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History of Latte Art
Transcript of History of Latte Art
By Caitlin Dean & Sarah Randall
The History of Latte Art
About David Schomer
- Jack Kelly perfects latte art at his Seattle cafe,
- Schomer sees latte art for the first time from
barista Amy Vanderbeck
- The heart design is perfected and becomes the trademark of
barista Lisa Parsons
- Schomer perfects the rosetta design
World Latte Art Championship
World Latte Art Championship
-Competitors from all around the world gather to show off their latte art skills and techniques
-The 2013 Championship was in Nice, France
produce a single creative latte pattern at the "Art Bar"
create two identical free-pour lattes and two identical designer lattes
-Scores from the Art Bar and Stage are combined - the top 6 competitors move on
create two identical free-pour macchiatos, two identical free-pour lattes, and two identical designer patterned lattes.
Latte art is created by a mixture of these 2 colloids
an emulsion of coffee oil and brewed coffee
-Neither of these colloids are considered "stable." The crema dissipates from the espresso, and the microfoam separates into drier foam and milk after several minutes. Latte art is appreciated because it is so short lived.
Some people question whether there is an excessive focus on latte art in the coffee world today.
Too much focus on the superficial appearance of the drink may cause people to ignore more important aspects of the drink, such as taste.
Others believe latte art is an important aspect of the presentation of coffee, and "promotes respect for caffe espresso making as a culinary art," said David Schomer.
Origins of Latte Art
-After the introduction of the espresso and the development of microfoam, latte art was born. The combination of
crema and microfoam
allowed for the creation of designs.
-While it is presumed to have initially developed in Italy, latte art
developed independently in different countries.
-In the U.S., latte art started in
Seattle in the 1980s and 90s
popularized the trend, but specifically credits the development of microfoam or “velvet foam” to Jack Kelly of
Schomer then developed the rosette pattern
in 1992 from a photo he saw from Italy’s
-By 1989, the familiar
was a signature design at Schomer’s
. Schomer credits barista Joseph from Milan’s
Bar Del Domm
for the pitcher-shaking method that creates the concentric rings.
“The intent is to promote respect for caffe espresso as a culinary art that emphasizes flavor, a silky feel, and stunning presentation possibilities.” - David Schomer
Popularized latte art in Seattle in the 1980s and 90s
The creamy, brown
is brewed and poured into a cup. Then, the milk is frothed to make the white
, which contrasts with brown
, and is poured into the same cup. Both the
have to be a special temperature and consistency to create distinct patterns.
There are two common techniques:
the barista moves the pitcher while pouring the milk to create an image
a tool/stick is used to pull the foam and crema to form an image after the milk is poured
What do you think?