Alas, the tulip has pulled me into its deceptively simple blooms.

Here’s a good example of a great tulip pour (courtesy Louisville’s fine Quills Coffee):

The tulip presents a major challenge because it isn’t poured like the others. With hearts and rosettas, it’s all about gentle, graceful motions: Letting the foam slide out of the pitcher, swaying it from side to side with smooth motions, then tying it all together with a slow, fine-line ending pour. In contrast, the tulip takes techniques from both heart and rosetta and blends them, but forces the pourer to do everything with FORCE. The simplest explanation is that the tulip is made up of heart atop heart atop heart, each new one pushing the one below further “down” (toward one rim edge) of the cup and thus creating the circular shapes you see at the bottom. In practice, this “forcing” requires aggressive shoves of foam, yet mixed with the same accuracy and graceful hand motions associated with the others. It’s not hard to make a bad tulip, but it’s very difficult to make a good one.

Not sure I’ve made a good one yet. But here are a few I made in the past couple days, which are at least tulip-esque. (Scroll over for caption, click for bigger view.)

APPENDIX: That last one is a novelty pour called the Hanging Heart, which isn’t as common as the rosetta, heart or tulip. I haven’t messed much with it, but I got close enough once that I figured it’s worth sharing.

At the last second, I decided to make this a heart instead of a rosetta. It sort of came out neither… which just goes to show you that planning ahead is a virtue in latte art.

This was a conscious decision, to try for a curved rosetta. Came out alright, if a bit uneven.

Getting closer to the rounder wings on the sides. This one has a good bit of definition for having used 2% milk.*

I think I lingered too long on this one in the beginning, making the “base” of the thing sort of fat. I’m also starting to notice that the right side of my rosettas consistently looks better than the left. Strange.

*It seems that 2% milk is the most volatile. Whole milk is perfect for latte art — and, supposedly, for the taste of the latte, which is why most coffeehouses use it by default — but at Spencer’s, we’ve always used 2% as the base and never even stocked whole milk. I inherited the business this way, and never saw a need to change it; I don’t often drink lattes, and until recently haven’t pursued the latte art. Come fall, we’ll probably make the transition to whole milk, but leaving 2% as an option for stubborn regulars.

Latte art, for me, is like this. My brain processes the pours I’ve already done, and I make the necessary adjustments in my head. But getting those adjustments to work themselves out in my muscles is something else entirely. As soon as I manage to fix one part of my method, another part goes awry, and getting the total package is just tough.

I’ve particularly been struggling to get the big, round, “border leaves” on my rosettas, which are otherwise looking pretty good. Today I realized what I’d been doing wrong, and worked to make the adjustments. What I ended up with are some majorly rounded rosettas, which lack a little of the definition of my previous ones. But I’m still excited about them, because my hands are getting the hang of the motion needed to get that rounding effect. Now, I just have to make it all come together. At this rate, I’m hoping it won’t be too long.

Starting to get the rounding effect here. I like the “yin and yang” effect, and hope I can figure out how to reproduce it someday.

Nice definition in this one, and pretty nice rounding on the right side. Of course, it’s pretty unbalanced and quite “sharp,” but still kinda cool.

I was going for round, and I got it here. I think this is really neat, although the definition is a little lacking. That I managed to fill the whole cup with some sort of “art” is quite a leap from where I’ve been previously.

Thin lines! Defined leaves! Symmetrical and centered in the cup! It’s still missing the “wings” that you’ve seen in the pro examples I’ve posted, but I think I’ve figured out why… in any event, I didn’t dump this one down the drain. I drank it, slowly, and savored both the flavor and the experience.

Where’d the foam go? I don’t know!

This guy came out really wobbly.

This one was today’s best. Notice the soft, thick, white border rings near the edges of the cup. All my rosettas have been missing this, and most of my attempts today were to get this to happen. Which might explain why they mostly failed. Also, note my strange, recurrent tendency to veer southwest at the bottom. What’s with that? As a reminder, something like this is what I’m going for:

This is a picture-perfect rosetta, poured by Chris Alameda at Espresso Vivace in Seattle. The owner, David Schomer, is the world's foremost teacher of latte pours.

First one after a brief vacation to the lake. Thin but definitely presentable… but what’s with that weird curve to the left?

This is the Fiery Wonder. (It’s made with whole milk, as opposed to the 2% we routinely serve. Not sure if that makes a big difference or not… more after further testing.)

Ran out of “drawing milk” on the drawthrough for the stem. That not only makes the stem look weird, but affects the milk flow and keeps the inner parts of the leaves from being sucked under into a nice, flowing motion. The foam was great though.

Another try — and another fail — for a tulip.

Fat-Bottom Girl.

Wiggles.

This one looked nice, with good, smooth foam. But the top disappointed me, so I tried to put a little crown on it. That part made it look dumb, but there’s no good way to undo it. So, there ya go.

“But enough!” you cry. “Show us the beef!” And beef ye shall have, beef in the form of delicious espresso drinks whose appearance matches their stellar taste. The following photos, taken on my new iPhone (did I mention that I got a new iPhone?), were taken just a couple hours ago behind the counter at Spencer’s. These are four in a row… none of them “perfect,” per se, but all pretty good and the last one definitely the best I have ever poured.

This little guy is indicative of a problem I am still having: My rosettas don’t generally fill up the cup. I think it has something to do with my holding back too much in the beginning of the pour; however, this is all I know to do, since my previous problem was going too “balls out” (E.J.’s term) with the pour. This foam is a little bubbly, which lessens the contrast.

This one fills up more of the cup, which is an improvement from the previous. But there’s not much definition in the leaves, which is a letdown.

Once again, this one’s shoved up in the middle of the cup. And why do the leaves on the right side look great, while the ones on the left are fat and ugly? I have no idea.

And heeeeeeeeeere she is — the best rosetta I have poured! Foam is still a little bubbly, and the leaves could have better tips on them. But the form is almost perfect, and it’s definitely among the best lattes that have ever been poured in Bowling Green. Which isn’t saying much, but I’ll take what I can get.

These are bad bubbles. The foam is all porous and it makes everything blend together way too much. Which is why whatever design is there is pretty tough to see.

Probably one of my best in the ceramics. I’m still veering off to one side — note the “lean” to the right — and the foam’s still not quite right, but this one looks tasty and semi-elegant.

This one looks less like a flower and more like a fire. If it was more contrasty, it’d be a good one to use for the occasional biker with a taste for dessert coffees.

Almost… almost! Nope, FAIL. Do you know why? After all my blathering about this in the past couple weeks, you should! Here. I’ll give you a minute to guess. …………………………………………………………………………………………………………..

Give up? I ran out of foam, that’s what! The pour was going spectacularly, but my drawing foam runneth low, and so my last few wiggles near the top don’t look like much. But it’s close, VERY close. If only I could get the right amount of microfoam, without overstretching it, and then pour it well.