{"id":79828,"date":"2021-11-16T10:54:15","date_gmt":"2021-11-16T09:54:15","guid":{"rendered":"https:\/\/www.mounthagen.de\/?p=79828"},"modified":"2024-05-29T09:16:31","modified_gmt":"2024-05-29T07:16:31","slug":"latte-art-just-boasting-or-true-artwork","status":"publish","type":"post","link":"https:\/\/staging.mounthagen.de\/en\/coffee-culture\/coffeeprep\/latte-art-just-boasting-or-true-artwork\/","title":{"rendered":"Latte Art. Just boasting or true artwork?"},"content":{"rendered":"\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\tCoffee prep<\/span>\t\t\t\t<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Latte Art. Just boasting or true artwork?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\t\tBarbara Beiertz\t\t\t\t\t\t<\/h4>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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    \n\t\t\t\t\t\t\t\t\tfoto: nathan dumlao on unsplash\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Heart, tulip, swan \u2013 When baristas do their magic with milk foam, they don\u2019t do it to show off. Of course, a pretty shape on our coffee looks nice and wows us every time, but this type of decorative foam is also an indication for perfectly prepared milk \u2013 and thereby also for a good barista.<\/em><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    The secret behind it?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Practice. A lot of practice.<\/strong><\/em> And the right milk jug. It definitely needs a pouring spout in order to pour the foam in a controlled manner. We recommend a classic jug made of stainless steel. It allows you to feel the temperature from the outside (not over 150\u00b0F to avoid burning the mild sugar)<\/em>. It can easily be cleaned. It is also slightly more bulbous towards the bottom, which makes the pouring much easier. For a cappuccino you only need a small jug (approx. 12oz)<\/em>, the 16oz option is perfect for two cappuccinos.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    foto:
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    \n\t\t\t\t\t\t\t\t\tfoto: nathan dumlao on unsplash<\/span><\/em>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    About the foam:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Clearly, latte art does not work with cold or just hot milk, you need foam.<\/strong><\/em> Foam that has the perfect consistency. If it is too firm, it cannot penetrate the surface of the espresso in order to combine with the crema. If it is too runny, it won\u2019t rise to the crema. So, how to get perfect milk foam?<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Let\u2019s talk tech jargon:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    The perfect milk foam needs ultra-fine bubbles, the so-called micro foam.<\/strong><\/em> Micro foam develops after the initial steaming (\u201cdrawing phase\u201d)<\/em>, when you start moving the jug (\u201crolling phase\u201d)<\/em>. The bubbles are distributed and become finer and finer \u2013 et voil\u00e0: the micro foam. You need to continue moving the jug, until you start pouring. Before that, tap the jug on the countertop once, to cause larger bubbles to collapse. Then, grab a cup. For starters, go for a larger cup (that makes it easier for beginners)<\/em>. In any case, the cup should be round and wide open towards the top.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    foto:
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    foto:\u00a0yasamine june on unsplash<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    And here we go:<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    To pour a heart,<\/strong><\/em> make sure that the position of the jug allows the jet of milk to dip in towards the rim of the cup and not in the middle. Raise the jug about 2 inches above the cup. The frothed milk now dives below the crema and spreads around the pouring point in the shape of an apple. This is the actual \u201cpainting area\u201d<\/em>. Slowly continue pouring, until the cup is half full. Then, lower the jug just above the painting area. The circle of milk foam gets larger, the more you pour (logically)<\/em>.<\/p>

    When the cup is almost full, hold the jug a bit higher again and quickly pull it to the opposite rim of the cup. The crema is moved aside and you get the two typical halves and the tip of the heart. All clear? So much for the theory. Now you need to practice.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Heartless cappuccino?<\/h4>

    The two most important factors of pouring are the height and the speed.<\/strong><\/em> If you hold the jug too high the crema is lifted and the milk settles underneath it. If you hold it too low, the crema will mix with the milk. If it is poured too slowly, there won\u2019t be enough movement in the cup and the milk won\u2019t rise. If you pour too quickly, the crema will mix with the milk and you get a nice light brown cappuccino \u2013 tastes good, but does not count as latte art.<\/p>

    As we said: Practice is the key.<\/strong><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    Why a cappuccino with a tulip is more than a foamy coffee and what you need to prepare it with perfection? We tell you all about it in this article. <\/p>\n","protected":false},"author":6,"featured_media":111578,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[257],"tags":[],"custom_tag":[278],"class_list":["post-79828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coffeeprep","custom_tag-coffeeprep"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/posts\/79828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/comments?post=79828"}],"version-history":[{"count":0,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/posts\/79828\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/media\/111578"}],"wp:attachment":[{"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/media?parent=79828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/categories?post=79828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/tags?post=79828"},{"taxonomy":"custom_tag","embeddable":true,"href":"https:\/\/staging.mounthagen.de\/en\/wp-json\/wp\/v2\/custom_tag?post=79828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}