Chapter 06 : Section 04 Pouring a Complex Three-tier Tulip
Hello, nice to meet you everyone at Unspecialty Edu
This is onewayElly barista Ji-yu Lee
Now, we're going to raise the difficulty a bit
I'm sure you all have been practicing well
Always practice your posture and check your position
From an observer’s point of view
Then, let's get right into it
I wrote it here. The complex three-tier tulip
Actually, we don't call it a three-tier tulip, but we do call it
You may have heard of this before
We call it a Wing Tulip, Wing Tulip
'Wing' like wings
First, I will show you what this pattern looks like
Having a next task makes the previous step seem a lot more easier
Actually, this pattern is definitely not an easy one
It is one of the patterns that many people struggle with even after practicing a lot
Let's try it together
The 'Wing Tulip' is a very famous pattern
There are even worldwide competitions for this pattern
It is a pattern that many baristas practice, including myself
Here let me show you
What is a Wing Tulip?
You’re going to create a flow and lengthen the pattern you drew first
Like this. We call this a wing tulip
We’re going to try this pattern
The most difficult part about the Wing Tulip is
Lengthening the first pattern
Many have trouble lengthening this because
When drawing this
One, your arm has to have gotten used to handling
Two, you have to have gotten used to moving like this in this position
This is a pattern that requires these two points to have been established before going ahead with it
It's a pattern that basically flows around like this on top of the crema
But this has a basic formula
And what that is
The overall shape of the wing tulip looks like this, but it varies a little
because we have to determine each layer
This one is the first layer, this one is the second layer
And three stacked on top of each other as third layer, and the one on top would be fourth layer
It is formed like 1-1-3-1
Now, if we look at another Wing Tulip
It would sometimes have one for the first layer, another one for the second
and ending with three for the third layer
What do these layers mean?
Let me do another one and let me show it to you
We can make this in various ways
For now, we will choose the 1-1-3-1
Once you decide on one, the next step is
Changing the number of layers you want to make and proceed with it
But first I'll show you what I mean by layer
As hard as it is, if you get used to this pattern
you will be able to make a whole lot of different styles
And I think that's one of the biggest advantages of this
Now I'll try drawing with a different number of layers
What I drew just now was done with a ripple for the first layer
and another ripple for the second, right?
But this time I'm going to just push for the second layer
instead of making a ripple
Even if the number of layers is different, they're all called wing tulip
If you take a look
Get it stable
Wiggle the first layer just like before
And on the second one, you can just push like this instead of wiggling
and push another one above that
If the first layer expands and wraps around like this, we call that wing tulip
So what we're doing today
is realizing that if you know the formula for the Wing Tulip
you can also make variations
First you have to learn how to make the first layer
The key point of the Wing Tulip
Is whether you can wiggle the first layer well
So when I'm teaching
I get asked a lot about why everyone else's art flows smoothly over the crema but not theirs
and why it won't flow smoothly
And also what's the formula?
You always have to decide what the recipe will be beforehand
First, how much do you fill the cup for stabilization for the wing tulip?
Fundamentally for the wing tulip,
you fill 45% to 50% of the cup
So it's 45-50% of the cup
If you don't pour enough milk, the first layer gets too big and will stick to the cup
Because it might stick to the wall
So that amount is the first thing that decides the size of the art
The second thing is that you can get a good height to pour the first layer
That's why you fill 45-50%
You pour the first layer on the center
while the cup is tilted
The two cups I drew on before, I poured the milk on the center for both of them
The milk flows starting from the center
So it flowed from here
Now what you should look out for is
Whether the milk flows forward from the center
Looking for that is the key point
Where's the starting point for the second layer?
It's the 1/2 point
And you know you can't move quickly without memorizing the recipe, right?
First, write it down
and see if you can memorize it
You start your first pour at the center
And the key point here is
that you need to observe the milk flowing out from the center
Like a white snake flowing out like this
Why call it a white snake?
If the milk pools in one place
You might wonder why it stagnates and doesn't flow. In this case
You maybe didn't tilt the cup enough
Or the pouring speed was too slow
That is why you cannot see that snake shape
So you initially need to observe the white snake taking off
and we call that flowing out
if it flows out well on top of the crema
You can also create rosetta by wiggling it or
you can also create it by letting the milk flow
Therefore, it is important to detect new observational skills
Whether it looks like a white snake
If it doesn't, then it doesn't count as wing tulip's first layer
I'll also show you guys some examples on how it doesn't work out
So you need to observe the embark of the first pour
Wing Tulip has a fixed number of handlings
Patterns like rosetta don't have a fixed number of handlings
So it's quite obvious that this one is a little more difficult
You start from the center and saw a white snake
Then you shouldn't push in. The reason is
If you start from the point ahead of the center
We have to add the crema into the milk from
the remaining space from the center
So if you were to follow the flow right after the pour
The crema stays in my back
So this means the crema that goes into the white space
Is less availiable for use
so it'll be a loss
So we'll let it flow out in the center and we'll wiggle it in place
One two three four, four times
Four doesn't mean one, two, three, four like this
It's a rhythm so one two three four like this
In the center after the first pour let's observe the white snake
Then perform one, two, three, four handlings in place
One two three four, what you made will be the outer lining
One two three four, and push by one two three
While advancing, by doing one two three
You need to separate the four things that you made through the middle
One two three four, one two three while you push
Four times and push
What is this again? Advancing a little bit
Advance with your shoulders and push like this
While advancing is also an eligible term. One two three
Since we're holding the pitcher like this
The handling movement itself becomes one two three four like this
You start the handling with you arm here
Assume there is a number 1 in front and
Draw the number 1 four times. One, two, three, four, like this
One, two, three, four, in place, draw one, two, three, four
Draw 1 one, two, three, four, and while pushing in, one, two, three
This is how you do it, one, two, three
So, the reason I'm showing this is because
I'm not drawing this with force, but in front
When handling naturally with this as a reference point
Assume there is a number 1 in front and draw one, two, three, four
The width of going in while moving repeatedly
This will help you decide the width
The reason I didn't mention this when explaining the basics
Rather than focusing too much on drawing the number 1
We need to pay more attention to the movement of the arm here
But the handling that was here gradually
will continue to gain influence up to the front
Later, when we do small handling
If we assume that our handling is of this width right now
Then when we do triple rosetta or small handling
The length of this 1 becomes shorter
So originally, we would do 1 1 1 1 like this
If the handling is difficult and narrow
Then we would do a shorter 1
We would do 1 1 1 like this
But to prevent from hitting our thumb, index finger or back of the hand
We start from here
You should react from here
So that all small handling becomes constant
I'll show you the, one two three four in place and one two three while pushing
first and continue on with the second layer
The first pouring point is the center, so what I need to do is
Get into position, fill 45-50%, and start in the center
Look at the white snake and one two three four, one two three
Think of having the number 1 in front of the whole thing
Imagine making 1 1 1 1
Let me show you that first
This is definitely not an easy pattern, so
I just want to explain these in more detail
During practice, it's one of the patterns that makes you really angry
One of the patterns that makes me really frustrated is wing tulip
But when it's drawn perfectly, it's worth it
I'll show you just the first layer
The reason I say one, two, three, four, one, two, three is because
That's the minimum handling required to create the first layer
I sometimes add more counts
But if it's less than this, it hardly comes out
Then let's take a look
I'll fill about 45-50%
See if the white snake is starting
When it flows out smoothly, one, two, three, four, one, two, three like this
A slightly deeper heart needs to come out
If it's a complete heart, this won't extend and wrap
So if we make a deep heart like this,
If I push the crema here like this
Then the principle of this is that this will expand like this
So if we tilt like this and expand it like this
As this wing expands, that's how this becomes the wing tulip
But if you just pour it here and just draw it like this, the first layer won't expand
Even if I just push the crema surface with my hand, it expands this much
But there are people who insist on expanding it by pouring it deeper
Then you would only end up using too much milk
So if you tilt it and create the first layer,
Then touch the crema from above and push it
It extends and spreads out like a beautiful fan
and that is why we call this wing tulip
It takes the shape of wings spreading out like this
That's how I honestly understand it and tend to draw this wing tulip
Now that you see it like this, you can see that this is the first layer, right?
So, the first thing to do is
making a deep heart, creating a slightly U-shaped heart
I wrote down the first layer and showed it to you
Now that you seen it with your own eyes the first thing is
understanding it and of course wondering if you can do it
should come after all these
Once the formula is like this,
This formula should come out in the shape I just showed you
When the milk keeps flowing, it goes in one, two, three, four, one, two, three like this
But most people, when they tilt like this
In place, one, two, three, four, and when pushing one, two, three
The milk overflows
Why? Because they're only focused on pushing the froth
You always have to think. About what? About moving together
It's about moving together, and the second mistake
You mixed it, flow it in the center, one, two, three, four and when you're going to push it in
because you get scared some of you would stand the cup way too much like this
And even if you do that it won't come out well
So now let me show you two different reasons why it won't come out well
The first layer is the most important part in the wing tulip
Just like little pause we do when we create the layers let me break it down for you guys
Wing tulip is one hard pattern
so that's why I'm still showing you guys the first layer
So you can think that if you get the first layer correct then basically, you mastered 50% of this pattern
And now the two ways I'm going to show you
The flowing is because I'm not moving my shoulders
So I'll show you how it'll come out if I push it in while I stand the cup a little more
To be honest, it's been quite a while since I kept my cup upright when I drew this
Let me observe my body and
I'll try coaching the movement
We all need to become observers
You should play the role of a coach
You can't learn if you try to draw a pattern you are still not used to
So what would happen if we quickly keep the cup upright when we're trying to push in the froth?
Mix 45-50% and started well and went in
But if you set the cup straight like this, it can only be drawn like this
Then this cup is standing upright now, right?
Even if it expends it'll only be this small
This needs to be tilted
So we can secure this space as the layer moves down
But to keep the cup straight when pushing in the milk means
Your canvas is now too narrow
This means instead of being nice and wide
It'll come out a little timidly. Can you see it?
If yours turn out a little round, not in the shape of a U
Then maybe the tilting of the cup was wrong
Therefore you need to practice matching your steps with your cup
So the shape for the first pour should come out looking something like this
that way when we pour your next layer
this layer need to extend it up to here
So it's pushing it in and extending it
If you practice the wing tulip, you will be able to master the cup tilting
And now we've finished the first layer
For the second layer, I said this is the second layer
For this second layer, think of it as drawing the layered heart
So I think it'll be good to think when the cup is about 70% full
you'll have to draw a small layered heart
If you ask where to start
This is where I finished with the first layer
Then there is this much space left in the cup
The milk should fall in the center of the remaining space
You should always check where to place the milk
not where you should place the pitcher spout
If you hold the pitcher spout close, the milk will naturally fall in front of it
Why? Because the pitcher makes the milk fall in a parabolic shape
So if I place the pitcher spout in the middle, the milk will fall closer
So the second layer starts at the center of the remaining space
Think of the second layer as drawing the layered heart
At the center of the remaining space
So now how do you position in the center?
I'll show you from the side here, no I'll show you from here
So after mixing it when we're done we slightly lift the pitcher
but instead after mixing it if we set the pitcher straight up like this
So from the pitcher's perspective it'll think that
it's all done and that's why its' standing straight up like this
So if milk falls inside about 2cm, it should be enough
Slightly lift it and because if the milk is too close to the end it might overflow
so just slightly stop your hand and when you move it back
Think of your entire arm as a train wheel
And move the whole thing and come back
So this arm itself feels like it's moving like this
It's not about moving these two separately
Your lifting it by moving the entire arm including the elbow
Go back all the way and draw again
When you go back all the way, you can see the canvas
So you can observe the whole drawing
So, what happens to the arm movement is
When you go one, two, three, four, one, two, three, stop
Move back, draw, move back, draw
So this is a good tip for you to see a clear sight of the canvas as well as
steadily moving the arm without deviating too much
If you were to watch it from this side, you draw, go back and back again
Going back all the way, coming back again, like this
So we'd be moving down like this together, right?
You're drawing the layered heart in the center of the remaining space
One, two, three, four, five, at least five
I usually do about six
From one, two, three, four, five to six
For the second layer, it can be one, two, three, four, five or six
If you look from the side, it's one, two, three, four, five, six
This one is optional
If you count it as numbers, it's 1 1 1 1 1
From here, as it's the layered heart, just move on smoothly
Then this time, I'll do the first layer as well as the second layer
With the formula for this pattern just like the one I wrote it down on the board
You have to write it down
And keep reading it several times to see if you understand
Then, like me, practice it in the air like this
In the center, swoosh, one, two, three, four, one, two, three
I showed it up to the second layer, so continuing 1 2 3 4 1 2 3
In the remaining space, in the center, 1,2,3,4,5
I have explained it up to this point, right?
Why do you have to practice it in the air?
