Australia’s Latte Art Champion Kirby Berlin creates a rosetta inverted with three-leaf tulip
From the December 2011 issue.
In this edition of Espresso Yourself, we’re going to do a rosetta inverted with a tulip.
This is Erin Sampson’s signature pattern, which she used to place at the World Latte Art Championships in 2009 in Cologne, Germany.
As such, it’s a relatively recent pattern and has leapt in popularity since Erin introduced it to the public at large. I think it’s likely proven popular and is being used a lot in cafés, because it’s relatively simple to do as long as you’ve mastered the rosetta and the tulip. And, it’s a free pour pattern so it doesn’t take too long to do in a café.
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Step 1
Pour a rosetta close to the top of the cup, and don’t pull through.
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Step 2
Turn the cup around 180 degrees, so you’re pouring into the rosetta at the base
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Step 3
Start to pour the first leaf of the tulip at the base of the rosetta
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Step 4
Push this first leaf into the base of the rosetta
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Step 5
Follow on with a second and a third leaf, pulling all the way through into the rosetta.
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Step 6
There you have it: a rosetta inverted with a tulip.
