0 00:00:00.000 --> 00:00:03.921 Chapter 07 : Section 01 How to Pour in Different Cups 1 00:00:04.216 --> 00:00:07.133 Hello. Nice to meet you, everyone at Unspecialty Edu 2 00:00:07.133 --> 00:00:09.271 This is onewayElly barista Ji-yu Lee 3 00:00:09.750 --> 00:00:12.859 Here we are again with another amazing class 4 00:00:13.099 --> 00:00:17.049 Today, out of most frequently asked questions 5 00:00:17.131 --> 00:00:20.228 we get asked how to do latte art well 6 00:00:20.228 --> 00:00:24.248 on takeaway cups and on mugs 7 00:00:24.475 --> 00:00:27.911 So I have prepared some cups today 8 00:00:28.418 --> 00:00:29.575 Ta-da! 9 00:00:29.575 --> 00:00:33.852 I have prepared varieties of cups 10 00:00:34.139 --> 00:00:38.238 From takeaway cups to mugs, and even smaller cups 11 00:00:38.396 --> 00:00:41.017 So come along with me today to learn 12 00:00:41.017 --> 00:00:43.591 how to make good latte arts in those cups 13 00:00:43.661 --> 00:00:44.493 Let's begin 14 00:00:44.802 --> 00:00:50.267 This cup is deep so you may feel weird when drawing on these 15 00:00:50.359 --> 00:00:53.359 You may find takeaway cups difficult compared to normal cups 16 00:00:53.701 --> 00:00:57.196 Regular cups are generally shallow like this 17 00:00:57.317 --> 00:00:59.962 And the canvas for the art is wide 18 00:00:59.962 --> 00:01:04.596 However with takeaway cups, as well as them being deep, their canvas is 19 00:01:04.596 --> 00:01:08.053 a little smaller so the drawing tends to sink a bit 20 00:01:08.342 --> 00:01:14.441 So if I may briefly explain to you the theory 21 00:01:14.630 --> 00:01:20.916 Usually for cups like this we stabilize at about 50% 22 00:01:20.916 --> 00:01:24.916 And use the remaining 50% as drawing space 23 00:01:24.960 --> 00:01:29.020 But if we apply the same rule to takeaway cups 24 00:01:29.168 --> 00:01:34.257 To stabilize 50% and try to use the remaining 50% to draw 25 00:01:34.475 --> 00:01:38.634 The space is too deep so it is difficult to draw 26 00:01:38.852 --> 00:01:41.525 Therefore even though there are some variance between different cups 27 00:01:41.812 --> 00:01:45.030 You need to think of leaving 28 00:01:45.248 --> 00:01:50.149 Only 30~40% of space on top 29 00:01:50.465 --> 00:01:53.386 While filling the stabilized part 30 00:01:53.601 --> 00:01:57.744 See for example if there are two different cups like these 31 00:01:57.744 --> 00:02:02.466 Then for this cup leave 30~40% of space on top 32 00:02:02.466 --> 00:02:06.733 Stabilize this much to create sufficient height for drawing 33 00:02:07.110 --> 00:02:10.754 Similarly, fill this much for cups like this 34 00:02:10.967 --> 00:02:15.304 If you fill 50% in this cup as you do for regular coffee cups 35 00:02:15.505 --> 00:02:18.862 The first pour will sink inside 36 00:02:19.160 --> 00:02:23.457 The cup is deep so the milk gets in deeper 37 00:02:23.673 --> 00:02:25.475 And another important point is 38 00:02:26.901 --> 00:02:31.099 Takeaway cups are usually deep and long 39 00:02:31.594 --> 00:02:35.851 The tilt, you need to tilt the cup to the very end 40 00:02:36.149 --> 00:02:38.357 To the point that it almost spills 41 00:02:38.535 --> 00:02:41.614 Because you need to be as close to the surface as you can be 42 00:02:41.614 --> 00:02:44.238 To try to prevent the milk from sinking in too deep 43 00:02:44.433 --> 00:02:49.472 So if you want the milk to float you need to tilt the cup tenaciously 44 00:02:49.773 --> 00:02:53.724 Tilt to the limit and usually for rosettas 45 00:02:53.724 --> 00:02:56.129 We place them at the center 46 00:02:56.357 --> 00:03:01.010 But for deep cups once you draw the art in the middle and see 47 00:03:01.317 --> 00:03:03.287 They end up slightly towards the top 48 00:03:03.565 --> 00:03:07.188 You might wonder why your art is slanted towards the top 49 00:03:07.485 --> 00:03:09.505 For takeaway cups, rather than at the center 50 00:03:09.654 --> 00:03:13.129 by pouring about 1cm lower 51 00:03:13.248 --> 00:03:15.842 it'll help to have the art centered in the middle 52 00:03:16.238 --> 00:03:20.891 And since I want to pour 0.5~1cm lower than the center 53 00:03:21.069 --> 00:03:22.822 the tilting will be more important now, right? 54 00:03:23.035 --> 00:03:26.728 I'll show you the difference in these two cups 55 00:03:26.931 --> 00:03:31.228 Watch and we'll explain on why your art 56 00:03:31.416 --> 00:03:35.178 turned out the way it did 57 00:03:35.323 --> 00:03:38.778 First, I’ll prepare two identical takeaway cups 58 00:03:39.931 --> 00:03:42.375 and draw with different points 59 00:03:42.375 --> 00:03:44.573 You guys should see it yourselves 60 00:03:45.099 --> 00:03:48.515 So if you are currently working at the cafe or if you 61 00:03:48.604 --> 00:03:51.287 are making it in your mug at home 62 00:03:51.559 --> 00:03:53.566 I want you to try and compare 63 00:03:53.566 --> 00:03:55.754 on why it turns out the way it does 64 00:03:55.865 --> 00:03:57.261 and why you get blurry results 65 00:03:57.396 --> 00:03:59.040 I'm going to start with the triple tulip 66 00:03:59.297 --> 00:04:02.475 Don’t make the stabilization speed too slow 67 00:04:03.683 --> 00:04:07.505 Tilt it and lightly place it a bit lower than the center 68 00:04:08.297 --> 00:04:13.881 Push in another froth and another one 69 00:04:15.147 --> 00:04:16.969 Then like this it'll be nicely centered 70 00:04:17.208 --> 00:04:19.327 The first layer in this drawing 71 00:04:19.456 --> 00:04:22.604 wasn't drawn at the center but a bit lower than the center 72 00:04:22.901 --> 00:04:24.565 because this is deep 73 00:04:24.565 --> 00:04:27.119 And now like we originally do, 74 00:04:27.352 --> 00:04:31.263 I'm going to start from the center without much tilting 75 00:04:31.386 --> 00:04:32.505 to see how different the results will be 76 00:04:32.782 --> 00:04:36.594 Basically this hot steamed milk which has air in it 77 00:04:37.154 --> 00:04:41.639 is influenced by the speed at which I draw 78 00:04:42.218 --> 00:04:44.258 Such as where I poured 79 00:04:44.552 --> 00:04:48.760 from which distance I poured all have some influences 80 00:04:49.037 --> 00:04:52.047 So to make them consistent 81 00:04:52.198 --> 00:04:54.129 it needs to be ingredients that I can