Latte Art TechniquesMaking beautiful designs by pouring steamed milk (called Latte Art Techniques) on espresso drinks is not neuroscience. But it can be elusive when trying to get the perfect balance of both fluids, especially the moment steamed milk meets espresso.
Latte art Techniques can be broken down into three main components of creation
Its one thing to have a comprehensive manual from the best barista, its completely different when trying to master their latte art techniques, every barista has their own technique, the more reason to try and adapt to certain technique.
Here are important barista training techniques that will ensure your cup is lovely and deliberate every single time.
Height of the fluids
Every barista has their preferred height of fluids, however, if you start the base of the latte without any foam, there is a high chance that the steamed milk will overpower the espresso.
The first thing you should do is create a base layer of foam before putting the espresso. When pouring the milk, to sharpen your edges, make your stream as thin as possible and place close to the base of the cup as possible to decrease the turbulence and ripples.
Remember, start at a high point but gently lower the pitcher.
The pouring position
The position which the milk makes contact with the espresso dictates the symmetry of the latte’s design. Since they are both liquids, when you pour one into another carelessly the upward force might distort the intended design, therefore, consistently pour the milk at the center of the cup.
If you pour off the center a trail of white curls is formed around the inside of the cup. If you tilt the cup at the beginning then slowly and gently reposition the cup while pouring the milk, the contrast between the brown and white color will be more prominent.
Consistency of pouring
The amount of milk you pour as you go is crucial. Pouring too much at a go will distort the crema which is wasteful since the crema is used as the ‘canvas’ in the final outcome. Earlier, starting at a high point but gently then lowering the pitcher perfects the height of the fluids, in this case, start at a high point but gently, bring it down then ‘increase the flow’.
By bringing the pitcher down you increase the number of designs you can make. If need be, let the pitcher touch the cup. Note- increasing the flow comes only after the pitcher is close enough to cup and not when the pitcher is moving.
Learn Latte Art Techniques
from the experts @ Zephyr Bar
Latest From Our Blog
See what we are writing about, few tips and hints on your coffee.
Coffee Course / Barista Training For many drinking coffee is a part of their culture and daily life. For others making coffee is a passion. Learning to make a good cup of coffee has pricked the interest of many, and as such many are seeking places to learn the...
Organically Grown Mambo Coffee At The Red Shed Espresso Bar we use Mambo Coffee. Mambo Coffee are wholesalers of specialty grade blended coffee. They are current members of the Australasian Specialty Coffee Association. Having our coffee roasted here on the Sunshine...
Significant Barista Skills People employed to prepare drinks such as espressos are known as baristas, and they must be very knowledgeable when it comes to coffee brewing. There are critical skills they should possess if they are to excel in their jobs. Before one can...