Chapter 07 : Section 01 How to Pour in Different Cups
Hello. Nice to meet you, everyone at Unspecialty Edu
This is onewayElly barista Ji-yu Lee
Here we are again with another amazing class
Today, out of most frequently asked questions
we get asked how to do latte art well
on takeaway cups and on mugs
So I have prepared some cups today
Ta-da!
I have prepared varieties of cups
From takeaway cups to mugs, and even smaller cups
So come along with me today to learn
how to make good latte arts in those cups
Let's begin
This cup is deep so you may feel weird when drawing on these
You may find takeaway cups difficult compared to normal cups
Regular cups are generally shallow like this
And the canvas for the art is wide
However with takeaway cups, as well as them being deep, their canvas is
a little smaller so the drawing tends to sink a bit
So if I may briefly explain to you the theory
Usually for cups like this we stabilize at about 50%
And use the remaining 50% as drawing space
But if we apply the same rule to takeaway cups
To stabilize 50% and try to use the remaining 50% to draw
The space is too deep so it is difficult to draw
Therefore even though there are some variance between different cups
You need to think of leaving
Only 30~40% of space on top
While filling the stabilized part
See for example if there are two different cups like these
Then for this cup leave 30~40% of space on top
Stabilize this much to create sufficient height for drawing
Similarly, fill this much for cups like this
If you fill 50% in this cup as you do for regular coffee cups
The first pour will sink inside
The cup is deep so the milk gets in deeper
And another important point is
Takeaway cups are usually deep and long
The tilt, you need to tilt the cup to the very end
To the point that it almost spills
Because you need to be as close to the surface as you can be
To try to prevent the milk from sinking in too deep
So if you want the milk to float you need to tilt the cup tenaciously
Tilt to the limit and usually for rosettas
We place them at the center
But for deep cups once you draw the art in the middle and see
They end up slightly towards the top
You might wonder why your art is slanted towards the top
For takeaway cups, rather than at the center
by pouring about 1cm lower
it'll help to have the art centered in the middle
And since I want to pour 0.5~1cm lower than the center
the tilting will be more important now, right?
I'll show you the difference in these two cups
Watch and we'll explain on why your art
turned out the way it did
First, I’ll prepare two identical takeaway cups
and draw with different points
You guys should see it yourselves
So if you are currently working at the cafe or if you
are making it in your mug at home
I want you to try and compare
on why it turns out the way it does
and why you get blurry results
I'm going to start with the triple tulip
Don’t make the stabilization speed too slow
Tilt it and lightly place it a bit lower than the center
Push in another froth and another one
Then like this it'll be nicely centered
The first layer in this drawing
wasn't drawn at the center but a bit lower than the center
because this is deep
And now like we originally do,
I'm going to start from the center without much tilting
to see how different the results will be
Basically this hot steamed milk which has air in it
is influenced by the speed at which I draw
Such as where I poured
from which distance I poured all have some influences
So to make them consistent
it needs to be ingredients that I can handle
Even though the good distance is predetermined
to be able to place it wherever I want
Is a skill that requires a lot of time to acquire
But I’ll shorten that time for you guys
The takeaway cup I just drew on
I didn’t slow down my stabilization speed
nor did I do it hastily
and I filled in about 60~70% of this cup
I tilted it a bit and placed it a little lower than the center
So with this one, I'm going to do it in a way where it won't turn out good
Oppositely, I'm going to slow the stabilization speed
without any tilting
and we'll start from the center like we usually do in a regular cup
Then we'll see how different the result will be
So why don't you try the two different method, the one I taught you
and the one I'm going to show you right now
Then you’ll get to immediately see the differences
But if both of it comes out weirdly
Now train your posture a little bit more
and then practice handling skills as the way I taught you
You need to try to get the same or similar kind of steamed milk so that you can have similar practices
So you need to check if you steamed it the same way
This process is necessary
Now tap the bubbles out
Now we'll stabilize it a bit slower than before
Because this espresso right here is fine, but usually it can be affected by espresso
Without tilting like this I'm going to tilt just a bit like this and pour it into the center
So without much tilt I'm going to draw it while keeping it upright like this
Then this is how it'll turn out
The size of the art is definitely different from the one we made before
As you can see
how much you tilt your cup will affect the distance
And when the right milk distance to draw is already established