If the actual steps aren't memorized
You can't move smoothly
But they are constrained by time
so if there's a bit of delaying
then it just won't come out, you'll know what I mean once you try it yourself
If you think you can master this at one go
and just start it with milk for example
Then, you will definitely ask yourself what the next step is
So simulation is a must
That's the best way to save your time and money
Before you go out perform your movement you'll first need to practice your dance
And once if you have got down the dance
Doing it with the espresso is basically like performing both singing and dancing together
I'll show you up to the second layer now
First layer is in the center, swoosh, 1 2 3 4 1 2 3
Second layer is in the center of the remaining space, 1 2 3 4 5
Or you can do six
So let me show you guys up the second layer
Stand in posture and fill in 45~50%
Milk in the center, swoosh, 1 2 3 4 1 2 3
In the center, 1 2 3 4 5
Like this draw the layered heart
Then as you draw in the center and move along with your shoulder
As we get to push this much space, it expands accordingly
Then where do we place the third layer?
We drew this much so the center of the remaining space
This is the third layer, this is the starting point for the third layer
This is the starting point here and we push in three times for the third layer
So if we pour it here and push the crema like this
Look at the pattern, it expands like this, exactly like this
So by tilting the cup and pushing the crema it expands the pattern
So it creates this rounded shape in the cup
The cup needs to be tilted to create a round border inside
So, doing an inward push from the side is how we make the wing tulip
Pushing it in from the side so as we do that
it'll only make sense that this will expand like this, can you see that?
And the lines I drew range from one, two, three, four, five to six
And you need to be able to count them after you drew them like this
So by handling, it means
if it's mixed in with the crema then that's a correct handling
but if yours just turn out all white
Then you have to ask yourself if you only just moved your pitcher
So the main purpose here is to push the crema with a pen called milk
and let them balance well with each other
If you prefer milk or crema over the other and shake one of them only
Then you wouldn't see any crema in your art
What we need to focus on more is whether the crema is well incorporated
if it's nicely mixed in with the milk
Okay now let me explain the second layer once again
So if we look at the second layer, it pours into the center of the remaining space
and wiggles five to six times
So after the second layer, we move forward by this much from here
Since we drew something, it also extends by this much from here
You saw it just now extending like this
Then this time it's the third layer, for the third layer we push in three times
Where do we start the third layer?
After the second layer, the first layer extended by this much
And the second layer came out here like the layered heart
Just like I showed you in the video
For the third layer, we pour it in the center of the remaining space
then we will push the rest into this space
As we push it in, this will expand it up to here
Push it in. If you're not good at pushing it in
and wonder why it doesn't work for you
The first thing is, if you start from too up high, you can't push it in very well
Why? It's supposed to be pushed in
Like I just showed you before
You have to tilt it and hit it from the side, like hitting it low with your pitcher
It's not handling, it's pushing it in
You can almost stick the spout into the espresso
Because having a milk stem is a signal for that you'll be wiggling it
You just need to create a stem if you're going wiggle it
But because the third layer for this wing tulip is pushing it in from the top
Handling is not necessary
And because it's on the top, pushing it in with the spout is more than enough
Now then I'll draw it up to the third layer
Also, in the center of the remaining space
They all start in the center of the remaining space
Even if I scribble it like this I need to you transfer it to the paper
Pour it in the center of the remaining space here
These are triplets in size
It's not about who's bigger or smaller
They are triplets of the same size
Since they have the same size, they fit perfectly into it
But if you were to draw the first one in the third layer too big
The second one, for example, is small
Then it won't fit inside, it's too big
On the contrary, if you make it too small
When the one behind pushes, it will be drawn too thin
So you can think of it as triplets for the third layer
First, I will show you step by step
I will draw up to the third layer
So, as you saw it previously, cup tilting is very important
Is yours doesn't turn out right
First, what you need to check is
if you have tilted the cup, like as if opening the door to the crema
you need to check if you have tilted the cup
To have the pitcher fit in like this
But if you stand the cup upright like this then the milk will need to fall in and float out again like this
The reason people keep their cups upright is just in case it overflows
Because you get worried about that
use your shoulders to regulate that concern
You should coach yourself to move naturally as you draw
Go together with the shoulders when drawing
Let's go together,1 2 3 4 1 2 3
You have to keep reminding yourself, let's move together 1 2 3 4 5
So let me show you up to the third layer
You shouldn't be telling me that even though you practiced the wing tulip it doesn't come out well
Because right now you should think that you're not qualified yet
As wing tulip is a very difficult pattern even after a year of practice
So, I will try my best to explain each one in detail
This is definitely not an easy pattern
But if you become good at wing tulip
you can really talk about being good at latte art anywhere
Of course, Rosetta is not an easy pattern either
but wing tulip's difficulty level is very high
You can think of it as three-level higher than rosetta
What we are checking right now is the tilting of the cup and
the pouring position
First, let’s take the position
Check if it's filled 45~50%
Check if you start from the center, 1 2 3 4 1 2 3
Center of the remaining space, 1 2 3 4 5
Pour one in the center of the remaining space, swoosh, push it in
Now we can see we pushed the milk into three parts,
The one in the outside is slightly thinner than the others
While the one inside is slightly thicker
because these three are all in the same size
So the first layer has expanded up to here
Now, for the last spot
I usually place one here like this, but if you want to expand it a bit more
then you can expand it by pushing a bit more from here
Then it will be extended like this
The point is how much you want it this to expand
You can see the difference, right?
