The tulip
Three, four, five layers in a flat white… The tulip brings out the competitive feeling in baristas. Dutch latte art championship and coffee masters finalist Rob Clarijs explains how to create this favourite.
Step 1
Use Lattiz to fill your jug with milk foam and swirl it well. Pour some foam away so that a nice, smooth structure remains. Slightly tilt the cup. Pour the milk from a height of about ten centimeters in a thin jet with a circular motion into the espresso. If white spots appear, you can pour over them to make them disappear.
Step 2
Move the jug down so that the nozzle of the milk jug almost touches the espresso. Pour a little harder or possibly with a subtle shaking motion to pour foam out of the jug. Pour until a half moon arises and then stop.
Step 3
Make another half moon with the spout almost on the espresso. Now pour with a pushing movement in the direction of the crescent moon that you made before.
Step 4
Repeat the process from step 3 several times to "stack" the petals of the tulip one above the other. Tip: the harder the pushing movement, the more the tulip's leaves will fold around each other.
Step 5
After the last half-moon, lift the jug to make a thin beam and pour through the different half-moons. This ensures the moons will form the recognisable leaves of the tulip.
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