Baristas get the best quality milk and farmers get a better price for their hard work. Good-quality milk is just as important as good-quality coffee. Credit: Not Just Coffee. Customers often swear allegiance to a certain single origin bean. In addition, most baristas could write a dissertation on the way the provenance of a specific coffee and how it was farmed affect everything from aroma to sweetness.
But while the bean has taken centre stage in the great origins debate, another has been waiting in the wings. They have submitted this article according to our editorial policies and have had no further sway over the final copy than any of our other writers.
Want to read more articles like this? Sign up to our newsletter! Want to receive the latest coffee news and educational resources? Tweet Share 0 Pocket LinkedIn 0. Sarah Holt. Sarah is a contributor based in the UK. In Italy, meanwhile, a gentleman named Luigi Lupi was doing the same thing around the same time. One thing's for sure, though: Developing perfect latte art is a bit like beginning an exercise regimen.
Things may start out a little awkward and puffy, but you're guaranteed steady if modest progress if you hang in there. Recommended Items. Blue Bottle Craft of Coffee. Limited Time. Get Started arrow right. Shop Our Coffee. Select Your Language English Japanese. We try to keep it close, but not touching, the wall of the pitcher.
One hand stays on the outside of the pitcher to gauge the temperature of the milk. I recommend varifying the temperature with a thermometer for the first few weeks to get a good sense of the temperature, eventually you will feel confident you got the right temp even without using a thermometer. Now that we have incorporated the amount of foam we want, we move on to texturing the milk by creating a fast spinning motion of the milk foam.
The more time we spend on spinning instead of introducing air, the smoother our final microfoam will be. So we would want to aerate quickly, and spend the rest of the process spinning the milk. We stop the steaming once we reach the ideal milk frothing temperature, which is usually considered to be between 65 and 70 degrees Celsius Fahrenheit. We swirl the milk around for a few seconds in a tight but fast motion.
We can now assess the result and decide whether we frothed the right amount. In case we frothed too little, there is no way around but having another go. In case we frothed too much, we can dump some of the froth out, either by using a spoon or by pouring milk but mainly froth out.
The final result should look like this:. As you can see, the milk is not too heavy and does not spin around for too long once we stop swirling it. The microfoam is shiny and without any visible bubbles.
In this pour I went with the most basic version of the Tulip Latte Art pattern. In the future I will be showing how to approach free pour, and introduce new tutorials on increasingly difficult and trending latte art patterns. So each brand is different. We tried three different whole milks to get a clearer picture of what works best; two organic and one regular. With our Organic Valley whole milk we found that, particularly with lower power steam wands or 2 hole steam tips , it was easier to avoid large bubbles and get consistently perfect microfoam.
We found the same with Horizon Organic. Beyond consistency, we also found that the organic milks tended to give us the buttery sweetness you want in a steamed milk drink. This will vary widely from brand to brand, so do your research. It produces a nice rich foam and stays relatively sweet, even at higher temperatures. On taste and consistency, this is one of our top picks.
Seems like they can squeeze milk out of anything these days. It steams almost exactly like real milk and produces fantastic foam. What exactly is a free range tree? That said, it is pretty good. We tried the standard version as well as the unsweetened version.
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