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1
Contents

2
Introduction ....................... Error! Bookmark not defined.

Guess who illustrated this bookError! Bookmark not defined.

Why do we need latte art on our coffee? ................. 9

Formula for latte art ................................................... 10

How important is shot black for making latte art?11

10% learning through class, 90% learning through daily

practice ............................... Error! Bookmark not defined.

Espresso Machine Anatomy .................................... 16

Types of home espresso machine.......................... 19

Espresso machine: which type of steam wand works best?

............................................. Error! Bookmark not defined.

Espresso Grinder AnatomyError! Bookmark not defined.

Introduction to Espresso GrindersError! Bookmark not defined.

What is step and stepless adjustment grinder?Error! Bookmark

not defined.

Conical burr grinder (home use)Error! Bookmark not defined.

3
Checklist of items for coffee bar .............................21

Instruments you should know about ......................24

How to hold a traditional tamperError! Bookmark not defined.

Tamping posture .................. Error! Bookmark not defined.

Baskets for portafilter ...... Error! Bookmark not defined.

Portafilters ......................... Error! Bookmark not defined.

What is espresso .............. Error! Bookmark not defined.

Arabica and Robusta .................................................26

Something about Single-origin and Blended coffee beans

............................................. Error! Bookmark not defined.

Blended coffee beans ...... Error! Bookmark not defined.

Single-origin coffee beansError! Bookmark not defined.

Recipes of shot blacks .... Error! Bookmark not defined.

(espresso/ristretto)........... Error! Bookmark not defined.

Brew Temperature (1/3) ... Error! Bookmark not defined.

4
Grind size (2/3) .................. Error! Bookmark not defined.

How the Flow Works ........ Error! Bookmark not defined.

Recipes (3/3) ...................... Error! Bookmark not defined.

Let’s calibrate! ................... Error! Bookmark not defined.

Milk Texturing ............................................................. 29

Which type of milk is suitable for latte art? .......... 31

Milk Foam .................................................................... 35

How much foam is needed? .................................... 36

Steam wand positioning .. Error! Bookmark not defined.

Introduction to milk pitcher sizesError! Bookmark not defined.

How to hold a pitcher ....... Error! Bookmark not defined.

Standing posture .............. Error! Bookmark not defined.

Types of free-pour latte art ... Error! Bookmark not defined.

Practice with water and imagination firstError! Bookmark not

defined.

5
Latte Art, Water Practice 1Error! Bookmark not defined.

Water practice 1 re-phrase:Error! Bookmark not defined.

Control the flow ................ Error! Bookmark not defined.

Latte Art, Water Practice 2Error! Bookmark not defined.

Tilt the cup ......................... Error! Bookmark not defined.

Solid Latte Art, Heart Shape the mother of all latte arts.Error!
Bookmark not defined.

Heart Shape step re-phrase:.....................................49

Mistakes revealed. (Heart Shape) ............................50

Solid Latte Art, 3 Stacks Tulip, Stepping Stone & Winged Tulip
............................................. Error! Bookmark not defined.

A Solid stacking tulip....... Error! Bookmark not defined.

Stepping-stone-stack tulipError! Bookmark not defined.

Three Stacks Tulip (stepping stone) steps re-phrase: Error!

Bookmark not defined.

Winged-Stack-Tulip .......... Error! Bookmark not defined.

6
Three Stacks Tulip (winged tulip) steps re-phrase:Error!
Bookmark not defined.

Mistakes revealed (Tulips)Error! Bookmark not defined.

Fine Line, Winged Heart, Learn to Generate Lines.Error!

Bookmark not defined.

About winged hearts ........ Error! Bookmark not defined.

Concept of wiggle ............. Error! Bookmark not defined.

Slow winged heart ................ Error! Bookmark not defined.

Winged heart and formationError! Bookmark not defined.

Layered heart .................... Error! Bookmark not defined.

Winged Heart (slow winged or winged) steps re-phrase:

............................................. Error! Bookmark not defined.

Mistakes revealed (Winged Heart)Error! Bookmark not defined.

Born of Winged Tulips .............................................. 53

Latte Art 2: Fine Line Latte ArtsError! Bookmark not defined.

Slowsetta Wiggle ConceptError! Bookmark not defined.

7
Slowsetta ........................... Error! Bookmark not defined.

Rosetta and Formation .... Error! Bookmark not defined.

Mistakes Revealed ........... Error! Bookmark not defined.