Okay that was up to the third layer
So after pushing three times in the third layer
The last layer will be a heart on top of the layers. Just one heart.
Number seven, the last heart. In the place just wiggle the spout
think of a short number 1, about three times like this
Like as if shaking a bell, wiggle the spout like this
I know it sounds funny but don't forget to recite it
So if you go swoosh swoosh you'll follow that sounds
So if you wiggle the pitcher left and right with short swoosh moves,
the froth pop out left and right real quick
But if you just pour it without wiggling the pitcher you get more of the milk
so to avoid that happening I wiggle my pitcher
So when you created a heart how would you finish it?
Every time when you lift your pitcher always at 1~2cm from the tip of the heart
Look at the tip, and lift it gradually
This one goes and this one goes down
This goes up, this one goes down and it moves apart
When you go to Namsan mountain, like the sky trams
The one on the left should go up and the right one should go down: they have to be crossed and make a half cut
Swoosh and finish it by checking it
Tip of the heart, check, lift 1~2cm, pass and cut in half
The reason we have to cross each other like the sky trams is
if we pass it like this, we can’t see the cup clearly
So if we move this one like this,
it’s a lot easier to keep staring at the cup
Okay so now with the last layer, let me show you with the last layer as well
As I’m trying to follow the rules I teach you,
you also need to learn to the rules first rather than trying to master the pattern
Then you’ll be able to increase the quality and quantity
So before I start
Shall we organize the things we’ve learned?
First, get into the position, we need to stabilize at 7cm high with the size of a 500 won coin.
Tilt and start from the center
Center, 1 2 3 4 1 2 3
Move like the wheels of a train to the centerof remaining space
1 2 3 4 5 like drawing the layered heart
Move like train wheels, draw one in the center of remaining space
You can touch the spout with it so push in two, three
Wiggle in place, passing like a sky tram, half cut
But it won't turn out well if we do it at this speed, we need to move a little faster
So I want you to memorize the movements as well as the recipe
and be more considerate to yourself
Now that you memorized the recipe, let's try out the movement
is the right step not practicing when you haven't memorized it but if you have enough milk that's fine
The price of milk is gradually rising, so you should use it well
Let me draw it again
I was really happy when my first wing tulip came out well
Like some sort of salmon fillets it rippled so nicely
It felt good because it felt like I was handling this ingredient well
To handle it well, you need to observe carefully and keep the promises
I don't think there is any other shortcut
then to follow that
I start steaming my milk once I see the extraction of the espresso
Because I want both ingredients to finish at the same time if possible
Even if it's not exact, it's much better if the difference is small
Okay, then I'll redraw the wing tulip
Get the posture right, 45~50%
In the center, swoosh 1 2 3 4 1 2 3
1 2 3 4 5
1 2 3, look how much it extended
So after wiggling in place, pass each other and cut in half like this
And this is what we get
So the first layer extended this much
That means I tilted it well
If it doesn't come out round
I should first doubt my tilting
When you draw it, it feels like the crema is dancing like waves
But I gave a long explanation when I was doing the first layer
that's because letting it flow out is really not that easy
If I give you an example
After stabilization, to let it flow well
If I grab the pitcher once more or I hesitate a little
Then let me show you how it comes out
I have stabilized it to 45-50% now
Tilt and swoosh, that's the rhythm
If you watch the video again
I stabilize it, stop, tilt, and swoosh
I'll try stretching out the rhythm a little, and see how it comes out
Then you can check yourselves if you hesitated on the first pour
or if the rhythm should be a little faster
On the contrary, after you heard this, don't go in aggressively
I will show you what happens if you go in too fast
Rather than drawing well today
The first thing to is to learn the method of drawing
The second thing is being able to know why this happens when you are practicing
That's how you will be able to make corrections
The clearer the formula, the easier it is to find the problem
We decided not to let it flow out on the first layer. I need to keep reminding myself like this
Because my body is so used to letting it flow out
to let it flow out less I need to pause
I filled about 45-50%
Stop, usually I should pour right now
But if I decide to draw here
then it'll create a very small one like this
So even if I pour the next one like this
It won’t extend out a lot, so like this
I call this the devil
It comes up sharply here like a devil’s horn
If the timing is a little slow or it comes out like a circle, it comes out sharply like this
So just like I did if you mix and stabilized and hold the pitcher again
Or if you look for the center after stabilizing it
giving that extra 1-2 seconds this will then
Becomes a little fixed since it is exposed to the air
So there will be less flows
So for me, I try to keep the timing right for the first pour like a smooth dance move
then try to stabilize it and swoosh, I push it
But on the contrary, I'll try to go in a little faster
Let’s see what happens when I go in fast
But all these things we're talking about right now are about the rhythm, right?
