Latte Art is a unique form of expressing espresso, and its standout feature is the continuous innovation of distinct patterns by professional baristas. This not only delights customers but also reflects the barista's professionalism.
The foundation of Latte Art lies in achieving perfect espresso and milk foam, which are fundamental principles.
The process of creating visually appealing designs, such as the classic flower pull, relies on the collaboration of espresso and milk froth.
Each cup's essence lies in the intricate interaction between milk and espresso, with various patterns sharing similar techniques.
Breaking down the flower pull, it can be divided into three crucial aspects:
1. Height:
Before initiating the flower pull, it's essential to merge the milk foam and espresso seamlessly. Starting about 5 centimeters above the coffee surface, pour the milk foam delicately, ensuring a thin flow.
Bringing the milk froth as close to the coffee as possible reveals a distinctive layering effect, rather than completely blending with the coffee.
2. Position:
Achieving a symmetrical flower design demands a mindful pouring technique. Since you're combining one liquid with another, pouring the milk foam into the coffee requires a balanced blend of white milk foam and brown coffee.
Pouring from the center results in a pattern dispersing outward, while an off-center pour may create awkward curls, resembling long snake-like lines.
3. Flow:
The flow of milk froth determines whether the cup displays a well-defined pattern or a disorganized one. Pouring too much milk foam too quickly can disrupt the completed pattern, while pouring from a distance can lead to splashing and pattern disarray.
To control the flow, it's crucial to lower the spout before increasing the flow, ensuring a gradual and artistic placement of milk foam on the coffee surface.
Moving on to the practical steps of creating latte art, it's essential to take your time and not rush through the process:
1. Begin with a cup of espresso and a jug of milk foam. Set the drop point for the pull at 1/3 of the cup's mouth, tilt the cup at a 10-15 degree angle, and start pouring a small amount of milk froth to break the crema.
2. Stabilize and pour a small amount of milk froth until the coffee cup is 5/6 full.
3. When "white spots" of milk froth appear on the coffee's surface, lower the milk jug until it touches the mouth of the coffee cup, increase the flow of milk froth, shake the jug from side to side in a Z pattern with coordinated arm and wrist movement, shaking at a distance of approximately 1 cm.
4. The purpose of shaking the milk jug is to enhance the layering of the heart shape. As the jug continues to shake, the milk froth area will gradually increase, forming a round shape. Pay attention to maintaining the flow of milk froth.
5. As the milk froth in the cup increases, gradually flatten the cup during pouring. When the coffee cup is 8/9 full, completely flatten it, prepare to raise the latte art cylinder, and simultaneously reduce the amount of milk froth poured.
6. When the cup is almost full (9/9), slowly lift the latte art jug, tighten the pouring flow, and the injection point at this time is the center of the heart shape.
7. The closing position determines the right-left proportionality of the heart shape.
8. Once the closing line is completed, a cup of heart-shaped latte art is finished!
In these eight steps, take your time to master the process, and the result will be a beautiful heart shape in your coffee cup.