Chapter 05 : Section 03 Pouring a Rosetta
Hello. Nice to meet you, everyone at Unspecialty Edu
This is onewayElly barista Ji-yu Lee
Welcome back to our 'dance' class today
Today, we are finally doing Rosetta
One you finish Rosetta, you can confidently say that you've had some experience with latte art wherever you go
A thing we need to remember, don't focus on doing well
Let's check out today what 'dance' rosetta is
This one is more like an aerobic with dynamic movements
so first let me show you guys before I share the 'dance'
It's a really easy dance, similar to aerobics
I won't teach you any difficult dance moves because I am not also good at moving my body
Let's stick to easy dances. We're not trying to be professional dancers
Let's get started
For this time also, I'll share another dance routine and its lyrics
And that is really all
The simpler the dance, the easier it is to repeat and internalize in your body
If something is too difficult and you don't understand it, it can be challenging to translate it into body movements
So we have to draw while keeping our movements simple
There are indeed many people who find Rosetta challenging
It's a good idea to listen to this class and determine exactly what you need to do
In our previous lesson, we did the three-tier tulip pattern
50% is the same, starting from the center is the same
Alright, next is to repeat the lyrics once and then do a rhythmic movement once
It would be great if you can check what kind of lyrics are there. Let's try
Get into position, it's the same, fill it up to 50%
It is also the same that you start from the center, and wiggle from side to side
You might think how I am moving back and forth so well
and how effortlessly I'm doing it without reciting it to myself
That's why I started this class so I can teach you how to do this easily
So pretty, isn't it? Now I think it'll be great if you could try it with me
Alright, today I'll explain the reasons why people find this Rosetta difficult
It's because of the challenging handling position that involves moving backward
But the rest is the same as the 3-tier tulip
Like filling it up to 50%
I've mentioned that posture is our step zero, right?
50% stabilization, center the milk, these are now step 1
You should pour the milk at the 1/3 point, right?
Then what happens when these two meet in the center?
You have tell your arm to wiggle from side to side
When the two meet, the arm needs to wiggle from side to side
What's after the arm? It's the shoulders
Wiggle the arm from side to side then roll the shoulders(x2) That's how you move it
When the two meet in the center, you wiggle your arm from side to side and roll the shoulders
And when they meet, you instruct, first your arm
Instruct your arm to wiggle from side to side
You've heard this a lot now, right? So after wiggling the arm from side to side, what moves next?
Yes, it's the shoulders. You need to instruct the shoulders next
Let's roll the shoulders. So if you follow these steps, what happens is
at the bottom, something round appears like the first layer of a three-tier tulip
So, how I usually explain this is
Both side of the heart are rolled like this, so 60% of the heart will be drawn
and when do you pull back?
When both sides pop up and 60% of the heart is drawn
when as if the three-tier tulip's first layer is drawn slightly bigger
So now, how do you go backward
For the three-tier tulip, we lifted for 2cm and back 2cm
So with this, when the two met, we wiggle the arm from side to side and roll the shoulders to draw that heart
You just need to wiggle it from side to side and with the tip of spout
The tip of the spout just needs to move to meet the rim of the cup, that's all
Here, watch from the side. The two met, right?
wiggling the arm side to side and cup standing upright
So now the tip of the spout just needs to wiggle side to side to meet the rim of the cup
So what's new is, wiggling the arm side to side then the edge, wiggling side to side, and then the rim
What moves to the rim of the cup? The spout of the pitcher
Wiggle the arm side to side, pitcher spout move to the rim (x2)
What's good about reaching it up to the edge is it automatically keeps the cup upright
which prevents the overflowing of the milk
Another thing is it can prevent from this lifting like this
And another thing is you can maintain the drop, so the picture comes out well
I'll show you guys again while reciting the steps
Because when I showed you at the beginning I didn't recite any steps when I was moving backward
Which could make you think
How I can do it so easily when it's so hard for you
and how it can be drawn
that quickly
But once you add these 'lyrics' it becomes much easier. Here let me show you
And even if it doesn't go the way you like it today, just remember this is your first time
If the rosetta doesn't turn out the way it suppose to, that's okay today is your first day
just remember don't try to do well but just try to focus on learning the method
And make sure to invest about an hour today
If you do that, you'll get closer to successfully making a rosetta
Like if you guys get this right on the first try, all the professional barista will be so upset
But if you follow this method, you see, when I do private lessons
most of the students would draw it on the that day
So it does make me realize people do draw this so easily
So that's the method I'm sharing with you guys
Now watch. Get into position. Drop it in the middle and fill 50% of it
When the milk meets in the center, wiggle the arm side to side then roll the shoulders, and when you see the bottom of the rosetta
Pitcher spout moves backward to reach the rim of the cup
See? It came to the rim, right?
