 |
|
|
Creating Latte Art
|
Q & A with Sammy Piccolo, co-owner Caffe Artigiano in Vancouver, Canada. Sammy describes the process of creating Latte Art at home. He won the World Latte Art Championship in Singapore, Winner of Canadian Barista Championship 2004 and was the 2nd place Winner of the World Barista Championship in Norway 2004.
What kind of equipment do you recommend?
For coffee I enjoy using La Marzocco machines and for home my friends and other beginners really enjoy Saeco home machines.
What kind of milk is best to use?
Whatever milk you enjoy to drink is okay to use for latte art. The less fat in the milk, the less you introduce when you steam. I enjoy whole milk for the sweetness and density.
Do you have any steam tips to making the perfect foam?
Begin to stretch the milk (introduce air) when you fell a slight temperature change. Make sure the milk is rolling (whipping). It can't be burnt. I teach my staff to hold the steaming pitcher and when it's too hot to hold, shut the steam off.
How many times did it take you before you mastered latte art?
Vince and I basically taught ourselves how to pour latte art the way we do. But it does take practice. Vince always says to the customers that it took him 10 gallons to learn. It took me at least that many!
Sammy has created some Latte Art decorated beverages to share with our readers:
Latte decorated Apple
Machiatto decorated Leaf
Latte decorated Heart
Latte decorated Rosetta
Reprinted with permission from TheCafeGuide.com 2005
|
|
|