handle 82 00:04:54.495 --> 00:04:57.446 Even though the good distance is predetermined 83 00:04:57.446 --> 00:04:59.872 to be able to place it wherever I want 84 00:05:00.038 --> 00:05:03.899 Is a skill that requires a lot of time to acquire 85 00:05:03.899 --> 00:05:07.156 But I’ll shorten that time for you guys 86 00:05:07.401 --> 00:05:09.549 The takeaway cup I just drew on 87 00:05:09.802 --> 00:05:12.815 I didn’t slow down my stabilization speed 88 00:05:12.815 --> 00:05:15.062 nor did I do it hastily 89 00:05:15.271 --> 00:05:18.815 and I filled in about 60~70% of this cup 90 00:05:19.040 --> 00:05:23.506 I tilted it a bit and placed it a little lower than the center 91 00:05:23.792 --> 00:05:27.911 So with this one, I'm going to do it in a way where it won't turn out good 92 00:05:28.059 --> 00:05:31.207 Oppositely, I'm going to slow the stabilization speed 93 00:05:31.495 --> 00:05:33.832 without any tilting 94 00:05:33.951 --> 00:05:37.980 and we'll start from the center like we usually do in a regular cup 95 00:05:38.198 --> 00:05:41.040 Then we'll see how different the result will be 96 00:05:41.307 --> 00:05:45.258 So why don't you try the two different method, the one I taught you 97 00:05:45.258 --> 00:05:47.787 and the one I'm going to show you right now 98 00:05:48.005 --> 00:05:51.728 Then you’ll get to immediately see the differences 99 00:05:51.728 --> 00:05:55.319 But if both of it comes out weirdly 100 00:05:55.319 --> 00:05:58.002 Now train your posture a little bit more 101 00:05:58.238 --> 00:06:02.278 and then practice handling skills as the way I taught you 102 00:06:02.815 --> 00:06:08.169 You need to try to get the same or similar kind of steamed milk so that you can have similar practices 103 00:06:08.169 --> 00:06:11.535 So you need to check if you steamed it the same way 104 00:06:11.654 --> 00:06:14.198 This process is necessary 105 00:06:14.446 --> 00:06:16.813 Now tap the bubbles out 106 00:06:16.813 --> 00:06:20.952 Now we'll stabilize it a bit slower than before 107 00:06:21.524 --> 00:06:25.760 Because this espresso right here is fine, but usually it can be affected by espresso 108 00:06:25.760 --> 00:06:30.235 Without tilting like this I'm going to tilt just a bit like this and pour it into the center 109 00:06:31.416 --> 00:06:36.159 So without much tilt I'm going to draw it while keeping it upright like this 110 00:06:36.604 --> 00:06:38.594 Then this is how it'll turn out 111 00:06:40.614 --> 00:06:44.693 The size of the art is definitely different from the one we made before 112 00:06:45.416 --> 00:06:47.882 As you can see 113 00:06:48.191 --> 00:06:51.553 how much you tilt your cup will affect the distance 114 00:06:51.553 --> 00:06:54.702 And when the right milk distance to draw is already established 115 00:06:54.862 --> 00:06:57.971 If you don’t tilt your cup and draw something 116 00:06:58.123 --> 00:07:02.708 the pour will most likely be longer, than the art at this height 117 00:07:02.921 --> 00:07:06.703 It’s like the diving board is higher, so the milk will sink deeper 118 00:07:06.961 --> 00:07:09.035 Basically like a diving team 119 00:07:09.035 --> 00:07:12.005 So some would sink before floating on the surface 120 00:07:12.175 --> 00:07:14.511 Some would sink before floating on the surface 121 00:07:14.763 --> 00:07:19.121 When you draw in the takeaway cups 122 00:07:19.121 --> 00:07:23.062 you’re more likely to draw around the rim rather than in the center 123 00:07:23.406 --> 00:07:27.119 it’s easier for you to pour from a lower angle 124 00:07:27.317 --> 00:07:30.357 but then if you lift your cup, there will be more height 125 00:07:30.664 --> 00:07:32.594 What happens with this is 126 00:07:32.594 --> 00:07:35.489 your pattern will continuously be drawn at the top 127 00:07:35.723 --> 00:07:38.575 So even if you draw a heart it'll still be drawn at the top 128 00:07:38.575 --> 00:07:41.724 same goes for the triple tulip 129 00:07:41.932 --> 00:07:43.853 That’s when you need to ask yourself if you tilted your cup 130 00:07:44.018 --> 00:07:47.446 And check if you made sure that the spout 131 00:07:47.446 --> 00:07:50.416 was close enough to the cup 132 00:07:50.623 --> 00:07:51.881 One more thing 133 00:07:52.159 --> 00:07:55.852 all we need to make sure is that the spout is close enough to the cup 134 00:07:56.045 --> 00:07:58.223 you don’t need the pitcher to lean on the cup 135 00:07:58.436 --> 00:08:01.971 In fact, it’s easier to pour from a closer space when you avoid this 136 00:08:02.208 --> 00:08:05.354 There are people who always lean the pitcher on the cup 137 00:08:05.354 --> 00:08:09.711 then the milk won’t properly sit on the espresso 138 00:08:09.892 --> 00:08:11.109 it will just end up sort of pressing the espresso down 139 00:08:11.446 --> 00:08:15.387 like you’re using that lean to press on the crema 140 00:08:15.551 --> 00:08:17.967 then your heart won't turn out nicely 141 00:08:19.030 --> 00:08:21.218 I know some of you are guilty of this 142 00:08:21.218 --> 00:08:25.040 So when you’re drawing the triple tulip or rosetta 143 00:08:25.258 --> 00:08:29.882 if your last heart doesn’t come out as pretty as you want 144 00:08:29.992 --> 00:08:32.745 and it’s even difficult for you to get the right shape of heart 145 00:08:32.981 --> 00:08:36.664 then you need to check if you’re leaning your pitcher on the cup 146 00:08:36.862 --> 00:08:40.495 A lot of people do that, and that will block your sight 147 00:08:40.743 --> 00:08:43.901 Also, I’d like to show you how to mess up your rosetta 148 00:08:43.997 --> 00:08:46.265 so you can compare and see it for yourself 149 00:08:46.565 --> 00:08:49.476 Because explaining the method that works well 150 00:08:50.000 --> 00:08:54.208 is clear in its rules so it's more convenient to have it fixed in one way 151 00:08:54.487 --> 00:08:57.260 There are various reasons why you fail 152 00:08:57.260 --> 00:09:03.136 So, I’m going to show you a method 153 00:09:03.136 --> 00:09:07.043 on how you can get the rosetta wrong 154 00:09:07.585 --> 00:09:10.098 I'll use this takeaway cup 155 00:09:10.098 --> 00:09:14.415 The first thing you need to know is 'Why' it didn't work 156 00:09:14.545 --> 00:09:18.921 then the second