Common Mistakes in Latte Art｜Learning Coffee in Guangzhou

Many people want to get into the field of coffee art, even though they don’t want to work in the coffee industry. But many people never get the hang of it and give up halfway.

Coffee latte art is important or not, but it is also important.

First of all, if you want to learn latte art well, you can start from the "espresso part", "milk frothing part" and "latte art part" step by step. Whether the espresso is done well (flavor, contrast) and whether the milk froth is well made (fusion, density) will indeed affect the effect of the latte art later. So let's assume that you have no problem with the "espresso part" and "milk frothing part", and the fusion of the milk froth is also OK.

First, let's pick out the common mistakes made by beginners:

The following is a brief description of the formation of the "flower" pattern:

Beginner's "flower" pattern formation (pour the latte art cup close to the coffee cup, fix the coffee cup of about 200cc with your left hand, and lightly hold the latte art cup with your right hand):

1. Pour out a mouthful of the blended (*1) milk foam (you will find that this mouthful feels like chopping off the dry surface), then pour it in generously with some force, keeping the height at 5-10 cm, as if you are penetrating the surface of the coffee, and inject the milk foam into the center of the coffee liquid. (At this point, you must feel that the dense white milk foam in the latte art jar is like an unbroken white line that keeps flowing into the coffee cup).

2. When the cup is about half full, move the latte art cup back to the edge of the cup (do not break the milk column, lower the latte art cylinder, keep the cylinder mouth close to the coffee liquid surface, and lower the pressure as much as possible). After the point is fixed, start shaking the latte art cup "in place". Remember to just "shake", don't worry about "pulling" or "flowers". At this time, I think your smile has gradually appeared. Because the "white pattern" has appeared.

First of all, if you want to learn latte art well, you can start from the "espresso part", "milk frothing part" and "latte art part" step by step. Whether the espresso is done well (flavor, contrast) and whether the milk froth is well made (fusion, density) will indeed affect the effect of the latte art later. So let's assume that you have no problem with the "espresso part" and "milk frothing part", and the fusion of the milk froth is also OK.

First, let's pick out the common mistakes made by beginners:

The following is a brief description of the formation of the "flower" pattern:

Beginner's "flower" pattern formation (pour the latte art cup close to the coffee cup, fix the coffee cup of about 200cc with your left hand, and lightly hold the latte art cup with your right hand):

3. When the cup is almost full, stop shaking and "close the cup" and put away the latte art cup. Closing the cup should be done neatly. For the heart shape, you should push forward while lifting the latte art cup, so that the "pointy" will look good. For leaves, tulips, etc., you should first lift the latte art cup in place, close it to the thinnest milk column, and then press forward to "close" the pattern.

＊1: Do you often see people shaking the latte art pitcher a few seconds before making latte art? This action is to blend the milk foam. If you look at the milk foam from a perspective. The bottom layer is the most "liquid" milk, which is too thin. The top layer is too coarse and difficult to form fine lines. The dense milk foam in the middle is exactly what we need. Shaking is to blend these three layers. Are there other ways to blend? Yes, just take a spoon (a large round spoon) and dip it into the milk foam and stir it gently two or three times, but it is not "cool" enough. Have you ever seen people knocking the latte art pitcher on the table? That is to force the coarse foam that sinks to the bottom to float up, and secondly, to break the big bubbles. Because the big bubbles not only break the beauty of the flower shape, but also affect the taste when tasting.

Beginners of latte art must understand that latte art may not necessarily make the coffee taste better, and sometimes the taste will be affected by the lack of dense milk foam. But it is undeniable that visual beauty will definitely add points to the taster's impression of the craftsmanship of the maker. It is very important to build confidence first. Practice the basic skills of pattern formation. After each cup has a pattern, you can make other changes.