Slow the speed back to a pencil-width stream and lift your pitcher up before moving across your design. Up, then over. Skip to content Help? Login Cart Search Change Region. Tips and Tricks. Pro Tips for Latte Art Our observations from teaching latte art over the years.
Prep your milk before pulling a shot Getting everything in place will help you focus on the variables that matter. Steam milk that looks like wet paint This may seem like a given, but focus on steaming good milk first. Give yourself a blank canvas at every step Giving yourself a clean and even surface to pour onto can make everything look better.
Pour into the center of the espresso At the start, focus on pouring into the center of your espresso. Focus on steaming the right amount of milk for your cup Overfilling or underfilling your pitcher with milk can throw off your flow. Create a right angle between the pitcher and the cup Hold your cup by the handle, straight out in front of you. Get closer to the surface Closer than you think, even. Drop them below! Practice your espresso skills.
Read This. Posted in Tips and Tricks. Find Your Espresso Style. Ideally served with latte art on top and not too much foam. A latte macchiato is slightly different. Macchiato means marked or stained.
A latte macchiato is milk marked with an espresso. It has the same ingredients as a caffe latte but it is made and looks different. A good latte macchiato is served in a tall glass and has distinctive layers between the foam, espresso and milk with the foam on top, espresso below the foam and milk at the bottom. It is quite an appealing drink although make sure you tell the customer to stir before drinking otherwise they get the coffee first.
There are of course other variations such as the flat white and the cortado. Many coffee shops have their own creations as well and there are even shops out there who prefer to not give the drinks any names at all as they believe this takes a lot of confusion away.
We have seen menus with simply espresso and milk and the size of the drink. This could be good as it allows the barista to ask the customer how they like their drink. The important thing is to serve the drink the way you feel is best so you can be proud of your creations. Do not worry so much about standards but do remember the general idea behind the drink in order not too confuse your customer too much.
And make sure the drink taste as good as it looks. A different concept for serving espresso based drinks. You can be different and serve coffees with a different base. A simple explanation of many of the amazing names that the coffee world has come up with over the years. Learn more about why tamping is actually so important. It is a skill owned by the barista and it does make a difference. Terms and conditions Privacy policy. Please log in to your account:. More info about accounts. How our accounts work You can create your account during the checkout by entering a password when saving your address details.
What can I do with an account? With an account you can: Repeat payments automatically from your card Save address details See previous orders Track orders Order from your product list. Wholesale coffee supply - Apply for a new account. How to start a coffee shop Barista training Latte art training Advanced barista training.
Give the steam arm a quick purge and then place the arm just underneath the surface of the milk in order to introduce a little bit of air into the liquid. After a few short, sharp 'chirps', raise the milk jug an inch or so and position the steam arm to the side which should initiate a nice swirling motion as the milk begins to evolve. Before the milk gets too hot and begins to lose its taste, turn off the steam arm and prepare to pour.
Pour the milk into your glass. Initially, start from a relatively high position — about an inch or two above the glass — and then gradually work your way down until the jug is almost resting on the glass, steepening the angle of the jug as you do so.
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