thing is what rule you need to follow to achieve better results 157 00:09:19.090 --> 00:09:22.505 And finally you have to repeat it and make your body memorize it 158 00:09:22.743 --> 00:09:25.643 To explain it in the simplest way, those are the three steps 159 00:09:25.643 --> 00:09:29.603 So if this is your first time 160 00:09:29.713 --> 00:09:31.693 The rule is certain from the start 161 00:09:31.802 --> 00:09:34.908 so you can start right away without any correction 162 00:09:34.908 --> 00:09:38.432 If you ask if you'd be available to do it well even though it's your first time 163 00:09:38.432 --> 00:09:43.505 I would say you are lucky to be watching this Unspecialty Edu classes 164 00:09:43.505 --> 00:09:46.406 Because I’m sharing all my knowledge to you 165 00:09:46.545 --> 00:09:49.674 so don’t question yourselves and practice until it comes to you naturally 166 00:09:49.971 --> 00:09:52.674 That’s the short cut to success 167 00:09:53.377 --> 00:09:55.694 Now, I’m going to do the failed rosetta 168 00:09:56.466 --> 00:10:00.070 You have to know how to do it right to do it wrong 169 00:10:00.466 --> 00:10:03.221 Honestly, I’ve only practiced trying to draw well 170 00:10:03.221 --> 00:10:05.263 not trying to draw bad 171 00:10:05.263 --> 00:10:08.328 But a lot of my students’ comes out badly 172 00:10:08.328 --> 00:10:10.407 and I try to mimic it 173 00:10:10.604 --> 00:10:15.119 and find out the reason why they failed 174 00:10:15.247 --> 00:10:17.821 I’m going to do the stabilization slowly 175 00:10:18.397 --> 00:10:21.169 Slower than the original speed 176 00:10:21.654 --> 00:10:25.595 I said you need to pour slightly lower than the center but if you 177 00:10:25.872 --> 00:10:27.516 draw in the center without much tilt 178 00:10:31.290 --> 00:10:34.122 Then this is the result of the rosetta 179 00:10:35.832 --> 00:10:41.753 The height is not right, so the milk sinks and the rest floats 180 00:10:41.988 --> 00:10:47.097 One of the reasons why it doesn't turn out well is that you tense up 181 00:10:47.218 --> 00:10:50.268 By trying to be better it makes it worse 182 00:10:50.664 --> 00:10:51.911 You see the difference, right? 183 00:10:52.367 --> 00:10:55.644 So the height and the distance 184 00:10:55.852 --> 00:10:58.357 is very important when using the takeaway cups 185 00:10:58.743 --> 00:11:02.119 You might have used more force because milk wasn't floating enough 186 00:11:02.124 --> 00:11:06.005 So instead of floating it lightly on top of the espresso 187 00:11:06.107 --> 00:11:11.315 like the record player which creates much better float 188 00:11:11.506 --> 00:11:14.991 You might’ve poured too hard because it didn't come out the way you wanted 189 00:11:15.139 --> 00:11:17.189 This happens because, you think if you try harder 190 00:11:17.329 --> 00:11:21.200 the drawing will float better 191 00:11:21.684 --> 00:11:24.832 But you have to pour it gently 192 00:11:24.832 --> 00:11:28.050 You have to think that you are lightly floating the froth on the crema 193 00:11:28.050 --> 00:11:31.049 Why don't we try the layered heart in the takeaway cup as well 194 00:11:31.049 --> 00:11:32.613 As it's the basic pattern 195 00:11:32.999 --> 00:11:35.425 I’ll show you how to make a perfect heart 196 00:11:35.585 --> 00:11:39.684 and I’ll also show you the bad version 197 00:11:39.872 --> 00:11:43.162 I think it'll be great if you work at a cafe 198 00:11:43.162 --> 00:11:44.974 or if you own the cafe 199 00:11:45.149 --> 00:11:47.515 or you’re planning to open a cafe 200 00:11:47.842 --> 00:11:52.011 to make a checklist on what you are doing what you need to do 201 00:11:52.149 --> 00:11:55.020 to supervise and help yourself 202 00:11:55.204 --> 00:11:57.144 I'll show the layered heart in the takeaway cup 203 00:11:58.496 --> 00:12:01.268 The reason why I showed you the triple tulip first 204 00:12:01.496 --> 00:12:03.900 is because if you can do three, one is easy 205 00:12:03.900 --> 00:12:06.167 So doing triple tulip first 206 00:12:06.491 --> 00:12:09.482 can be a way to be better faster 207 00:12:09.743 --> 00:12:14.256 In my class, when something’s not working I raise the difficulty level 208 00:12:14.256 --> 00:12:19.365 because when you raise the difficulty level, the before ones feel easier 209 00:12:19.545 --> 00:12:23.812 For example, if someone can’t do the Rosetta 210 00:12:23.812 --> 00:12:26.755 Then I would do the swan or the triple tulip 211 00:12:26.755 --> 00:12:28.458 then they feel 212 00:12:28.704 --> 00:12:32.793 like that the rosetta pattern wasn't so rough after all 213 00:12:32.981 --> 00:12:34.585 so if you can’t do a heart 214 00:12:34.832 --> 00:12:37.496 You practice like crazy but it doesn’t work 215 00:12:37.644 --> 00:12:39.941 Then to the triple tulip that requires three hearts 216 00:12:39.941 --> 00:12:43.162 Then, you’ll feel that one heart was nothing at all 217 00:12:43.162 --> 00:12:46.411 While some would struggle with the triple 218 00:12:46.411 --> 00:12:47.728 when they can do one 219 00:12:47.987 --> 00:12:50.789 If you can master the triple tulip, you’ll gain confidence to do just one 220 00:12:51.268 --> 00:12:53.119 Okay, let me show you the layered heart 221 00:12:53.446 --> 00:12:58.841 Also, it can get affected by the quality and quantity of the espresso 222 00:12:58.841 --> 00:13:02.782 and as well as the quantity and quality of the milk too, correct? 