Latte Art Awesomeness

After my previous blog on latte art I went on the search for some fantastic latte art. The first website I came upon was Rate My Rosetta. While not world champion material, they do show some awesome rosettas, tulips and hearts.

Though what I really wanted to see was how the world’s best do it. Chris Loukakis, the 2011 World Latte Art Champion, has some amazing videos on Youtube showing how he does what he does best.

Looks easy doesn’t it? Wrong! This stuff is extremely difficult and the World Latte Art Championships is one of the main reasons latte art has taken off and latte artists have progressed into doing some crazy patterns.   

Let’s just look at how far latte art has progressed in 4 years. Jack Hanna, the 2007 world champion, was doing some truly cool patterns at the time; rosettas, fire breathing pac-man, tulips, hearts and mixes of the basic patterns in regular cups all quickly and at a world standard level. But comparatively to Chris’s video before we already see a vast difference.

So what are judges in the championships now looking for? Each competitor must do a latte, macchiato and designer pattern which are marked (with multiplier weighting) as follows by the visual judges:

Two patterns and presented picture identical (0 if no picture presented) (0-6 pts) x 2

Contrast between ingredients (0-6 pts)

Harmony, size and position among patterns within cups (0-6 pts)

Successfully achieved level of difficulty (0-6pts) x 2

Visual Foam Quality (0-6pts) x 2

Overall appealing look (0-6pts) x 4

On top of this, baristas need to have technical excellence to substantiate their latte art skills, which constitutes one third of their final mark!

I could watch these latte artists for hours on end still in awe, but let me show you one last picture.

This was done by the 2011 and 2012 Queensland Latte Art Champion – a 13 part tulip. A Queensland competitor, who consequently went on to be 3^rd in Australia in 2011, is already pulling out patterns which the 2007 world latte artist at the time could not produce, let alone with the contrast, symmetry and positioning in the cup. The world of latte art is surely looks bright, especially for the Australian baristas! 

Aesthetically Pleasing

Unquestionably, as individuals, we put an emphasis on the aesthetics; the better it looks the more we are drawn to it. Of course we eventually realise that the substance matters, but there’s no denying that we (at least initially) rate pretty things better.

Aesthetics are also important when it comes to coffee – the nicer the presentation the better we think it is. So what constitutes a good looking coffee?

In the coffee world baristas pride themselves on latte art, the illustrations on top of the milky coffees. This is done by the mixing of two colloids; the crema of the espresso and the microfoam of the textured milk. There are two ways to produce this: free pour and etching.

Let’s first look at etching. This is where baristas use other utensils to manipulate the pattern within the foam after the milk has been poured. This includes the use of sticks/metal equivalents, syrups, chocolate powder and even colouring to achieve artistic results. Some of the works can be very intricate and even show great artistic ability as can be seen below.

Using chocolate syrup and utensils

Etch of John Lennon - very artistic!

The other way is free pouring. This is where the barista pours a pattern straight away when pouring the textured milk into the shot of coffee. This is done by either keeping the cup level or on a tilt and the barista pouring the milk in a wiggle or back-and-forth motion of the jug, allowing the textured milk to separate into the drier foam and liquid milk, thus forming latte art… at least that’s the simplified method barring the in-depth scientific analysis of colloids.

There are three basic patterns that free pour latte artists create; the heart, rosetta and tulip.

6 part tulip

Heart

Rosetta

So which method is better? Often people argue that there is great skill in doing free pour as it takes greater manipulation and understanding of the milk. Furthermore, you only have one chance to get it right, whereas with etching you can go back and “edit” (so to speak) the art on the coffee. Personally speaking, having tried to do free pour, it is very difficult to get a pattern with good symmetry, contrast and presence in the cup…. Also I just don’t like the idea that someone has been messing with my coffee and using utensils for over a minute trying to make it look pretty. Just free pour it and send it out!

Having said that, having a coffee with latte art doesn’t necessarily mean it will be a good cup of coffee. Baristas have taken note that aesthetically pleasing coffee can attract customers and as such have placed an emphasis on this. But that is another issue – another blog maybe…

 So next time you get a latte or a flat white, take a look at the art. If there’s nothing on your coffee really think about how good it is. If there is latte art, is it really a good cup of coffee, or is it just pretty?