Slowsetta and Rosetta ..... Error! Bookmark not defined.

Steam wand cleaning....... Error! Bookmark not defined.

Portafilter, basket and drip tray cleaningError! Bookmark not

defined.

Grinder maintenance ....... Error! Bookmark not defined.

It’s a wrap! ........................... Error! Bookmark not defined.

How was this book conceived?Error! Bookmark not defined.

Acknowledgments ............ Error! Bookmark not defined.

8
 Why do we need latte art on our
coffee?
We live in a digital world. At any minute or any second`, we would pull our
smartphones from our pocket and scroll through our social media platforms or
check notifications. (Sometimes, there could be nothing to check; it’s become a
habit). Modern people (like you and me) also like to snap photos before we eat
or drink, then upload our pictures to social media to share amongst friends,
family and followers.
From a business perspective, creating beautiful food or products for your
customers to share on their social media is free advertising. And I don’t think
any business owner would have anything against that.

Hence, from the customers’ perspective, if they’re paying similar prices, they
would always go to that café which serves fancy coffees with beautiful latte art,
rather than one that does not.

Just ask yourself the same question: comparing the two coffees below, which
would you choose if they were both the same price?

9
 Formula for latte art
There’s no point in having a cup of coffee with nice latte art but tastes diluted or
tasteless. It’s also pointless to have a coffee with a nicely calibrated espresso
base but the steamed milk is messed up, too hot or has too much dry foam.

Although what constitutes tasty coffee can be subjective or debatable, based on

my judgment through years of serving coffee to customers, I believe my formula
– while not the best – would at least not be mediocre. (P/S I have not tasted
coffee beans from around the whole wide world.)

To make a tasty cup of coffee requires two items: delicious espresso plus nicely
textured steamed milk. And here I have to be honest with you: with or without
latte art, the coffee tastes the same. Latte art is purely eye-pleasing and for
aesthetic purposes.

Hence:
Espresso + steamed milk + pouring skills = latte art.

What is the recipe for espresso and how do I make nicely textured steamed
milk? This will be covered in a later topic.
 How important is shot black for
making latte art?
Very important. If you ask Ray Kroc (founder of McDonald’s Corp.)
if fries are important to his restaurant business, I’m pretty sure he
would say it’s important too.
Let’s imagine… in a burger set, if the burger is delicious but the
fries are uncooked, chewy and taste like grass, is the set still
delicious to you as a whole?
Same goes for shot black. A good shot not only allows you to
make a nice contrast or make it easier to land a latte art. Most
importantly, it will make café latte taste delicious.
Therefore, both calibration and milk texturing skills are equally
important.
 When You Learn Piano, Don’t
Practice with a Violin (Use the Right
Tool)
When I first started to learn about coffee from coffee bars, I owned
a small home espresso machine from a brand we shall call “K”. I
have nothing against the brand, but as mentioned in the title, I
realised several years later that, metaphorically speaking, I was
learning piano but practicing at home with a violin. Working as a
barista, I was using a commercial espresso machine, which was
able to produce decent quality shots and textured milk. But when I
went home, my home espresso machine was giving me the
opposite quality. I was such a fool to compare production quality
from a tiny machine that cost USD150 with a commercial machine
that cost USD4,000. It wasn’t just the price but the specifications
as well. For example, with the K brand machine, the steam wand
(the wand that produces steam to heat up the milk) was a single
big hole, unlike most commercial machines which had steam
wands with 4 pin holes that produced better milk texturing.

When I realised this, I started saving and finally had enough to get
my first decent home espresso machine called “Nuova Simonelli
Oscar”. It cost USD880 back in 2013. And I was so in love with its
milk texture quality.

Many of us have this dream to own a German-made sedan but are

only willing to pay the price of a tiny Japanese compact car. A
similar ‘dream’ exists when purchasing an espresso machine for
home use.
In order to produce decent latte art on a cup of coffee, the
espresso machine and espresso grinder (even at home) must
meet a certain benchmark.

13
Below is a formula that I believe in:

Decent espresso machine

+
Decent espresso grinder
+
Decent coffee beans
+
Poor Skills / Decent skills / Good skills

= Not-so-nice coffee / Decent coffee / Delicious coffee

One cannot expect decent coffee from a poor-quality machine.

However, one also cannot expect decent coffee from an unskilful
barista with top-notch machines.

I define decent as of workable quality, not necessarily costly or

luxurious.

