In the last blog we looked at pouring a Tulip. The next step is the rosetta.
There are some similar steps with a few changes to how we pour the shape in step 2.
Here are the three steps to pouring a Rosetta.
To start with, to pour good latte art you need silky, paint like milk. See our previous article on milk texture. Let's assume you have a jug of smooth glossy milk ready to go.
-
The Setup.
We use the same setup as we did for pouring the tulip. We want to fill the cup to around ¾ full but keeping the colour of the coffee surface an even brown colour.
To do this we need to pour from a “high” position around 10cm from the surface of the coffee to the spout of the jug. With the extra height the milk foam breaks through the surface of the coffee/crema and fills from underneath.
Pour into the centre of the cup in a gentle, circular motion, around the size of a ten cent piece.
-
Pour the shape.
Bring the tip of the milk jug closer to the surface of the coffee and pour a little faster. We want to bring the foam forward out of the jug pushing up against the cup wall. This will create the base of the rosetta
Then start wiggling the jug side to side as you bring the tip of the jug backwards across the cup.
This creates the fern shape in the rosetta.
-
Finish.
The final cut is to put the finishing touch on your latte art.
We use the same finish as we did for the tulip. It involves pouring a fine stream of milk through back across our fern to cut the rosetta shape.
Two approaches.
The plane taking off. Run the jug spout across the cup surface, starting close to the surface of the coffee and slow. Build height and speed as you go.
The helicopter. Lift the jug up, about 10 cm from the surface of the coffee and run it across the cup pouring a fine stream of milk as you
Try different jug shapes. For the rosetta it can help if you are using a milk jug with a fine tip.