If you don’t tilt your cup and draw something
the pour will most likely be longer, than the art at this height
It’s like the diving board is higher, so the milk will sink deeper
Basically like a diving team
So some would sink before floating on the surface
Some would sink before floating on the surface
When you draw in the takeaway cups
you’re more likely to draw around the rim rather than in the center
it’s easier for you to pour from a lower angle
but then if you lift your cup, there will be more height
What happens with this is
your pattern will continuously be drawn at the top
So even if you draw a heart it'll still be drawn at the top
same goes for the triple tulip
That’s when you need to ask yourself if you tilted your cup
And check if you made sure that the spout
was close enough to the cup
One more thing
all we need to make sure is that the spout is close enough to the cup
you don’t need the pitcher to lean on the cup
In fact, it’s easier to pour from a closer space when you avoid this
There are people who always lean the pitcher on the cup
then the milk won’t properly sit on the espresso
it will just end up sort of pressing the espresso down
like you’re using that lean to press on the crema
then your heart won't turn out nicely
I know some of you are guilty of this
So when you’re drawing the triple tulip or rosetta
if your last heart doesn’t come out as pretty as you want
and it’s even difficult for you to get the right shape of heart
then you need to check if you’re leaning your pitcher on the cup
A lot of people do that, and that will block your sight
Also, I’d like to show you how to mess up your rosetta
so you can compare and see it for yourself
Because explaining the method that works well
is clear in its rules so it's more convenient to have it fixed in one way
There are various reasons why you fail
So, I’m going to show you a method
on how you can get the rosetta wrong
I'll use this takeaway cup
The first thing you need to know is 'Why' it didn't work
then the second thing is what rule you need to follow to achieve better results
And finally you have to repeat it and make your body memorize it
To explain it in the simplest way, those are the three steps
So if this is your first time
The rule is certain from the start
so you can start right away without any correction
If you ask if you'd be available to do it well even though it's your first time
I would say you are lucky to be watching this Unspecialty Edu classes
Because I’m sharing all my knowledge to you
so don’t question yourselves and practice until it comes to you naturally
That’s the short cut to success
Now, I’m going to do the failed rosetta
You have to know how to do it right to do it wrong
Honestly, I’ve only practiced trying to draw well
not trying to draw bad
But a lot of my students’ comes out badly
and I try to mimic it
and find out the reason why they failed
I’m going to do the stabilization slowly
Slower than the original speed
I said you need to pour slightly lower than the center but if you
draw in the center without much tilt
Then this is the result of the rosetta
The height is not right, so the milk sinks and the rest floats
One of the reasons why it doesn't turn out well is that you tense up
By trying to be better it makes it worse
You see the difference, right?
So the height and the distance
is very important when using the takeaway cups
You might have used more force because milk wasn't floating enough
So instead of floating it lightly on top of the espresso
like the record player which creates much better float
You might’ve poured too hard because it didn't come out the way you wanted
This happens because, you think if you try harder
the drawing will float better
But you have to pour it gently
You have to think that you are lightly floating the froth on the crema
Why don't we try the layered heart in the takeaway cup as well
As it's the basic pattern
I’ll show you how to make a perfect heart
and I’ll also show you the bad version
I think it'll be great if you work at a cafe
or if you own the cafe
or you’re planning to open a cafe
to make a checklist on what you are doing what you need to do
to supervise and help yourself
I'll show the layered heart in the takeaway cup
The reason why I showed you the triple tulip first
is because if you can do three, one is easy
So doing triple tulip first
can be a way to be better faster
In my class, when something’s not working I raise the difficulty level
because when you raise the difficulty level, the before ones feel easier
For example, if someone can’t do the Rosetta
Then I would do the swan or the triple tulip
then they feel
like that the rosetta pattern wasn't so rough after all
so if you can’t do a heart
You practice like crazy but it doesn’t work
Then to the triple tulip that requires three hearts
Then, you’ll feel that one heart was nothing at all
While some would struggle with the triple
when they can do one
If you can master the triple tulip, you’ll gain confidence to do just one
Okay, let me show you the layered heart
Also, it can get affected by the quality and quantity of the espresso
and as well as the quantity and quality of the milk too, correct?