In my opinion, all factors play a significant role in making a decent

cup of coffee.

As I write this, there are brands that are popular in the coffee
industry. I am not doing this for personal gain nor do I gain any
profit from these brands.
 Opening and Preparation in a Café
Every morning, a café depends on baristas to make the
preparations before the café starts operating. This requires not just
calibrating the taste of the coffee, but also making sure the café
possesses sufficient inventories and material preparation for
beverages and pastries to serve (i.e. milk inventory, pre-mix
chocolate syrup and more).

As such, being a barista means being an early bird.

As for the home barista, with my day job, I have to wake up a half
hour earlier before I head out to work.

Making coffee, cleaning the espresso machine and enjoying the

coffee takes 40 minutes. So for someone who wants to be skilful at
this, it requires determination and waking up early every day to
make coffee.

For me, having to be at office early is no excuse. I always make

my coffee at home before heading out.

In the next chapter, I will talk about the different parts of the
espresso machine, coffee grinder and some coffee accessories.
With this knowledge, you'll have a clearer picture of whenever I
mention the names of machine parts.

15
Espresso Machine Anatomy

16
I’m not technically educated in the names of machinery parts, but
below are the names we commonly use amongst baristas at coffee
bars.

Please note that not all machines have similar mechanism

switches. Some have levers, toggles or buttons, but most
machines have a button to turn the group head on or off.

On / Off button for Group Head: Turn on the group head, so that
water and pressure can brew coffee.
Portafilter: Handle attached with a metal filter (basket) to hold
coffee grounds.
Drip tray: A water outlet tray to trap water to be disposed. If the
machine is without a plumbing system, the drip tray must be
manually emptied once it’s full.
Steam wand tip: Outlet for purging hot steam.
Pressure gauge: Some machines have two pressure gauges: one
for steam boiler pressure and another for group head boiler
pressure. Both function to monitor pressure during the coffee
making process.
On / Off toggle switch for steam: To turn on steam wand.
Steam wand: Steam wand position can be adjusted. Hold it at the
section with rubber to prevent getting burned.

18
 Types of home espresso machine

Super-automatic machine
This type of machine is meant for convenience. With just one
button to operate, all you have to do is fill up the materials (coffee
beans and milk), then press for your desired beverage. Usually,
you’ll see such machines at convention halls or hotel event
spaces.
This type of machine allows very minimal control, hence the name
super-automatic machine.
If you want to have more options and make latte art, this machine
will not serve your purpose.

Pros: Ease of use, mobile.

Cons: No control of taste calibration (taste of coffee depends
on the machine), no control of steaming milk quality and no latte
art.
Checklist of items for coffee bar
Now that you have some idea of which machines to get, here are a
few more accessories to have on your coffee bar.

1.Espresso machine: Makes espresso and steam

milk.

2.Espresso grinder: Grinds coffee beans into coffee

grounds.

3.Tamper: Compresses coffee grounds onto portafilter

evenly.

4.Tamping mat (optional): Prevents slipping

during tamping procedure. I usually use a cloth on my bar to tamp.

5.Coffee scale: Weighs coffee dose to make precise

espresso recipe, get a scale with a decimal point.

6.Teaspoon: Dose off extra coffee grounds (even if it’s just

an extra 0.1gm) and stir the shot before you taste it.

7.Cloths: Table cleaning, drying portafilter and wiping off milk

stains from steam wand, each cloth should have a dedicated
purpose.

22
8.Coffee cup: For making and drinking coffee.
9.Milk pitcher: Contains fresh milk to steam and pour to
make latte art.

10.Coffee distribution (optional): Distributes

coffee grounds evenly before proceeding to tamp.

11.Coffee beans and rubber sealed

container: A container with a rubber seal keeps coffee
beans fresher for longer.

23
Instruments you should know about

Tampers

Shown above are a few types of general tampers you would see in
the market. Please do note there are a few different sizes of
tampers, but the most commonly used in a commercial group head
size would be 58mm. Some home machines are 51–55mm. What I
would recommend is around 58mm, as you would be able to find
accessories by third party manufacturers that match this size. It’s
very important to have a well-fitting tamper for your basket as this
will affect your extraction result.

Handle-less tamper (left): easy to tamp and lower the risk of wrist
ache.

Calibrated pressure tamper (middle): for newbies who prefer

peace of mind for pressure tamping issues.
Traditional tamper (right): Old school tamper, most commonly
used and most preferred by overall users. For beginners, I strongly
suggest that you start practicing your tamping techniques with this.

