Latte Art Techniques

Making 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.

Specialty Coffee Mooloolaba

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...

Critical Skills Every Barista Should Posses

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...

Specialty Coffee Principles | Barista Course

  What is A Barista Course? A barista course is where one would be able to acquire all the right knowledge on how to create espresso. Contrary to popular belief that making coffee is merely mixing water and coffee extracts, coffee making is an art. And, you could only...

Come on In!

Weekdays

Monday 6 AM - 2 PM
Tuesday 6 AM - 2 PM
Wednesday 6 AM - 2 PM
Thursday 6 AM - 2 PM
Friday 6 AM - 6 PM

Saturday

6 AM - 6 PM

Sunday

8 AM - 1 PM

Contact

Phone

0 430 148 779
0 400 718 857

Mail

info@redshedespresso.com.au

Address

Shop 1, 24 Brisbane Road
4557 Mooloolaba
Sunshine Coast AU