“Latte Art” is a technique of decorating coffee and milk that allows you to make designs on the surface. This technique is highly appreciated by customers and is slowly spreading among Italian bartenders, more attentive than once vocational training.
Italians immediately associate the expression of “milk art” with everything relating to the decoration of the cappuccino, almost assuming that it means “the art of milk”. It is actually an expression derived from English and precisely what is spoken in the United States. But his invention was not attributed to an American, but to an Italian!
In fact, this decoration technique was invented by Verona barman, Pierangelo Merlo, towards the end of the seventies at the Bauli Bar. It was almost by accident when she discovered that pouring milk on the base expressed inside the cappuccino cup created chiaroscuro games that gave the drink an eye-catching look.
In the early 1980s, some American roast bakeries went to his bar and, with cameras, asked to film his mount and payout techniques. Soon after, a videotape was produced in which this innovative technique was called the “Latte Art”. In the Anglo-Saxon world, the Italian word “milk” refers to “coffee” drink. Then, the Art Milk is becoming “the art of coffee”.
From history to practice: draw on the cappuccino with Latte Art which we all know is a good cup of cappuccino. You need a freshly extracted espresso and perfect cream milk. These are essential elements for drawing on your cappuccino properly. It is very difficult to be able to develop this skill without the help of an experienced bartender, who guides us directly into learning the technique.
For a good foundation on which to run the Latte Art, the right tools are needed. Prepare the milk that has to be fresh (recently milking), or whole and cold fridge. The container to store the milk should have the right truncated cone shape and must be fitted with well-shaped spouts.
The material has to convey the heat to be handed quickly for the correct temperature evaluation. It must also be easily washable and durable; usually, the choice falls on stainless steel. Then, fill the milk for about half the capacity. Now the vaporisation phase starts where the liquid increases its volume, without any trace from the container.
It is advisable to have containers in different sizes and capacities to vaporise only the milk. For the preparation of two cappuccinos, the milk can be used with 0.50 L, but the 0.75 L capacity can also be used to work more comfortably. Finally, prepare the espresso and pull it out into a cappuccino cup.
Necdum Videmus 