And then lift, pass and cut in half
Yes, this is the rosetta
Since milk is still pouring, you just have to have the spout move to the rim of the cup
So don't think about anything else but when you see the bottom part of the rosetta
then spout to the rim, wiggle the arm side to the side (x2)
Arm wiggles side to side, spout to the rim of the cup is all you need to do
Arm wiggle side to side, spout to the rim of the cup (x2)
These are the only extra steps that has been added
Step 3, this whole movement
Now step 4, after all that wiggle to spout to the rim
people get scared that it might overflow
But we don't keep the pitcher to the cup when we reached the rim
instead after the wiggle, spout to the rim we keep the posture as it is but just lift it
You just need to lift and drop 1cm for both
When you lift this by 1cm and drop this by 1cm like this
We've lifted like this when we did the layered heart
as well as when we did the three-tier tulip
so basically lift, pass, and cut in half, all of these are the same
But here, a lot of people have asked me
how to fix the top of the rosetta
that keeps coming out like a crooked glove
But think about it carefully, what does wiggling side to side mean?
It means I move my arm once to the left and once to the right
But try moving left, right, left, right, left and lifting it
Then the left side will become bigger
Try moving left, right, left, right, and lift, then the right side will become bigger
So what do we do then?
We go left, right, left, right then 'pause' and lift
We align it in the middle
If we wiggle side to side, pause then lift, it will be in the middle
We wiggle side to side, spout to the rim, and we 'pause'
then lifting it up, then pass
then cut in half when you see the tip of the rosetta
Why in half? Because this tip of the rosetta will become a swan later
You can call it half or a C-curve
Anyway, you need to cut this with a snap that goes up like this
Now let's practice the movements
Watch, you're in position. You have to fill up 50%, right?
50%. You need to be simple. First, fill it up to 50%
After filling 50%, when the two meet in the center, wiggle the arm from side to side then spout to the rim of the cup
spout to the rim then pause, lift, pass then cut in half
Does that sound too difficult?
If you've been investing time in Rosetta, but it didn't work out
This will be better to memorize
But if this is your first time ever trying the rosetta
Then you're going to get it quickly while it took others a year
A lot of people get stressed because they can't do this
There's no need to try to draw well. Why?
Strangely, if you want to draw well, it takes more time because you keep thinking
If you think all of these will adjust to you? That's an delusion
They have temperature, so they are constrained by time
So that's why we are memorizing the 'lyrics' so we can adjust to them
When you go to the karaoke you don't sing however you want
you sing by following that 3,2,1 countdown
When you sing the lyrics, you can sing more emotionally and smoothly
but when you try to sing a new song, you'll be stuttering it because you're trying to read the lyrics
So, think of today as getting a new song that you don't know the lyrics to
Therefore you shouldn't try to 'record the song' today
Instead, try memorizing the lyrics and humming first
and just try dancing like this once
and try practicing it without any actual liquid
then with water to feel the vibe, and then try it with a French press
Then you encounter a coffee machine? That's yours then
Because you'll be handling it, right?
Now let's try the rosetta again
Now, if I make a mistake, you can check it for me
Whether if I'm doing it right or not
This will look different once you memorized the 'lyrics'
One of the ways my videos can be more useful to everyone is
Attach any cheap tripod to your phone and record yourself
And run my video on a computer while turning your video on your phone
And compare the speed of each movement
If it is too slow or too fast compared to me, it doesn’t come out well
The sense of rhythm is also very important
So it'll be obivous if you play it together
on which steps you got it wrong
When you hesitated, it's just like a moment when a singer goes on stage and sings
But he or she forgot the lyrics and hesitates for a second
I’ll be pretty obvious
Espresso can pick up those mistakes
It can pick it up so well
if I memorized the 'lyric' and if I know what I'm doing
So that's why you need 'act' like you know
it's more like fake it till you make it
is what you should do
I’ll try it once more
You know if you think about it, this is such an delightful era for you guys to be available
to learn rosetta at the comfort of your home
I’m also so happy that I'm part of this
and I think how happy you guys will feel once you memorize this by heart
and make it your own
Thankfully 50% stabilization and pouring at the center are completely identical, right?
