Chapter 06 : Section 02 Pouring a Three-tier Rosetta
Hello. Nice to meet you, everyone at Unspecialty Edu
This is onewayElly barista Ji-yu Lee
Today, we're going to try the Three-tier Rosetta
This pattern is great
for those who can do one Rosetta and now
want to increase the difficulty level
When you do the Three-tier Rosetta, it'd be clearly noticeable to the eye
whether your handling skill is either good or bad
Because when you did one rosetta you didn't have to pause
but now you have to pause after drawing one. So it's basically stepping on a brake
And when you look at your handling when you restart
You'll know if your handling is too risky
or if you put too much strength to it
So, what you will learn from today's class is
On a brown surface called crema that contains gas
and white milk that contains air
The key lesson we will learn is how to float one over another smoothly
Because with one Rosetta, milk is easily released
So even if it slightly sinks the rest will float
But because for the triple rosetta, you need to stop and then pour the milk again
You also need to know where to place it
So you will practice stopping and pouring the milk again
Well, then let's start
Today is Triple Rosetta
You place one Rosetta then build small pillars on both sides
So that means you'll get to practice seeing the bulb three times
and also three times of backward handling
But what it looks like usually when people try it for first time
This one comes out like this but the other two would look like this
maybe the second rosetta is okay but the third one would look something like this
Why that is, is because the handling was done with force
So if I move this pitcher that I’m holding a lot, it's just the pitch that's moving
The milk floating on top of the espresso
Because there is temperature, it floats on the top when its poured
So the question is did you have the intention to
pour it and let it float on the top or just move your pitcher
That is the basic difference
First, let's observe it with our eyes
For the triple rosetta, it's reducing the size of the first rosetta
to draw the second and the third rosetta
So, since the amount of the first one decreases a little
You can think that the size at the bottom decreases a little
If it was 60% of the heart, it becomes around 40% and you have to move back
So that you can draw the second and third ones, right?
Here, I'll show you
So if you can master the backward handling with this pattern
then going backward while moving the cup will also become much easier as well
But because the triple rosetta is really just a straight course
you won't have to move the cup a lot
so I think it'll be very good for you to practice
As learning the reverse handling would be a useful skill for you
I feel this every time I film each class but
I'm very happy to be able to teach you the triple rosetta today
Now the rosetta is getting some siblings, two siblings
Hold the posture like this
Try observing how much milk I fill
Where will I start from?
One on the side, another one on the side
This is the most basic triple rosetta, like this
If you look at it backwards,
It looks like a water buffalo with earrings
Don't you think so? Well it's just a personal thought
If you look here, the reason why it can create this uniformed pattern like braided hair is
because I push my elbows back when I hold it like this
so it can create this consistent pattern
If there is a hole here like a missing tooth it could mean that
You might have tried to pull back quickly while wiggling it
Or the speed of pulling it back could have been too fast
So don't forget whatever it may be, you need to move
the whole arm back for this to come out straight like this
Then let's move on the steps on how we can practice this
We just watched it before, what percentage did I fill it in?
How much did I fill when we did rosetta? 50%, right?
Since this is for more than one, it's the same as before so the base doesn't stick to the wall of the cup
Stabilization 50%
How nice it is to be 50%, just like the rosetta
We’re doing 50%
Where should we start?
For the rosetta, we started in the center
If we start in the center, there will be this much space
So it’s nice to make it this big
But if we look at the triple rosetta, the base is much smaller
So instead of the center, let's move 1cm down
0.5cm to 1cm, how much should we go down?
You know let's go with 0.5cm, as people tend to go a little more than that
So instead of the center, just 0.5cm lower
But by the way, if you don't tilt the cup and just pour it
it will never come out cleanly from the start
Then it'll be exposed
That even though without much titling and starting from the center it created the rosetta
but because you didn't start 0.5cm lower for the triple rosetta
it just doesn't come out well
So that basically is telling you
you didn't tilt enough
If you tilt it well enough even if the milk sinks to the bottom
just like the one I showed you, the milk will float to the surface
So now what percent of the heart? It was 60% before, like this
But when it's like this, about 40% in total, when 40% heart comes out at the bottom
What should we do?
You need to move your whole arm, pulling back your elbow as you wiggle
Pull back your entire forearm including your elbow
Now you need to be working tighter
Why? Because we're going to pull back three times
Wiggle while pulling back your elbow
Then to the rim of the cup
Actually, when I draw this
Even as I move to the rim while wiggling
There is often when the spout is about 1cm above the milk
Because more milk pours out when you get closer and I want to divide it into three parts
so the only time for the spout to be close to the surface was when we did the top part of the rosetta
Why? Because the upper part of the rosetta is the last part of the work
But what about the triple rosetta?
We need to move on to make the second and third ones after making the first rosetta
If we hold the spout too close, too much milk may come out
So it becomes much more important to pull the elbow back
Know that there is more drop here
But if you are afraid of going higher
Think of it as having a drop of about 0.5cm
Wiggle as you pull back
Wiggle side to side, pause and lift and cut
And then what should you do?
Stop briefly and while you move you need to see where you should place the second one
Where? The outer part
Get closer to the rim while wiggling
Finish it and lift while passing through
Emphasis is on the seeing the position for the second rosetta
Look at the space for the second one
So what is means is when you are wiggling, you lift, pass
Now, while passing by, if you look over to where you should draw the second one
You can place the second space better
But if you don't think you can do that
Lift, pass through, stop briefly and then look to the side
Now where should you draw first? If the handle is here
Start where it's further from you when you hold the cup
You drew one here, this is number 1
Where should you draw next? The outside. Here, number 2
Next, on the inside, number 3
You're holding the cup. Draw the outside first, and then the inside
But where should you be looking is
Once you draw the first one, this area is 40% completed
This area will be empty, on both sides
We're trying to decide where we will start and arrive
We've drawn the first one like this
There's this much empty space here
We need to create twins, right?
Then start from here to here
Wiggle while pulling the elbow back
Wiggle while moving the elbow from here to here
You need to be thinking about this
If you try to draw it well
it'll instead decrease your handling skills
Because you'll end up just shaking it
So what do we do when we practice this? We do three reverses
So we fill up 50% just like the rosetta
Wiggling from a little behind the center
Moving elbow to the back, lift, pass (x3)
Practicing three reverses is the main purpose of the triple rosetta
If the elbow goes back naturally,
it prevents the forming of spaces that looks like as if teeth have fallen out
But if I try to move back while shaking the pitcher I'm holding
because of the weight of the milk
It can become offbeat if you try to hold and shake it
So that's why it makes it worse
Let me demonstrate again
So you can learn the reverse technique with this pattern
Always, start with stimulating the motion without anything first
and once you have perfected that then move on to the milk
Oh wait, we have to practice with the water first
I said before that practicing with water is like
the driving course for the driving test
If you pass the driving course before the road test
It will be much easier
So you can think that water practice is the driving course while
the milk is the road test
Don't try to do well
Let's check if we are following all the movements
You have to turn yourself into a great supervisor
for you to follow along well
Think about getting into the posture first
Stand in the posture, fill 50%
Slightly tilt, a little closer to the edge than the center, wiggle
Push back the elbow, wiggle side to side, lift and pass (x3)
Then it comes out looking like this
You will practice reversing three times
If I don't recite all the steps like this when I draw
this will definitely will turn out differently
And as this movement becomes familiar, the art will
become much more consistent and nice
Without practicing moving the elbow backwards and moving the arm
I'll try drawing with a little more strength this time
Then we’ll see how it turns out
Instead of spreading the milk smoothly on the crema
we'll see how it turns out if I put more pressure to it
For some handling tips for difficult patterns like this is
When we wiggle our arms from side to side
