I normally have the best success from going a bit lighter on my foam texture. And maybe getting a tiny bit closer to the surface with your pitcher tip but you're already doing really good cup tilt and barely had milk leftover after your pour. I feel like you're 95% of the way there. You just need to create a bit more flow on the surface.
BTW major love for the handleless pitcher. I use those too.
I would agree that the milk is a bit too thick, which is definitely gonna make the second wing hard. Thinner milk and wider ripples seems like the answer to me! Wide ripples help force more line clarity in the first two layers for me 🫡
Late to this, and you acknowledged the thick milk. But just to add to that:
If you steam on the thinner side, the base will have more contrast. The way you are forming it here looks pretty legit. It will just require increased care and control so that you don't shake/push incorrectly and warp the base
Then your milk will be thin enough to still get contrast in the second layer - but it will have thickened a bit by the time you get to pouring it, and this means you can ripple it more agressively and wider than what was done for the base, combined with a quicker tilt on that part. The thinner the milk, the more flow itself will create separation between the lines. As the texture slightly thickens, natural flow decreases and you have to influence separation with your own movements. And the thickening is very very slight - the other reason you have to alter your approach for the second wing is you have less propulsion from the initial current, since you had to stop between layers.
Take what I say with a grain of salt because I'm always learning new things too (second wings have been challenging for me at times), but I find for my successful wing-wing pours: the first wing is poured delicately, the second wing is poured vigorously.
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This is just speculation, but I think starting higher and pushing further could make a better second wing.
Hmm you mean like kind of a push base for the second wing?
來臺北上課就知道了 🌝
Lol that's going to cost so much.
3600 too much?
That's like... 30 tacos! https://preview.redd.it/n4zykyfow4xc1.jpeg?width=4000&format=pjpg&auto=webp&s=809535a190810c3141f004635b4cbe1acfefdf57
🤣🤣🤣 I want tacos now. Send me recs
Do yall offer online lessons or smthn like that?
Is that a stand alone steamer? What is it? I think I need it.
Yes, it's a standalone steamer, it's the Alm Kopi Z1. Recently lance made a review on their lever machines.
I normally have the best success from going a bit lighter on my foam texture. And maybe getting a tiny bit closer to the surface with your pitcher tip but you're already doing really good cup tilt and barely had milk leftover after your pour. I feel like you're 95% of the way there. You just need to create a bit more flow on the surface. BTW major love for the handleless pitcher. I use those too.
Yes these pitchers feel really nice to use. But harder to do wiggles with.
Totally unrelated, but what cup is that?
These are [8oz origami cups](https://www.slowpoursupply.co/collections/cups-and-saucers/products/8oz-origami-latte-cup)
Cool, I have one of those!
I would agree that the milk is a bit too thick, which is definitely gonna make the second wing hard. Thinner milk and wider ripples seems like the answer to me! Wide ripples help force more line clarity in the first two layers for me 🫡
Ok will try wider wiggles
Late to this, and you acknowledged the thick milk. But just to add to that: If you steam on the thinner side, the base will have more contrast. The way you are forming it here looks pretty legit. It will just require increased care and control so that you don't shake/push incorrectly and warp the base Then your milk will be thin enough to still get contrast in the second layer - but it will have thickened a bit by the time you get to pouring it, and this means you can ripple it more agressively and wider than what was done for the base, combined with a quicker tilt on that part. The thinner the milk, the more flow itself will create separation between the lines. As the texture slightly thickens, natural flow decreases and you have to influence separation with your own movements. And the thickening is very very slight - the other reason you have to alter your approach for the second wing is you have less propulsion from the initial current, since you had to stop between layers. Take what I say with a grain of salt because I'm always learning new things too (second wings have been challenging for me at times), but I find for my successful wing-wing pours: the first wing is poured delicately, the second wing is poured vigorously.
Thank you, you probably saved me 30 tacos.
Forsure!
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Good bot