We practiced that 2cm lift and pause when we did the three-tier tulip
But with this one, we don't need to do that instead all we need to do is
wiggle side to side, spout moving towards the rim of the cup
That’s the only thing that has changed. Wiggle side to side, spout to the rim of the cup
Now, take the posture and fill it up 50%
Think milk meeting the crema in the center
arm wiggle side to side, spout to the rim then pause
Lift, pass and when you see the tip, cut in half
It’s not about making the texture more elaborate or prolific
The frame of the picture should come out first
As in a bread, if it’s a financier, the frame comes first
Figuring out how to put it in a frame and baking it is the thing
Once the frame comes out of the Rosetta, the handling becomes more flexiable
The rhythm is currently like wiggle wiggle but later it will gently sway
Or adjusting to a thumping rhythm is also possible
But what is always the priority?
Because consistency in position and drop height is always first
Moving side to side creates an easy rhythm for your body to follow
Because if you do it too fast, you might lose the rhythm
Okay, say instead of moving without thinking too much
What would happen if you try to look into the cup
and move off the spout? Let me show you what happens
If your Rosetta always comes out this way,
it means that when you move the spout toward the rim of the cup,
you’ll need to keep the spout close enough to the cup
If you don’t, here’s what happens
When the spout moves “away” from the rim of the cup,
it’ll turn out to be like this - let me draw
Oh, I’ll have to make the exactly same result as what I’m drawing
The top part will turn out like this
Like an apple. It will look like a thin leaf.
Let me show you
I’m also gonna demonstrate with takeaway coffee cups later
Takeaway coffee cups are not so suitable for making Rosetta
because they are are long and deep
it’s hard to keep the right distance when you pour
Remember, the spout should head toward the rim of the cup
and stay low
When you pour low, it easily floats an image on the surface and also you don’t have to pour a lot
It improves everything -the amount and height of pouring, and the quality of art
It really is ‘Killing two birds with one stone'
Cross my heart, I use the best products for my coffee
Now this time if we don't wiggle side to side, and move the spout to the rim
you might think it’s gonna be ok
trying to make an art, pouring high
But sadly, when you pour high, your hand stiffens
Take a look, I’m starting at the center, same as before 50%
Pouring at the center is relatively easier
but as you move back, if you move high, this is what happens
if you move low, it works like this
again high, like this
You see?
It’s so obvious
Also, why does a Rosetta becomes smaller as it reaches to the top?
It’s because, even though you leave the half of the space in the beginning
after you finish the bottom part, you only get to have 20-30% space left
Smaller the place, smaller the outcome
It’s not that I’m intentionally making it small
Make sure you keep your motion steady from the beginning to the end
Just remember the wiggling side to side rhythm
Don’t make the movement bigger or smaller
That’s not what we’re trying to do, right?
We are making the art into a certain size, right?
Remember, when the pouring height is not steady, it won't
Imagine that someone is diving from a high place
The higher she falls from, the deeper she falls into
making the surface blurry and unclean as a result
Okay, now let me show you again using the French press
I'll heat the milk again for a minute and a half
I've heated the milk for a minute and a half
I'll practice the rosetta with this. Pour the whole cup to it
How many times? 8 times
Inject air 8 times and pulled it out, and then pushed it back in about 30 times
Even if you reduce the amount of milk, it will still work
So, I'll put what I made here and pour the same amount of espresso into the cup
We're using this not to draw well but to just practice, right?
