Latte Art! HELP!
I was wondering if I could get some good advice and opinions about how to make Latte Art. I have read a few things online, and tried a few things at work, but I have been unsuccessful so far. I am sure my milk is good, I am concerned with the size of the pitchers I have to work with, and of course the side to side technique. I am working with a Melita Cafina, so I have a lot of steam power, and it is tricky to get the milk right, but I think I have figured that part out. Also I was wondering how much the cup plays into it all. Can I do it in a 16 oz paper cup? I am dying to get this right, I know it will take a while, but I would love some advice from my fellow Baristas who might have some experience in the field. :)
Replies to This Discussion
-
Permalink Reply by Bryan Wray on
-
Read this if you haven't already.
Latte art doesn't happen overnight. The pours and videos that you see online that inspire you are by baristas that pour hundreds of drinks a day for years and years.
The cup does play a huge part. Round bottom is the way to go if you have a choice.
Your pitcher should be appropriate for the size drink you are pouring. For example, I like 12oz pitchers for up to an 8 oz drink. 20 oz pitchers for 10-16 ounce drinks.
Practice, practice, practice is really the best and only advice I can give ya.
-bry
-
Permalink Reply by Jesse Darwin on
-
practice, as byan said is the most important, that is the biggest thing...that and just keep watching videos, over and over and over and over, then go back to practicing. good luck, and post some of your creations when you start getting them right
-
Permalink Reply by Matthew Pitts on
-
I agree that all you can do is practice. There is some good literature on coffeegeek.com about the steaming process for your milk. I guess once you've got the milk consistency down, it'll come with time.
-
Permalink Reply by Stacy Wofford on
-
I have read and love coffeegeek.com, I only have, ready for this, 32oz pitchers to work with, and we just pour the amount of milk needed. Practice I will guys!! Thanks for the help!
Matthew Pitts said:I agree that all you can do is practice. There is some good literature on coffeegeek.com about the steaming process for your milk. I guess once you've got the milk consistency down, it'll come with time.
-
-
32oz'ers work for drinks over 16oz fer shurr, but not so much for anything smaller. The depth of the milk inside the pitcher will play a role (how easy it is to produce the froth and how easy it is to reproduce that quality). Get some smaller pitchers if you are working with drinks smaller than 16oz.
-bry
Stacy Nanninga said:I have read and love coffeegeek.com, I only have, ready for this, 32oz pitchers to work with, and we just pour the amount of milk needed. Practice I will guys!! Thanks for the help!
Matthew Pitts said:I agree that all you can do is practice. There is some good literature on coffeegeek.com about the steaming process for your milk. I guess once you've got the milk consistency down, it'll come with time.
-
Permalink Reply by Joseph Robertson on
-
Stacy,
I have know Bry for some years now, I have seen him work in person. As a "Coffee Padawan" I need much more practice myself and can not add much to his comments other than I would pay Bry if I could to stand side by side and take lessons. Bryan came from MI to work on the west coast and only a few miles from me so this may happen someday. Up until his move out this way I had and still have plans to attend Matt's, ( the host of this list ) ABC school to fine tune some Barista skills. For me it helps to work with and next to some "Black Belts" of the industry. When standing at a espresso class training station at the Long Beach SCAA convention, Matt was the presenter, He came over to our station to demonstrate some shot pulling and milk steaming skills. Our trainer comment at the time, "Here comes Matt the Java Jedi." It meant a lot to me then to see such talent and then taste the result. I am now hopelessly addicted to the Dark Side.
Joseph
--
Ambassador for Specialty Coffee and palate reform.
-
Permalink Reply by Cedric on
-
A smaller pitcher would definetly help. Keep watching the same video over and over and over so that you can pretty much see it in your head. Once you can see it in your head and believe you can do it, you're not too far from pouring great latter art.
One way i train my baristas is to use water with a about an ounce of milk. You'll still get the velvety froth you're looking for...plus cheaper than actual milk. After they do that, I have them pour the liquid over a quarter ($.25) in a sink. While they pour the liquid out they are moving the pitcher side to side trying to get that wave motion and trying not to pour it bigger than the quarter. They repeat this over and over while they envision the video of latter art in their head. once they've done that for awhile I have them actually try to pour a heart.
Once they understand how to pour the heart, it's just a matter of pouring drinks before the rosetta gets poured out. Good luck and take pictures so we can see the progress.
-
-
I will try the quarter practice, sounds like it will really help. Unfortunately I will have to wait till I can afford a better machine for my home before I can get smaller pitchers. I am a Cafe Manager, but its corporate, so I have what I am allowed to have, and that is 32 oz pitchers. :( But rest assured that my passion for coffee is way deeper than that of the corporate shield I work under. I will keep up the practice and of course take pictures!! You guys are great, and really helpful. Thanks again.
-
-
I live in Michigan also, how strange, small world!
Joseph Robertson said:Stacy,
I have know Bry for some years now, I have seen him work in person. As a "Coffee Padawan" I need much more practice myself and can not add much to his comments other than I would pay Bry if I could to stand side by side and take lessons. Bryan came from MI to work on the west coast and only a few miles from me so this may happen someday. Up until his move out this way I had and still have plans to attend Matt's, ( the host of this list ) ABC school to fine tune some Barista skills. For me it helps to work with and next to some "Black Belts" of the industry. When standing at a espresso class training station at the Long Beach SCAA convention, Matt was the presenter, He came over to our station to demonstrate some shot pulling and milk steaming skills. Our trainer comment at the time, "Here comes Matt the Java Jedi." It meant a lot to me then to see such talent and then taste the result. I am now hopelessly addicted to the Dark Side.
Joseph
--
Ambassador for Specialty Coffee and palate reform.
-
-
Yes, that's what I said when I discovered Bryan on a homeroasters group through Sweet Maria's. Before my days of owning and operating a cafe/roastery I came out to MI to visit my grand kids and daughter in Kalamazoo. I'm discovering MI has many BX members and coffee people.
Stacy Nanninga said:I live in Michigan also, how strange, small world!
Joseph Robertson said:Stacy,
I have know Bry for some years now, I have seen him work in person. As a "Coffee Padawan" I need much more practice myself and can not add much to his comments other than I would pay Bry if I could to stand side by side and take lessons. Bryan came from MI to work on the west coast and only a few miles from me so this may happen someday. Up until his move out this way I had and still have plans to attend Matt's, ( the host of this list ) ABC school to fine tune some Barista skills. For me it helps to work with and next to some "Black Belts" of the industry. When standing at a espresso class training station at the Long Beach SCAA convention, Matt was the presenter, He came over to our station to demonstrate some shot pulling and milk steaming skills. Our trainer comment at the time, "Here comes Matt the Java Jedi." It meant a lot to me then to see such talent and then taste the result. I am now hopelessly addicted to the Dark Side.
Joseph
--
Ambassador for Specialty Coffee and palate reform.
-
Permalink Reply by Matthew Gasaway on
-
The only thing I would like to add is this:
When milk is properly steamed and textured the latte art WANTS to come out. It's like practically begging.
I kid not.
-
-
Matthew,
Yes, yes, I believe there is some Zen to it all.
Matthew Gasaway said:The only thing I would like to add is this:
When milk is properly steamed and textured the latte art WANTS to come out. It's like practically begging.
I kid not.
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
