I love a great cup of coffee…add some foam and I’m excited. Turn that foam into art and I’m in heaven.
The method of preparing coffee isn’t complex, and across the country, people are posting images of barista creations.
There are a lot of factors in creating the art, the variables of both the espresso and milk have their effect.
In the United States, latte art was developed in Seattle in the 1980s and 1990s and was particularly popularized by David Schomer. Owner of Espresso Vivace, a Seattle area coffee shop.
The development of the microfoam is credited to Jack Kelly of Uptown espresso in 1986.
One of the most favorite foam art subjects was created in 1989.
The heart pattern was established and a signature at Schomer’s Espresso Vivace.
The rosette pattern followed in 1992, created by Schomer, who recreated the technique based on a photograph he saw from Cafe Mateki in Italy.
There’s the history of the popular coffee trend, foam art. (WebstaurantStore)
It’s liquid physics + a lot of practice + creativity. The result is impressive art to admire with your morning cup of joe.
Tips for successful latte foam art:
Skip the soy and skim milk.
Use whole milk. It offers a velvety and beautiful foam.
Indulge.
After all, it’s art.
Skim milk has no fat, which is needed to make the foam.
Use a rounded bowl-shaped cup.
Add your espresso into the bottom and then add a small amount of steamed milk, swirling to incorporate it.
Speed and Height above the bowl are the main aspects of the pouring technique.
Pour slowly and evenly at a relatively high distance above the cup.
Just because you aren’t a pro barista doesn’t mean you can’t master this exciting skill.
Follow the infographic below, featuring step-by-step tips on creating the perfect heart foam art courtesy of George Kim, of Caffebene.
