly
You might think I'm pressuring you guys and worry if you can't do it
It's not that you can't do it, there is definitely a reason why it doesn't come out
But during the lesson the hardest part is,
For those who just started, and haven't able to make the heart until now,
you don't have to try to do it well at all
Just think of it as a dance class and you're just trying
to get a feel of this whole process
But it's definitely not a difficult dance
First, I will show you the dance we will be performing today
I will try to explain the dance moves in words
First, take your posture and then grap the pitcher
Mix these two at a height of 7cm until 60% range
Two meets, roll your shoulders and flow with it
And gradually lift and move away
Do a half (crescent-shaped) cut from the tip
If you look at it overall, this is the movement
Let me show you this up close
Right now, I showed you the body movement
I'll show you only the art again
This is in a speed where I can draw and talk at the same time
So, if you concentrate deeply to do well
you can forget the dance sequence
Today's mission: you'll stop thinking about doing well. You have to promise me
and also let's just try to follow the repetitive movements here
You don't need to draw while looking at the picture
You might have other thoughts while looking at it
I'll explain the steps once again
while I show you the close-up process of my latte art
The biggest secret to be skilled at latte art is
You just have to keep practicing endlessly
So as the dance becomes much clearer
The flow becomes very natural
So it can only turn out well
Let me show you in the art
Hold the pitcher and the cup
Pour it in the middle, about 7cm high, and mix it 60%
Stop and the two meets, just roll your shoulders
When the white color fully floats, lift both and move away
Stop when you see the tip
This is all, really
I just drew it while talking, really. Alright
If you don’t want this brown color here
Then you just need to pour slower
But for now, let's start with making the milk float like this
I'll show you this movement again with my body
After placing the legs shoulder-width apart,
Move the foot holding the cup one step forward
Keep the hand holding the pitcher on the pit of your stomach
And put the cup next to it
This dance without anything in your hand is the first step
If you can do this movement, you will be able to draw much faster
So if you're sitting right now,
It’s a good idea to stand up for a bit
Face the back of your hand upwards and place it on the pit of your stomach
Don't stiffen your shoulders, just slightly lower them
After doing this, the cup is here and I'm here
Rotate your hand slightly from about 7cm above, in a circle the size of a 500 won coin
Mix 60% with a size that is about a 500 won coin
Get closer so that they meet
Where? Put the tip of the spout above the 1/3 point
So that the milk can come out at the 1/3 point
Mix 60% and slightly above, the spout tip is slightly above the 1/3 point
So that the milk can fall to the 1/3 point
When they meet, roll your shoulders like this. Again
When they meet, we roll our shoulders like this
We don't use this
When they meet, we roll our shoulders and fill the cup
When it's filled, we separate the pitcher and cup by this much
We lift it 1cm up, 1cm down, pass it, and make a half cut
Watch again. Follow with me
We position ourselves like this
We mix 60%, meet, and pour on the 1/3 point
Roll our shoulders, lift it, pass it, and make a half cut
This is the movement
Let me write it down for you guys
With the rules. Think of us becoming dance singers
If we set the lyrics and adjust our bodies to fit them,
you will without a doubt get a result
This is one of the rules
Today we are going to draw a heart
First, get into position
Second, mix 60%
But how do we mix 60%?
Always think of it as 7cm so it doesn't get too low
The reason why we say 500 won at 7cm
Is because the espresso is small like this
And since this part is the deepest, we drop it in the middle first
But it's safer to swirl it this much
Because if you pour too close to the wall of the cup, the brown of the espresso might break
So if you swirl it in the size of a 500 won coin
it works out much better, since later you're going to draw somewhere along the diameter of the cup
So when I say mix 60% it means
you also have to pour from 7cm above and swirl it in the size of a 500won coin
But because it's easier to keep the description short
So I say take your position, mix 60%,
and the pitcher and the cup has to touch, so you lower the pitcher
So I'll describe it as them meeting
Put the pitcher and cup close together, start at the 1/3 point
Try to start pouring when the pitcher's at the 1/3 point
I'll make it simpler
Start rolling your shoulder at the 1/3 point
1/3 point, roll your shoulder
Then the cup's going to fill up
Since you're pouring from the pitcher
When the cup's 80% to 90% full, lift the pitcher by 1cm, and lower the cup by 1cm
They each move away by one centimeter, then
to the espresso, that means 'I'm gonna stop drawing.'
After they move away, they pass by each other like this. Move away, then pass by
You shouldn't think about lifting the pitcher or drawing the line nicely
Just think 'the two are moving away from each other, and they're passing by each other.'
