This week it's a tulip pour. This particular tulip isn't that bad, though I like it when the outer ring is more defined than the one here.
My personal opinion on what makes a good tulip:
- A good handle on how to "release" the foam into the cup right when you want to.
- Finishing each layer off with a slight push, but not fully pulling through like you're finishing off a heart or rosetta.
- Dropping each new layer into undisturbed crema for maximum contrast.
- "Pushing" each layer into the previous one while leveling the cup at the same time, to make the layers rest nicely within each other.
- A nice heart to finish it off.
- All the other basics of good milk, contrast, symmetry, etc.