The aesthetics of making coffee at home are one of the many fascinating components of the process. In fact, it's only natural to aim for the stars and focus on mastering your 12-tiered tulip, rather than starting with something simple and straightforward, with all of the fancy latte art Instagram accounts and video lessons available to you.
However, this is a disappointing starting point, so we'll walk you through the process of pouring a basic, but beautiful, heart instead. Before you do anything else, make sure you comprehend the fundamentals of Steaming Milk.
In order to express your feelings, all you have to do is pour your heart out. Give your pitcher a few vigorous swirls and knocks on the counter after you've made your silky smooth milk in order to even out the textures and remove any bubbles.
The location of the pour and the speed at which it is done are the most important factors to consider when pouring. Pouring milk quickly results in a cup that is nearly full in a matter of seconds, whereas pouring it slowly results in splashy droplets and prevents the formation of any structure.
With your mug in one hand and your pitcher slightly tilted towards it, you'll want to hold it in this position. The pitcher should be held in your dominant hand with a hard yet controlled grip, as if it were a baseball. Don't be afraid to use your fingers to keep a steady pouring motion..
To begin, raise the pitcher 4 inches over the liquid. For a flawlessly colored base for your foam, you should pour a bit higher than usual. Moving your pitcher around during this initial stage will create an even color and texture.
Continue until the cup is 12-34% filled. As close as you can without touching the drink's surface with your pitcher spout. Keep going at medium speed until the froth settles. Time is of the essence. The shape won't fill out if you pour too slowly or too quickly, so find that sweet spot and pour. Try again in a few seconds. The pitcher's spout will make a shape. By pouring steadily, the foam should gradually form a circle on the surface of your drink. Raising your pitcher a few inches, ‘strike through' the blob to make a heart. Slowing down or going too slowly can cause the higher pour to suck your shape beneath. Make a heart with your pitcher to make it even more attractive.
Other Questions about Coffee
Questions not about coffee (but important to coffee)
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).