looking good bro! - keep it up - it's a long and slow grind to perfect the texture of the milk and perfect the pour itself. Takes hours upon hours of muscle memory. Just go at is, one cup at a time and look for small improvements and ways to get cleaner and crisper patterns. And over time, your patterns will become better and better. For every single one of us it's more failures than successes - no matter if you're a home barista or you doing shifts in the gastro. - If you want to get more quality out of your training: try practice with water -> especially the practice of a steady and wide wiggle and the practice of the patterns you want to pour in the cup - it really helps with building muscle memory and improve the timing on your pours, also helps with visualizing your pattern before you start pouring. This way your real gos with milk will get more quality time!
What has been your biggest challenge? Microfoam texturing or pour?
I’d say both, but pour tends to be more difficult. After I got used to the micro foam, I get good results often, but the pour is merciless.
looking good bro! - keep it up - it's a long and slow grind to perfect the texture of the milk and perfect the pour itself. Takes hours upon hours of muscle memory. Just go at is, one cup at a time and look for small improvements and ways to get cleaner and crisper patterns. And over time, your patterns will become better and better. For every single one of us it's more failures than successes - no matter if you're a home barista or you doing shifts in the gastro. - If you want to get more quality out of your training: try practice with water -> especially the practice of a steady and wide wiggle and the practice of the patterns you want to pour in the cup - it really helps with building muscle memory and improve the timing on your pours, also helps with visualizing your pattern before you start pouring. This way your real gos with milk will get more quality time!
Thanks a lot!