A flat white with three, four, or five layers… The tulip makes baristas feel more competitive. Rob Clarijs, a finalist in the Coffee Masters and the Dutch Latte Art Championship, demonstrates how to make this traditional drink.
Step 1
Fill your jug with milk foam using Lattiz, and stir it thoroughly. Pour some foam into the trash to leave a nice, smooth structure. Tilt the cup just a bit. Pour the milk into the espresso in a circular motion from a height of around ten centimeters. Pour over any white spots to remove them if they appear.
Step 2
Lower the jug until the milk jug’s nozzle almost touches the espresso. To get foam out of the jug, pour a little harder or perhaps shake the jug lightly. Pour up till a half-moon appears, then halt.
Step 4
To “stack” the petals of the tulip one on top of the other, repeat the procedure from step 3 numerous times. The tulip’s leaves will fold more tightly around one another as you push harder.
Step 5
Lift the jug after the final half-moon to form a thin beam and pour the liquid through the various half-moons. This guarantees that the moons will shape the tulip’s recognizable leaves.