latte art

bonya

Hey all,
How does everyone feel about latte art? It seems to have taken off in a big way, even to the extent that many customers are begining to expect it and consider it standard! My concern is that coffee makers are going to place such emphasis on presentation that why will neglect the very essence of good coffee (good extraction and suitably textured and heated milk).

The other day i walked into a cafe, ordered an espresso and sat down. I heard young male tell his friend how good the coffee was (before he had tasted it) and point to the well formed rosetta on his latte. I then sipped my espresso. It was over extracted and tasted like death. Dont get me wrong i am a fan of latte art, and enjoy performing and recieving the odd rosetta on my lattes and flat whites. But I fear that the new age of coffee drinkers are going to judge coffee primarily on its appearance resulting in, yes an improved appearance , but in a reality a lower grade product.

What do u guys think about performing latte art after the pour? (ie dragging spoon through to create a rosetta) is this an acceptable practice or should latte art be reserved for those who need to extra assustance.

Keep roasting, Keep extracting and Keep drinking!
bonya

nzroaster

I hate to agree with you on this one. It seems "baristas" these days are more focussed on latte art as it is easier to appreciate for the general coffee drinker. First lets clear this up. Latte art is pointless unless it is on a well prepared espresso. However, if it is on a well prepared espresso than it can add that extra wow factor. We train all our baristas/clients to perform latte art, but stress the above point. In our training we focus on the espresso for at least half the training time. We get many customers say that they have seen latte art at many other cafes.....but the coffee was just the same old swill. A compliment from a customer ordering an espresso is much more satisfying then a compliment on a rosetta. I think that latte art (free pouring) becoming a trend is a good thing, as it will lift the standards of milk texturing. But there needs to be the same level of upskilling with regards to the espresso.  

mimmo124

Since my milk is almost always latte art'able, why not try for the rosetta or heart on every coffee? I am only interested in free pour art as I consider drawn art to be something anyone can do, whereas a free poured rosetta takes a fair bit of practice to master. That and the fact that I don't have time during a busy service to draw on my flat whites, whereas the pour comes with filling up the cup I agree though that the emphasis should be on the base of the drink, the espresso should always come first. This whole latte art thing is good for the industry though, because to be able to do it you need the right milk texture. This should see the end of dry foamy pyramids on top of capachinoes! as people who make milk like that will be deemed unacceptable, and the demand for good coffee should see people move from those coffee shops to places that texture milk properly. Thats the first step (even though it should be the second), the next one should be the espresso itself. People developing a palate for top notch espresso and accepting nothing less. Baby steps, at least we are moving forward Mimmo

Hot_and_Strong

With considerable regret i must agree, that latte art has become an important factor to consumers. It need not really be said that fresh beans and a good extraction form the base for the perfect cup of the sacred fluid. The ever increasing masses of cafes across Australia means that every proprietor and espresso maker has been seeking ways to differentiate themselves from the competition. Latte art is another example of this. As a traditionalist I personally only consume my espresso unadulterated. That is, without any milk or sugar. Latte art doesn't impress me, neither do milk based espresso beverages, (and i do know a couple of people in the dairy industry that will kill me for saying this!!) I say lets all forget milk and latte art and focus 100% on roasting and extracting the perfect flavour from the sacred beans!!

nzroaster

Hot and strong......you just described my heaven!!!

Honest_Gaza

Hot and strong......you just described my heaven!!!

now you got me worried.....what, no women ?

kingcoffeecoffee

sure they look good but how do they taste does it taste as good with out the art work

tommy

good extraction and espresso base is paramount, latte art is a bonus. As a barista, its something to keep your mind ticking when your making lots of coffees. Providing the espresso is good why not try and see what you can do with free pour? The people who say that good coffee is based on a pretty little picture are to an extent uneducated in what consists of a good coffee - but if the consumer will come to your cafe and not the one next door because they know they will get a pretty little pattern... thats good business. People who are into coffee and appreciate it won't be turned by a heart but by the espresso. Hence they order espresso