As everyone has a different preference, you should try to see

which type fits you. There’s not a tamper that suits all users nor
should anyone use only a dedicated model. The fun in coffee
making is in trying different tools or accessories to create different
results.

25
 Arabica and Robusta

For this book, I use only Arabica coffee beans to make coffee, but
many have no idea of the difference between these types of
beans, so allow me to explain.

First, let's summarise the differences between them:

ARABICA
Country of origin: Ethiopia
Growing temperature: 15°C-25°C
Growing altitude: 900m-2000m above sea level (on mountain side)
Taste: sweet, aromatic, bright and many more tasting notes
Pest infestation: low resistance
Caffeine content: 0.8%-1.5%
Consumption: cafes, instant coffee, restaurants

ROBUSTA
Country of origin: Congo
Growing temperature: 20°C-30°C
Growing altitude: 0-900m (on ground)
Taste: harsh, bitter, nutty
Caffeine content: 1.7-3.5%
Pest infestation: high resistance
Consumption: a majority of the production is for instant coffee,
local traditional coffee shops, etc.

27
Not all arabica beans are superior
quality
One of the reasons why a certain fast-food chain starting with “M”,
a chain of coffee shops starting with “S” and famous indie cafés all
serve Arabica coffee is because, like any other product, there is a
diversity of quality from cheap to expensive. There are cheap
Arabica coffee beans and quality Arabica coffee beans. In the
coffee industry, there are Q-graders to conduct quality checks and
give out scores for quality. There are also coffee farmers who sell
beans at a lower price range without placing much effort on quality
to cater for low-end commercial markets.

No matter how good the quality of coffee beans, it needs a good

process, a skilful coffee roaster and a skilful barista to produce
delicious coffee. From a barista’s perspective, the term “Arabica”
alone does not mean any good, but to a coffee corporation, the
word “premium” and “Arabica” are good marketing terms to sell to
a mass audience (patrons with minimal coffee knowledge) as most
people would perceive “premium” Arabica as good coffee.

28
Milk Texturing

29
 Instruments you need to texture milk
This part of the process is crucial as it plays an important role in
the taste of white coffee. Each of the items below has its own
design and purpose, so let’s explore.

1.Milk.
2.Espresso machine (steam wand).
3.Milk pitcher.
4.Thermometer.
5.Wet cloth (for cleaning purposes).
Which type of milk is suitable for latte
art?
Many people are curious about what sort of milk works for latte art
and what sort of milk is best to pair with coffee. In this chapter, I
will introduce what’s available in your supermarket chiller and
what’s best for latte art.

There are a few types of milks in the market.

Fresh milk (cow’s milk)
The most common milk you can get from your local supermarket,
this is by far the best milk in terms of taste and texture. I’m not too
bothered about the fat content as this is more of a taste
preference. For texturing, it should work fine, though I believe the
higher the fat content, the shinier and sweeter the milk would be
after it is textured. This is terrific for a cup of white coffee, but it still
comes down to your preference.

Some fresh milk brands have heavy cream-tasting notes, which is

my least favourite, but some people like it that way.

Please note that UHT (ultra-heat treatment) full cream milk is not
suitable for latte art. You can find this type of milk on shelves and
not in the chiller, as it’s pasteurized with high heat and kills off
endospores during the process. This gives it a longer shelf life but
also gets rid of the sweetness of milk, and such steamed hot milk
will smell and taste bad for coffee.

32
Low-fat milk or skinny milk (cow’s milk)
For texturing, I would say there’s not much difference from fresh
milk, but I’ve found this type of milk to be less sweet when paired
with coffee due to lower fat content.

Flavoured milk (chocolate, vanilla,

honey milk, etc)
At one point, I was curious to see if I could make my coffee with
chocolate milk or vanilla milk to add some special taste. But it
ended as an epic fail. Flavoured milk cannot be textured well and
is designed to be consumed chilled or cold. Once steamed, it
tastes bad and weird especially when paired with coffee. In short,
these types do not work well with coffee and latte art.

33
Others as in soy, almond milk and more
(alternative milks)
There are many such alternative milk producers nowadays due to
the rising number of vegan consumers and lactose intolerant
patrons. As I write this, there are more brands and options
available in the supermarket. Personally, I am not a vegan and not
in favour of alternative milk in terms of taste. I’ve tried a few
brands that work well for texturing, but you cannot compare the
result with cow’s milk. You cannot pour a fancy latte art with
alternative milks; the most you can make is heart shape or tulip.

