Latte art has gone from an occasional novelty in third-wave coffee shops to a signature of modern coffee culture. It is no longer just the domain of specialty coffee; it has been...
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Latte Art
This course coaches you in how to steam milk and how to pour latte art, from the most basic standard up to the level of latte art champions. Learn from Dozens of instructional...
Course – Latte Art
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LA – A Final Word
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 – Final Assessment
What process can you observe in this video that makes pouring latte art more challenging? https://player.vimeo.com/video/288905982 In what year was the first steam wand invented...
LA 5.08 – Recap & Glossary
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 5.07 – An Interview with Agnieszka Rojewska, 2018 World Barista Champion
The advent of photo-driven social networks brought about a rapid dissemination of latte art designs. Before 2010, the year Instagram was launched, latte art went through a...
LA 5.06 – Efficiency
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 5.05 – Hygiene
As we discuss in the Milk Science course, High Temperature Short Time (HTST) pasteurisation protocols require milk to be held at or above 72°C for at least 15 seconds. This...
LA 5.03 – Latte Art Faults
When your designs fall short, it will usually be because of technical faults in your milk pitcher manoeuvres that leave you with blurred, faded, or asymmetric images. To help you...
LA 5.01 – Latte Art Lexicon
In 2016, the coffee world celebrated the arrival of the first sensory lexicon of coffee. This was a landmark achievement — years in the making — to create a statistically...
LA 5.0 – What’s in Chapter 5?
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 – Recap & Glossary
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 4.03 – The Second Half
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 – The First Half
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 4.0 – What’s in Chapter 4?
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 – Heart-in-a-Heart
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 – The Tulip and Stacks
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...