You have to follow the rhythm
So the dance flows more naturally
And when you have rhythm it becomes easier for you to practice
If you try to draw in a rush,
Then how anxious would you be every time you draw?
Or if you draw too slowly,
You’re body won’t move as flexibly as you want it to
So you start putting in force
You start giving more force to push it away like this
But that’s really difficult to do every time
You’ll know when you’re practicing
If I consciously try to make something go faster
And if I keep thinking to put in a lot of force,
This pattern becomes much more difficult
This time, I'll try to come in a little faster
What happens if we come in fast?
If we come in fast while stabilizing,
We were stabilizing in a circular motion, right?
So the first pour may be flowed into one direction
The movement that stops lightly and naturally
Can pause the flow that was going sideways for a moment
And create a flow going forward again
But if we come in too fast, we'll ride the flow that was going sideways
Then that will cause asymmetry
If you come in too fast, even with the Rosetta
Then you can go along with the rotating flow
There are a lot of technical terms. Let’s take a look
I am turning it like this
But if I go in quickly, the picture will go in that direction
Like this, one side can get bigger than the other
But the next thing you draw will expand well
It expands much better than before
But the problem is that one side is bigger, so you won't be satisfied
If you rotate like this and go in too fast
The milk can follow the moving direction
So we want to stabilize, wait a moment, and descend smoothly
It's good to put a smooth melody to it: stabilize, pause, and descend
You used about 2 seconds wondering what to do after the stabilization
then you'll feel like this hardened a bit
Since it's slightly hardened, you have to push it with force
So you know it's a bit difficult to draw consistently this way
That’s the thought process you need to have
You went in quickly because you were told to do so, but one side became too big
This means you went in too quickly
And another one, let me try pouring without tilting the cup for the first pour
I mentioned how important cup tilting is
You have to tilt it so that the milk flows forward from the side
But if you stand it up, it needs to go in and then come back out
So, let's tilt it less, stand it up a bit, and see how it goes
And right now to show you more accurately
I’m using steamed milk
But you can test this out by using the french press instead
Just continuously drawing the first pour will be a lot of help
I want you to see as many different results as possible
So I will draw as many times as possible so that you can visualize it
For the wing tulip, think when we go to a sushi restaurant
They use a knife to slice it sideways like this, right?
So, the milk needs to come in from the side of the crema
And think of it as if it's slicing from the side
But if you have a really good block of raw fish
and instead of slicing them in sideways if you were to just cut them vertically
then it'll just be cutting them into blocks
We need to pour the milk from the side like this into the crema
So we must tilt
We should have lot of crema going into the milk
Tilting is key!
And how steadily did you move the tilted cup using your shoulders?
This is another key factor in maintaining the balance
Then let's do it again, how?