But if you don't even follow the rules
it will definitely be affected
How to draw it properly
Stabilizing should not be too slow, do it softly
Tilt it to the brim
and like this
If do you want to keep the art a little more lower than this
Aim it toward a little more lower than the center
However, you have to tilt it to the brim
You have to tilt it up to here but even if you tilt to just here
it’s going to affect the height of that drop
so always to the brim
If you’re worried about spilling it
Remember what I said
Move it with your shoulders
don’t use your wrist to tilt it, use your whole body
Now, I’ll show you the wrong way
We only repeated it a few times, but you get the feel of it, don't you?
Now I’m going to demonstrate the wrong way to do this
You have to know, I’m going to do the stabilizing slowly, I’m not going to tilt it enough
And I’m going to aim it higher
I’m going to alter these three things
Prepare the ingredients
and I’ll do the stabilization slower
I did it slowly, and filled more than 60%, so it’s about 70%
You have to tilt it like this, but I’m going to tilt less and pour it a little higher
Look, I forced a cute heart though
But it’s not a layered heart, right?
Layered heart means having that brown in between the ripples
You can put the browns only if the height is correct
If the height isn’t correct, it's harder to create any ripples in the heart
You can see it, right?
So if you were wondering why you’re heart is so small
You have to tilt it and make the surface closer when your pour
Now that I showed you how it's done in a takeaway cup
Let’s repeat it in a different cup now
I prepared a mug, that we usually use at home
Some of you guys might drink in a bigger mug
So we’re going to try in these two different cups too
And I also prepared this small paper cup
We’re going to do this as well
The most comfortable designs to draw are the heart, and the triple tulip
You can draw also do rosetta
and rosetta swan if you practice enough
Because these two mugs are deep like the takeaway cups
I’m going to draw the rosetta in these two
And one more thing
The takeaway cups are very deep because it’s tall
So rather than pouring a lot of milk on the crema while drawing
‘Scratching the surface’ is a more suitable way to explain it
Rather than pushing the top of espresso
and pouring the milk harshly
Like I told you, use your shoulders
and ‘moving together and scratching the surface’ is more correct
That way, the drawing can float better
I’ll demonstrate it for you
Let’s start
Stabilize it, and make sure it’s not too slow
Go closer to the deep part and scratch the surface gently
Like this
I made a rosetta with this mug
I stopped filling the mug because I almost ran out of milk
but if you fill the mug from the tip of the drawing
you can move the drawing to the center or more downwards
That's a small useful tip
Now, I’ll do it with a bigger mug using the same method
Let’s see how it comes out
I'm going to share all the method on how to draw the rosetta,
triple tulip, and the layered heart
You'll use the same methods in the takeaway cups
but because the shape of the cup is different
The cup that we usually use
like this coffee cup, you have to stabilize it about 50%
Deep cups like this need 60~70% of stabilization
The rules change according to the cups
I always emphasized the tilt even when using this cup
How much you tilt in deep cups like this is way more important
To be able to go closer, you have to tilt it untill the end
If you look at this deeper cup
Sometimes tilting and going a little inwards rather than the center can be better for this
That is why you have to always think about the importance of tilting
You should definitely keep this in mind
Let’s try with this cup too
If you are able to draw the rosetta in a mug or in a takeaway cups
Heart and the triple tulip will be way easier for you
As the rosetta is the one that requires a lot of handling
This is very big for a mug
Look at the speed of stabilization, and I did it about 60~70%
Scratch the surface lightly
Fill the remaining milk at the tip
Like this, even though the cup size is different, the way of drawing is the same
