The Art of Latte

I started my “career” as a barista when I was a senior in highschool. I learned what good coffee consisted of and how to make it at a little coffee shop in downtown Lakeside. The Golden Goose was a coffee shop/antique shop that had it’s own culture. Like most “quality” coffee houses it had it’s regulars, it’s friday night live band sessions, and those that stumbled upon it and fell in love. From the short stout, jewish, pawnshop owner, who would only buy a tea and asked me in his sweetest voice, “could you stir in some sugar, Sugar?” or, “I’d love some honey, honey.” To the large German man who wanted his Carmel Macciato made to perfection (note: a real Carmel Macciatto is carmel and foam with espresso poured over the top to “mark” the foam) the customers of the Golden Goose were diverse and thuroughly enjoyable.

After a short time at the Goose, I moved to Santa Rosa, California to attend Santa Rosa Junior College (one of the most beautiful junior colleges I have ever seen). Unfortunately my choices of coffee making were limited to chain coffee houses, Wolf Coffee (which served a super strong, almost undrinkable espresso) and yes, you guessed it, Starbucks. Those being my only choices I became a tratior to the true coffee world and joined the corporate coffee jungle. I worked for Starbucks in Santa Rosa for a year and then moved back to San Diego. Then I worked for Starbucks in San Diego for two more years. During that time I forgot much of what I was taught at the Golden Goose. The Carmel Macciatto became a vanilla latte with carmel on top, and good foam became being able to make foam at all. I survived in this ignorance for a year and then I traveled to Russia. In St. Petersburg Russia I had my first cappuccino (shots, a little milk, and very dense velvety foam). I would sit in some underground cafe and sip my new favorite coffee beverage and eat blini (russian crepes). When I returned to the states I was a new person, I had a new favorite drink, and a new perspective on coffee.

I started making real foam while at Starbucks and after I left purchased a home espresso machine so that I could continue as a barista. Chester and I upgraded to a Rancillio (italian espresso machine) Silvia when we married and I continued to mature my coffee making ability. I have for many years now longed to be able to make foam art. Many may not know what I am talking about but let me enlighten you. Latte Art (according to the encyclopedia of this generation, Wikipidia) is the art of “manipulating the flow of milk from a jug into the espresso (known as free pour latte art). Popular free pour designs include rosettas, leaves and hearts.” This can only be achieved with the best quality foam and the correct method of pouring the foam into the espresso.

I found a impressive collection of pictures of free pour latte art at this link: http://www.krassycandoit.com/blah/archive/2005_04_01_archive.html

These are much more advanced than I have been able to accomplish. Yes! I have been able to free pour hearts and rosettas! My journey to becoming a “real” barista has been an exciting one! It was a month ago that I watched a video on youtube.com that showed how to pour latte art using my espresso machine. I changed one small thing and suddenly I was able to accomplish what I had dreamed of for so long! So I have slowly become more consistent and given time I think I will be able to pour every latte with perfection! Here are some photos of pours that have been successful.