Awesome! This latte art video is worth watching 101 times!

Click to follow | Daily boutique coffee culture magazine

For coffee industry exchanges, please add private

Private WeChat Qianjie Coffee , WeChat ID:

(Press and hold to copy)

IMAKECOFFEE

To create latte art, the barista begins endless devilish practice from the moment he conceives the pattern. The process of repeating the basic skills is extremely boring and tiring. Very few people experience the process behind perfect latte art, let alone understand it.

Today, the skill of making coffee latte art is no longer heart-shaped, leaf-shaped, or segmented tulips, but an eternal creative subject for baristas. These patterns are derived from thoughts, wisdom, life, and perceptions.

Check out Zhang Yuanyi's latte art performance from Shanghai Niu Niu Coffee! This latte art video is worth watching 100 times + 1 time!

Video loading...

Video source: Teacher Zhang Yuanyi from Shanghai Niu Niu Coffee

I have read it 101 times, but I still can’t do it~~!

Hahaha!

The symmetry of the pattern is a strict "assessment" standard. This is the case in skill competitions, peer exchanges, and basic introductory courses. The key is to make milk foam:

Air intake for milk foaming

After the milk has been refrigerated to a certain temperature, the time of air intake can be controlled during the whipping process, thereby determining the amount of air output and temperature. Generally speaking, the "dry" or "wet" texture of the milk foam is directly related to the fluidity during fusion and swing. There are limitations in making latte art patterns with milk foam that is too "dry". It can be used to make traditional "golden circles", "heart shapes" and "segmented tulips", but the symmetry of the pattern requires strong basic skills to support it.

“Wet” milk foam is made by controlling the air intake at a precise temperature (65℃-70℃), which results in the milk foam not having a large volume and having a “weighty” feel.

Control of foaming amount

Based on the feedback from the training experience of about 300 junior baristas, about 80% of them have a vague concept of the amount of foam. They think that the milk foam is good just because it has more foam, the buoyancy is greater, and the pattern will come out naturally. This is a fatal idea.

The correct amount of foaming is shown in the figure below

Image source: Extreme Latte Art Club

★

The more bubbles there are, the more lines you can’t see. Too little bubbles is like a skinny woman. You decide for yourself whether it looks good or not. So the latte artist will measure the pattern to create bubbles.

1 The amount of foaming of the texture pattern is generally no more than 40%

2 The amount of foaming of the combined pattern is generally not less than 30%

Water flow control errors

Everyone has a flawed control over water flow. For example, if we want to increase water flow, many students will choose to raise the pot to increase water flow. It is the same principle as pouring tea. This is very fatal. Lifting the pot can undoubtedly increase water flow, but it also increases the effect of gravity. The effect of gravity will make all the work in the latte art stage go to waste.

How to practice:

The correct action to increase water flow is shown in the figure below

Image source: Extreme Latte Art Club

1. The drawing pot must be kept within 1cm of the liquid surface.

2. The flow rate of the latte art cylinder should be kept consistent until the cylinder is placed flat.

3. Remember to move the drawing cylinder horizontally. Any change in distance will cause the pattern to change.

-statement-

Some sources: Miji Coffee Training, Extreme Latte Art Club

Author: knightpan

Copyright belongs to the original author. Please contact the author for reprinting. Thank you

Disclaimer: For some content on the website, such as pictures, we will respect the copyright of the original work and indicate the source, but due to the large number of pictures, some pictures and texts may not be indicated in time, please forgive us. If there is any dispute with the original author, please contact the website to deal with it. Once verified, we will correct it immediately. It is compiled and edited by "Coffee Workshop". Please indicate the source when reprinting. This article is intended to spread coffee culture. If there is any infringement, please inform us to delete it. Thank you~!

For more professional coffee exchanges, please scan the QR code and follow WeChat: IMAKECOFFEE

Front Street Cafe | No. 10 Baoanqian Street, Dalu Road, Yuexiu District, Guangzhou