Move away, then pass by
The pitcher move 1cm upwards, the cup moves 1cm downwards
They move away from each other like that
And then the pitcher moves this way, and the cup moves in the other way, passing by each other
And then what? If you can see the tip of the heart
you cut the heart into half
When you can see the tip of the heart, cut it in half
That's all, really
Let's put this here and read it out together
Then take your position and mix 60%, 7cm height, size of a coin, 60%,
put the pitcher and cup closer together and roll your shoulder when the pitcher's at the 1/3 point
But when you're rolling your shoulder, you don't go fast like this
When the cup and pitcher meet, they roll along slowly together
It's more like drizzling, not pouring
They roll along together, then move away, then pass by each other, then you cut the heart in half
Let's look at the position again
Do it together with me
Take your position, the back of your hand pointing upwards, cup below the pitcher
Pour until 60% of the cup is full, the cup and pitcher meet, roll your shoulder at 1/3 point
Lift, pass by, cut the heart in half, that's how it goes
Now wait a moment. Try practicing this motion for just one minute
Pause the video, and keep doing this
Position, mix, meet, roll shoulder, lift, pass by, and cut into half
Repeat this for one minute, then get back to the video
That's going to help a lot
One minute has a real big effect. Then when you start the video again
I'm going to show you a close-up of me doing the motion with water
Did you practice for one minute?
But first, the reason why I express us being like a dance singer is
You need to memorize the lyrics first
You don't have try to be good at latte art here
Just simply look at the lyrics
Hold the pitcher, mix 60%, pitcher and cup in closer distance
Roll your shoulders and move away at 1/3 point, pass by, and the crescent shape when you see the tip
Try saying that out loud without looking at the board
Because when you do it without looking, your body can follow it easily
But before you sing this song, you need to promise to take this posture
with the legs shoulder width and the foot that holds the cup forward
Slight bending with one hand in the pit of your stomach and placing the cup next to it, like this
Here, make your arm straight and make a gap about two fists far
While here, just a space for a fist
You don't have to do it like this, just drop you arm naturally
Now in this position, I'll hold my empty cup and the pitcher
Now watch, when it's here, we mix 60%
You don't mix it here, we lift it up to here and mix
These two meet at 1/3 point, roll the shoulders
Hold it, pass by, and cut it in a half
Watch again
Mix 60%, get closer, roll the shoulders
Move away, pass by, and cut in half. Then that's it
This time, I just have water in my pitcher
Let me show you a little closer
Drop it here in the middle and fill it up to about 60% from a 7cm height
These two meet at 1/3 point, roll the shoulders
Lift, pass by, cut in half. That's it for the heart pattern
Then, fill the water and try it about 10 times first. Let me try it again
Mix 60%, and when it reaches 1/3, roll the shoulders
When it reaches 90%, lift it and pass by, then cut in half
Let me show it one more time
Fill 60% with a height of 7cm, and the cup should always be tilted
They meet, roll the shoulder, when it reaches 90%, lift it and pass by, then cut in half
This time, I will show you the same action with espresso now
Trying comparing them
It's really helpful if you say it out loud like as if you're memorizing a song
Write it down somewhere
Fix the position, fill 60%, and when it reaches 60%, the two meet then roll the shoulders
When it reaches 90%, lift it and pass by, then cut in half
Like this, slightly like a melody, lift and pass by, cut in half
60%, 1/3, roll the shoulder, lift, pass by, cut in half. That's how it works
My students would tell me that they still hear my voice when they're home
But if you just memorize the lyrics to that extent, you can sing this song well
You are creating an environment where you can dance well by yourself
Isn't this way better than just telling you to do well?
When all you need is to just remember this
Get your posture right, right? You should always start by getting your posture right
Since it was a big decision in signing up to this class
Really, if you just make up your mind once, anyone can do it
But the moment you try to do well
it'll never turn out good
You registered for this class because you can't do it well, right?
