How to Create Latte Art
ฝัง
- เผยแพร่เมื่อ 13 ก.พ. 2014
- Todd from Whole Latte Love goes over the basics of what you need to know to get started pouring latte art. He shows you how to froth milk and gives you some tips for getting a nice consistency.
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He didn't wipe the steam wand.... my pet hate....
Jason New Agree. Always wipe the wand and blow some steam out after frothing. Todd makes a big point of it in this video: th-cam.com/video/0vD--H7poxU/w-d-xo.html
Jason New y
TH-cam ,com videos javsubhd,com
مهيش حاجة مجرد رغوة حليب مخفوقة وحركة يد.
Internally screamed when he didnt immediately wipe and purge!! The wand after.
Whole Latte Love but he didn’t in this one. Big no-no. Build up is a wand’s worst enemy. Unscrew it and scrape that off
Some say she's still holding that coffee today...
+Elizabeth Denton Here's a video that explains crema: th-cam.com/video/ZTrrYTID16A/w-d-xo.html
+Whole Latte Love Could tell me which are the best espresso cups i.e. the ones on top of the machine look nice ro if you suggest any better ones. Thanks
“I’ve been inside all these machines.”
Almost did a heart on my last try lol. Looks more like the heart of someone dumped... On Valentines day..... By text message.
I own a Breville Infuser, and I could get something resembling latte art with it, but I was pulling the shot after steaming the milk -- mainly because that's how I'd typically always seen it done for single-boiler machines. Then after seeing this video, I gave the opposite approach a try, pulling then steaming the milk.
On weekday mornings, I make a latte into a 16oz thermos before heading out the door. In this morning's latte, I could definitely tell a difference. Now if you've ever poured into a thermos, getting a heart on top seems just kind of natural even when you're not trying for it.
In previous pours, the milk separation Todd notes was definitely obvious. The heart wasn't exactly a heart, there was a lot of clouding under the crema toward the end, and in general it didn't really look all that great. This morning, however, the heart was definitely a heart and had a definite shape to it and there was no clouding under the crema. It looked along the lines of all the latte art videos and pictures I've seen.
This was something I never considered to be the issue. I thought I just needed more practice, or perhaps it was something about how I was steaming the milk. Then I change up the order and it makes a world of difference. My weekend lattes are always into a mug. Eagerly looking forward to seeing what I get from it.
Todd, a thousand thanks for pointing out something that I've not seen anyone else even mention. I think it's because most articles about latte art assume you're using a dual-boiler or heat exchanger where you can brew and steam simultaneously.
Even on a single boiler machine, I would always extract the shot first. If extracted correctly, the crema should remain intact for a little while, at least long enough for you to steam your milk.
Whole latte love! It's like "whole lotta love", but they played on it because it's a coffee drink! Genius.
Fun right?
yep will have a look. thanks for that 😃
Yes the crema of the espresso was what I was referring to. And in a previous comment I enquired about how there was no crema in the arabica coffee and thats what made it difficult to make even a simple heart...Now that I got a blend of arabica and robusta, the crema looks real good and the art has become a lot easier to get through with. Thanks a ton. :")
Our pleasure!
5:10 for latte art
You're the real mvp
Thank you gud sir.
Best tip right here, folks! Thanks!!
Hola
Thank you!!!
Thankyou so much for this video, it was really helpful
beauty Donuts You're welcome!
Very informative, and from a person who obviously knows what he is doing! Can't wait to try.
Hi Elana, Thanks for the comment!
ooh I just love a beautiful cup of latte art!
damn love these videos. great stuff. keep em coming!
+drdmac We will! Thanks for your comment!!!
Very helpful tutorial thank you very much.
Hi Daniel, Thanks for your comment! Happy to here you found the video helpful.
really helpful. thanks for this video
Hi Payal, Glad you enjoyed and thanks for your comment!
Thanks for the videos. Im becoming to be main barista from next month. Your vids are very helpful.Thanks!!!!
Happy to help. Good luck in your new position!!!
This was supremely helpful! And the art was beautiful! Thanks!
Glad to hear it and thank you!
