Today, I'm going to talk you
through the five components that you're going to need to nail your latte art,
both in your cafe or at home.
Number one, we're going to kick it off with coffee.
You better have some good coffee.
I'm going to today serve this on our Champion blend.
Grab that, if you’re in Australia you can buy that.
You need a nice rich crema to pour through.
So straight away,
let's get started.
If you're if you're using a ratio
that's not a good amount of coffee, you don't have any crema straight away.
Kind of making it hard for yourself.
So we really want to make sure we've got a nice rich
espresso shot there, too.
I mean, we're going to use a double ristretto for this one in a small
190ml cup. Now, that is number two.
Your cup is really going to dictate the shape
and the way that your milk
and espresso combined and move through the cup.
Now, this is an Acme & Co 190ml cappuccino cup.
We recommend them for our wholesale partners and cafe partners.
You can get them at home.
You really want to get a nice bowl shape.
So when you're pouring, it actually moves through the milk and the espresso.
You can pour latte art in a take away cup but because of the shape,
it's a little bit harder.
So good movement through the cup is my number two.
Number three
has got to be a jug
and shaped jug will be nasty and sometimes
a really big jug can actually make it a lot harder for you to pour latte art.
Look out for something like this Rhinoware Stealth jug, nice and easy to work with.
This is the 300 mill.
There is a 600 and I wouldn't go bigger than that for a latte pouring jug.
So there's some really nice, expensive ones out there.
Try the different spouts, but if you want to pour something
more precise, it's that thin spout that you're looking for.
So let's get some milk on,
make sure you've got some good quality, thick,
full cream milk, is always going to be better to pour on.
Thin milk's a bit crappy. Now number three
has got to be your milk spinning technique.
We've done a masterclass video on this.
Luke did it, we’ll put all the descriptions and we’ll
put all the links in the description below.
We've got to be able to nail the spinning technique, the vortex
sucking those bubbles down, adding the air for the right amount of time.
Because if your milk is frothy, you won't be able to get definition.
If it's too thin you also won't get a good mix of crema & milk.
So you're spinning technique is a big part of it.
So small jug, I just want like latte art
so I've done about 3 to 4 seconds worth of air there.
Make sure my temperatures turn off at about 50 degrees get my 65
and we're good to go. So
remembering that we've got this espresso here now, I've been talking for a while.
So my espresso shots starting to oxidize and lose a bit,
but that nice rich
champion creamer is still there.
Now, my milk is all smooth.
Now if I pour from here, it's not going to work.
So make sure you spin. Don't.
We don't want to see, we don't want to see any of those blobs.
We've all heard about those blobs.
So this, this technique, this spinning,
I want to make sure that's there, and then it's all about your pouring.
So I've done a bunch of other videos.
Again, we'll link to them below because I'm not going into it all now,
but we want to make sure that we're
using the right techniques.
Break up the crema, make sure I'm not.
I don't have too much milk in my cup.
I'm spun.
Break that up angle my cup, blend my coffee
and my espresso before I drop in
and I get my latte art
and pull through.
Beautiful.
I can do that in my cafe.
I can do it at home.
Follow those steps and you'll get better at your latte art
and you'll be loving it from there.
Starting to pour your tulips, pour swans, anything you want.
But those five tips is what's going to help you
nail your latte art next time.
Do these tips for me.
Let me know if they work for you.
Put it in the comments below.
If you've tried them, if you haven't already,
make sure you subscribe to the channel.
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Cheers