But the thought of trying to do well
Often leads it into the path of errors
So you have keep saying it out loud like this
Take a look again
Pour in the middle like this, filling it over 50% to about 60%
Have the cup tilted, and when the two meet at 1/3, fill in it by rolling your shoulders
If it is about 90% full, lift and pass through, then cut in half
See? It comes out like this by just doing this motion
And we need this frame to come out, so that with the skill of handling
We can add the texture inside
So this frame needs to come out
If you prefer a slightly larger heart
Then fill it a little less than 60%
For a smaller heart you need to fill it more than 60%
I think this size is pretty
Now let's try using this skill with the French press
If you don't have a coffee machine and you want to start with the French press
Then what you should do is heat a cup of milk
for 1 minute and 30 seconds
And with the plunging part that I'm about to show you
I'll press the plunger about 8 times, 2cm up and down, about 4cm wide
What I mean is that the French press is long like this
There is this long part and the mesh filter here looks like this
If you heat a cup of milk, it will fill up to this level
If the milk is up to here, there is air here
Moving the plunger up and down for 2cm each, for a total of 4cm
Hitting the milk like this will inject air
So if you want to start with cold milk
Heat it for 1 minute and 30 seconds, move 8 times, and plunge it down
By down I mean, you created air at the top
Let me draw it a little bigger
When it's like this, the milk is up to here
After injecting air up and down, it bubbles up here
Then, with about half of the milk you have at the bottom
If you do this back and forth, this foam gets mixed inside
You should do that over 20 times
I will also show you how to do without a coffee machine
Because you had a coffee machine and did your practice
Instead of throwing the milk away, reuse it to practice with a french press
I'll show you here now
The amount is not enough becaused I poured the used milk, right?
Then I'll add the milk I prepared earlier. The milk should be about this much when heated
First, I'll try pressing 8 times at the top
If you look here, can you see the black part moving?
Think of it as injecting air at the top
Just 2cm downwards at the top, 1,2,3,4,5,6,7,8 times
If you press it like this, the air won't go in. Press, press, press, press
Now press the plunger to the bottom, can you see the black part moving?
Pump it from the bottom to the halfway
1,2,3,4,5,6,7,8,9,10
11,12,13,14,15,16,17,18,19,20
pump it more than 20 times, close to 30 times like this
A glossy foam will be formed on the top
Then pour this into the pitcher
I'll sprinkle chocolate powder on top
Fill 60%, roll your shoulders, lift and pass, cut in half
Let me try again. Leaving some milk like that
The chocolate powder plays a role as an espresso
So I always do it the same way
Fill 60% from 7cm height, and roll your shoulders when reached 1/3 point
When the cup is 90% full, lift and pass, and cut in half
You need to observe rather than focus on drawing this well
Number 1, Am I holding them correctly while in the right position?
Number 2, did I fill it up 60% from a 7cm height?
Number 3, Did I go close to the 1/3 point?
Number 4, Did I roll my shoulders when I was at a closer distance?
Number 5, did I lift and pass by while cutting it in half?
The most important part is are you following those steps
If you take a close look here, you can see some small bubbles
This cooled down a bit while I was explaining
The cooler the milk gets, the more bubbles appear
Okay, let’s heat up the milk and let's do it again from the start
You can practice latte art even without a coffee machine
Because the very first thing is to memorize the steps
And then, you need to see if you can follow those steps. And that’s the second thing
Even if you only had this french press
You can think of it as being able to watch the steps
So, you don’t have to force yourself on doing well
You need to first watch it all well
I’ll heat up a regular cup of milk for 1 and a half minute
I have heated the milk for 1 and a half minutes
I'm going to pour it into the french press
It should be just about a cup like this
Just like before, pump it 8 times
Because it could splatter everywhere, you need to cover it with your thumb
And plunge it down and follow with 30 more pumps
If you master this from the beginning, it'll be much easier later on
It even splattered everywhere for me if you can see
But don’t worry about it and keep going
Because this needs a little pressure
If you are doing it too slowly, it wont turn out well
Think of it as a manual steam machine
It's great for practicing because you can do it with this
Let’s try again
I filled this one up to 60%
If I don't tilt this and just pouring it like this
Then it won't come out looking nice
Tilting helps bring the milk closer
making the drop much better. Here watch again
But I'm sure you'd think even though I don't tilt the cup the milk still floats
If you look at it when I don't tilt, the milk still does float on the top
however, the problem is after this heart pattern I'm going to move on to the layer heart pattern
and that's where the problem is, it doesn't create the layers. Here watch
If I filled the cup 60% and didn’t tilt it, but just went pass it
Then it won't create any layers, this is all it's going to look like. Can you see
But when we're practicing if we come closer to when it's at 1/3 point
By filling up 60% and coming down at the 1/3 point
and rolling our shoulders, then it creates these layers
So the first thing to do to create such base is
just practicing how to the heart pattern. Here watch again
Sprinkle some chocolate powder and fill 60% of it
Slightly tilt
Tilt it all the way and at the 1/3 point, just move the shoulders and pour
lift, pass by, and cut in half. This is all for the heart pattern
You can practice as many as you want with a french press
Even though I keep doing it, it still creates latte art, doesn't it?