once there are more ripples and as they get smaller
When we are wiggling, like my finger, it's giving number 1
Imagine with this 1 there is a ladder here
so you'll wiggle like this, 1 1 1 1 1 (x2) so you'll make it like that
As short as this 1 is, the smaller the ripple will be
If it were a single rosetta I was making,
it would have been like 1 1 1 1
But a triple rosetta feels shorter,
like 1 1 1 1
So the longer the ripples are, the smoother the handling is
and the shorter the ripples, the brisker the handling
But you have to base your movement here
in order to make the whole process of drawing easier
It's too hard to begin from this spot and do small wiggles
So you have to remember
that your handling has to be based on your arm,
so that it feels stable when you move your elbow back
And that what determines the size of your ripples
is how quickly you move the pitcher
It would be great if you started thinking about those right now
The reason I expressed that idea using length is for the sake of consistency
I'll try making it with a bit more strength this time
The first stroke will be done with a bit less tilt
Because I'm going to draw on a bit further in than the center that way,
The stroke shows a bit more
Now, take a look
Take position. Position is always first. 50% of the cup is full
Now pouring while it isn't fully tilted
it's a little blurry and then it becomes defined
Now I'll try pouring with more strength
and you can see if I do that the milk sinks
Start with a light drop of milk and then go softly, softly
The rhythm goes like 1 1 1 1,
not strongly like this
From the front, the lines that I drew
feel like 1 1 1 1 1
On the other hand, stroking with strength will make the lines too short
So the lines end up sinking when you stroke with strength
And what should you do if your art keeps sinking like this?
In that case, you're probably applying too much strength to your thumb and index finger, and shaking too hard
Shaking the milk and your pitcher too hard
So think of it as that your handling comes not from just here
but from here as well
And that your entire arm follows your shoulder
smoothly going sideways like 1 1 1 1 1,
and the art will stay on the surface much more
Don't think too much about drawing the triple rosetta
Focus on pouring the milk froth more smoothly
and that's the quickest way to getting better at advanced techniques
And also, if there's a set methods
all you have to do is follow it
You have to invest time in getting used to the that method
'Maybe I should just practice without any rules for now?' That's a no-no
You must have a set rule first
Then hold the position like this and fill it up by 50%
Tilt it, a little close to the edge than center
Wiggle side to side and push back the elbow, lift and pass
From here to there, by using the elbow
Wiggle side to side, lift, pass
It's not about drawing one ripple after another nicely
but how many times you are going to recite wiggling when you are moving your elbow
From here to there, move your elbow back, wiggle or
Move your elbow back, 1 1 1 1
The starting point is, is this person going to recite it or not
'I'm going to master the triple rosetta'
You should keep tracking when you tried drawing it last time
If you think you have can do the triple rosetta without a problem
then you can put your emotions, and feelings into it whilst controlling your own body
So right now you need to differentiate what you have and haven't told your body
But most people struggle with that
Because they are overwhelmed by it
So don't get too overwhelmed by this and take a deep breath
And think about what range you are going to place your elbow
when you are doing the triple rosetta and talk to your elbow
Let me try moving my elbow backward one more time
Oh, one more thing, the reason why I express this as 1 is
you just need to decide how many times you're going to do 1
Because if we go 1,2,3,4,5,6
it gives a bit of an offbeat rhythm
So if I say 1, it helps you move evenly
So, doing 1 1 1 1 1 is how long you want it to make
Is it going to be 1 1 1 or 1 1 1 1 1? You decided depending on the length
Then, decide from where to where you'll be drawing
if the length for the 2nd and 3rd rosetta is 1 1 1 1 1
so then if I draw that here on the board
1 1 1 1 1 so that'll be a range of five 1s
So you can customize it like this
So the reason why I say 1 is because of the width of the length
It's accurate because it moves by the same length
Deciding on the width and the length of it
Don't you find yourself talking to yourself a lot more while learning latte art?
