Coffee Latte Art Tips: How to Make Beautiful Coffee Latte Art

Recently, many friends have asked me how to make latte art. They want to learn the skills of making latte art. Some friends also said that the most important thing about latte art is to make a good cup. So how do you learn to make latte art? Let me tell you.

first step

First, understand the correct operating procedures of the coffee machine's steam system, understand the purpose of the steam pipe before and after making milk foam, and understand the importance of towels and hand cleaning in coffee making.

Step 2

Learn how to use the nozzle to touch the milk surface, select the location and depth of the point.

Step 3

Learn about two temperatures. One is the starting and ending temperature of foaming, and the other is the temperature at which the milk foam is completed.

These two temperatures are very important for beginners, which is directly related to whether the principle of milk foaming is mastered. Let's talk about foaming first. The milk is cold at first (it is best to be fully refrigerated at 5℃), which can prolong the foaming time so that it can foam fully and finely. Then open the steam valve to foam the milk. When the foaming temperature is consistent with our body temperature (neither cold nor hot), the foaming is stopped. Because the temperature of our hands is about 30°, I personally think that the temperature of the milk foam should be between 65-70 degrees. Because if it is too hot, the nutritional value of the milk will be destroyed.

Step 4

Learn about a dead angle where the milk frothing pitcher contacts the coffee machine steam pipe. After watching many domestic and foreign baristas make milk froth and my own constant attempts, I found that there is a dead angle for making milk froth, just like playing video games, there are some dead angles where bullets can't hit you, but you can hit others. This angle is difficult to describe in words, probably because the mouth of the pitcher must be lifted up, and the pitcher body must be tilted according to the rotation direction of the milk froth.

Step 5

Find the vortex. The function of this vortex is to pull the coarse foam produced by foaming to below the liquid surface through the vortex, making the surface clean. There are many states of vortex, and each state needs to be observed and remembered. This is a difficult point to explain, so let me keep it simple. If you want to have a vortex, the nozzle of the steam pipe cannot be too deep under the milk surface.

Step 6

The problem of moving the latte art cylinder downward and upward. When the nozzle is in good contact with the milk surface, open the steam valve and move the latte art cylinder downward very slowly. You can hear the "crunching" sound of the steam and milk "shearing" (about shear force, we will talk about it later when we discuss the principle of milk foaming!), commonly known as the "intake sound". This sound should not appear when the air intake reaches the human body temperature, otherwise, there will be particularly large and coarse bubbles on the surface.

Step 7

Learn about the state of milk after steam whipping and how to deal with milk foam. After the milk is whipped, it is not the ideal milk foam we want, but is in a layered state. The lower layer is the heated milk, and the upper layer is the whipped "milk foam", so we need to deal with the whipped milk.

Shake up and down to remove the coarse foam on the surface. Shake to mix the hot milk with the upper layer of milk foam to form milk foam.

This step is very critical. Some friends do not pay much attention to it, otherwise all their previous efforts will be wasted.

Step 8

Before making latte art, the milk foam is kept in a shaking state in the latte art pitcher to avoid the recurrence of stratification caused by the surface. This is a professional habit that must be developed.

How can you make a good milk foam? In fact, this thing cannot be taught with words and images. It is recommended that you find a professional teacher or school for systematic learning. Learn more and practice more.