Milk Pitcher For Latte Art through the impression above is a component with the Milk Pitcher For Latte Art group on The Art Evangelist content. Down load this picture free of charge in High definition resolution the choice by proper clicking "save image as" around the
An example of a "tulip"- a common type of latte art invented by Luigi Lupi 2004 in Greece. Various examples of latte art. In the centre a tulip, above are two series of hearts, along the bottom a combined rosetta and a series of hearts. Latte art is a method of preparing coffee created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the latte.
It can also be created or embellished by simply "drawing" in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk. This, in turn, is limited by the experience of the barista and quality of the espresso machine. The pour itself, then, becomes the last challenge for the latte artist. History Latte art developed independently in different countries, following the introduction of espresso and the development of microfoam, the combination of crema (which is an emulsion of coffee oil and brewed coffee) and microfoam allowing the pattern; it presumably was initially developed in Italy.
[note 1] In the United States, latte art was developed in Seattle in the 1980s and 1990s, and particularly popularized by David Schomer. Schomer credits the development of microfoam ("velvet foam" or "milk texturing") to Jack Kelly of Uptown espresso in 1986, and by 1989 the heart pattern was established and a signature at Schomer's Espresso Vivace. The rosette pattern was then developed by Schomer in 1992, recreating the technique based on a photograph he saw from Cafe Mateki in Italy.
 Schomer subsequently popularized latte art in his course "Caffe Latte Art". At the same time Luigi Lupi from Italy met Schomer on the internet and they exchanged videos they made on Latteart and Cappuccini Decorati. Chemistry Latte art is a mixture of two colloids: the crema, which is an emulsion of coffee oil and brewed coffee; and the microfoam, which is a foam of air in milk. Milk itself is an emulsion of butterfat in water, while coffee is a mixture of coffee solids in water.
Neither of these colloids are stable – crema dissipates from espresso, while microfoam separates into drier foam and liquid milk – both degrading significantly in a matter of seconds, and thus latte art lasts only briefly. Technique See also: Microfoam § Procedure Play media Leaf Play media Flower Latte art requires first producing espresso with crema and microfoam, and then combining these to make latte art.
See microfoam: procedure for how microfoam is made; this article concentrates on the latte art once the foam is made. Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design emerges. As the milk is poured, the foam separates from the liquid and rises to the top.
If the milk and espresso shot are "just right," and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface. Alternatively, a pattern may be etched with a stick after the milk has been poured, rather than during the pour. Some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the superficial appearance of a drink leads some to ignore more important issues, such as taste.
 This is especially relevant with new baristas. Styles The winner of a free-pouring championship creating his signature latte art, that of an angel surfing on waves. There are two main types of latte art: free pouring (pattern created during the pour) and etching (using a tool to create a pattern after the pour). Free pouring is far more common in American cafés, and requires little additional time in preparing a drink.
Free pouring The two most common forms of poured latte art are a heart shape and the "rosetta" or "rosette",[note 2] also known as "fern" which resembles a type of flower or fern. Of these, hearts are simpler and more common in macchiatos, while rosettes are more complex and more common in lattes. For free pouring, the cup is either kept level or tilted in one direction. As the milk is poured straight into the cup, the foam begins to surface on one side (due to the tilt).
The barista then moves the pitcher from side to side as they level the cup, or simply wiggle the spout back and forth, and finishes by making a quick strike through the previously poured pattern. This "strike" creates the stem portion of the flower design, and bends the poured zig-zag into a flower shape. A more direct pour and less wiggling yields a heart shape, and minor variation (reduced lobes, larger stem) yields an apple shape.
More complex patterns are possible, some requiring multiple pours. Some examples of advanced latte art techniques are that of the tulip, wave heart, swan, or even a scorpion. Etching Etching latte art. Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatching, images of animals and flowers, and are generally performed with a coffee stirrer of some sort.
Etched latte art typically has a shorter lifespan than free poured latte art as the foam dissolves into the latte more quickly. A crude but quick method with cappuccino is to pour chocolate powder through a metal cutout in which an image, typically a flower, has been incised. This is favoured by chain coffee shops like Costa where speed is of the essence when serving large numbers of clients during peak times.
Variants Latte art is made by adding microfoam to espresso. Similar patterns, though much fainter, can be achieved by adding microfoam to brewed coffee, as in a café au lait or tea. Alternatively, patterns can be etched in the crema of an espresso, without adding any milk, in order to yield espresso art. Notes ^ David Schomer (Schomer 1994) describes pitcher-shaking in latte art as "quite standard in the world of Italian espresso preparation," indicating that it was well established in Italy by this time.