😋😘😘😘😘
Coffee art is amazing. I was in Denmark this summer, and there, I got a "katte latte," which was an $8 bitter coffee drink with coffee art shaped like a cat! It tasted as good as it looked.
Amanda Byrd $8! Wow!!!
Yea! Everything in Denmark is very expensive. (They must be doing something right, because they all say they are a happy people). That coffee was worth it, though :)
Amanda Byrd they were voted the happiest people in the world once, but the reason for the price is them having either the highest or second highest tax rates in the world (I was born there)
I don't know how it tastes, but that's the best-looking espresso I've ever seen.
Hi Tim, Thanks for the comment. Can assure you the latte was delicious!
Is there also much of a difference in taste or making lattes with other coffee (medium, bold roast) ground up as espresso?
Thanks for the vids, they're so useful.
+Neil Patil Hi Neil, Our pleasure!
What size of milk jug should i use for easier latte art ? 350 ml or 600ml. I use single boiler home delonghi machine which jug will be easier to steam for one or two cups
Awesome! Love it guys, and thanks for your help on the other video that helped me get a good crema even with my cheap machine.
+Kaiser68 You're welcome - happy to help!
+Whole Latte Love Just a quick thing - I bought some Lavazza and it's like it is dead. No crema AT ALL. It was much better when I was using the illy.
love your channel!
great tips Todd! thanks
+Burton Productions Thanks for your comment!
Thank you for the tip. This is the best video when it comes to froothing..easy and good explanation. ❤😁💣
Hi R, You are welcome and thanks for your comment!
@@Wholelattelovepage ❤😁
Thank you so much for the frothing tip...I wanted to know if cream is a necessity for latte art?
Hey Shaun, You are welcome. Assume you mean milk classified as cream? Or maybe crema? I'll cover both just in case. Cream is not needed. We have never frothed cream for latte art. We tend to use whole milk but milks with other fat contents 2%, 1%, even skim no-fat milk works. We do find whole milk froths to a creamier consistency which makes for a better tasting latte and may be easier to pour than lower fat milks. As for crema... It is definitely required for pouring latte art. It's the fine bubbles of brownish crema that create the contrast with the fine bubbles of white milk for the art.
Hi Marc, Im only just starting to do cappucino and latte. And im using 175ml cup. Is it better to use single shot or double? and what is the usual norm. because I heard cup size of 200ml onwards its best to use double shot. Thanks
Hi Yusuf, What matters is what you like! But, a traditional cappuccino is a made with a double shot/60ml of espresso with 120ml of milk. so it's a 1:2 espresso to milk ratio. A traditional latte uses a 1:5 espresso to milk ratio.
Great tips thanks
Hi SK, You're welcome. Thanks for the comment!
great tutorial, thanks a lot 👍
You're welcome!
Thanks guys
Hi Justin, You are welcome and thank you for the comment!
Guys, I'm new with coffee making. I'd like to buy a coffee grinder that matches the espresso machine (De'Longhi Dedica Style EC 685.M) that I want to buy. My goal is to make caffe latte with good taste. Any ideas?
I love latte
Great video, I enjoyed it very much!
Hi MRA, Glad you enjoyed - thanks for the comment!
Hi Todd, I have a DeLonghi ESAM3300 Magnifica machine. Can it froth milk for latte art? Thanks!
Hi EE, not really. It uses an autofrothing system which tends to produce a froth to coarse for latte art.
Has anyone had success doing "latte art" with the Prodigio? I've used Parmalat milk as well as tried with the coil and without the coil. The milk either comes out too thin or too clumpy...any suggestions would be appreciated!
Great Tip!
Hi Coffeelands, Thanks for the comment!
Hi! is it possible to do Latte Art in a cylinder shape cup, or do I need a regular 'half globe' shape cup?
Hi K, Thanks for the question. I guess anything is possible but more surface area gives one more canvas to work with.
I noticed his espresso was very shallow. How many ounces or cc of espresso to the 5 oz of milk? And does the kind and size of cup have an effect on finished latte art? Mine are Italian regulation 6 oz size cappuccino cups. It appears I need a larger cup? Help please.