So we just saw it in these two mugs that look more like takeaway cups
Now, using a different cup
Let’s use these two cups
I’ll draw a rosetta in this cup too
I think this is the most commonly used takeaway cups
It’s a 13 oz cup
Another reason why takeaway cups are more tricky is because
You put a lid on when you give it to the customers
If you fill it too much, it can be too hot to drink
or it could overflow
So we leave a little space when using this cup
It’s a little trickier because you can’t fill it to the brim
So what I do is
I use a transparent lid in our cafe
because I want the customers to be able to see the pretty patterns
and also, if they can see how much coffee is in there
they can be more careful when drinking it
But you have to use what you already have first
So I’ll use this takeaway cup now
I personally recommend you
to use coffee cups for practicing difficult and challenging patterns
and for takeaway cups, draw patterns that look good in those cups
And because takeaway cups are mostly used in coffee rush
I recommend you to do simple, but pretty and clean pattern in them
I think the rosetta is the hardest pattern to draw
so I’ll demonstrate with that pattern
Even though we receive the same latte art training
there can be differences in ingredients
So, doing something constantly
requires constancy in ingredients too
That should be ingrained inside you
So if it’s not working even though you are practicing the same
You have to think about the espresso and the milk
You get the qualifications to check them
I’ll show you closely
This cup is deep enough, so the height for stabilization is already there even though you go closer
Go closer and scratch the surface lightly
Like this, you have to make space for the lid
You have to get mad while looking at this
Why? ‘Drawing was this easy’?
If you’re like ‘What’s wrong with me?’
When you’re taking this class
you have to absorb every single information you can
If you are precise enough
you’re practice time can be reduced
so I’ll tell you exactly how you do it
When you practice the basic postures
don’t just trust yourself to do it, do it in front of a mirror
or film yourself doing it using a tripod
Concentrate on your posture first
and schedule your practice and take this course
I do a lot of private classes as well
And they catch on pretty fast
So the reason why I showed you at the start
is because you need to get frustrated
‘What? This was that easy?’ If you’re determined to do this
You can
The errors you make on the way, I’ll check it too
and we can upgrade it togeather
Now, let’s do the same thing with this small cup
Most of the methods I use
can be affected by the espresso, steam,
the machine, or ingredients
so the process of drawing latte art
needs to be the same. That’s the biggest point I want to say
So, when you’re practicing
the training process needs to be precise in order to let you find what’s wrong
and if you’re training is precise, you can think about the ingredients
You see, this is really fun
Let’s do the small cup too
Since it’s a small cup, I’ll reduce the quantity of the milk before I froth it
It’s really small, so look here
The speed and the height of the stabilization
Right after pouring the milk
Scratch the surface
This one is shallower than other takeaway cups
So you don’t need to go inwards. It’s already enough
I want to make it more centered
I had no problem handling and sizing it
with thid tiny cup
Since it’s very short, I think rosetta swan could be possible
I’ll do that as well
If you think ‘I don’t think this cup would work’, it might sabotage you
The better way to think is ‘I don’t care what cup I use, I’m going to nail it’
Reduce the milk this time too
The reason why I’m showing you on little cups
is if you practice the same method using a smaller cup
You will become more comfortable drawing on big cups
You will be able to draw more delicate and detailed patterns
So you will be more relaxed
If you become comfortable enough I also recommend practicing with small paper cups
You will improve as much as you practice
That is the rule
Let's see if I can make a swan on this cup
Hold like this
And fill just over 50%
Like this
It does turn out, right?
