Some of these include mastering hands-free milk, the split pouring technique, an introduction to the techniques for pouring latte art designs and a demonstration of the progression of latte art designs. Duration 6 hours. But there’s more! Don’t miss out on these bonuses for booking with us. Bonus #1 Your copy of Grind It our interactive.

Most baristas I encounter want to run before they can walk when it comes to latte art. They think attempting to pour something pretty with poorly textured milk will do the job. But the reality is, your cappuccino must also taste phenomenal. Here is a step-by-step guide to ensuring your or cappuccino not only looks exquisite, but satisfies the consumer’s palate.

English Version: When it comes to latte art, there are so many variables to consider. Credit: Wolfpack Coffee Where to Begin A good place to start is working on the things you can control: – Always ensure you have clean and cold milk pitchers.

– Always use fresh cold milk (4-7°C), the colder the better but not frozen. – Invest in a milk thermometer, it will help you with controlling the temperature. Milk should be stretched/aerated until approximately 35-40°C and steamed no more than 65-70°C. You will only need to use the thermometer until you are able to temperature control by touch.

– After you have used the jug to texture the milk ensure you wash, rinse out and chill it again. – Ensure you before use to prevent any water going into your milk. – Ensure that the steam wand pressure is consistent and has very little moisture (too much water effects the quality of your textured milk). The Environment Ensure you are working with a quality machine brand and that you are comfortable. This might sound strange but you need to find your own rhythm and style and just go with the flow. The key to great coffee is consistency, in everything that you do. The Milk Texturing Technique From the past seven years I have spent training baristas, I have managed to develop a technique that achieves the most effective and consistent results.

As I have previously expressed, consistency is key, whether you’re an amateur, novice, or a coffee pro. See the next few pictures which demonstrate the technique. Industrial machine and home machine – jug holding techniques – be comfortable but remember, always focus on maximum ‘vortex’. Credit: Sean Robertson (home barista) SEE ALSO: The Pouring Technique Before you attempt your first latte art, To ensure that you get smooth, silky textured foam, don’t rush the pour, give the milk the time it deserves and ensure the surface of the milk is beautifully polished. While pouring, focus on the tilt of your cup and your jug, ensure that both are straight and there is a steady stream of milk. The speed of your pour and the angle at which you hold your cup can determine a good or bad pour. Start at a height of about 5cm and end up right against or just above the cup.

That is cheaper than most developers charge for a single theme or template. What if you could setup four websites for only $22 each? We sell memberships instead of individual products. This means if you decide to change to different design later, you can do this without having to purchase a brand new design every time. With a membership you can download any or all products in a club, as many times as you want, all for the same price that most companies charge for just one single product!