Hi Mark, Typical latte is 1:5 espresso to milk ratio so your 6oz cup is perfect for that.
beautiful latte art,thanks for sharing with us!!! greetings to you :)
+Ngopi Kopi Greetings to you and thanks for your comment!
i love todd
Hey,
I use skim milk to froth and it doubles in volume but when poured its pretty hard to get art (occasionally it does come out well). But later on the foam makes a hissing sound and starts to break down or rather vanish. What could be the possible cause?
Hi Shaun, Skim milk is fairly easy to froth, and that's perhaps part of the issue. Sounds like the air bubbles in your froth might be a little on the large size. Doubling in volume may be a little on the high side. Try adding less air at the start of frothing and spending a little more time mixing the milk by finding a wand position that creates a nice vortex without adding additional air. You should be done adding air before the pitcher gets warm to the touch.
Delicious looking!
She is
so nice video thanks
+A saleh You are welcome!
He makes that look so easy 😩
Hi Nicole, Thanks for the comment. Yes Todd does make it look easy. Just keep practicing!
Thank you for the good tips, i dont have a coffee machine, i only have a coffee hand mixer. i failed in doing such nice latte cup.I am wondering if you can help me to do nice latte consistency using the the coffee hand mixer.
Hi Huda, Unfortunately it's near impossible to get quality of microfoam required for latte art from a hand mixer.
Thank you so much
So cool, what machine is he using ? Need to buy one now!!!
Hi Patty, he is using the ECM Technika IV espresso machine. I put a link in the video description so you can click on that for all the details.
love it!
+Dale Cobb Hi Dale, thanks for your comment!
I am super in love with lattes!!! I love coffee so much
corleesha taylor if you love coffee so much, push yourself more towards flat whites, they're delicious! Stronger tasting and lets you really taste a good coffee!
Excellent video, thanks. What is the brand of the machine?
Hi, Thanks for the comment! Machine used in video is ECM Tehnika IV Profi: www.wholelattelove.com/products/ecm-technika-iv-profi-switchable-espresso-machine
thanks for replying, the machine looks fabulous! I watched the video of brewing espresso, it's so creamy, looks like delicious coffee.
YAY NOW I CAN WRITE ON COFFEE
Wow great video. I always wanted to know this
+Melissa; Cooking w Love What's your favorite way to drink coffee?
I would have to say cream and sugar ;)
Melissa; Cooking w Love
Have you tried a well made latte (not the ones at chains)? Heating and frothing the milk with very fine micro-foam increases apparent sweetness and the texture is awesome. Might allow you to lose the sugar.
+Whole Latte Love it's funny you say that I just got a frother a couple days ago for my birthday present. I've tried it out once and I don't know if I'm doing it quite right. It ends up being quite foamy so I'm wondering if I'm heating up too long?
Melissa; Cooking w Love
What kind of frother?
Now can you make this latte art with the standard steam wand on an Expo Bar lever machine? Is there a screen typ steam tip for the lever machine?
Yes you can. Coming up on WholeLatteLoveTV we will be doing a video on commercial style steam tips available for these machines.
Thanks. And I think Todd's latte art is pretty darn good!
Thank you Tim!
Hi! I've just recently got a personal espresso machine and I've got one that has a steamer. Would you know if I'd be able to make latte art? I've tried before but I can't get anything out of it. I'm using a De'longhi ECP3630, skim milk, and a very cheap espresso I don't care to mention (it's all I can find on the store shelves and I'm not really sure of where/what to buy in terms of online shopping. If you have any pointers on that btw that'd be great). Thanks!