Instead of tilting the cup and slicing from the side, I'll try to stand it up and pour
Let’s see what happens then
If a similar shape comes out, it means you didn’t tilt the cup enough
But if you’re afraid that it will spill, you can practice with water first
Because it's easier to clean water spills
It's really annoying wiping spilled milk
So, you should definitely put a tray underneath
Let’s see what happens when I tilt the cup a little less
After stabilizing, if you slightly stand it up it instead of tilting it
The picture comes out slightly blurry, this is for sure
If you tilt it, it becomes clear, but if you stand it up, it becomes slightly blurry like this
This is one of the basic principles
I did draw a wing tulip, but the lines are a bit faint
And it looks a bit thin and the picture seems a bit weak
That means the cup tilt was not as much as this
And it was slightly like this
Yes, even this is what we call upright
Because even when the milk is not tilted by 0.1-0.2cm
The meeting point changes
As the milk goes down, it gets thinner
That affects the whole picture
So we look at the result
and hope we tilted better because yes tilt can be one problem
but pouring in higher distance can be another problem
So the reason why we tilt is so that the pitcher can come to the side
If I stood this up, I can only draw from a distance
So that's why the picture is a bit thin, blurry, and not clear
It seems like there is a slight drop height
That drop height can also be fixed by tilting
It can also be fixed by bringing the pitcher closer
Moving the shoulders together can also fix the problem
That’s the thought process you need to have
Examples I just explained
Are the most common actions that can cause errors
But first things first, if your movements are not smooth
and hesitate what the next step is
The success rate of this one decreases
But you should practice these movements with a French press
Do it once, and if the first pour was weird do it again
Try tilting differently at various angles
What happens if you pour it in the top instead of the center
What happens if it's placed in the back? If you test it all these out
The results will all be different
But when you set the position, you need to first memorize the main points
And think, where should you should draw
And simulated like this by pouring in the center 1 2 3 4 1 2 3
Then move it like a train wheel
And in the center of the remaining space, 1 2 3 4 5
One in the center of the remaining space, one inside that, one inside that
Wiggle it in place, lift, pass, cut in half
Try to master this first
Second, hold an empty pitcher and a cup
Hold the empty pitcher and cup, then adjust your posture again
Fill 45~50% and then in the center, 1 2 3 4 1 2 3
Then, 1 2 3 4 5
1 2 3, wiggle, lift, pass, cut in half is what you need to practice
Why am I telling you to do this before actually holding on to the pitcher
It’s because if you're not holding anything, you can focus better on your body
And then, even when you hold this, you can still think about your body by doing it together
And then, what do you do?
I'll fill this with water here to show you with water
If you practice again with weight on the pouring liquid,
It will feel much more comfortable when you use milk
I brought water here
To make it easier for you to see, I'll use a brighter cup
When you practice with water, I will come closer and show you
You just need to fill up a full cup of the water
Why? Since you're afraid it will overflow, it would be scary if you have too much
Since this is exactly the right amount, with only this much
By supporting the bottom slightly like this,
You can pour it all like this
Then I will pour the espresso amount of water. Take a look
Fill it up to 45-50% from the top. Check if it's tilted
Come to the center and 1 2 3 4 1 2 3
Come back and 1 2 3 4 5
Pour one, two, three here, wiggle, lift it up, and pass, finish with a half cut
But from here, take a look at one more thing
When you do the first layer, the cup fills up a lot because of the first layer
The cup not filling up is also because you're not using milk
If you look here, I filled it up to 45-50%
In the center, swoosh, 1 2 3 4 1 2 3
It's normal for it to be filled up to about 70-80%, around 70%
But if you fill it up too little because you have so much to left to draw,
The fact that the water didn't filled up to here
Also means you didn’t use milk when drawing
The most basic drink, a cafe latte
Is a drink that has espresso filled with milk in a cup
The reason you can draw is because the cup is filled
Watch again
About 45-50%, in the center, 1 2 3 4 1 2 3
About 70% is filled, 1 2 3 4 5
By this time, it's already almost 80-90% filled
1 2 3, wiggle, lift, pass and cut in half
Because the three here and one here
Doesn’t need that much milk
That’s why we practice tilting the cup and not overflowing with water
And how do you determine if you are tilting well or not?
Mix this and draw the first layer
The first layer, 1 2 3 4 1 2 3
But the cup wasn't here instead was standing up to this extent
then you have to tilt it again
Check if you tilted it too much during the first layer
Since it's water, it's great to check
where the waterline is at after the first layer
So, please check this yourself and when you get a little familiar with this
You can go ahead and use milk then
So that way you don't get too upset
Because when you do this from the start, it’ll be no fun since you can’t seem to do it
We've seen it already but let me show you guys again, I want you guys to check the movements again this time
You need to test it out with the water first
In terms of a driving license test, it’s like taking a written test first
and then moving on to the practical test before the road test
So, think of practicing with water as part of the practical test
After you pass that, you can go out to the road
Otherwise, you’ll be an outlaw when you go on the road
Yes you might think that wing tulip is really hard but
that means you can stand taller once you accomplish it
This is definitely not an easy pattern
That’s why I didn't let you use milk from the beginning
and I’m telling you that multiple times
You need to pass the practical test, after you pass with water
I’ll let you use milk
You can easy the stress you got from the wing tulip
with the rosetta, layered heart and the triple heart
Because you got frustrated with this one you'll need to de-stress by doing those patterns
Now everyone, let the dance train depart!