Now you know that it is possible. Actually,
Because this cup is shorter
It is more comfortable to draw even though it's smaller in size
If the size gets smaller you should adjust the amount of milk in the pitcher
It is difficult to find the right dropping height if you have too much milk
So the reason for matching the cup size and the amount of milk is to get the right height
Now if we look at the cups people use
There can be cups like this, round but a little square
Let's try with this cup
This cup is not actually that deep
So you could try the same amount of fill and the position of the pour
There is no need to adjust it
Deeper cups may need deeper dropping point
But it is not so different when the cups are not deep
Patterns like the triple tulip and the rosetta all start at the center
Layered heart usually start at about one-third
Start at the center with cups like takeaway cups
So the place where you're pouring is 0.5~1cm lower than usual
Is how you should remember it as
The shapes of the cups are different
So you may feel weird using certain cups
So I have prepared a variety of cups
This cup is not that deep so fill up to 50%
Start at the center and draw it the usual way then it will turn out the same
Like this
Therefore when you ask
Why it is difficult to draw on takeaway cups
It's because the cups are deeper
Have you applied a different rule compared to other cups you have
That would be the first point to check
And have you properly adjusted the amount of stabilized part
Right. That is the first point
Whether you have set the amount of stabilized part suitable for the takeaway cup
That would be the first point to check
Secondly, did you pay attention to the tilt
That would be the second point to check
Third point to check is have you set the starting point
0.5~1cm lower than usual
But if it's small cups like this one I'm using
you don't need to adjust the pouring point as the cup isn't deep enough
And the fourth thing to check is the overall speed
You need to check if you have drawn in a consistent speed
without being too slow or too fast
Time is important
You should never forget
We created temperatures for these ingredients with no temperatures
We extracted hot espresso from the machine
We heated up the cold milk
We have to be timely with these ingredients
If we lose track of time we cannot handle them properly
So when you start, you have to stimulate the motions without anything
after practicing like that
Remember the speed and apply the exact same speed to ingredients
I'll sum up what we learned when it comes with takeaway cups
I'm sure some of you are currently working and
Some of you could just want to do it in takeaway cups at home
Here's the total overview
The patterns we saw today was the plain heart and
the layered heart, the triple tulip, and the rosetta
These four already are enough for you to use in actual cafes
You could use them one by one
We practiced until now on coffee cups
Now in a takeaway cup, and if you start with the first heart
Even though there may be some cafes where they fill it up to the lid
they are some who would leave about 1cm on the top
That's why stabilizing 60 to 70% on a takeaway cup was my suggestion
Considering some space for the lid
Let's say 60% stabilizing for now
You need to keep the cup tilted until the end
This is very important, let me put a star
60%, tilt, and heart in the center
Milk starts at the half-point of the heart
Let's do it
I always emphasize that
Remember 60%
60%, don't think about anything else
I'm emphasizing to have you not slow down
So in takeaway cups, fill up til 60%
Tilt, and put it in the center as best as you can
Let's start with the heart
This is my takeaway cup
If you haven't been successful doing a heart in a takeaway cup
Then you must question if you did 60% like I told you
Or question if you tilted enough
Also your speed could have been too slow or too fast
Watch my speed
This is not too slow or too fast
60%, tilting, in the center
Lift, pass and cut in half
This is how the heart comes out
Now, if we just add the wiggle in our arm it's the layered heart, right?
Now, what we just did is the Plain Heart, right?
The layered heart should be starting at 1/2 point at 60%, just the same
But what do we add to it?
We just need to add the wiggle movement
Now, all of these patterns have the rolling of the shoulders, right?
You don't have to use your left and right hands separately
Okay, let's make the layered heart with the same takeaway cup
You don't need to think about when you should start using your handling skills
After filling 60% and fully tilting
Thinking that milk should be dropped at half point, and you come as close as you can
Then you wiggle your arm and roll your shoulder, and it should come out
You don't even have to wait
I'm running a cafe and this is how I do it as well
After this
You just do it at a smooth pace, not too fast, not too slow , and mix it up, tilting fully
Wiggle side to side, lift, pass and cut in half
That's all you need to do
And that's how you turn the plain heart into the layered heart
How? Because we wiggled our arm
And it's the only steady beat you can do
Okay, suppose that you've been practicing, and now you've got the layered heart in the takeaway cups
And then if you want to do the triple tulip on the takeaway cups
Same 60% stabilization. The tilting ratio is the same too
if you pour in the center, the picture is centered
But you have to put three of them, so you need to pour a little lower than the center
0.5 to 1cm lower than the center
When we do the triple tulip, as I explained in the previous lesson
Mix 60% and tilt, a little lower than the center
wiggle your arm side to side, roll your shoulder and 2 up, 2 back
2 up and 2 back, wiggle, 2 up and 2 back, wiggle, lift, pass and cut in half
That's all you need to do
Okay, let's try the triple tulip
It's all about how well I call out the formula
Trying to get it right is
Maybe you're singing the lyrics less because of that thought
If you're singing it well, you don't even have to think about the lyrics. I mean, really.