Hi Skraith, It's going to be very difficult to froth for latte art on that machine. A couple things working against you. First it's an entry-level machine with a thermoblock boiler. Thermoblocks create steam on demand but not nearly as much as higher level machines with regular large volume boilers. Second, the machine's wand is a type of autofrother which automatically injects the air. I have not used this machine myself, but it appears as though there is an adjustment which lets you change the wand from frothing for cappuccino style milk to just heating the milk. You might be able to start your frothing on the cappuccino setting, get a little air in and then switch to the hot milk setting to continue to heat and swirl the milk to break up the larger bubbles into to something more appropriate for a latte. In the end, it's a hack and it's unlikely it will produce the same very fine microfoam you could on a more powerful machine with a completely manual steam wand and good user skill. As for coffee, are you looking for pre-ground or whole bean? We carry both. And what type of espresso do you like? Italian style blends or something in a medium roast? We have coffee selections covering many different taste preferences in pre-ground, whole bean and ESE pods. If you respond with what you prefer, I can make some recommendations. In the meantime, here's a link to our coffee selections: www.wholelattelove.com/coffee-and-espresso
Whole Latte Love Thanks for your insight on the steam wand, and after some experiments I'm finding that even on the hot milk setting far too much air is getting injected into the milk.
As for espresso preferences, I'm leaning more towards an Italian blend. I don't really have time to grind my coffee, so I prefer preground. My other worry is that since I'm using a rather inexpensive machine, would buying "better" (I have no idea what's really good or not, I'm completely new to espressos themselves) espresso really make a difference? No matter what I do the crema always comes out overbearing and overshadows the taste of the espresso. I don't know if that's my machine or coffee.
Skraith
With many autofrothing wands it's possible to reduce the amount of air being added by positioning the wand tip deeper into the milk. It doesn't work equally well with all but for some it will. Here's a video we did showing how to get to know how your wand operates - it involves frothing in a clear glass with water in it: th-cam.com/video/gXr7ohKkcBE/w-d-xo.html
As for your espresso... Pre-ground can't produce the same quality as fresh ground that's been dialed in to the proper grind size and is made in a standard non-pressurized filter basket. Your machine uses a pressurized basket which uses the basket itself to produce the pressure of the espresso brewing process by forcing all the coffee through a tiny hole. That tiny little hole also "fakes" the crema to some extent causing bubbles to form even in coffee that isn't all that fresh or not the right grind size. Here is a link to a variety of pre-ground coffees intended for making espresso: www.wholelattelove.com/coffee-and-espresso/pre-ground-espresso
A bunch of Italian style blends there. You might try some Illy Dark Roast and then some Illy Medium Roast and see if you prefer one over the other.
Whole Latte Love Wow! Thanks a ton for all that information and help! I'll be sure to check those out!
Skraith
You are welcome. Let us know if you have any more questions.
What machine is this?
Very cool😊
Thanks for the comment!
I'm a barista at Starbucks right now, I've recently thought seriously about starting my own coffee shop/business.
I'm just curious, I know that espresso shots only last about 30 seconds before they die, so what's the difference here? By the time the milk has been steamed. The shot in the cup would have already died. Is that intentional? And how does it effect the drink.
30 sec Maximum pull-time, not Drink-time. No waiter or waitrress is going to SPRINT & deliver coffee so a customer to Slam-Down a espresso before it "dies". IF on the other hand your talking about crema, there is no magic number but mine last way beyond 30seconds. You can count minutes...
ahhhh clean your steam wand.......hahaha
Don't worry, Todd always keeps his wand clean! :)
+Whole Latte Love Does he ever splurge his wand over your face?
Would it be possible to create latte art with an Aeropress and an electric milk frother?
Lawrence Cheung Good latte art generally requires pouring into an espresso with a good crema layer on top and using milk steamed to a very fine microfoam. Some users may disagree, but we don't consider the Aeropress an espresso maker. Makes excellent immersion brewed coffee but not espresso. We have not found an electric frother that produces microfoam of a quality required for effective latte art.
It's a possible but electric milk frothers usually make too much foam and that is a problem.
Omg your Portafilter clicks in so well. Compared to mine
Hi Charlie, What machine are you using?
The 'la spaziale S5'
Nice machine. Maybe time for a new group gasket?
wow looking creamy i like it😋
Hi AAV, Thanks for the comment!
I work for starbucks and we usually use 2% milk to make coffee. I have a little Mr. Coffee espresso machine at home and I usually do the same, but I always end up with a little extra foam for making latte art. It's frustrating. Is whole milk a must?