223 00:13:03.013 --> 00:13:05.717 But if you don't even follow the rules 224 00:13:05.717 --> 00:13:08.004 it will definitely be affected 225 00:13:08.004 --> 00:13:09.557 How to draw it properly 226 00:13:10.318 --> 00:13:14.090 Stabilizing should not be too slow, do it softly 227 00:13:14.486 --> 00:13:15.842 Tilt it to the brim 228 00:13:20.991 --> 00:13:22.159 and like this 229 00:13:24.040 --> 00:13:29.407 If do you want to keep the art a little more lower than this 230 00:13:29.557 --> 00:13:31.915 Aim it toward a little more lower than the center 231 00:13:31.915 --> 00:13:34.549 However, you have to tilt it to the brim 232 00:13:34.664 --> 00:13:38.650 You have to tilt it up to here but even if you tilt to just here 233 00:13:38.650 --> 00:13:42.016 it’s going to affect the height of that drop 234 00:13:42.159 --> 00:13:43.228 so always to the brim 235 00:13:44.258 --> 00:13:46.803 If you’re worried about spilling it 236 00:13:46.932 --> 00:13:49.090 Remember what I said 237 00:13:49.199 --> 00:13:52.308 Move it with your shoulders 238 00:13:52.545 --> 00:13:56.951 don’t use your wrist to tilt it, use your whole body 239 00:13:57.248 --> 00:14:00.882 Now, I’ll show you the wrong way 240 00:14:03.258 --> 00:14:06.951 We only repeated it a few times, but you get the feel of it, don't you? 241 00:14:07.159 --> 00:14:10.842 Now I’m going to demonstrate the wrong way to do this 242 00:14:11.023 --> 00:14:14.805 You have to know, I’m going to do the stabilizing slowly, I’m not going to tilt it enough 243 00:14:15.001 --> 00:14:17.456 And I’m going to aim it higher 244 00:14:17.456 --> 00:14:19.951 I’m going to alter these three things 245 00:14:20.238 --> 00:14:21.922 Prepare the ingredients 246 00:14:22.258 --> 00:14:26.387 and I’ll do the stabilization slower 247 00:14:27.565 --> 00:14:31.803 I did it slowly, and filled more than 60%, so it’s about 70% 248 00:14:32.002 --> 00:14:36.131 You have to tilt it like this, but I’m going to tilt less and pour it a little higher 249 00:14:36.318 --> 00:14:40.080 Look, I forced a cute heart though 250 00:14:40.300 --> 00:14:42.241 But it’s not a layered heart, right? 251 00:14:42.535 --> 00:14:46.862 Layered heart means having that brown in between the ripples 252 00:14:47.206 --> 00:14:50.364 You can put the browns only if the height is correct 253 00:14:50.364 --> 00:14:55.357 If the height isn’t correct, it's harder to create any ripples in the heart 254 00:14:55.718 --> 00:14:56.966 You can see it, right? 255 00:14:57.852 --> 00:15:02.159 So if you were wondering why you’re heart is so small 256 00:15:02.408 --> 00:15:05.745 You have to tilt it and make the surface closer when your pour 257 00:15:06.387 --> 00:15:10.314 Now that I showed you how it's done in a takeaway cup 258 00:15:10.314 --> 00:15:13.908 Let’s repeat it in a different cup now 259 00:15:13.908 --> 00:15:18.938 I prepared a mug, that we usually use at home 260 00:15:19.151 --> 00:15:23.498 Some of you guys might drink in a bigger mug 261 00:15:23.644 --> 00:15:26.021 So we’re going to try in these two different cups too 262 00:15:26.590 --> 00:15:29.850 And I also prepared this small paper cup 263 00:15:29.850 --> 00:15:31.682 We’re going to do this as well 264 00:15:32.040 --> 00:15:35.704 The most comfortable designs to draw are the heart, and the triple tulip 265 00:15:35.922 --> 00:15:38.090 You can draw also do rosetta 266 00:15:38.391 --> 00:15:41.955 and rosetta swan if you practice enough 267 00:15:42.407 --> 00:15:46.019 Because these two mugs are deep like the takeaway cups 268 00:15:46.019 --> 00:15:48.902 I’m going to draw the rosetta in these two 269 00:15:49.046 --> 00:15:50.928 And one more thing 270 00:15:51.031 --> 00:15:55.912 The takeaway cups are very deep because it’s tall 271 00:15:56.142 --> 00:16:01.211 So rather than pouring a lot of milk on the crema while drawing 272 00:16:01.466 --> 00:16:04.476 ‘Scratching the surface’ is a more suitable way to explain it 273 00:16:04.823 --> 00:16:07.486 Rather than pushing the top of espresso 274 00:16:07.753 --> 00:16:11.743 and pouring the milk harshly 275 00:16:11.960 --> 00:16:14.950 Like I told you, use your shoulders 276 00:16:15.080 --> 00:16:19.988 and ‘moving together and scratching the surface’ is more correct 277 00:16:19.988 --> 00:16:22.117 That way, the drawing can float better 278 00:16:22.417 --> 00:16:25.387 I’ll demonstrate it for you 279 00:16:25.551 --> 00:16:27.244 Let’s start 280 00:16:27.244 --> 00:16:30.318 Stabilize it, and make sure it’s not too slow 281 00:16:31.550 --> 00:16:36.055 Go closer to the deep part and scratch the surface gently 282 00:16:39.763 --> 00:16:40.476 Like this 283 00:16:42.766 --> 00:16:45.311 I made a rosetta with this mug 284 00:16:45.644 --> 00:16:50.189 I stopped filling the mug because I almost ran out of milk 285 00:16:50.307 --> 00:16:53.000 but if you fill the mug from the tip of the drawing 286 00:16:53.199 --> 00:16:56.288 you can move the drawing to the center or more downwards 287 00:16:56.595 --> 00:16:58.743 That's a small useful tip 288 00:16:58.743 --> 00:17:03.486 Now, I’ll do it with a bigger mug using the same method 289 00:17:03.486 --> 00:17:05.644 Let’s see how it comes out 290 00:17:05.922 --> 00:17:10.476 I'm going to share all the method on how to draw the rosetta, 291 00:17:10.621 --> 00:17:13.809 triple tulip, and the layered heart 292 00:17:14.209 --> 00:17:18.021 You'll use the same methods in the takeaway cups 293 00:17:18.288 --> 00:17:20.288 but because the shape of the cup is different 294 00:17:20.513 --> 00:17:22.770 The cup that we usually use 295 00:17:22.912 --> 00:17:25.962 like this coffee cup, you have to stabilize it about 50% 296 00:17:26.328 --> 00:17:30.704 Deep cups like this need 60~70% of stabilization 297 00:17:30.833 --> 00:17:32.526 The rules change according to the cups 298 00:17:32.793 --> 00:17:37.219 I always emphasized the tilt even when using this cup 299 00:17:37.407 --> 00:17:40.492 How much you tilt in deep cups like this is way more important 300 00:17:40.492 --> 00:17:43.452 To be able to go closer, you have to tilt it untill the end 301 00:17:43.704 --> 00:17:45.664 If you look at this deeper cup 302 00:17:45.833 --> 00:17:50.219 Sometimes tilting and going a little inwards rather than the center can be better for this 303 00:17:50.219 --> 00:17:53.721 That is why you have to always think about the importance of tilting 304 00:17:53.925 --> 00:17:55.796 You should definitely keep this in mind 305 00:17:56.229 --> 00:17:58.120 Let’s try with this cup too 306 00:17:58.415 --> 00:18:03.563 If you are able to draw the rosetta in a mug or in a takeaway cups 307 00:18:03.674 --> 00:18:07.585 Heart and the triple tulip will be way easier for you 308 00:18:07.716 --> 00:18:11.765 As the rosetta is the one that requires a lot of handling 309 00:18:12.411 --> 00:18:15.401 This is very big for a mug 310 00:18:15.605 --> 00:18:19.833 Look at the speed of stabilization, and I did it about 60~70% 311 00:18:20.600 --> 00:18:24.253 Scratch the surface lightly 312 00:18:25.387 --> 00:18:29.714 Fill the remaining milk at the tip 313 00:18:31.328 --> 00:18:35.377 Like this, even though the cup size is different, the way of drawing is the same 314 00:18:36.231 --> 00:18:41.132 So we just saw it in these two mugs that look more like takeaway cups 315 00:18:41.367 --> 00:18:44.536 Now, using a different cup 316 00:18:44.635 --> 00:18:48.001 Let’s use these two cups 317 00:18:48.185 --> 00:18:50.601 I’ll draw a rosetta in this cup too 318 00:18:50.601 --> 00:18:54.672 I think this is the most commonly used takeaway cups 319 00:18:54.672 --> 00:18:56.445 It’s a 13 oz cup 320 00:18:56.773 --> 00:19:01.011 Another reason why takeaway cups are more tricky is because 321 00:19:01.189 --> 00:19:04.536 You put a lid on when you give it to the customers 322 00:19:04.909 --> 00:19:09.859 If you fill it too much, it can be too hot to drink 323 00:19:10.100 --> 00:19:12.169 or it could overflow 324 00:19:12.328 --> 00:19:15.852 So we leave a little space when using this cup 325 00:19:16.033 --> 00:19:20.399 It’s a little trickier because you can’t fill it to the brim 326 00:19:20.625 --> 00:19:22.803 So what I do is 327 00:19:22.932 --> 00:19:27.302 I use a transparent lid in our cafe 328 00:19:27.302 --> 00:19:32.702 because I want the customers to be able to see the pretty patterns 329 00:19:32.939 --> 00:19:36.632 and also, if they can see how much coffee is in there 330 00:19:36.741 --> 00:19:39.058 they can be more careful when drinking it 331 00:19:39.397 --> 00:19:42.107 But you have to use what you already have first 332 00:19:42.107 --> 00:19:44.959 So I’ll use this takeaway cup now 333 00:19:45.546 --> 00:19:47.041 I personally recommend you 334 00:19:47.872 --> 00:19:53.595 to use coffee cups for practicing difficult and challenging patterns 335 00:19:53.793 --> 00:19:57.140 and for takeaway cups, draw patterns that look good in those cups 336 00:19:57.140 --> 00:20:02.457 And because takeaway cups are mostly used in coffee rush 337 00:20:02.595 --> 00:20:07.031 I recommend you to do simple, but pretty and clean pattern in them 338 00:20:07.189 --> 00:20:12.318 I think the rosetta is the hardest pattern to draw 339 00:20:12.496 --> 00:20:14.466 so I’ll demonstrate with that pattern 340 00:20:14.684 --> 00:20:18.803 Even though we receive the same latte art training 341 00:20:19.001 --> 00:20:21.466 there can be differences in ingredients 342 00:20:21.763 --> 00:20:25.307 So, doing something constantly 343 00:20:25.307 --> 00:20:28.684 requires constancy in ingredients too 344 00:20:28.684 --> 00:20:32.288 That should be ingrained inside you 345 00:20:32.288 --> 00:20:36.806 So if it’s not working even though you are practicing the same 346 00:20:36.977 --> 00:20:40.089 You have to think about the espresso and the milk 347 00:20:40.089 --> 00:20:42.822 You get the qualifications to check them 348 00:20:43.255 --> 00:20:45.701 I’ll show you closely 349 00:20:46.339 --> 00:20:50.904 This cup is deep enough, so the height for stabilization is already there even though you go closer 350 00:20:51.249 --> 00:20:55.605 Go closer and scratch the surface lightly 351 00:20:56.258 --> 00:21:00.345 Like this, you have to make space for the lid 352 00:21:00.761 --> 00:21:04.962 You have to get mad while looking at this 353 00:21:04.962 --> 00:21:07.646 Why? ‘Drawing was this easy’? 354 00:21:07.646 --> 00:21:10.817 If you’re like ‘What’s wrong with me?’ 355 00:21:11.199 --> 00:21:13.783 When you’re taking this class 356 00:21:14.397 --> 00:21:17.942 you have to absorb every single information you can 357 00:21:18.609 --> 00:21:22.080 If you are precise enough 358 00:21:22.080 --> 00:21:25.367 you’re practice time can be reduced 359 00:21:25.558 --> 00:21:29.350 so I’ll tell you exactly how you do it 360 00:21:29.566 --> 00:21:31.745 When you practice the basic postures 361 00:21:32.008 --> 00:21:35.751 don’t just trust yourself to do it, do it in front of a mirror 362 00:21:35.904 --> 00:21:39.290 or film yourself doing it using a tripod 363 00:21:39.470 --> 00:21:41.668 Concentrate on your posture first 364 00:21:41.772 --> 00:21:44.564 and schedule your practice and take this course 365 00:21:44.841 --> 00:21:47.603 I do a lot of private classes as well 366 00:21:47.743 --> 00:21:50.485 And they catch on pretty fast 367 00:21:50.645 --> 00:21:53.625 So the reason why I showed you at the start 368 00:21:54.053 --> 00:21:56.796 is because you need to get frustrated 369 00:21:56.796 --> 00:22:00.826 ‘What? This was that easy?’ If you’re determined to do this 370 00:22:01.056 --> 00:22:02.957 You can 371 00:22:03.120 --> 00:22:06.110 The errors you make on the way, I’ll check it too 372 00:22:06.187 --> 00:22:08.662 and we can upgrade it togeather 373 00:22:08.971 --> 00:22:14.179 Now, let’s do the same thing with this small cup 374 00:22:14.358 --> 00:22:16.615 Most of the methods I use 375 00:22:16.853 --> 00:22:19.922 can be affected by the espresso, steam, 376 00:22:19.922 --> 00:22:22.674 the machine, or ingredients 377 00:22:22.819 --> 00:22:25.829 so the process of drawing latte art 378 00:22:26.062 --> 00:22:29.567 needs to be the same. That’s the biggest point I want to say 379 00:22:30.200 --> 00:22:32.120 So, when you’re practicing 380 00:22:32.248 --> 00:22:35.773 the training process needs to be precise in order to let you find what’s wrong 381 00:22:35.940 --> 00:22:41.178 and if you’re training is precise, you can think about the ingredients 382 00:22:41.338 --> 00:22:44.665 You see, this is really fun 383 00:22:44.782 --> 00:22:46.801 Let’s do the small cup too 384 00:22:46.913 --> 00:22:50.467 Since it’s a small cup, I’ll reduce the quantity of the milk before I froth it 385 00:22:50.734 --> 00:22:53.863 It’s really small, so look here 386 00:22:54.239 --> 00:22:59.358 The speed and the height of the stabilization 387 00:22:59.674 --> 00:23:01.021 Right after pouring the milk 388 00:23:03.645 --> 00:23:06.011 Scratch the surface 389 00:23:07.209 --> 00:23:10.764 This one is shallower than other takeaway cups 390 00:23:11.052 --> 00:23:15.598 So you don’t need to go inwards. It’s already enough 391 00:23:15.803 --> 00:23:18.625 I want to make it more centered 392 00:23:19.689 --> 00:23:23.709 I had