Fill 60%, the two meet, and roll only the shoulders
And when the shoulders move, this also moves along with the shoulders
Because the cup moves like this along with the shoulders
it creates an environment for the art to come out
But for example, with water, you should try it with water as well
If you filled 60% and even though the cup should move with your shoulders
if doesn't move and just stay upright
then this can overflow
So, to prevent overflowing, with the shoulder that's holding the cup
Think of this as the shoulder, so tilt it together to keep it upright
Depending on how much this is tilted, this will follow
And as by tilting the cup, the cup stands upright making it much easier
Please watch again
Mix this up 60%, and the two meet at 1/3 point
Like this, as the cup slowly stand upright it gets filled up
And now, as a signal to stop I'll lift and pass by so I can draw a line
And if you cut it in half, the heart pattern is complete
If you practice this for just 5 minutes, you'll have the heart
Let's try it one more time
And think of it as a warm-up with a simple heart, but with the layered heart, that's when it's really starting
I told you to hold the posture like this in the beginning of the class
That's me deciding exactly how to use my body
Legs shoulder-width apart, with the foot holding the cup one step forward
Slightly bend your back so that the back of your hand is facing up in the pit of your stomach while holding the cup in the other hand
Then mix it like this, and when they meet,
The cup is moved by this should here, and the pitcher by this shoulder here
Don't use them separately like this, but move together
The cup would be upright by just moving it up to this point
Then we don't need to change the height
We can just go like this from here
The milk floats beautifully
but if you're trying to do it better
by trying to straighten the cup or pour too suddenly,
the height becomes wrong
And doing that also changes the amount of milk
So you really don't have to do each of those things separately
Think of it as if your hand and shoulder
are fixed at this angle and roll them together
All of this is a practicing method that fixes the position of your body
so that you couldn't possibly fail to make the art
So don't do those things separately
We'll connect all of the steps, and try to make a layered heart in one try
Because the heart and the layered heart can be learned together really easily
So, we filled 60% of the cup, and the cup and pitcher meet at the 1/3 point
Everyone has a hard time handling
You're supposed to just put your arm here when the two meet at 1/3
I said before that handling is not really about using your hand
It's about moving your arm, side to side
fill 60%, meet at 1/3, then move not your hand, but this part of your arm
This part goes side to side and your move your shoulder along with it
60%, 1.3, shoulder rolls back and forth, and when the cup's 90% full, lift the pitcher, pass by, cut in half
First I'll show you with a drawing whether I'm right or wrong
Now, the point where the heart becomes the layered heart
is when the 'pitcher and cup meet'
and from there just add an extra step, moving your arm side to side at the 1/3 point
How I usually describe that is 'softly sway' the pitcher
or, imagine your arm softly revving like a motor
The reason that you do this like 'side to side' at the beginning
is because it's a great way to get some sense of rhythm
Explaining it as 'revving', or 'swaying' seems to make people
go too fast or too slow
So what you say to yourself right now is 'side to side'
Just moving your arm side to side while rolling your shoulder
and remember that moving your arm side to side would create from heart to the layered heart
Let me show you by actually making one
Now, fill 60%, mix 60% and meet at the 1/3 point
Move your arm side to side, and roll your shoulder
And look, a layered heart!
Because of the side to side movement, the heart gets really big
You might be a bit slow at first
But you don't have to go fast from the beginning
Just think of it as just moving your shoulder, rolling your shoulder like this
as if it's a ball
As your shoulder rolls, instead of your arms going upwards,
your arm will naturally go downwards
If you move your arm when it's gone down, the milk will become really good at pushing away the espresso
Your shoulder should move kind of like in an arc like this
Why that is is that, some people bend their body suddenly like this
Instead of like going down stepwise,
you're supposed to go down continuously like the arc of a rainbow
They meet, arm goes side to side, roll shoulder
Keep reciting this for just one minute and you'll have said it a lot
Then let's review for a minute. How?
60%, when they meet, move your arms side to side and roll your shoulders
Lift, pass, and half cut
That's all we need to do, really
The lyrics have also become simpler. How?