I also think this step is one of the steps where I tend to
talk a lot more to myself
But the more you talk to yourself, the faster you get to learn
Okay, I'll try again
Get into the position, fill 50%
I'm an observer and a supervisor
Just before the center, wiggle side to side
Elbow back, pause, pass and I'm going to draw it over there
Elbow back, lift, pass
From here to there, elbow back, wiggle, lift, and pass. Like this
The speed at which I'm drawing right now is probably the slowest I've ever drawn
I usually draw a bit faster
So, don't start with the milk first
It's important to test if you can do it with water first
Because when you try to follow this rhythm you tend to put more power to it
and if you do that the milk froth sinks
You need to decide on the range of where you'll be drawing to
After drawing this, when you draw this one
Since this is from here to here
You should also think that you need to draw this one from here to here
Because if you only keep your eye on this one then you get a very asymmetrical design
And one more thing, when you draw the second rosetta
Don't draw it too long
Why? Because you may not be able to get the third one at the same length
So instead just decide on the range and draw it a bit shorter
and it would be better to focus on completing the third one
Okay now let's try again using the French press
but before that let's write down the steps for the triple rosetta
before we practice with the French press
50% stabilization, tilt the cup, 0.5cm lower than the center
Why? So we can enough space for the two extra rosettas
Then it will be drawn like this
Here, 40% of the heart. The key point here! Using the elbow pull back
What's next? Look at the range from where to where
Pull back with your elbow and pour
If this is what it looks like, from here to here start from the further's side
We'll do the handling technique here
Look at where to do the second stroke
The second stroke is done on the outside first
Now the third stroke. So we're calling it outside if it's further away from you and inside if it's closer
So for the third stroke, it's placed inside. From here
We drew the second one here and while looking at it, we'll draw it in that range
From here to here will be for our third one
Looking at the range, move the elbow back. That's how you do it
Why? Because that lift, pass, and cut in half movement is all the same
So all the movements you have practiced so far
have become so useful for this pattern
Then what do we need to practice for this triple rosetta?
We need to practice moving back three times
But because it needs to be in consistent
While practicing using the elbow
you also practice the wiggle handling
So naturally, it can only improve your skills
Why? Because you learn how to divide the milk
So by practicing this it also improves how you use the milk
And because it's three straight rosettas, you could also learn
to rotate a bit to the side to draw the second or third rosettas
Okay now let's try it out with the French press
I heated up the milk for 1 minute and 30 seconds
If you keep doing this, you'll become an expert in it
And now, you can even make your froth
while thinking about something else
without any problem
You know how this is the Teranuvo French press
I feel like this one moves the smoothest
Because before I would put so much more force to it
but this one feels really smooth
So that's why I'm using this one
Because my energy is precious
I'm going to pour the milk into the pitcher
The triple rosetta, first, stand in the position
Fill 50%, pour it a little lower than the center
Wiggle side to side, elbow back, lift and pass
It's from there to there. Wiggle, lift, pass
It's from here to there. Elbow, wiggle, lift and pass
This is how you do it
But why it doesn't work for you
For example, I stabilized it only a little
If you don't fill up to 50% and only do 40%, then when you pour
it will always sink right away to the bottom
Why? Because there's just too much milk for the espresso
And I mentioned that we'll be pouring a little lower than the center
Keeping the target position is same as the pitch of the song
So we fill almost 50% and where did we pour it originally for the rosetta?
We poured it in the center, right?
But instead of that we pour a little lower than the center, here
So if you tilt and pour, than it's here
but if you don't tilt it and pour it here
The length of the drop becomes longer which results into blurry art
Okay, then we'll fill 40% and a little lower than the center
The whole froth sunk to the bottom causing a cloudy crema
So that is why we say fill it up to 50%
This time, let's try 50%
Alright, I'll fill 50% then
But even though I filled 50%, I didn't tilt when I poured
As expected, it's all cloudy
This is happening for both because the distance between the milk and the crema
So the distance is really important
Knowing that distance will upgrade your skills
Fill 50%, tilt, pour from a little lower than the center, and get close to it
Get close, pour, wiggle, and push the arm to the back. Now you get an art
But after that when you shake your pitcher like this
Like this, than it'll come out looking like this
And not only does it not come out it ruins the first rosetta
So it's not about 'shaking' the pitcher but
using the elbow to move back and floating the milk on the surface
Mix, 50%, tilt, little lower than center
Wiggle side to side, only move the elbow back
Check the position, back elbow, wiggle (x2)
So if you want to draw it this smoothly
then first give your elbow a sign
and your arm so it can move together
when doing the handling technique
50%, tilt, a little lower than the center, wiggle, push the elbow back
There is no need to change the height
You're not going to pour from this height, right?
