Explore color harmony and experimentation, and see how to outline with ink and a brush to create stunning compositions of Islamic art. Discover the traditional methods of painting a symmetrical biomorphic pattern using free-hand techniques and an eight-pointed geometric grid for structure. In this course, learn how to reproduce a pattern from a 16th century Safavid manuscript in your own style. Esra’s work has also been exhibited in Saudi Arabia, Oman, Bahrain, and in London where she is based. She founded online platform Islamic Illumination where she hosts workshops, and her weekly podcast Art Illuminated has received more than 15K downloads. Saudi artist, educator, and podcaster Esra Alhamal has established a career in Islamic art, born from her profound adoration for the practice, and has specialized in the art form for her PhD. Most important is that you lift your pitcher a bit when drawing through so that you don’t continue making “pattern” and create your pattern a nice “tale”.An ancient art form steeped in tradition, dazzling patterns, and motifs inspired by nature, is at your fingertips. In overall try to get draw through as smooth as possible and thing about slowing or speeding up if it’s necessary for the pattern. In some patterns you don’t even have to draw through at all. Faster draw throughs tend to move and sink your pattern and slower ones might leave ugly tails in the pattern. Sinking will have to be used in at least two wing swan and swirl fan.Ĭonsider also your draw through in the end of the pour. It is totally same thing as do at start of the pour with canvas thinking. By sinking I mean that you need to pour from higher so that the milk sinks under the crema and foam. The sinking draws the pattern to the direction of the sinking. When you get to the more advanced patterns, you might have to sink in some parts of your pour. Then you don’t want to pour fast because that would be the patterns messy. In the pouring slow category the task is to kind of set or draw the pattern on top of the drink.
By gliding you will move the patterns in the cup and at the same time they will spread. In the pouring fast category you glide the pattern on top of the drink. In different patterns you need to use different pouring speeds and they can be roughly divided into two groups:
#Art patterns full#
This is of course in relation with how full your cup is. Basically, the harder/faster you pour, the more the patterns are going to spread. Another factor that makes your patterns spread is pouring speed. Last time we talked about surface tension and how it affects the spreading of the patterns. Thought, I wouldn’t use coffee roasted 1-2 days ago because of radical degassing which will create small bubbles to the drink’s surface. Basically the fresher coffee, the better latte art. I have also noticed that your coffee’s roasting date has an effect the patterns. See our guide for perfect espresso or read a blog about espressos. So get your espresso right before dreaming about swans and decaffeinated zebras. Lower viscosity or TDS tend to get my pattern “stuck” and they don’t spread or behave correctly. For me, higher viscosity or TDS in the espresso, the easier and prettier latte art I’m able to make. I’ve heard few times that it is easier to make latte art to longer (more yield) espressos but I’d like to disagree. Horribly under-extracted, 1:4 ratio espresso won’t work well with steamed milk. I’m sorry, espresso also has an effect on your latte art.
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