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THE ART OF PERFECT MILK FOR COFFEE
Latte Art, a beginners guide
The Leaf/Rosetta –Impress your guests
1. In a steady stream pour the milk along the side of the cup, away from yourself
2. Once you have poured in half the milk, start pulling the jug back towards yourself, drizzling
from right to left with even movements
3. When you reach the edge of the cup “cut” through the design to create the leaf rib
Position the steam spout just under the surface of the milk, the
correct position should make a hissing sound,
'hiss-hiss-hiss ’ as tiny
bubbles of air are being encapsulated in the milk.
(If you are getting a high pitched squealing, you are too deep, lower
the jug a fraction until you find the hissing position – with the steam
spout about 2mm below the surface of the milk).
When you feel some warmth in the milk, tilt the jug to approximately
45° and take the steam spout a little deeper (approximately 5mm)
and to the side of the jug.
(This prevents the milk from over expanding and becoming too foamy
and creates a whirlpool effect, breaking down any large bubbles and
creating dense, smooth foam).
Continue heating until the jug is too hot to
hold your finger tip on
(approximately 60°C), then turn off the steam dial and remove your
jug.
For the final perfect finish, tap your jug on the counter top to burst
any large bubbles, and swirl the milk around in the jug to blend the
foamed and steamed milk together to create an even texture. Pour
over your espresso immediately and enjoy.........
Tips
•
Be slow and controlled with your pour, don’t feel you have to rush
•
The movements are small and subtle, no need to shake your milk around
•
Practice makes perfect......
½ full
The aim is to create tight, small bubbles (‘micro foam’)
30°C
60°C
Full
5 mm
2 mm