Get as close as possible, move the elbow back, and lift
There is no changed in the height
From that same height, move toward the rim. One more time
Fill 50%, it's the same step, tilt, 0.5cm lower than the center
wiggle from side to side, move the elbow back, lift and pass
Now the next one, wiggle, push back the elbow
And the last one, move the elbow, and wiggle
And like this, you can create a much smoother art
And now see how it change if we shake our pitcher
Fill 50%, that's the same as before, right? Tilt
Lower than the center, shake. Then this is what happens
I shake, I shake
Shaking doesn't help the milk froth to gently float on the surface
instead it makes the milk sink
So when we say gently float, this is what I mean
And the best position for that to be achieved is
giving a signal to the elbow so it moves as a whole
and it works like wonders so there's no reason for you to not do it
And when you get used to it, your art will become much more defined
Elbow back, arm wiggle side to side (x2)
If you practice like this, it becomes automatic
Little lower than the center, wiggle, elbow back
You don't have to move so quickly
You don't have to wiggle this fast
Wiggle in order
Elbow back, wiggle side to side. Like this
When moving backward you don't have to rush so much
Because if you do that, that's scary. Here let me show you again
Watch the speed
Fill 50%, tilt, lower than the center
Wiggle, push elbow back
Watch the speed, it's steady and even not scary at all
Here, elbow back, wiggle
You see it's not fast, wiggle side to side
Just imagine as if you're stacking the froth
You get more handling practice then the single rosetta
And you also practice stopping two times for this pattern
So this pattern will be so much help for you to practice
Now, if you become more familiar with your elbow, after this
we have a rose pattern
With rose, you don't need the base of the rosetta but instead, we create two petals as the base
So this is going to come in real handy
Don't try to draw each of them nicely
But instead, we need to practice using the elbow
and moving back
If yours didn't turn out well
That's fine just continue on, we just need to practice the movement first
Because if you can't do the motions, the handling itself won't work well
After doing the triple rosetta, the single rosetta becomes much easier
Because it's drawing three of these
Get into the position, tilt, and mix 50%
Tilt, lower than the center, wiggle, pull elbow back
Lift, pass, check the range, pull elbow back, wiggle
elbow back, wiggle, lift, and pass. Like this
The triple rosetta I showed you just now is the most basic size
It's not too fancy, it's a basic size
So while practicing handling, practice pulling your elbow back
So when you see it like this, for you guys
I drew it a little slower
which makes the art smaller
If you draw immediately after steaming, it will become slightly bigger
However, with the French press we only practiced with just the milk
So the image appears slightly larger than when using espresso
But don't be conscious of such things
Remember the rhythm you should follow
I already mentioned before that we're using this
just to practice the movement
What we are doing is preparing ourselves for the espresso
By filling 50%, tilting, a little lower than the center, wiggle
The focus is on learning rhythms and movements, like a dance class
You don't have to draw too well here
Because the ingredients are different
This one isn't mixed with espresso, so it maintains its shape better
This one receives well even if you do it for a long time than the other one
They're the good one
But this one mixes and draws on espresso and milk
The rhythm is more important on this one
Please practice the rhythm that suits this one, on that one
Now practice this triple rosetta
If you can do a rosetta, let's try dividing and doing a triple rosetta
Let's get used to our elbow
Practice getting familiar with your elbow and your arm
It'll great for you to practice right away
Good luck!