+David Çipriano Hi David, We do prefer whole milk when frothing for latte art. The "little Mr. Coffee" probably lacks the steam power required to create a very finely textured micro-foam so critical for pouring latte art. If the Mr. C has an auto-frothing wand system it's probably not making a froth that's fine enough. Here's a video that can help you get better froth with an autofrothing wand: th-cam.com/video/jIb5QLIaeL0/w-d-xo.html
Can you do this with a hand mixer?
+Sarah Connie Not really. You could try but latte art requires a super-fine microfoam. Sorry.
but the shots died...
Ay??
+halochamppp lol total sarcasm.
Daven Baldwin but it looks good lol
Yea..the looks so good ..seriously for my opinion laa hahaha..
Would've been great if the measurements weren't in American. When he said 140 degrees for the milk at first I thought he was insane.
Hi OC, We try to include metric measurements in our videos as well. In fact most all volume measurements we do are in liters. I often add a graphic like 140F/60C when discussing milk temps. Didn't do it in this one - apologies! here's a link to online converter: www.unitconverters.net/temperature/fahrenheit-to-celsius.htm Fun fact: The Fahrenheit scale was developed based on a measurement proposed in 1724 by the German physicist Daniel Gabriel Fahrenheit. Technically I guess it's more German than American :)
What is the brand and model of the machine used in the video?
Hi Jim, It's an ECM Technika IV Profi Switchable: www.wholelattelove.com/ECM/ecm-technika-iv-profi-switchable-espresso-machine.cfm
***** Thanks!
must one swirl milk with coffee before before drawing the art and must one tilt a cup when drawing an art?
Hi PO, Thanks for the question. Swirling and tilting is very common. The swirling combines and lifts the espresso crema to create a "canvas" to pour on. The tilting helps with flow as the milk initially mixes with the coffee and presents a slightly larger canvas for some of the pour.
am getting it hard to create a tulip which steps should i take to improve on the same
thanks for the information
Did this use whole milk? A certain brand? Thank you.
Hi, Yes, we prefer using whole milk when frothing for latte art. Milk from a local dairy: www.byrnedairy.com/
Do yu have to use espresso or can you just use black coffee ?
Hi AM, Yes, really requires espresso. A well done espresso will have a layer of crema, a dark layer on top made up of tiny CO2 bubbles (a little more complex than just CO2 but...). It's the interplay of the darker crema and lighter finely microfoamed milk that allow for the art.
Whole Latte Love I see, thanks for the info! Great vid
Aloof Musician
You are welcome, thanks for the comment!
I've started work today as a barista and they say with the milk art if you get a lot of the light brown/beige colour it means you've done it wrong. It should be pure white with one shade of brown for the coffee background.
Hi DD, Well, there will be many opinions on that. Honestly, if you make a fine espresso it's fairly common to end up with a much darker ring around the outside edge of the cup.
Yeah with espresso we were told it's supposed to have a golden crown, just not with the milk drinks.
What machine was that please?
Hi Dave, Thanks for the question. It's an ECM Technika IV Profi: www.wholelattelove.com/ecm-technika-iv-profi-switchable-espresso-machine
Can you use half and half????
Savannah Noelle Yes you can. Fat and foam have a strange relationship. Skim milk is easiest to foam. As you go up in fat, up to about 5% (whole milk is 4%) foam stability decreases. But past 5% (half and half is 10%) there's a steady increase in foam volume and stability. Now this doesn't mean half and half or skim milk makes a better drink. Volume of foam isn't everything and whole milk done right creates plenty of foam.
Okay... so I was about to throw some shade at how those shots were pulling and then he called it himself... Looks like over packing makes for a thicker crema too, is that consistent with this technique?
Great video.
Hi Lauren, Thanks for your comment. Todd has worked alot with the Lavazza Top Class coffee he was using. As mentioned, he prefers the flavor he gets from it with a slower extraction when used in a milk based drink. A higher coffee dose and/or a finer grind were used to get the extraction. The grind and dose may have worked to produce the thicker crema. The Top Class is an Italian style bean blend which contains some Robusta which tends to be a good crema producer.
can tell me way kind of milk dd u use please?
Sure. We always use full fat milk. Some call it whole milk or homogenized.
