Latte art

History

Latte art developed independently in different countries, following the introduction of espresso and the development of microfoam, the combination of crema (which is an emulsion of coffee oil and brewed coffee) and microfoam allowing the pattern; it was initially developed in Italy.David Schomer describes pitcher-shaking in latte art as "quite standard in the world of Italian espresso preparation", indicating that it established in Italy by this time.

In the United States, latte art was developed in Seattle in the 1980s and 1990s, and particularly popularized by David Schomer. Schomer credits the development of microfoam ("velvet foam" or "milk texturing") to Jack Kelly of Uptown espresso in 1986, and by 1989 the heart pattern was established and a signature at Schomer's Espresso Vivace. The rosette pattern was then developed by Schomer in 1992, recreating the technique based on a photograph he saw at Cafe Mateki in Italy. Schomer subsequently popularized latte art in his course "Caffe Latte Art".

Simultaneously, in Italy, Luigi Lupi of Caffè Musetti had a significant impact on the popularization of latte art through instructional videos. Lupi and Schomer collaborated on latte art to improve their technique after meeting online in the late 1990s. Lupi and his refined latte art rose to international recognition during the 2002 Barista World Championship, where he placed 4th.

Chemistry

Latte art is a mixture of two colloids: the crema, which is an emulsion of coffee oil and brewed coffee; and the microfoam, which is a foam of air in milk. Milk itself is an emulsion of butterfat in water, while coffee is a mixture of coffee solids in water. Neither of these colloids are stable—crema dissipates from espresso, while microfoam separates into drier foam and liquid milk—both degrading significantly in a matter of seconds, and thus latte art lasts only briefly.

Technique

Latte art requires first producing espresso with crema and microfoam, and then combining these to make latte art.

Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design emerges. As the milk is poured, the foam separates from the liquid and rises to the top. If the milk and espresso shot are "just right", and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface. Alternatively, a pattern may be etched with a stick after the milk has been poured, rather than during the pour.

Some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the superficial appearance of a drink leads some to ignore more important issues, such as taste. This is especially relevant with new baristas.

Notes

References

References

1. Imam, Febri. "Latte Art Guide". CoffeeGeek.
2. "Milk Mechanics and Latte Art".
3. Bonné, Jon. (May 9, 2003). "Meet espresso's exacting master — Food Inc".
4. Schomer. (1994). "Latte Art 101". espressovivace.com.
5. "Latte art productions by Luigi Lupi (Caffé Musetti)".
6. Porte, Café. (2021-09-24). "History of Latte Art or Decorated Cappuccino".
7. "Luigi Lupi".
8. "Anti Latte Art". CoffeeGeek.