But now you're the only one who can constantly recite those lyrics
you're the only one who can do it because this art is not an automatic device
And the more you practice, the more automatic the arm movements become
Because you've had them wiggle so many times
Don't try to draw in any special way
The more you draw, the more obvious it needs to become
because then it's easier and it's more consistent
Okay, I'm going to do the triple tulip now
Mix that 60% gently
Just a little lower than the center, wiggle side to side
2 up and 2 back, wiggle
Lift 2, back 2, wiggle, lift, pass and cut in half
That’s how it works
I was even short of milk
But if you stick to the 1cm rule, it works just fine
You can still make the pattern
If you had started from the center, the whole pattern would have moved up
When making the triple tulip, the base layer is the most rippled one
Because compared to making one rippled heart
the triple tulip starts more from the inside, which makes the pouring higher
That actually is a good pouring position for making ripples
But we want to make the pattern at the center, right?
So we need to be precise about where to start pouring
Next, let’s move on to the rosetta in a takeaway cup
Like the heart, patterns that are big like this
can all start from the center
But bigger patterns like this, in a takeaway cup,
they need to start slightly more lower than the center
Let’s say this is where the original starting point is
If say this is the starting point for the heart and the layered heart
in a takeaway cup then for the triple tulip and the rosetta
you can start at little lower than the center
If you start at the lower point the pattern will come out around here
If you start at the center, the pattern would go only this far
Got it?
Rosetta goes by the same rule - fill the cup to 60%
and just like before, you start pouring a little lower than the center
It seems like these two go and these two go together
So what do we do?
While wiggling the arm,
pull back your pitcher spout towards the rim of the takeaway cup
To the rim is the same
Rosetta starts slightly lower than the center,
and again, pull back the pitcher spout towards the rim of the cup
You just add this one more skill for a takeaway cup
While everything else is the same, takeaway cups are deeper
so you pour the milk at a slightly lower point and and that’s it
Now let me show you
If you succeed in making the rosetta in a takeaway cup, you can’t ask for more
Keep practicing with a French Press and any cup you have
but since paper cups get all mushy
Plastic cups are also okay to use
Dollar stores sell those plastic cups for kids, like water cups
Some of them are similar to takeaway cups
Or, if you can’t find them, just get a stack of takeaway cups
Because my wish for you is for you to practice a lot
to master the skill
The skill will make you produce a stable, same result every time
Time for demonstration
Softly fill the cup to 60%
Tilt the cup as much as possible, wiggle, and spout to the rim of the cup
Lift and to the tip
Now you can do the rosetta as well
So I’ve shown you how to make a pattern in a takeaway cup
We stick by the same rules
But the key point is
what you'll be telling your body to practice in a
consistent manner
So don't confuse your body by reciting too many things
Go one by one
If something doesn’t work, trace back to the motion
Did I move too slowly?
Did I not tilt the cup enough?
By the way, regarding the tilting, I recommend practicing with water
Water is better to see the angle
Beginners easily forget to check the angle of the espresso and just start drawing their pattern
I’ve told you all about making patterns in takeaway cups
Always stick to the rules and have the rhythm I taught you
You can play my video while practicing
Teach yourself the body motions first before getting into practicing
Motions first, practice second
Hope you can make a beautiful pattern in a takeaway cup!
I’ll see you in the next video
unspecialty (Don’t let your passion bypass)