kidiotequea

[kidiotequea]

12oz mocka, whole milk. W2-1-2.

[kidiotequea]

[kidiotequea]

W2-1-3. 6.5oz.

[kidiotequea]

8oz miel, some flowers, an adorable corgi, and a radiohead cover.

[kidiotequea]

W2-2-2. 5oz flat boi with a radiohead cover in the bg.

[kidiotequea]

W-w-2, whole milk cortado. 4oz.

[kidiotequea]

3 pours, some flowers, a corgi, and a radiohead cover.

[kidiotequea]

A few pours from todays shift on bar, and some highlights from this afternoons walk with the besties.

[kidiotequea]

W-w-1-3. 6.5oz whole milk flat white.

[kidiotequea]

W2-1-4, 6.5oz.

[kidiotequea]

4oz little guys.

[kidiotequea]

W-w-1-2.

Whole milk flat white.

[kidiotequea]

Ww-1-3. 8oz take-away. Whole milk.

[kidiotequea]

Do you have any tips for beginner baristas? I’m beginning my first barista job at a local cafe and I wanted to blow the customers alway with good coffee and latte art? Are there any tricks to steaming the milk or how to pour that you could give me?

Texturing the milk properly is the hardest and most important part.

The reaource that helped me the most is a video posted by Sunergos on youtube (its 28 min or so). Explains milk steaming, setting the canvas, velocity/pouring heighth, surface tension and how it relates to size of design/fluidty of the canvas, etc...

I found it immensely helpful.

The second thing that helped me was watching videos on ig/yt of the best baristas pouring. Helped me realize if my milk was too thin/too thick.

Let me know if you want advixe on anything a little more specific when you get started.

Im not a pro, but Im happy to share what I know.

[kidiotequea]

Twas a tasty bev.

[kidiotequea]

3 pours from todays shift on bar.

Snippet of an old radiohead cover in the bg.