Some brands are designed for barista or coffee making, and they
work really well.

I’ve had a bad experience with vegetable milk. The taste is

savoury and texture is very thick. My coffee ended up tasting like
cream of mushroom soup.

34
Milk Foam
 How much foam is needed?

There are a few popular beverages with milk, as shown in the

illustration above.
Three major espresso-based white coffees – what’s the
difference? The only difference is the thickness of foam. Foam and
milk dictate the taste of a milk coffee. Let’s compare apple with
apple and use the same size cups in comparison.

Cappuccino:
Rule of thirds. ⅓ of the cup is foam, therefore this has the least
milk for coffee, which also means this is the strongest coffee
amongst the three.

Café latte:
Cut cappuccino's foam by half, a little bit more milk for coffee.

Flat white:
Cut café latte’s foam by half, this makes a large amount of milk for
coffee, so this is the mildest coffee among the three.
What about foam for other beverages?
Café mocha, hot chocolate, cortado or piccolo café latte will be
served with café latte’s foam.

Why do some cafés serve different

beverages in different sizes or with
different cups?
There could be a few reasons. Each cup design may represent a
different beverage (for example, glass for café latte or ceramic cup
for cappuccino). This makes it easier for a waitress to know what
beverage is served based on cup design without asking the barista
during rush hour. It also depends on a café’s customers. Some
customers like their café latte served in a bigger coffee cup so they
can sit longer and hang out.

37
Let’s texture milk!
First, you need to know what your cup size is then you’ll know how
much milk is needed. Baristas go through this with practical
experience and repetition.

For example, if you’re making a 6oz cup of coffee with a

12oz pitcher, then I would usually measure with the neck.
Leave around 5mm distance between the milk and neck.
Some pitchers have markings to indicate liquid volume.
Remember to use only chilled milk for best results.
How to hold a pitcher to texture milk
I believe that if we want to improve, then we have to consistently do something
the same way until it becomes a habit. So I urge you to hold the pitcher the
same way every time to avoid burning your fingers while texturing milk and to
get a quicker rate improvement

Shown above is a style of holding a pitcher that is symmetrical with

a flat bottom. Avoid any contact between your fingers and the
pitcher body.
Symmetrical and flat bottom allow newbies ease in positioning the
tip accurately.

39
A Solid Heart Shape

40
Step 1: Mixing
After pulling a shot and textured milk, begin by pouring a slow flow
right into the centre of shot black.

Then immediately, move in a circular motion while maintaining a

slow flow rate (as slow as Tai Chi) right at the centre of shot black.

This step is to mix and soften the crema because crema is oil, and
when it cools and dissolves, it becomes islands of particles. If the
coffee is not mixed well, these particles will prevent you from
making a symmetrical latte art pattern.

Flow rate: Slow

Height of tip to coffee: 8cm - 10cm
Right about 50% filled, the position of the tip is around 2cm away
from the cup lip (similar to water practice).

42
Step 2: Landing
Dive the tip in the correct position, touching the coffee if you can,
then pour a fast flow (but not too fast).

Flow rate: Fast

43
Mistakes to avoid

If you pour too slowly, the pattern will not expand and you will have
a tiny heart shape.
If you pour too fast, the heart shape turns into an eggplant or an
elongated weird shape.

You need to practice with water until you achieve the right speed
of flow.

44
Step 3: Lift up
Lift up around 5cm – 8cm, then immediately you have to…

Flow rate: Slow

Mistakes to avoid

If you lift too high (12cm and above), you will produce lots of
bubbles on the surface.
If it’s too low (1cm – 3cm), you will drag the shape into an
elongated heart shape or heart shape with a big fat tail.
If you lift up but keep pouring at that height for too long, the
buttock gap on top of the heart shape will close, and it will look like
a strawberry shape instead.

46
Step 4: Cut through
Move your pitcher slowly forward (keep tilting your pitcher down to
keep the milk pouring). This is to generate a tail for the heart
shape and simultaneously fill the cup up to 100%.

The speed of moving forward will depend on how much space is

left for you to fill. I suggest beginning by moving slowly.

