Recap Eddies form in the cup when the milk pours at high flow rates. To use eddies to your advantage in producing smooth, symmetrical designs, it is important to position the...
نتيجة البحث
LA – كلمة أخيرة
In 2016, a collaboration among World Coffee Research, the Kansas State University Sensory Analysis Center, and Texas A&M University resulted in a document that describes all...
LA 5.08 – الملخص وقاموس المصطلحات
Recap The value of latte art must be balanced between meeting expectations of efficiency and producing a spectacular visual effect. It is important for baristas to be aware of...
LA 5.06 – العمل بكفاءة
Milk Splitting Going Large: Making Two and Four Drinks at a Time The quantity of foam in a cup changes the flavour intensity of a drink considerably. We know from research...
LA 5.02 – استخدام المعجم – تصميما البجعة والطاووس
The Swan Let’s contemplate some advanced designs to really put this lexicon through its paces. Here is six-time UK Latte Art Champion, Dhan Tamang pouring a swan with a ripple...
LA 5.0 – ما محتويات هذا الفصل؟
In this final chapter of our course, we explore workflow and efficiency standards for producing latte art to a high standard. We train you in milk-splitting: preparing two and...
LA 4.05 – الملخص وقاموس المصطلحات
Recap The rosetta pattern draws upon three challenging milk pitcher manoeuvres: shaking, fishtailing, and cutting. The frequency and amplitude measurements used in the analysis...
LA 4.04 – القطع النهائي والتدرّب على التقنيات
The final part of the rosetta is the cut. This is performed from the north end of the cup, at the top of your fishtail, terminating at the base of your initial shake design in...
LA 4.03 – النصف الثاني
Moving Backwards The second half of the rosetta is the more difficult part to execute. The fishtailing technique is required to form the reversing zigzag of petals that form the...
LA 4.02 – النصف الأول
Shaking in place for the first half of the rosetta. Forming the base of the rosetta requires the shaking technique. Shaking and fishtailing are closely related, except...
LA 4.01 – تصميم الوردة
As latte art approaches its 26th birthday, we would like to point out that one of the most crowd-pleasing and difficult patterns to pour well was the first one to be invented. In...
LA 4.0 – ما محتويات هذا الفصل؟
We examine a pattern so complex that we devote a whole chapter to it. We describe the rosetta pattern, which incorporates the shaking technique, the most difficult of the milk...
LA 3.06 – تصميم قلب داخل قلب
This three-element pattern works well for taller cups, such as takeaway paper cups that have a narrow diameter. The pattern requires a high flow rate, and it draws largely upon...
LA 3.05 – تصميم زهرة التوليب والرُّزم
Just Pushing The tulip is the perfect pattern to build on the techniques used to create the monk's head and the heart. Like the heart, it is a two-element pattern and it...
LA 3.02 – شرح المواصفات
For each design moving forward, we will supply specifications on how full the cup needs to be, the height from which you should pour, and so on. We use the following terms to...
LA 3.0 – ما محتويات هذا الفصل؟
We examine eddies — the foundation of the curved bases of the heart, tulip, and rosetta designs. We establish a system to map the specifications of each latte art design we teach...
LA 2.09 – الملخص وقاموس المصطلحات
Recap Just as a painter primes a canvas before painting on it, a latte artist needs to prepare an even and highly contrasting background. The blending ratio of espresso and milk...
LA 2.07 – المزيد من ضربات الفرشاة المتقدمة
Fishtailing Fishtailing is a variation of the shaking technique. Fishtailing employs the same arch and rhythm, but it also calls for a gradual backwards shift of the pitcher...