Thanx alot pro
What is the real purpose of frothed milk? Does frothing artfull really change the taste of milk, like, does frothing make milk more sweet or a more crema factor? What is the REASON of frothing or blending? M. IL. 🇺🇸
Hi M, Thanks for the question. Reason for frothing/heating is what you mentioned. Heating to about 140-150F increases the apparent sweetness of the milk. Adding a very delicate froth (tiny air bubbles) during frothing increases the creaminess and mouth feel in a drinks like a cafe latte.
@@Wholelattelovepage ...so does sweetNlow.
Must it be latte? Can i do it on normal coffee?
harukun 4896 It's the Espresso's crema layer which creates and holds the microfoam of the frothed milk. Over regular coffee the white milk would just float on top of the coffee and not within the darker bubbles of crema from espresso.
Ok, thanks
If we fill half of the cup with coffee and do half for milk, would the art still be successful and get the same shape as you got in the video?
Hi rainbow, Thanks for the question. I hope you mean half espresso? In order to get the art you need a canvas and that canvas is the crema layer of the espresso. So long as you have that and milk textured properly you should be able to pour latte art. Getting the same shape should be possible with practice.
@@Wholelattelovepage Lovely, thank you so much for replying. 💗
my first attempt at latte art sure failed, time to check TH-cam tutorials :D
Dine so, 4 years later, how’s your latte art, I’ve tried 6-7 times failing haha
howtobasics video was more informative
is he adding crema or the crema comes from the coffee??
Hi Huda, Crema was from the coffee.
I wonder if a cookie cutter would work for doing latte art. Even if it isnt done that way certain sorts of them might
+John Bilsbury Stencils are used all the time for powders like cocoa etc.
Whole Latte Love Would they work for a latte?
+John Bilsbury Sure
wow
Hi SA, Thanks for the comment!
can i use any coffee bean
You could, but you'll get the best result with beans meant for espresso. You'll get maximum crema this way. Others will work (to drink), but are not as good for Latte Art.
I can not make the milk properly it is normal below and the foam at the end is very thick
Hi E, Sounds like too much air added at the start and/or not enough swirling to break up larger bubbles.
my mom LOVES latte
Miya M We love lattes a whole lot too!
Lavazza is the best coffee ever!
It's an excellent choice for those who enjoy Italian style espresso. One of opur favorites for milk-based drinks is their Top Class. We tend to go for a longer extraction when using it in latte. creates a flavor that compliments the milk.
Can I just boil the Milk if I don't have a steamer
+Chander Skies No, no, no and no! Boiling milk will scald it. For best flavor we recommend milk heated to 140-155F. Frothing milk injects tiny air bubbles which makes it creamy and further enhances flavor.
I'm so confused. I work in a little Tea Room here in the UK, so our main focus is usually for our teas, cakes and food etc. However, we of course have a 'professional coffee machine' for those wanting coffee as well, which can brew and steam at the same time. We also have an adjustable coffee grinder and use the Lavazza Super Crema coffee beans.
I've been working here for a couple of months and have practised and practised my latte art, but to no avail. I feel like the reason they're not working out is because the crema is extremely poor on the espressos and you have nothing to work with when pouring the milk. They are almost non-existent! We've set our grinder so it is a fine grind, or what I believe is fine for a coffee grind. The only reason I can think of is that we don't have a tamper, and rely on the one that's attached to the coffee grinder, which is terrible to add pressure onto the ground coffee. This, or that I don't put enough ground coffee into the wands (sorry forgot the name!). Do you guys have any idea what we may be doing wrong? Thank you Whole Latte Love!
hello Vietnam The wands are portafilters. For a double shot use 14-21 grams of coffee. Don"t have a scale? Fill the portafilter to the top with coffee then level off without compressing the coffee. Must be very level. Then tamp. Tamper on the grinder should work okay. Just be sure to tamp evenly and use about 30lbs./13Kg of force. You can use a bathroom scale to get a feel for how much force that is. Super Crema should make crema if shots are pulled anywhere near correctly. Also, be sure to grind coffee right before pulling shots. Your shot should produce 2oz./60ml of espresso in 20 to 30 seconds. If it's coming faster you need to grind finer and keep everything else the same. Typical espresso grind is a little finer than granulated sugar. If getting no crema I'm guessing your shots are coming way to fast. If they were coming slow you would still get crema. Properly pulling shots is a skill that takes practice. The suggestions here oversimplify things a bit but should get you in the ballpark if followed.