no problem handling and sizing it 393 00:23:24.289 --> 00:23:26.101 with thid tiny cup 394 00:23:26.605 --> 00:23:30.950 Since it’s very short, I think rosetta swan could be possible 395 00:23:30.950 --> 00:23:32.723 I’ll do that as well 396 00:23:33.185 --> 00:23:38.204 If you think ‘I don’t think this cup would work’, it might sabotage you 397 00:23:38.407 --> 00:23:44.546 The better way to think is ‘I don’t care what cup I use, I’m going to nail it’ 398 00:23:44.864 --> 00:23:47.439 Reduce the milk this time too 399 00:23:48.108 --> 00:23:50.910 The reason why I’m showing you on little cups 400 00:23:51.209 --> 00:23:55.170 is if you practice the same method using a smaller cup 401 00:23:55.546 --> 00:23:57.660 You will become more comfortable drawing on big cups 402 00:23:57.660 --> 00:24:02.116 You will be able to draw more delicate and detailed patterns 403 00:24:02.734 --> 00:24:04.684 So you will be more relaxed 404 00:24:05.288 --> 00:24:10.873 If you become comfortable enough I also recommend practicing with small paper cups 405 00:24:11.387 --> 00:24:14.457 You will improve as much as you practice 406 00:24:14.457 --> 00:24:17.397 That is the rule 407 00:24:17.793 --> 00:24:21.585 Let's see if I can make a swan on this cup 408 00:24:22.308 --> 00:24:23.365 Hold like this 409 00:24:27.108 --> 00:24:29.021 And fill just over 50% 410 00:24:36.506 --> 00:24:37.160 Like this 411 00:24:39.447 --> 00:24:40.566 It does turn out, right? 412 00:24:41.655 --> 00:24:46.160 Now you know that it is possible. Actually, 413 00:24:46.412 --> 00:24:49.303 Because this cup is shorter 414 00:24:49.843 --> 00:24:52.981 It is more comfortable to draw even though it's smaller in size 415 00:24:53.158 --> 00:24:58.118 If the size gets smaller you should adjust the amount of milk in the pitcher 416 00:24:58.189 --> 00:25:03.348 It is difficult to find the right dropping height if you have too much milk 417 00:25:03.348 --> 00:25:09.074 So the reason for matching the cup size and the amount of milk is to get the right height 418 00:25:09.516 --> 00:25:13.279 Now if we look at the cups people use 419 00:25:13.710 --> 00:25:18.106 There can be cups like this, round but a little square 420 00:25:18.259 --> 00:25:19.942 Let's try with this cup 421 00:25:20.130 --> 00:25:24.805 This cup is not actually that deep 422 00:25:24.805 --> 00:25:30.488 So you could try the same amount of fill and the position of the pour 423 00:25:30.750 --> 00:25:32.363 There is no need to adjust it 424 00:25:32.615 --> 00:25:40.130 Deeper cups may need deeper dropping point 425 00:25:40.337 --> 00:25:43.743 But it is not so different when the cups are not deep 426 00:25:44.229 --> 00:25:47.922 Patterns like the triple tulip and the rosetta all start at the center 427 00:25:48.170 --> 00:25:52.908 Layered heart usually start at about one-third 428 00:25:52.908 --> 00:25:56.205 Start at the center with cups like takeaway cups 429 00:25:56.417 --> 00:26:02.209 So the place where you're pouring is 0.5~1cm lower than usual 430 00:26:02.209 --> 00:26:04.249 Is how you should remember it as 431 00:26:04.735 --> 00:26:06.725 The shapes of the cups are different 432 00:26:06.945 --> 00:26:12.619 So you may feel weird using certain cups 433 00:26:12.619 --> 00:26:15.385 So I have prepared a variety of cups 434 00:26:15.625 --> 00:26:19.892 This cup is not that deep so fill up to 50% 435 00:26:20.192 --> 00:26:25.963 Start at the center and draw it the usual way then it will turn out the same 436 00:26:28.813 --> 00:26:29.506 Like this 437 00:26:33.229 --> 00:26:35.885 Therefore when you ask 438 00:26:35.885 --> 00:26:41.875 Why it is difficult to draw on takeaway cups 439 00:26:42.180 --> 00:26:43.437 It's because the cups are deeper 440 00:26:43.671 --> 00:26:49.137 Have you applied a different rule compared to other cups you have 441 00:26:49.137 --> 00:26:50.305 That would be the first point to check 442 00:26:50.685 --> 00:26:55.793 And have you properly adjusted the amount of stabilized part 443 00:26:56.051 --> 00:26:57.487 Right. That is the first point 444 00:26:58.252 --> 00:27:03.567 Whether you have set the amount of stabilized part suitable for the takeaway cup 445 00:27:03.567 --> 00:27:04.826 That would be the first point to check 446 00:27:05.078 --> 00:27:10.630 Secondly, did you pay attention to the tilt 447 00:27:10.630 --> 00:27:12.501 That would be the second point to check 448 00:27:12.813 --> 00:27:15.388 Third point to check is have you set the starting point 449 00:27:15.879 --> 00:27:22.225 0.5~1cm lower than usual 450 00:27:22.401 --> 00:27:28.123 But if it's small cups like this one I'm using 451 00:27:28.239 --> 00:27:31.952 you don't need to adjust the pouring point as the cup isn't deep enough 452 00:27:32.190 --> 00:27:36.427 And the fourth thing to check is the overall speed 453 00:27:36.667 --> 00:27:40.598 You need to check if you have drawn in a consistent speed 454 00:27:40.690 --> 00:27:43.987 without being too slow or too fast 455 00:27:44.180 --> 00:27:45.289 Time is important 456 00:27:45.928 --> 00:27:47.990 You should never forget 457 00:27:47.990 --> 00:27:52.990 We created temperatures for these ingredients with no temperatures 458 00:27:53.190 --> 00:27:56.556 We extracted hot espresso from the machine 459 00:27:56.745 --> 00:28:00.963 We heated up the cold milk 460 00:28:01.199 --> 00:28:04.041 We have to be timely with these ingredients 461 00:28:04.289 --> 00:28:07.229 If we lose track of time we cannot handle them properly 462 00:28:07.388 --> 00:28:12.734 So when you start, you have to stimulate the motions without anything 463 00:28:12.952 --> 00:28:15.556 after practicing like that 464 00:28:15.774 --> 00:28:21.335 Remember the speed and apply the exact same speed to ingredients 465 00:28:21.335 --> 00:28:24.879 I'll sum up what we learned when it comes with takeaway cups 466 00:28:25.098 --> 00:28:27.702 I'm sure some of you are currently working and 467 00:28:27.883 --> 00:28:31.833 Some of you could just want to do it in takeaway cups at home 468 00:28:32.041 --> 00:28:34.754 Here's the total overview 469 00:28:35.130 --> 00:28:38.644 The patterns we saw today was the plain heart and 470 00:28:38.932 --> 00:28:42.893 the layered heart, the triple tulip, and the rosetta 471 00:28:42.893 --> 00:28:47.388 These four already are enough for you to use in actual cafes 472 00:28:47.628 --> 00:28:50.895 You could use them one by one 473 00:28:51.249 --> 00:28:56.169 We practiced until now on coffee cups 474 00:28:56.169 --> 00:28:59.723 Now in a takeaway cup, and if you start with the first heart 475 00:28:59.723 --> 00:29:02.823 Even though there may be some cafes where they fill it up to the lid 476 00:29:03.041 --> 00:29:06.081 they are some who would leave about 1cm on the top 477 00:29:06.348 --> 00:29:11.665 That's why stabilizing 60 to 70% on a takeaway cup was my suggestion 478 00:29:11.858 --> 00:29:15.194 Considering some space for the lid 479 00:29:15.530 --> 00:29:19.808 Let's say 60% stabilizing for now 480 00:29:20.246 --> 00:29:22.553 You need to keep the cup tilted until the end 481 00:29:22.979 --> 00:29:26.018 This is very important, let me put a star 482 00:29:26.269 --> 00:29:29.803 60%, tilt, and heart in the center 483 00:29:30.341 --> 00:29:33.687 Milk starts at the half-point of the heart 484 00:29:33.962 --> 00:29:35.041 Let's do it 485 00:29:35.160 --> 00:29:38.407 I always emphasize that 486 00:29:38.664 --> 00:29:41.575 Remember 60% 487 00:29:41.575 --> 00:29:44.298 60%, don't think about anything else 488 00:29:44.447 --> 00:29:48.695 I'm emphasizing to have you not slow down 489 00:29:49.596 --> 00:29:53.487 So in takeaway cups, fill up til 60% 490 00:29:53.779 --> 00:29:58.041 Tilt, and put it in the center as best as you can 491 00:29:58.041 --> 00:29:59.625 Let's start with the heart 492 00:29:59.625 --> 00:30:02.029 This is my takeaway cup 493 00:30:02.029 --> 00:30:07.021 If you haven't been successful doing a heart in a takeaway cup 494 00:30:07.269 --> 00:30:10.635 Then you must question if you did 60% like I told you 495 00:30:10.972 --> 00:30:13.873 Or question if you tilted enough 496 00:30:14.318 --> 00:30:19.794 Also your speed could have been too slow or too fast 497 00:30:20.615 --> 00:30:23.011 Watch my speed 498 00:30:24.388 --> 00:30:27.794 This is not too slow or too fast 499 00:30:28.081 --> 00:30:30.615 60%, tilting, in the center 500 00:30:32.893 --> 00:30:35.893 Lift, pass and cut in half 501 00:30:36.627 --> 00:30:38.330 This is how the heart comes out 502 00:30:39.388 --> 00:30:44.536 Now, if we just add the wiggle in our arm it's the layered heart, right? 503 00:30:45.044 --> 00:30:47.015 Now, what we just did is the Plain Heart, right? 504 00:30:47.173 --> 00:30:50.727 The layered heart should be starting at 1/2 point at 60%, just the same 505 00:30:51.031 --> 00:30:52.596 But what do we add to it? 506 00:30:52.835 --> 00:30:55.369 We just need to add the wiggle movement 507 00:30:55.513 --> 00:30:59.364 Now, all of these patterns have the rolling of the shoulders, right? 508 00:30:59.368 --> 00:31:02.546 You don't have to use your left and right hands separately 509 00:31:02.705 --> 00:31:07.615 Okay, let's make the layered heart with the same takeaway cup 510 00:31:07.992 --> 00:31:11.645 You don't need to think about when you should start using your handling skills 511 00:31:12.037 --> 00:31:14.611 After filling 60% and fully tilting 512 00:31:14.744 --> 00:31:18.269 Thinking that milk should be dropped at half point, and you come as close as you can 513 00:31:18.606 --> 00:31:22.487 Then you wiggle your arm and roll your shoulder, and it should come out 514 00:31:22.932 --> 00:31:25.081 You don't even have to wait 515 00:31:25.328 --> 00:31:29.556 I'm running a cafe and this is how I do it as well 516 00:31:29.731 --> 00:31:30.800 After this 517 00:31:33.056 --> 00:31:38.185 You just do it at a smooth pace, not too fast, not too slow , and mix it up, tilting fully 518 00:31:38.428 --> 00:31:43.359 Wiggle side to side, lift, pass and cut in half 519 00:31:43.705 --> 00:31:45.061 That's all you need to do 520 00:31:45.190 --> 00:31:48.170 And that's how you turn the plain heart into the layered heart 521 00:31:48.398 --> 00:31:50.596 How? Because we wiggled our arm 522 00:31:50.972 --> 00:31:54.408 And it's the only steady beat you can do 523 00:31:54.503 --> 00:31:59.443 Okay, suppose that you've been practicing, and now you've got the layered heart in the takeaway cups 524 00:31:59.652 --> 00:32:03.345 And then if you want to do the triple tulip on the takeaway cups 525 00:32:03.345 --> 00:32:07.614 Same 60% stabilization. The tilting ratio is the same too 526 00:32:07.614 --> 00:32:11.733 if you pour in the center, the picture is centered 527 00:32:11.733 --> 00:32:16.039 But you have to put three of them, so you need to pour a little lower than the center 528 00:32:16.041 --> 00:32:19.734 0.5 to 1cm lower than the center 529 00:32:19.837 --> 00:32:23.253 When we do the triple tulip, as I explained in the previous lesson 530 00:32:23.253 --> 00:32:27.313 Mix 60% and tilt, a little lower than the center 531 00:32:27.507 --> 00:32:31.091 wiggle your arm side to side, roll your shoulder and 2 up, 2 back 532 00:32:31.156 --> 00:32:37.215 2 up and 2 back, wiggle, 2 up and 2 back, wiggle, lift, pass and cut in half 533 00:32:37.398 --> 00:32:38.903 That's all you need to do 534 00:32:39.041 --> 00:32:41.447 Okay, let's try the triple tulip 535 00:32:41.982 --> 00:32:46.120 It's all about how well I call out the formula 536 00:32:46.331 --> 00:32:48.688 Trying to get it right is 537 00:32:48.942 --> 00:32:52.467 Maybe you're singing the lyrics less because of that thought 538 00:32:52.748 --> 00:32:56.424 If you're singing it well, you don't even have to think about the lyrics. I mean, really. 