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Latte art is hiding a basic pour problem
I practiced rosettas for 8 months and kept getting blobs. Turned out my pitcher was too full every single time. I watched a barista at a shop in Denver pour with barely 4 ounces of milk and it clicked. The foam was already layered right, but the extra volume made the stream weak. Anyone else spent forever on art before realizing the pour itself was the issue?
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