So, if you look here, hold the posture and fill it 50%
When the milk pours into the center, wiggle side to side, roll shoulders, spout to the rim of the cup
Pause, lift, pass, half cut
This is how you practice
Let me try it again, mix and fill it up to 50%
If the milk pours in the center, wiggle side to side and roll the shoulders
spout to the rim, pause, lift, pass and half cut
This way, you can prevent it from spilling
If you try to draw, you spill a lot of milk when you move it back
Mix, fill 50%, wiggle side to side, roll shoulders, spout to the rim
Pause, lift, pass
You don't need to try pouring milk here
The milk is already coming out
Now here, if I don't follow the spout to rim step
I'll show you how it'll turn out if I just try to draw it in my own way
without wiggling the arm side to side
if I try to pour it like this by using my hand, it comes looking like this
That's because the milk isn't being poured, but I'm moving my hand too much
To make sure the milk move left and right consistently from the spout
we'll use the arm that has no joints
After firmly holding the pitcher and placing it in the center
wiggle the arm from side to side, roll the shoulders, and move the spout to the rim
You need to practice this in order to handle this well
Wiggling doesn't result in creating latte art
Knowing how to handle this material is the first step
You should use the big bone first
The hand holds the pitcher and the one wiggling is the arm
After mixing and filling it up to 50%, when it meets in the center
wiggle the arm from side to side, roll the shoulders, move from spout to the rim of the cup
Pause, lift and pass then this frame will always appear
This frame should come out so that the handling inside becomes more delicate
or you can decide if you would like to make it slower
So using milk and espresso, it will always end up looking the same
It's also important how consistent the practiced method was
Now, I'll stand here and watch my body movements when I draw it
First, I'll simulate without doing anything
Fill 50%, and when the two meet in the center
wiggle side to side, roll shoulders, move from spout to the rim
So, the pitcher that was here only moves this much
Again now see how big my movements are when I wiggle my arm
and when I roll my shoulders as well as when I move it back
Fill 50%, when the two meet, wiggle side to side and move to the rim of the cup
Lift, pass, and cut in half. That is all I move
But if it's your first try, you'll try to move a lot
So the reason I ask you to try this dance without holding anything is
You can feel your dance if there's nothing you are holding on to
If you're holding something, you get distracted by it
So that's why you need to pass your practice without anything
So, I'll stand here and demonstrate the movement, so please watch
Rosetta is a pattern that is not easy to do unless you are determined
But based on the methods I know and have done so far
This is the easiest and fastest way
So trust me and try it
Of course, I hope Rosetta is easy for all of you to draw
When they meet, I ask you to immediately wiggle your arm from side to side right?
As the difficulty get harder, we practice wiggling side to side smoothly, following the flow
However, it is difficult to do it from the beginning
Think about it. I'm drawing a Rosetta
Doing another Rosetta with a smooth flow feels different
But if you try to do the Rosetta with a smooth flow first and it is not drawn well,
you end up not being able to draw the Rosetta
So, let me teach you the easier version now
Now, please watch me do the movement as I just explained
How much I move
Alright, I'll fill up 50%
When two meet, wiggle side to side while rolling your shoulders
Then, move the spout to the back like this
lift, pass and if you see the tip cut in half
I just did all the movements we talked about, here let me show you
This is how it turned out
I am explaining it in the same way
I am also drawing it in the same way
Just because I get to see more in terms of the ingredients and
since I have had a little more training than you guys
So I can do some adjustments
The method I have just shown you is the basic way where you will get the rosetta
It has been verified through all my classes
So that's why I can show it to you guys in much enjoyable way
If you look here, what I have added is
wiggling the arm side to side, moving the spout to the rim of the cup
then pause
This pause helps to make the final heart of the Rosetta symmetrical
We have to keep it symmetrical. You see this is one of the thing that would stress you later on
And by moving the spout to the rim, this movement
helps the pouring distance
And by wiggling side to side and moving the spout to the rim
it gives us a chance to practice backward handling
So, once you succeed in the Rosetta
you move to the Rosetta Swan which uses more of the milk
From then on, it's not about keeping it symmetrical
That's because, after the rosetta for the next pattern, it draws the heart like this
Since it's a rosetta swan, we approach this diagonally instead of straight
To practice drawing the neck of the swan
Practice using more time to use the milk
So if you can make the rosetta pattern
it's basically mastering most of the latte art
After this stage, just think of it as if you are
acquiring additional skills
Because you are already doing well up to this point
The reason why I'm telling you this is because you don't have to put so much pressure on yourself
You need to be a little more flexible for everything to be well learned
When doing something new, your body becomes stiff again regardless of your will
So it's same for any new fields when even though you know it in your head
but your body doesn't cooperate with you
So instead of randomly grabbing ingredients from the beginning, let’s do it in order
First, read the steps then try practicing the movement without anything
then with the empty pitcher and empty cup
then practice by using water then the french press
Doing it step by step is the smartest way
So, starting from today, you can finally practice making the rosetta, right?
Wiggle the arm from side to side, move the spout to the rim of the cup (x2)
That is the only extra step we have added
Well then, make sure to succeed today
I'll see you in the next class