^ Both the Italianate rosetta and the Anglicized rosette are used to describe this pattern; compare doppio and double for a double shot of espresso. References ^ Imam, Febri. "Latte Art Guide". CoffeeGeek. Retrieved 2011-10-26. ^ Bonné, Jon (May 9, 2003). "Meet espresso's exacting master — Food Inc". NBC News, MSNBC. Archived from the original on July 30, 2016. ^ Schomer (1994). "Latte Art 101".
CoffeTalke. espressovivace.com. p. 13. ^ "Anti Latte Art". CoffeeGeek. Retrieved 2011-10-26. ^ "Rate my Rosetta". Rate my Rosetta. Retrieved 2011-10-26. ^ "What Is Latte Art?", latteartguide.com External links Wikimedia Commons has media related to Latte art. Oregon Art Beat: Barista Art BaristaJam.com - Latte Art Hub for baristas around the world. v t e Coffee Topics Economics Fair trade History Production Coffee production List of countries by coffee production Species and varieties Arabica Kona coffee S795 coffee Charrieriana Liberica Robusta Components Cafestol Caffeic acid Caffeine Coffee bean Processing Coffee roasting Coffee wastewater Decaffeination Home roasting Preparation AeroPress Arabic coffee Brewed coffee Canned coffee Cezve Chorreador Coffeemaker Coffee syrup Cold brew Espresso doppio lungo ristretto Espresso machine French press Handpresso Hyper Text Coffee Pot Control Protocol Instant coffee Knockbox List of coffee dishes Moka pot Percolator Turkish coffee Vacuum maker Coffee drinks Affogato Americano Bica Bicerin Black Russian Cà phê sữa đá Café au lait Café de olla Café con leche Caffè crema Café Cubano Caffè mocha Café Touba Caffè corretto Café com Cheirinho Caffè macchiato Cappuccino Carajillo Coffee milk Cortado Espresso Flat white Frappuccino Galão Garoto Greek frappé coffee Iced coffee Indian filter coffee Ipoh white coffee Irish coffee Karsk Kopi Luwak Kopi tubruk Latte Latte macchiato Liqueur coffee Long black Lungo Mazagran Oliang Red eye Ristretto Rüdesheimer Kaffee Tenom coffee Turkish coffee White coffee White Russian Wiener Melange Yuenyeung Organisation lists Coffee companies Coffeehouses Lifestyle Barista Caffè sospeso Coffee break Coffee ceremony CoffeeCon Coffee culture Coffee cupping Coffee Palace Coffeehouse Fika Kopi tiam Latte art Viennese coffee house Substitutes Barley coffee Barley tea Barleycup Caro Chicory Dandelion coffee Inka Postum Qishr Roasted grain drink Misc.
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When steaming milk for espresso, milk frothing techniques are performed to create a smooth and sweet milk that can be poured into heart and flower patterns. Although the ability to pour art in a latte or cappuccino does not indicate quality in 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 (or milk frothing pitcher), an espresso machine with a powerful steam wand, thermometer, and a 14 oz latte cup. Prepare the steamed milk first, then the espresso. Latte Art Instructions: 1) Begin with very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitchers in the refrigerator also. This will allow you to steam the milk for a longer period of time to achieve the smooth and velvety texture that is required for 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 1 cm 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) Milk temperature is critical. When the milk has reached 80 �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 �F. Steaming milk 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. I recommend swirling for 20-30 seconds.
This can be done effectively while the espresso is pouring. 6) Begin pouring milk into the espresso. For a flower pattern, pour into the bottom portion of the cup, approximately an inch from the bottom of the cup. Pour gently into one spot and do not shake the pitcher. As the cup is about half filled, begin to shake the pitcher back and forth while slowly moving backward. The flower pattern will move forward and fill the cup.
I have found that a 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 milk up the center of the pattern. Pouring less milk here is better because it will not sink the flower pattern. Note: To 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 the steamed milk and espresso to form a multi-layered heart. Related Articles Espresso Machine Steam Wand Espresso Machine Sight Glass Espresso Preparation Articles from David Schomer: Latte Art 101 Milk Texturing Basics Milk Texturing and Presentation
Title: Milk Pitcher For Latte Art