2 Latte Art - Chris Deferio - Training Video

[GeorgeSabados]

It is far easier to get a novice to achieve absolute consistency in the milk texturing process by teaching them to gain purchase with the pitcher on the machine or some kind of hold which prevents the pitcher from moving during the process. Quality goes up dramatically.

[Deferio]

Absolutely! The more you move the pitcher the worse the milk will be. Most students are surprised to learn that there is only two quarter inch movements made that will give you perfect milk.

btw...I am honored that you posted on this video.

Cheers.

[mikeyscots1]

@Deferio I am in your debt! I have been trying for weeks..months to get good microfoam with very mixed results..so much conflicting advice on here...until I tried your method and I was amazed at how good the results are. My question is...why does only tilting the jug slightly to the side have such good results?

[Deferio]

Cool...glad it helped you!

The reason it works better is that the steam needs to hit the curve of the pitcher in such a way as to cause a whirlpool. With a whirlpool you will get the added air "pressed against the sides into smaller and denser bubbles. Without the whirlpool your milk has nothing constraining it from fluffing upwards and instead of dense "pressed" micro foam you get fluffy foam. The tilt is just so that the steam hooks on and pushes sideways instead of pushing up and down.

[mikey65up]

Chris..many thanks, I totally understand that. What I am not sure about, is why you state quite firmly that the pitcher you be tilted to the side..not away from yo or toward you..would that not have the same effect as tilting sideways? Sorry for the stupid questions..am just keen to expand my understanding of what is actually happening as opposed to just the end result.

[Deferio]

Tipping forward away from you or backward toward you tends to interupt the whirlpool since, when the want pointing out toward you a bit under 45 degrees it will hit the side of the pitcher dead on instead of come along side the pitcher and push. If you use the steam wand off to the side then tipping away from you can work...point is that you never want the dispersion of the steam wand pointed directly at a pitcher wall but to be positioned about 1/4 in away from and parallel to the wall.

[mikeyscots1]

Chris, one last question if I may...how long should I heat the milk for? I find I get very nice smooth microfoam..but I think too much air for art as it seems to clump together on top of the coffee..would simply heating for a little less time fix this?

[Deferio]

Hey everyone...

Look us up!

Our school is called "The Coffee Institute"

We are located in Muncie, IN

Google us to find the website and the flickr account!

[Si0gUn]

very nice, I'll try it 2moro :D

[jedichris]

this guy needs to chill

[ggeeoorrggee85]

what? no, pitcher should be tilted towards the wand in order to develop an even spiraling and folding of air and milk.

[Deferio]

This method of having the pitcher tilted a bit to the side but not forward or backwards is simple and it works great!

Tilting towards the wand tends to result in more gurgling/agitation that nice spiraling. Methods I use in training are used based on what works best and keeps a barista safe from possible mistakes. Although...if you have any insight as to why you believe I am wrong to train this way...even though it has achieved excellent results for years...please share why you think so.

[doctorshivargo]

OK! Now i am seriously jealous!! not only was the pour nice, the milk was textured to perfection! looked so nice. yep, I'm jealous, nice work.

[90hung]

wow, was that your first time?

I still can't do that after months of training!

Good job!!

[sanmalt]

Chris ! It brings back great memories. You ROCK !

Sandro Maltoni

[BiggieHaddad]

very good training its excelent :)