Latte Art or Science?
Pouring milk designs in espresso drinks has become a specialty coffee signature. "Latte art" is not only being more widely practiced, but has even gained enough admirers to spawn a whole genre of online photo galleries and videos. What is less well known is that crisp, clear, and creative designs can only be poured under the conditions which create delicious coffee drinks. Heart, rosetta, or tulip... whatever adorned the top of your latte this morning was simply a confident artisanal flourish with which your barista signified the care taken in its preparation.
When texturing the milk, a barista uses the force and heat of steam pressure to incorporate air into the film formed by denaturing protein strands. These air bubbles are then spun in the pitcher into the tiniest possible bubbles, creating the silky texture of microfoam. During this process, an espresso shot is running which must be neither too syrupy and underdeveloped nor thin and bitter. In the first stage of the pour above, some textured milk is carefully incorporated into the espresso, preserving the crema and forming the background for the design.
Perfectly textured milk will begin to appear against the background just as the barista is finishing the pour. By manipulating the pitcher, a signature design is formed. The velvety texture of the resulting drink also maximizes the perception of the espresso's flavors and the milk's natural sweetness. Just watch your barista next time, or pick up Barista Manual 1.0 to get all the details. Then try it yourself in one of our new Italian ceramics!
Perfectly textured milk will begin to appear against the background just as the barista is finishing the pour. By manipulating the pitcher, a signature design is formed. The velvety texture of the resulting drink also maximizes the perception of the espresso's flavors and the milk's natural sweetness. Just watch your barista next time, or pick up Barista Manual 1.0 to get all the details. Then try it yourself in one of our new Italian ceramics!
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Jenni Dec 19, 2008 – 2:50 PM
Lambert, the old pro, makes it look easy!
Jeff Dec 21, 2008 – 10:30 AM
Great post, Jeremy.
Do tell, how does the "velvety texture... maximize the perception" of the flavors? Is it about more surface area getting exposed to the tongue or something?
Jeremy Dec 21, 2008 – 2:38 PM
The denatured protein has a surfactant property which decreases surface tension and increases the surface area available to the tongue's perceptors. To take full advantage of the milk's chemical properties, it must be raised to a certain temperature window. Heat is necessary to break down the proteins, so the milk must be heated to a minimum point. But it must be stopped short of the point where film formed by the denatured proteins breaks down too far, releasing the air that it encapsules, and resulting in a visibly collapsing drink.