Flow rate: slow

Mistakes to avoid
If you finish your pour by cutting through with high speed, then
your cup will not be filled up and this will make your coffee contain
less milk.
If you cut through with high speed then stop at the edge of the cup
to fill up the cup, then your latte art pattern will be dragged and
become elongated.
If you cut through with fast flow, again, the latte art pattern will get
dragged and be elongated.

48
 Heart Shape step re-phrase:
1.Mixing
Start pouring slow flow into centre of coffee then
move circularly, as slow as you can.
2.Landing
Dive into coffee 2cm away from cup lip, start to pour
fast.
3.Lift up
Lift up around 5cm away from coffee.
4.Cut through
Immediately cut through by pouring and moving
forward slowly towards the edge of the cup to
achieve 100% filled cup.
Mistakes revealed. (Heart Shape)

50
Here are some examples of various mistakes and asymmetrical
latte art.

This is to show you the common mistakes made so that when

these happen to you, you’ll know the reasons.
1.Elongated latte art
Usually due to cut through moving too fast toward the edge, then
waiting at the edge to fill the cup, or cut through with a fast flow
rate.
2.Strawberry shape
This is due to lifting up but halting a while before cutting through,
resulting in the buttock gap getting closed.
3.Symmetrical heart shape
Clean and tidy latte art with symmetrical pattern for right-handed
drinkers.
4.Heart shape not positioned towards drinker
This latte art is pointing sideways which means the barista is not
holding and positioning the pitcher or cup correctly.
5.Dirty latte art
During mixing, the pitcher is pouring too close to the coffee, which
is why there is an overflow of white foam, making the latte art less
clean and with less contrast.
6.Small latte art
During landing, the pour speed is not fast enough therefore there’s
not enough strength for the pattern grow bigger.

51
How do you know if you can move on to the next pattern? Simple:
if you can do this confidently and consecutively two or more times
without any problem, you are ready for the next pattern

52
 Born of Winged Tulips
After you’ve mastered both slow wing and the regular wing, you
can now use your creativity to make different patterns. Below are
some of the same techniques for making different patterns.
Classic Winged Tulip
Above is the classic of fine lines tulip. In technical terms, I call it 7-
3-3 Tulip, as it has 7 wiggles (bottom), 3 wiggles (centre) and a 3-
layered heart (top). The cup’s capacity and your experience do
matter. To make this pattern, I would use a 6oz (177ml) cup. The
smaller the cup, the more difficult to make fine lines. You might
have seen on social media some people using bowl-like cups,
10oz (295ml) – 12oz (354ml) cups to make many lines. It also
depends on a café’s preference in cup sizes.
This requires many failed pouring experiences to achieve. That’s
why I always encourage newbies to move step by step to be more
productive.
No idea what I’m talking about and need a tutorial for this? Let me
explain below.

Classic Winged Tulip – a brief tutorial

I assume you’re already well equipped with the wiggle and
stacking techniques. If you’re not familiar, please go back to
previous chapters and start from there. If you’re ready, then here it
comes.

54
After you’ve made a wing as usual, at position “X”, you have to…

55
You have to land a wiggle heart. As mentioned, this is a 7-3-3
Winged Tulip, which means on this middle part, you have to wiggle
3 times. Now, if you want to wiggle more, it’s fine. But for me, 3
times is just nice.
The illustration at left shows landing at “X” position, then wiggle
while moving forward. While doing that (wiggle + sliding forward),
you’ll notice your wing getting expanded (green circles in
illustration at right). This is a good sign and you’re doing it right.

56
When you’re done with the wiggle, it should look similar to the
illustration at left. Follow up by topping a 3 layered heart, or if you
like to keep it simple, with just a single heart. Again, the top heart
has to land with fast flow rate and touch the surface.

57
1-1-1 Winged Tulip
There are many versions of this. You can use your creativity to
play with different stacks. The illustration above shows stacks in 1
by 1 on top of the wing. You could utilize this technique to play
with different styles, for instance, 1-2 Winged Tulip, or 2-2 Winged
Tulip. It depends on cup size. I made a 5-3 Winged Tulip with a
7oz cup before, and it was easy after I realized my mistakes
(replay of self-recorded videos) and mastered my stacking and
winged techniques.

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2-1 Slow Winged Tulip
I repeat, there are so many patterns you can do once you’ve
mastered these skills (wing, slow wing, stacking). This Tulip is a
slow wing topped with 2 layered and single heart, which makes the
whole pattern look different with just a minor tweak.

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 Sample finished

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