Teach you how to make beautiful coffee latte art | Guangzhou Barista Training School

Your love for coffee may be due to its mellow taste, or you may be attracted by the beautiful latte art. If a cup of delicious coffee can also have beautiful latte art, it will certainly stimulate your vision and taste. However, coffee latte art is a technical job. How can novices master the skills of coffee latte art and draw a heart-warming pattern?

How to learn coffee art techniques?

If you want to make good-looking coffee latte art, the first step is to make a good cup of Expresso, which should have rich emulsified fat, be thick and smooth, and have a balanced acidity and bitterness.

Secondly, you need to make a cylinder of perfect, dense and fine milk foam, which plays a key role in your latte art.

Material:

Refrigerated milk (4°C), milk jug, coffee machine.

step:

1. Pour an appropriate amount of refrigerated milk into the milk jug, depending on the size of your cup.

2. First, clean the steam wand with an empty spray to avoid clogging of the steam holes.

3. Insert the steam wand into the milk, with the steam outlet located 1cm below the milk surface, forming a foaming angle, as shown in the figure below.

4. Whipping the milk: Keep it steady, open the steam valve, and when the milk starts to rotate, move the milk jug downward at a constant speed to form milk foam (accompanied by a sizzling sound).

Note: During the movement, the milk needs to be rotated and the position of the steam wand and the milk must be maintained;

5. "Beating" stage of milk foam: When the milk foam reaches the required amount, slightly lift the milk tank (without hissing sound), keep the liquid surface rotating, continue heating, and close the valve when the temperature approaches 65°C;

6. Clean the steam wand with an empty spray.

The final step in latte art is blending.

Heart-shaped latte art technique (high fusion, low injection)

1. Blending stage: Raise the milk jug, aim at the center of the espresso liquid surface, and use a small stream of milk to draw circles for blending.

2. When the mixture is nearly 50% full, place the milk jug close to the liquid surface (note the position where the milk flow is injected in Figure 3, called the starting point), and inject a large stream of milk.

3. Keep the milk jug in place and shake it evenly to allow the milk foam to form a semicircle naturally.

4. When the milk jug is about 80% full, gradually raise the jug and hold the coffee cup level, thin the milk flow, and slowly pull it forward (be careful not to push it backwards), creating the center tip effect as shown in Figures 5 and 6.

Leaf-shaped garland techniques:

1. Blending stage: Raise the milk jug, aim at the center of the espresso liquid surface, and use a small stream of milk to draw circles for blending.

2. When the mixture is nearly 50% full, place the milk jug close to the liquid surface (note the position of the milk flow at this time in Figure 3) and inject a large stream of milk.

3. After forming a semicircle (small) as shown in Figure 3, swing the spout evenly and move back (the heart shape means keeping the position still).

4. When the milk is about 90% full, gradually raise the milk jug and hold the coffee cup level, reduce the milk flow, and pull it forward to complete the petiole effect as shown in Figure 6.