539 00:32:56.424 --> 00:33:01.760 But now you're the only one who can constantly recite those lyrics 540 00:33:01.760 --> 00:33:06.107 you're the only one who can do it because this art is not an automatic device 541 00:33:06.388 --> 00:33:10.982 And the more you practice, the more automatic the arm movements become 542 00:33:10.982 --> 00:33:13.843 Because you've had them wiggle so many times 543 00:33:13.843 --> 00:33:16.873 Don't try to draw in any special way 544 00:33:16.873 --> 00:33:19.220 The more you draw, the more obvious it needs to become 545 00:33:19.220 --> 00:33:22.665 because then it's easier and it's more consistent 546 00:33:22.835 --> 00:33:25.480 Okay, I'm going to do the triple tulip now 547 00:33:25.480 --> 00:33:27.549 Mix that 60% gently 548 00:33:28.823 --> 00:33:32.576 Just a little lower than the center, wiggle side to side 549 00:33:32.733 --> 00:33:34.634 2 up and 2 back, wiggle 550 00:33:34.784 --> 00:33:39.804 Lift 2, back 2, wiggle, lift, pass and cut in half 551 00:33:39.962 --> 00:33:40.982 That’s how it works 552 00:33:41.269 --> 00:33:43.299 I was even short of milk 553 00:33:43.517 --> 00:33:47.071 But if you stick to the 1cm rule, it works just fine 554 00:33:47.427 --> 00:33:48.437 You can still make the pattern 555 00:33:48.625 --> 00:33:52.477 If you had started from the center, the whole pattern would have moved up 556 00:33:52.833 --> 00:33:56.859 When making the triple tulip, the base layer is the most rippled one 557 00:33:56.859 --> 00:34:00.631 Because compared to making one rippled heart 558 00:34:00.631 --> 00:34:04.156 the triple tulip starts more from the inside, which makes the pouring higher 559 00:34:04.338 --> 00:34:07.823 That actually is a good pouring position for making ripples 560 00:34:08.190 --> 00:34:10.962 But we want to make the pattern at the center, right? 561 00:34:11.170 --> 00:34:13.526 So we need to be precise about where to start pouring 562 00:34:13.526 --> 00:34:16.505 Next, let’s move on to the rosetta in a takeaway cup 563 00:34:16.505 --> 00:34:21.070 Like the heart, patterns that are big like this 564 00:34:21.328 --> 00:34:23.418 can all start from the center 565 00:34:23.923 --> 00:34:27.883 But bigger patterns like this, in a takeaway cup, 566 00:34:28.031 --> 00:34:31.051 they need to start slightly more lower than the center 567 00:34:31.365 --> 00:34:34.088 Let’s say this is where the original starting point is 568 00:34:34.715 --> 00:34:39.833 If say this is the starting point for the heart and the layered heart 569 00:34:40.477 --> 00:34:46.873 in a takeaway cup then for the triple tulip and the rosetta 570 00:34:47.751 --> 00:34:50.237 you can start at little lower than the center 571 00:34:50.447 --> 00:34:53.586 If you start at the lower point the pattern will come out around here 572 00:34:53.694 --> 00:34:56.031 If you start at the center, the pattern would go only this far 573 00:34:56.239 --> 00:34:57.695 Got it? 574 00:34:57.940 --> 00:35:00.792 Rosetta goes by the same rule - fill the cup to 60% 575 00:35:00.988 --> 00:35:03.196 and just like before, you start pouring a little lower than the center 576 00:35:03.586 --> 00:35:06.982 It seems like these two go and these two go together 577 00:35:07.282 --> 00:35:08.896 So what do we do? 578 00:35:09.190 --> 00:35:10.774 While wiggling the arm, 579 00:35:11.144 --> 00:35:16.570 pull back your pitcher spout towards the rim of the takeaway cup 580 00:35:16.892 --> 00:35:18.704 To the rim is the same 581 00:35:19.041 --> 00:35:21.952 Rosetta starts slightly lower than the center, 582 00:35:22.239 --> 00:35:26.556 and again, pull back the pitcher spout towards the rim of the cup 583 00:35:26.556 --> 00:35:29.583 You just add this one more skill for a takeaway cup 584 00:35:29.837 --> 00:35:33.877 While everything else is the same, takeaway cups are deeper 585 00:35:34.202 --> 00:35:38.172 so you pour the milk at a slightly lower point and and that’s it 586 00:35:38.291 --> 00:35:39.727 Now let me show you 587 00:35:39.843 --> 00:35:45.586 If you succeed in making the rosetta in a takeaway cup, you can’t ask for more 588 00:35:45.586 --> 00:35:49.208 Keep practicing with a French Press and any cup you have 589 00:35:49.208 --> 00:35:52.200 but since paper cups get all mushy 590 00:35:52.353 --> 00:35:54.997 Plastic cups are also okay to use 591 00:35:54.997 --> 00:35:59.091 Dollar stores sell those plastic cups for kids, like water cups 592 00:35:59.275 --> 00:36:02.047 Some of them are similar to takeaway cups 593 00:36:02.299 --> 00:36:06.950 Or, if you can’t find them, just get a stack of takeaway cups 594 00:36:06.950 --> 00:36:10.923 Because my wish for you is for you to practice a lot 595 00:36:11.101 --> 00:36:13.002 to master the skill 596 00:36:13.160 --> 00:36:18.309 The skill will make you produce a stable, same result every time 597 00:36:18.532 --> 00:36:20.483 Time for demonstration 598 00:36:20.483 --> 00:36:22.715 Softly fill the cup to 60% 599 00:36:24.833 --> 00:36:30.743 Tilt the cup as much as possible, wiggle, and spout to the rim of the cup 600 00:36:31.230 --> 00:36:35.190 Lift and to the tip 601 00:36:36.596 --> 00:36:38.586 Now you can do the rosetta as well 602 00:36:38.903 --> 00:36:43.091 So I’ve shown you how to make a pattern in a takeaway cup 603 00:36:43.091 --> 00:36:45.408 We stick by the same rules 604 00:36:45.408 --> 00:36:48.043 But the key point is 605 00:36:48.349 --> 00:36:52.250 what you'll be telling your body to practice in a 606 00:36:52.429 --> 00:36:54.310 consistent manner 607 00:36:54.556 --> 00:36:57.764 So don't confuse your body by reciting too many things 608 00:36:57.952 --> 00:37:00.537 Go one by one 609 00:37:00.838 --> 00:37:06.106 If something doesn’t work, trace back to the motion 610 00:37:06.408 --> 00:37:08.299 Did I move too slowly? 611 00:37:08.586 --> 00:37:11.972 Did I not tilt the cup enough? 612 00:37:12.126 --> 00:37:15.668 By the way, regarding the tilting, I recommend practicing with water 613 00:37:15.668 --> 00:37:18.886 Water is better to see the angle 614 00:37:19.121 --> 00:37:24.279 Beginners easily forget to check the angle of the espresso and just start drawing their pattern 615 00:37:24.676 --> 00:37:29.240 I’ve told you all about making patterns in takeaway cups 616 00:37:29.469 --> 00:37:33.746 Always stick to the rules and have the rhythm I taught you 617 00:37:33.976 --> 00:37:36.125 You can play my video while practicing 618 00:37:36.271 --> 00:37:39.895 Teach yourself the body motions first before getting into practicing 619 00:37:40.198 --> 00:37:44.178 Motions first, practice second 620 00:37:44.586 --> 00:37:47.467 Hope you can make a beautiful pattern in a takeaway cup! 621 00:37:47.943 --> 00:37:49.566 I’ll see you in the next video 622 00:37:49.566 --> 00:37:54.418 unspecialty (Don’t let your passion bypass)