hello Vietnam Here's a video explaining how to get to the right grind size: th-cam.com/video/1Z5zIuwK35U/w-d-xo.html
Milk should be 60 degrees, start at the top when the jug gets warm (similar temp to your hand) you lift the jug so the steam arm goes further in (about 2 thirds in). When you feel the jug with you’re palm and within a second you have to pull away because it’s too hot, your milk in ready
Your*
Hi IP, Thanks for the comment! Yes we like 60C/140F for a finished milk temperature. It's the temperature where milk gains the most apparent sweetness from heating. A common mistake is heating too much!
Always steam the milk first, if the coffee sits for too long without anything being added to it after the first 30seconds it will start to burn, Coffee it's a powerful yet very delicate drink.
Hi Daniela, Thanks for your comment. In a perfect latte world everyone has a machine with a heat-exchange or dual boiler and they can steam and brew at the same time! For those using single boiler machines the brew first or steam first debate is a never ending debate! I kind of disagree with the coffee will burn after 30 sec. Many do comment that it gets sour as it cools. Anyway, for those who prefer steaming first be sure and cool down your boiler before pulling shots. If you don't you will definitely be brewing with overheated water - maybe even hit the coffee with some steam and end up with bitter over-extracted shots! Personally, I prefer brewing first on a single boiler. I find the milk's microfoam starts to fall apart a bit as it sits waiting for the shot to brew and that effects the mouthfeel of a latte.
Well, I understand your point, personally at my work place I start the steaming process and as I'm doing it I start extracting the coffee so neither the milk or the coffee sit there waiting for 'too long' .
As for the coffee, it won't burn instantly but when I first started my training as a barista my manager told me that if the coffee was extracted and wasn't used in the first 30 seconds it will start tasting at first too bitter and progressively will start tasting more and more burnt ( that time window its very quick) and told me to taste it for myself, I tested for myself and you can definitely tell the difference of the taste and sometimes even the color. I believe that it may change for different coffee brands and their roasting process.
*****
Daniela, Thanks for your reply! You are right that every coffee is different.
Joey&rory
How many ounces are this white cups u use for the latter art and can u send a link to them
Hi Jesus, Cups in video are about 6oz. We don't carry the ones used in the video but do have similar ones here: www.wholelattelove.com/accessories/cups-and-saucers?p=4
Gonna try and practise this at work tomorrow if my boss will let me x
Good luck with the boss and the art!
👍🏻👍🏻
Thanks for the thumbs!
Mötley Crue approves of this commercial
i did everything as he said and i got nowhere near art. The shape and the texture but not the details at all :(
Hi DM, Well, that's a first step! Put on a happy face and keep practicing!
You just told me that I am a complete idiot. I like to stick the wand all the way to the bottom, and then wonder why my $200 machine can't froth milk. Could I ever add a bit of extra cream to that milk? Will "room temperature" espresso ruin the froth.
By the way, thanks for the lesson. I have some practice coming.
Sorry you feel like an idiot. :) Practice definitely will help and you're welcome for the lesson. You can try adding some cream. Not sure how it will respond as have not done that. Lower fat milks tend to froth more easily but higher fat milks may produce a finer microfoam. Room temperature espresso will not ruin the foam. But, some people believe espresso tends to go sour as it cools.
When the guys eyebrows are better than yours..
Nil omg I just spat out my latte 😂😂😂
Can soy milk be used for this?
Hi Michael, We prefer diary milk with higher fat contents for pouring latte art. But, it is possible to do it with soy. The froth quality is not quite the same but it should be doable with enough practice.
Thanks for the insight.
I love latte art...........
+Willie Murphy Hi Willie, Thanks for your comment - we Love it a Whole Latte too!!!
I love it too..............