60%, at the 1/3 mark, move our arms side to side, roll our shoulders, lift, pass, and half cut
I'll show you with milk and then again with a French press
Get in position, fill 60%, and when you reach 1/3
Move your arms side to side, roll your shoulders, lift, pass, and half cut. Like this
Just move your arms side to side
Don't try too hard with your handling, just move your arms side to side
Because if we compare this as a baseball bat or a golf club
A golf club has a head at the bottom and a long stick
and we even hold on to bottom of the long baseball bat
So, if this arm itself is compared to a golf club,
this part becomes the head and this part becomes the stick
So, don't try to shake this part,
if you shake here, this part will follow
Since this arm doesn't have joints,
it moves straight from side to side like so
But if you use your wrist, this part has a joint, so it wants to move like this
So make sure this doesn’t move, but just hold on to the pitcher
Keep this fixed and move this part side to side while bringing it down like this
then you'd be able to move your arm like swinging a golf club
The milk inside the pitcher is serving as the head of the golf club
This should gradually go down and feel like it's on the ground
'While rolling the shoulder,' this is responsible for the amount of milk
Rolling the shoulder makes the milk naturally flow out
So you don't have to do anything
And moving the arms side to side is the rhythm
You can naturally get the rhythm
But I mentioned that the pitcher and the cup should be close at the 1/3 point
I said they need to meet. The two will meet
What this means is that this is where the drop is at
So, this explanation includes milk amount, rhythm, and the drop
So, if you just follow this, you will no doubt create the art
But the factors that can lead to failure are
If you add your mood and emotions to it,
For example, the moment you think about wanting to do better, there's a higher chance it'll fail
Also if you start to freak out about the cup filling up
or if you think that you should be moving, it just won't work
Just keep your posture and fill it up to 60%
Then go close to the 1/3 point and move your arms side to side while rolling your shoulders
You need to practice giving instructions to yourself like this a lot
So you can observe whether you did it well or not
You need to become your own supervisor
Did you do this? Did you roll this? Did you give instructions? It's all about checking these things
I will pour another cup into the French press myself
Just up to the line, the 350ml line, right?
If the French press you are using is like this one
I'll pour it to match, it comes up here which is quite similar. Can you see it?
But I'm going to use this one
This one is smoother when moving back and forth, so I tend to use this one
Turn the strainer to the back like so
Plunge it from the top 8 times. You'll definitely need a tray. Plunge it in with this rhythm
So if you look at, you'll see these glossy milk
Pour it almost in the same line as the tip of the pitcher
Pour it into the cup as much as the amount of espresso
Mixing 60% of it
If these two meet as close as possible at 1/3
Move your arms back and forth while rolling your shoulders
Hold it, pass by, and do a half cut
Sometimes the art won’t turn out as good as you expect when practicing
that's because you really want to master your handling skills
So you did filled it up by 60%
but you starts to move when it's not in a closer distance
This will never work because
the drop, the height doesn't match
But for example, if you think you had the right drop height
After filling up 60%, you got close
Even from here if you move your cup too fast it won't work
It comes out small. Why? Because of the drop height
So the reason why I showed the heart pattern in the beginning is
Try grabbing this however you like
After filling up 60%, these two meet closely at about 1/3 point
and just by moving both the cup and the pitcher, you get a heart
So as the pitcher is just pushing out the milk
all you need to do is move your arm from side to side to create that layers
Rather than thinking it's difficult, you should focus on the steps
So, actually, what is my purpose of heart and layered heart pattern is
It's about fixing the posture, repeatedly maintaining the posture
And holding the pitcher, making it a little easier to hold the cup
So it's just literally moving a liquid from inside the pitcher
to the cup
Can you maintain the height while moving the liquid?
That's the key point
So that's why we made sure to use our shoulders
and keep that drop consistent
And another key point in latte art is whether you can do your handling technique
before the milk runs out
So that's why if we move the hand
that's holding the milk, it could change the amount of the milk
So passing through this whole body part that's holding the pitcher
Moving the bones not the joints, it's bound to move
Even if you try to resist, it will still move
So think as if someone is holding your hand in the opposite side
and try to move your arm from side to side like this
if you move from side to side, this moves
if you move your pitcher or when you try to force it you'll feel the difference
So think as if someone is giving a little push
to this area
Why? Because there is a lot of weight in the front
The reason why the weight should be in the front is because
When we ride a bicycle and go fast, we lower our upper body
If you lift the upper body, the speed won't increase
So, it's much more stable to have the weight in the front
Even the engine of a car is located in the front, not middle
Having the weight in the front provides stability when going downhill
So, never ask the hand holding the weight to handle the steering
Since this one is holding the pitcher, focus on the whole arm
You are holding it like this
So, this part where you hold the entire object
Move this part together, along the shoulder towards the spout
If you go down then move side from side there's no way this won't come out
This pattern is also usually drawn beautifully by baristas
Or there are many cases where they practice without rules
I've summarized it in the easiest way possible based on my experience
If you memorize this and just dance without anything in your hands
Then, this belongs to all of you
I'm really giving you my 10 years of experience
After end of this class you can rewatch the video again
or practice the heart and the layered heart for just one hour
You can do this!