1) My Latte Art

I began to teach myself latte art in 2006 after first seeing it on the Internet. I was inspired by the beauty of the patterns, and the professionalism of the people who could do it, and after researching latte art techniques, I decided that the ‘free-pour‘ style was the only way to go. It is a challenging and often frustrating process that requires impeccable dedication, timing, and diligence to good overall espresso practice to really perfect - but it’s so worth it!

Below are examples of my own latte art. I’ll update this page occasionally when I get a picture of a good pour!

October 2009:

I’ve put Flat whites on the menu at the plan, which are a fantastic vehicle for rosettas - as well as being delicious! This one has its aesthetic flaws (as always!), but is a pretty good example nevertheless. Better to follow hopefully, just a case of having the camera to hand when a great pour appears..!

April 2009:

…As the quest continues …new developments!

February 2009:

                                                  

                                                

These two recent 6oz cappuccino rosettas aren’t perfect (but then, when are they ever …and should they ever be?!), but are an exercise for me in the technique of retaining the crema around the edge of the cup. This is often considered better taste-wise, as you get a truer, less diluted taste of the coffee wherever you drink from, and hence, is quite rightly a rule for latte art in barista competitions. The chocolate atop the drinks, whilst not how I would drink them (and again, not allowed in competition), can be beneficial for latte art’s sake, especially if your blend’s crema is not the darkest or most resilient, as it can improve the contrast, elasticity and definition of your pours. My competition pours however, were not not as good as this, sadly!

November 2008:

                                                                                                      

When you become skilled in latte art, great hearts are generally pretty easy, but in a tiny 2oz espresso cup like this, it’s still quite a feat to pour a really nice one, so I was pleased with this macchiato. It sat for a minute or so before I took the shot, so it’s not as glossy as it was to begin with, but still photographed pretty nicely. 

June 2008:

A few recent rosettas of note:

  

                  

I feel that the presentation of a well-poured, 6oz, ‘traditional-pour’ cappuccino counts as a sort of latte art too - and is a thing of beauty in its own right - so I thought I’d sneak-in a few photos of one of these as well!

                     

                                   

November 2007:

Some tulip practice from November at the plan.

July 07:

Here are a few snaps of some more recent pours from my time at the plan. Since starting work here, I’ve had to adjust to pouring designs in smaller 2, 6, 7 and 9oz cups. It’s taken a while to hone my skills to the new sizes, and I still don’t feel they’re quite as impressive in the smaller sizes, but I’m glad to be using smaller cups from a taste point-of-view, and because I drink the smaller sizes myself anyway.

I’ve also had to get used to using semi-skimmed milk since starting at the plan - which I am not a huge fan of!  It’s OK; you can achieve perfect texture with any kind of milk – but I find it makes a big difference both in terms of taste, and visually in the cup; the drinks are noticeably lacking in richness, creaminess, body and sweetness compared to whole milk. I  find that even when perfectly steamed, the semi-skimmed milk will collapse and shrink more quickly in the cup – making even a mirror-smooth drink surface slightly pocked or bubbly after only a very short period of time. I guess the lower protein/fat content makes the micro-bubbles weaker, so they break-down more rapidly. Also, I feel that the milk is not so elastic in terms of the actual pour as far as latte art’s concerned as whole milk is. But, it’s not so bad …and I think I may even be getting used to it – the next time I try a full-fat latte, I may find it’s too heavy and sickly for me!

                             

                      

                               

                 

The double rosettas and the tulip are not too great, as I’m still practicing these designs (and doubles/triples are pretty tough!), and even the single rosetta leaves are perhaps not as nice as some of my previous ones – but like I said, because they’re done in smaller cups, it’s trickier - so I’m still quite happy with these.

My latte art from Nottingham at the end of 2006, after my first year of practice: