You're right - I feel like I drink a whole week's worth of coffee in one day of filming 😅 Also - this is all after not pouring latte art consistently for many years - I’ve surprised myself how quickly I can pick it up again
Everything I drink is under 100ml so my late art, if any, is a basic heart. It isn't easy, for me at least, to pour latte art into a 60-90ml demitasse cup (most of mine are 75ml). That only gives me about 60ml of milk to work with as I am pulling a double ristretto on European baskets (14 grams). Though I do make larger drinks for my wife and in-laws, on occasion, and get a wee bit of practice. What I find odd is that I can pour into a normal coffee mug better than a glass designed for latte art. I guess that is because it is how I learned. The latte art style cups require me to slow way down, or I wash out the design! Anyway, I always apricate the videos, Josh. Thank you for posting.
With all due respect, Josh, a sincere question. What is the purpose of latte art? The amount of milk required to create a base suitable for latte art leaves you with a cup of tepid brown milk, nothing more. Just as burning a Kenyan AA ruins the coffee, so too does indulging one’s self in destroying a cup of coffee for the sole purpose of putting a Rosetta on top of the darn thing. Respect to the growing number cafes out there who are telling their customers they don’t do it and to go get their bad coffee elsewhere. I am biased, because I am not a milk drink coffee person anyway, but my wife, who is, agrees with me and even in the flash over substance cafes, asks for them to refrain from ruining her coffee and gives them explicit instructions on how much milk to add.
I think it's a manner of comparison for the commercial space. If your coffee looks great than it'll taste great. There being a significant gap between Barista who can do Latte Art well and those you cannot. Go back 10-15 years, much like having a La Marzocco or EK43 on the bench - having Barista who could do good latte art was a sure tell that they could also make good coffee. Also - born from the IG era of taking photos of Latte Art and sharing it. Nowdays - I would say it's lost it charm of denoting good coffee - and also as a linear approach to being a good barista. You once learnt how to pull a good shot consistently before being placed on Milk. Im sure nowdays - there is more of an open-market as to what Barista begin on. Ive seen how Latte Art has progressed - and it's clearly incredible what people can achieve with pouring milk in to a cup - the art has transformed - but I agree with you that there is something lost in the time to perfect these patterns. I'd suggest to Barista to focus on punching out the top three patterns quickly; a Tulip, Rosetta and Heart and leave anything more to personal accomplishments in competition. And personally Id be like to see a perfect circle of white, encircled by crema on all coffees served being the way forward 🙌 In terms of what happens in your own homes - that completely up to you 😂
How exactly does latte art ruin the drink? Surely it has no bearing on the quality of the coffee. The flavour is just the result of the espresso, milk texture and ratio of milk to coffee. You don't need to dilute the drink with a ton of milk to create latte art anyway, even a cortado can have art on it.
Good guide, thanks
Glad you enjoyed it!
Great video. I can imagine how much efford (and coffe used) you put it in filming
You're right - I feel like I drink a whole week's worth of coffee in one day of filming 😅
Also - this is all after not pouring latte art consistently for many years - I’ve surprised myself how quickly I can pick it up again
Everything I drink is under 100ml so my late art, if any, is a basic heart. It isn't easy, for me at least, to pour latte art into a 60-90ml demitasse cup (most of mine are 75ml). That only gives me about 60ml of milk to work with as I am pulling a double ristretto on European baskets (14 grams). Though I do make larger drinks for my wife and in-laws, on occasion, and get a wee bit of practice. What I find odd is that I can pour into a normal coffee mug better than a glass designed for latte art. I guess that is because it is how I learned. The latte art style cups require me to slow way down, or I wash out the design!
Anyway, I always apricate the videos, Josh. Thank you for posting.
With all due respect, Josh, a sincere question. What is the purpose of latte art? The amount of milk required to create a base suitable for latte art leaves you with a cup of tepid brown milk, nothing more. Just as burning a Kenyan AA ruins the coffee, so too does indulging one’s self in destroying a cup of coffee for the sole purpose of putting a Rosetta on top of the darn thing. Respect to the growing number cafes out there who are telling their customers they don’t do it and to go get their bad coffee elsewhere. I am biased, because I am not a milk drink coffee person anyway, but my wife, who is, agrees with me and even in the flash over substance cafes, asks for them to refrain from ruining her coffee and gives them explicit instructions on how much milk to add.
A valid point. My house is a designated 'latte art free zone'. 👍
I think it's a manner of comparison for the commercial space. If your coffee looks great than it'll taste great. There being a significant gap between Barista who can do Latte Art well and those you cannot. Go back 10-15 years, much like having a La Marzocco or EK43 on the bench - having Barista who could do good latte art was a sure tell that they could also make good coffee. Also - born from the IG era of taking photos of Latte Art and sharing it. Nowdays - I would say it's lost it charm of denoting good coffee - and also as a linear approach to being a good barista. You once learnt how to pull a good shot consistently before being placed on Milk. Im sure nowdays - there is more of an open-market as to what Barista begin on.
Ive seen how Latte Art has progressed - and it's clearly incredible what people can achieve with pouring milk in to a cup - the art has transformed - but I agree with you that there is something lost in the time to perfect these patterns. I'd suggest to Barista to focus on punching out the top three patterns quickly; a Tulip, Rosetta and Heart and leave anything more to personal accomplishments in competition. And personally Id be like to see a perfect circle of white, encircled by crema on all coffees served being the way forward 🙌
In terms of what happens in your own homes - that completely up to you 😂
How exactly does latte art ruin the drink? Surely it has no bearing on the quality of the coffee. The flavour is just the result of the espresso, milk texture and ratio of milk to coffee. You don't need to dilute the drink with a ton of milk to create latte art anyway, even a cortado can have art on it.
you missed a small detail... how to steam milk the right way. i always get thick cappuccino like foam
Steaming is a huge part of the equation. You need to get a nice silky texture for the pour! Absolutely check out the other videos I mentioned 🙌