45-50%, pause, swoosh in the center, 1 2 3 4 1 2 3
In the remaining space, 1 2 3 4 5
In the remaining space, 1 2 3, wiggle, lift
pass and cut in half
So, rather than drawing well
you should keep yourself busy in following the formula
This formula right here isn’t very easy
so first, understand the formula and stimulate the motions, okay?
After you pass the water test
You can either use the French press or the coffee machine, but only after water
Road test is the last step
This formula, this recipe is actually
something I didn't get it that easily either
I can share this with you now after using all that milk
Just knowing the formula itself is already the start of Wing Tulip
Let me show you guys one last time and I want you to pay attention to my "dance"
Take a look at my posture, the posture will be the same now
We’ll keep using the posture we’ve been using until now
Hold the posture and go for a 500 won size at a height of 7cm
45~50%, pause, tilt, and a swoosh from the center,1 2 3 4 1 2 3
Stop and move back to the remaining space
When going 1 2 3 4 5 don’t forget to move together
1 2 3 4 5, and then come back like a train wheel
One in the center of the remaining space, push another one right 0.5cm behind it
Swoosh, again swoosh, then wiggle, and when you lift and pass by
think of like the sky trams then cut in half
I will recite his slowly at the original speed
Fill, swoosh, pause, pause, 1 2 3, wiggle. Like this
By reciting it slowly
while stimulating the motions will help you memorize the formula
Now if you’re somewhat familiar with it and can perform naturally,
You can recite it while holding the pitcher and cup, and also with water
Then if you think you passed your practical test
You can observe, you’ve memorized it,
You should observe closer the brown and white colors
These are the steps you need to follow whenever you encounter any patterns
Now, let me show you how to make wing tulip using this French press
I've heated it for 1 minute and 30 seconds, and I'll pour it into the French press
I don't know if it's because I do it very fast but my milk was too hot when I heated it for a minute and 40 seconds
When you use this, it's sometimes loose here
So make sure to check and tighten it
I use this a lot, so I give this one a hard time
I block the spout like this with my thumb and hold it like this
Hold it like this and with your two fingers
I look at it between my arms and now eight times
One, two, three, four, five, six, seven, eight
Plunge it in, and comfortably think the more you do it the better it gets
so do a generous amount
Just keep in mind it's spilling out because the milk is getting frothed
I'll stop now, look how glossy it is
I poured this milk almost to the line here
If you look from the front, I poured up to here
Sprinkle the chocolate powder and first pour for the wing tulip
45~50%, in the center, 1 2 3 4 1 2 3
This is how it should look
Only then, you can see it elongating smoothly when you do this
Okay, one more time
That’s why the first pour and the first layer is important
You'll feel so much better once you get the first layer right
Watch, it flows smoothly, swoosh, 1 2 3 4 1 2 3
One more time
The reason why I'm showing you guys a lot of examples is
Because I think it would be good if you copy the rhythm I use to draw
Swoosh, 1 2 3 4 1 2 3
An important note when using a French press is
Not to wait for this to float before you start your handling
Because after this, you will use the coffee machine later, right?
Think of it as an espresso with the rhythm that matches the machine
Do this, lightly swoosh it up, 1 2 3 4 1 2 3
Practicing the rhythm like this also plays an important role in French press
Because oftentimes using a French press may work
But not with milk and espresso
It’s because you’re often drawing too slowly to match the speed of the French press
But when using the machine, it feels like it’s not responding well
So, let's not miss the rhythm
If you’re finding 1-1-3-1 to be too difficult
Definitely do 1 2 3 4 1 2 3
And pour one on top, two on top, and three on top
Look, it's so pretty
Out of the wing tulip, the formula I just taught you
is a bit complex and difficult pattern
So you can think after doing this it'll get so much easier
with other patterns
So if you use this formula as the base for other difficult patterns
it'll be much easier to apply it to your body
And there's nothing harder than trying to replicate the pattern when you just started
It will also strain and exhaust your body
You should take good care of your body
Since this is not an easy pattern, you need to remind yourself to do it step by step
So don't pressure yourself for not being able to do it
So by being nice to your body why don't you
try out the wing tulip? Good luck!