Espresso Yourself: Three Leaf Tulip with Rosettas
We will be pouring a three-leaf tulip, hugged by a rosetta on either side.
At this year’s National Foods / Dairy Farmers Australian Latte Art Championship, competitors followed new international regulations. Part of the new rules included a “wheel of art” that spins showing various designs for latte art and macchiatos. When the wheel lands, the contestants have to reproduce two of each format.
One of the designs that we had to reproduce was this one, that I will demonstrate here.
This is a tricky design, but can be mastered with practice. A few tips. When preparing your milk, ensure that it’s not too thick. Also, focus on tilting your cup to allow your milk to spout closer to the cup. This also creates a larger surface area to work from.
 Step 1
The first thing in this pattern is to ensure that your crema will hold. To “set” your crema pour the milk directly into the centre and from fairly high.
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 Step 2
Pour deep into the base of the cup until you create a white circle, then stop. This sets up the base for both the tulips and rosettas.
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 Step 3
Repeat Step 2 just behind the first circle you have just created. Then, again pour another one behind that one. On this last circle pull through the centre of all three to create your tulip.
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 Step 4
Tilt your cup slightly to the left and pour a rosetta on the left of the tulip. Maintain the tilt of the cup and keep the hand steady.
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 Step 5
Pour the rosetta and pull through so it ends in line with the head of the tulip.
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 Step 6
Repeat steps 4 to 5 but on the right hand side, careful not to cross over rosettas.
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