Making of Latte Art #CoffeeWorld

Making of Latte Art #CoffeeWorld

Latte Art can be done by purpose. The intent is to promote respect for café espresso as a culinary art that emphasizes flavor, a silky feel, and stunning presentation possibilities. After four centuries of slavish devotion to the aromatic promise of the roasted coffee bean.

Humanity finally has its device to get it in a cup. With the technology of the espresso machine and burr grinder in capable hands, café espresso can taste exactly like fresh ground coffee smells or better.

Although it is finish, Latte Art comes directly out of the flavor of the espresso. Coffee flavor is enhanced by the micro-bubble texture that is essential to delineate the patterns. As in many cuisines, presentation is inseparable from the substance.

The patterns are all free-poured and formed by the natural tendency of the thick milk and espresso to flow in waves.

Classic heart shape pattern enjoys the luxury of being a shape people recognize and can be describe to their friends.

Another pattern can be poured as a clean white heart in a sea of espresso crema or with concentric rings around it, much like ripples in a pond. A gentle shaking of the pitcher is the trick to the ring effect.

Milk Texturing:

Latte art technique is performed to create smooth and sweet milk that can be poured into heart and flower patterns. Although the ability to our pattern into a cappuccino does not indicate quality itself, it is indicative of the passion of the barista. The ability to pour patterns into drinks will let your customers and friends know that you are serious about espresso.

Materials: whole milk, straight walled steam pitcher, an espresso machine with a powerful steam wand, thermometer, and 14 ounces latte cup. Prepare the milk first, then the espresso.

1. Begin with very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitcher in the refrigerator also. This will allow you to steam for a longer period of time to achieve the smooth and velvety texture that is required to make latte art.

2. Fill the milk pitcher with the right amount of milk for one cup. You will probably have some milk left over after steaming. Start with fresh milk for every cup.

3. Place the steam wand at the bottom of the pitcher. Turn the steam on, and slowly raise the wand so that it is near the top of the milk. As the milk rises, lower the pitcher so that the steam wand remains approximately one centimeter from the top of the milk. Stretching should be minimal - no big bubbles should be formed.

The key is to get smooth velvety milk, not the thick foam that floats above the espresso. When poured, the milk should flow into and mix with the espresso.

4. When the milk has reached 80 degrees F, push the steam wand deep into the milk on the side of the pitcher, and position the pitcher to spin the milk counterclockwise. Continue the spinning motion until the milk reaches 150 – 160 degrees F. Steaming over this temperature limits the sweetness of the milk. After stopping the steam, carefully remove from milk and clean with wet cloth. Remove thermometer from milk.

5. Swirl milk vigorously. If any bubbles are visible, pound the pitcher on the counter several times. Swirl after pounding. Recommend swirling for 20 – 30 seconds. This can be done effectively while the espresso is pouring.

6. Begin pouring the milk into the espresso. For a flower pattern, pour into the bottom of the cup. Pour gently into one spot and do not shake the pitcher back and forth while slowly moving backward. The flower pattern will move forward and fill the cup. Shaking motion via movement of the wrist is better than physically moving the hand back and forth.

7. When the milk reaches the top of the cup, sweep through the pattern you created by quickly pouring the milk up the center of the pattern. Pouring less milk here is better because it will not sink the flower pattern.

To Pour Latte Art:

For Latte Art to be successful, the espresso itself must be thick, with heavy crema. The milk must be textured by applying the steamer in a precise fashion. The key to texturing is skimming the surface only when the milk is still cool to the touch. This skimming action is the foaming stage introducing some air into the milk. The nozzle for the steam should be centered in the pitcher and just below the surface of the milk.

As the milk heats to the point where your hand can detect warmth against the side of the steaming pitcher, bury the steam nozzle and move it to the side a bit. The action is intended to get the milk to start spinning like a whirlpool. This spinning is what whips it into the super dense, micro-bubble texture that creates the smooth feel in the mouth and is necessary for Latte Art.

One useful hint: You must “sneak” the milk into the cup, pouring smoothly and evenly to get the espresso crema to rise to the surface.

Pour a heart pattern, shake as you were doing above, but do not move backwards as much. Concentrate on forming a ringed circle and then slowly sweep through to form a multi-layered heart.