A small guide about the latte art

Food is one of the many mediums for artistic expression. But much more lately, latte art has taken a great popularity, with beautiful and intricate patterns adorning the surfaces of steaming cups of coffees. This technique for making coffee involves adding steamed milk to an espresso shot to create a trend or layout on the surface. Its goal is to advance appreciation for caffe espresso as a form of cuisine that prioritizes both taste and appearance.

David Schomer, the proprietor of Seattle’s Espresso Vivace, is given credit with popularizing latte art by using a substance known as “velvet foam.” He practiced free-pouring the contoured milk while creating different swirls and waves with the cup’s sides. The well-known heart pattern was mastered by 1989, resulting in a white heart enclosed by overlapping circles that resemble pond ripples.

The fern-like ripples of a floral pattern, also recognized as the Rosetta pattern, were the next well-liked pattern Schomer was after. He also took approximately six months to get this technique just right.

Here are some ideas and pointers to help you hone your skills if you want to make your own latte art:

The milk should be cold

Use only cold, fresh milk at all times. When creating latte art, don’t ever use the exact same milk more than once and avoid exposing it to heat or light before steaming it.

The jug to be used

Use a stainless jug with a small spout, please. Before using it, it should be cold, clean, and filled with only enough milk to fill your cup. Lack of milk will cause the liquid to heat up too rapidly.

The method that should be followed

Pour milk into your mug in a thin stream beginning three inches above the rim. It should become submerged beneath the frothy coffee and serve as a foundation for the coffee inside the mug’s bowl. You should notice a ring of white bubble form on top of the beverage as soon as you lower your pitcher and increase your flow. Move the reliever from left to right only using your hand, not your full arm, to start forming a Rosetta pattern. Lift the pitcher once more and halt the milking when a white circle appears.

To finish the design, slowly lift the pitcher’s spout while trying to pour the very last piece of milk in a small puddle. Repeat this process to start creating the smallest top portion of the flower. You can improve your technique for making beautifully topped lattes by attending a culinary school.

To learn more you can try reaching the best Training & Education College in Singapore where you can learn this art professionally and get recognized as a successful chef.


Plagiarism report: