Latte Art – How to Pour a Rosetta

    Published: 06-16-2009
    Views: 150,834
    Barista Greg Suekoff demonstrates how to create latte art and pour a rosetta.

    Greg Suekoff: I am Greg Suekoff, we are at Caffe Pronto Coffee Roastery learning how to make the perfect Latte. Now that we have seen the ingredients that go into it and how to make a Latte, I would like to try to explain to you how to pour some latte art, free pour style. It happens very fast in the process with milk and espresso, so I am going to try to show you without sort of do a dry run. Remember we have perfectly extracted shots of espresso in our preheated mug and we have perfectly textured milk in our stainless steaming steel pitcher. Now, when you are going to make a Rosetta, the first thing you are going to do tilt the cup back little bit, that helps keep the design in the middle of the cup and you are going to gently introduce the milk. The next thing you want to do is actually bring your cup up and pour a little bit hard at the beginning to sort of loosen the crme and after that you are going to drop the tip of the pitcher down toward the milk and slide it back. Once you get it to the back, you are going to gently wiggle your wrist and start to mark the top of the milk with the fine silk of the milk, of the microfoam. Now after you have done that you are going to draw it back, when you get here you pull it back and draw all the leaves down. I know it's hard to see without any milk, so I will do it for you actually with our milk and espresso now. I am going to preheat the cup, I am going to purge the group head. We are going to extract the shots of espresso directly into the mug then we are going to go ahead and texture our milk, introducing the air gently and now we are going to use the force of the steam wand to spin the milk around and create the microfoam, cutting it off when it's hot. I am going to wipe off our steam on in purge. Our shots of espresso are done in 25 seconds. Now, I am wiggling the milk around to keep it very fluid, if the foam starts to form inside the pitcher, you are not going to have luck pouring your drink. So, I am going to tilt the cup back, slowly introduce the milk, raise up the pitcher loosen the crme, push it back, wiggle the wrist start to mark the crme, when you get to the top, pull it back. That's how you draw a Rosetta, free pouring espresso and milk. Now if you are a customer in a cafe and you get lattes all the time, would you prefer one that looks like this or one that had nothing on top? When you get a drink a with latte art, it will not only looks good, the milk was textured perfectly, so it's going to taste good. The next latte art I would like to show is how to pour a heart.