Latte Art
Latte art means milk art. It's a reminder that it's a cornucopia. It's the personal seal on the coffee of Baristan.
David Schomer In 1986, this art became popular with Uptown Espresso when it started to decorate the business. It is not known exactly where it came from. It is said that this art is already in Italy. It is such a way that the art of cappuccino we drink today is a must for cafe latte. With a nice figure it is possible to please the person you are preparing the coffee.
There is no latte art in the Klassik cappuccinos. This nickname is attached because it resembles the Hoods of Cappuchin Priests. For the first time in 1930, today's name Cappuccino began to be remembered in Northern Italy.
Latte Art is made up of two different sidewalls, the other being Free pour and the other being Etching (gravure / processing).
In the free pour style, the espresso milk in the cup is heated with steam bar, and the micro-poured milk is poured with a certain style to form various figures. The most familiar and simple ones are Apple, Heart and Rosetta. The SCAE hosts the national and international Free Pour Latte Art championships every year.
Making the Latte Art figures depends on two main themes, one good espresso and the other micro foam milk heated and steamed correctly. If you can achieve these two main bases, everyone can make a nice Latte Art with a little skill, patience and work.
There are benefits to mention other points that we do not pay attention to when we think of these two main foundations. When pouring milk, eye darkness is 20 cm. start over the cup. And feed the milk espresso. We pour in half of the cup to the bottom of the milk jar. When the cup is half full, close your cup to the cup and start making the cups.
Latte Art Heart
*Prepare espresso and milk at the same time. Waiting for one another will cause loss of taste and cream.
*Hold the cup in your ear! It is advised to start practice in this way and be advised accordingly. Keeping from under the cup or holding it at the side of the control is more difficult than control, as it results in both loss of heat due to your hand and non-hygiene.
*Pour the milk into the cup slowly, but steadily, in the cup with the other hand in your dominant hand.
*In the process of pouring, you should move the milk over the cup and make it go under the cream of the espresso. Milk is not seen as much as possible.
*As soon as the cup is half filled up, while it is still flowing in the middle of the cup, lower your syringe down and bring it closer to the cup, and click on the side of the cup and let the cream come out and pour.
*From now on, a whiteness will begin to develop in the middle of the espresso cream with a microbubble of pumice.
*From this moment on, you are starting to do your figurine. Continue to float from the same spot until your cup is near to filling.
*Before the cup is full, move your syringe gently up and forward, reducing the milk towards the opposite wall of the cup, like lifting the plane.
*As the quality control, the surface of the cappuccinon should be glossy, smooth as shown in the picture. With the help of a coffee spoon, place your cappuccinon inside as your inside of your spoon looks at you. Check the Cappuccino's cream. Finally, enjoy the taste.
Latte Art Rosetta
*Prepare espresso and milk at the same time. Waiting for one another will cause loss of taste and cream.
*Hold the cup in your ear! It is advised to start practice in this way and be advised accordingly. Keeping from under the cup or holding it at the side of the control is more difficult than control, as it results in both loss of heat due to your hand and non-hygiene.
*Pour the milk into the cup slowly, but steadily, in the cup with the other hand in your dominant hand.
*In the process of pouring, you should move the milk over the cup and make it go under the cream of the espresso. Milk is not seen as much as possible.
*As soon as the cup is filled to the halfway point, push the slag down and bring it closer to the cup, while the slug is moving in a controlled direction towards the far side of the cup and away from you, and push the slug down to the side of the cup and let the slug come forward.
*From this moment on, the espresso cream will start to give you a whiteness with a microbubble of pumice on the far cup wall.
*From this moment on, you are starting to do your figurine. From this moment on, move your surrah in a controlled way to the right and left and pull the surrah towards you.
*Before the cup is full, move your syringe gently up and forward, reducing the milk towards the opposite wall of the cup, like lifting the plane.
Etching Latte Art
Etching is a Latte Art situate that is not as respectable as free pour. Etching is done with the help of a metal rod called Latte Pen. It's much easier to do that. Etching Latte Art does not add any additives to make coffee, shapes are drawn with cream of milk foam and espresso. In Etching Latte Art which is made by adding additive material, usually sauces such as chocolate or caramel are used and various geometric shapes on cappuccino are drawn with the help of a sauce bottle and then the figure is finished with Latte Pen.
Ingredients added to the liquor, ie chocolates or syrups, are not accepted in the Specialty Coffee sector. Because a good Barista makes good coffee and does not need an extra sweetener for a good cup of coffee.