Espresso

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Latte Art

Brief introduction
This is an art of pouring milk into the Espresso to create shapes like apples, trees or hearts. It’s an excellent opportunity for the barista to show his skills and concerns about Espresso. Now you know what latte art is, perhaps drinking straight Espresso is not enough for you…

Milk frothing – how to create perfect foam?

SLIDESHOW:
Latte Art
©Mark Prince In order to pour latte art, we must first have the milk prepared. Milk is steamed using the Espresso machine so as to create a combination of foam and steamed milk. Foam is of great importance when creating latte art, however with too much foam you cannot expect to create anything. As with cappuccino-making you need more foam than you do with latte. “Traditional foam”, which is described as something a coffee connoisseur always longs for when frothing the milk, is the charming micro-bubble sized foam. But there’s only a fine line between big bubble foam and micro bubble foam. The difference comes from the Milk frothing techniques which are described below:

1. 
   
   VIDEOS: Flower Latte
   
   by Team 01639.Let’s start with cold fresh milk and also a cold pitcher. This is because cold milk is more likely to take on air and foam more readily than milk at warmer temperatures. (Non-fat milk is also foams more easily). Next thing, check the steam wand ensuring it is clean and dry, wait for the ready light from the machine, and here we go!
2. Bring the steam wand to just below the surface of the milk. At this point the milk is steamed and foamed up at the same time. What you might like to notice are the following two options: Option 1- Just leave it there, let the steam wand do all the work and what you get are huge-sized bubbles, similar to those you often see when washing dishes!
3. …and Option two: the steam wand has an air-taking hole on its side. Search for this hole, and all you want to do now is get your milk at the same level with this hole. Hold the pitcher still and wait for the milk to be steamed and frothed. The milk will soon expand its volume, and at that point, lower your pitcher a little bit. Remember that any unnecessary sudden movement at this stage can create undesired big bubbles. When the milk’s temperature gets to nearly 100F, sink the steam wand deep into the pitcher with slow and careful movements, then make the pitcher move so as the milk will rotate counter clockwise.
4. At about 150F, the steaming and frothing process can be stopped. Swirl the milk so as to break up any big bubbles which have occurred during the process. Now get your Espresso shot ready and you’re about to start pouring your latte art with perfect micro-sized bubbles!

Latte art guide – make yourself a professional barista!

Now look at what you have: a wonderful shot of Espresso, a pitcher of perfect micro bubble foam and a wide mouth cup (so as to see your design more clearly and easily). Everything seems to be waiting for your pouring. Let’s go!

Hold your cup with its back raised up a little bit and rest the pitcher on the edge of the cup. Pour the steamed and foamed milk straight into the middle of the cup. Do this as gradually and carefully as you can. As the milk left in the pitcher is less and less, tilt up its bottom to ensure the milk’s flowing rate. When the cup is nearly full, continue to shake the pitcher side to side, while still pouring the milk. At this stage you have to be very patient and slow, as the side to side motion somehow seems very boring. Also at this stage, the leaves of our Rosetta tree start to form. After several shakes, the pitcher needs to be moved towards you (while still being shaken side to side), and finally, you can end up with your Rosetta by the act of drawing through the leaves with a pour. Your latte is ready to be served!

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