Coffee Latte and Cappuccino

[Techniques for drawing on a cappuccino.]

Coffee Latte and Cappuccino

Category: The drinks

Ingredients
Recipe below))

Cooking method

• Classic Italian latte art (from Italian latte - milk, art - art) is based on a special technique of pouring frothed milk into espresso when making latte or cappuccino. This art is based on three classical figures ("flower", "heart" and "apple"), all other drawings are their derivatives.
• Capuchin monks noticed that when milk froth was poured into coffee, beautiful and intricate patterns sometimes formed on the surface of the drink.
• Subsequently, the ability to draw with milk on espresso was called latte art and became one of the main indicators of the barista's skill.
• In modern coffee culture, there are terms such as etching, cappuccino art, espresso art and multiart. These are modern latte art styles in which beautiful patterns and silhouettes are created using multi-colored syrups, hot chocolate, cinnamon or cocoa powder. Sometimes baristas use all kinds of sharp objects (toothpicks, thin sticks) and special stencils to apply drawings.
• In order for the drawings to be clear, you need an excellent espresso, prepared according to all the canons, and ideally whipped milk foam (of course, from fresh whole chilled milk). If the barista uses ingredients other than espresso and frothed milk, it is important that these ingredients do not disturb the flavor balance of the beverage.
• Techniques for drawing on a cappuccino.
• Etching - drawing with whipped milk using sharp objects.
• Cappuccinoart - drawing on a cappuccino using chocolate syrup and chocolate chips.
• Etching secrets.
• For the drawing to be beautiful and professional, the most important thing is that the milk is well whipped. Milk foam should be free of bubbles and excess air. The foam must be homogeneous and must not settle. In order to paint with milk foam, professionals use a special decanter called a pitcher. Thanks to its special shape and spout, it allows you to more accurately pour the milk, creating a pattern.
• Secrets of cappuccino art.
• The main attributes of the cappuccinoart are chocolate syrup and chocolate chips. Chocolate shavings are easy to make with a grater or knife. Chocolate syrup is sold in stores. If you want to try making the syrup yourself, you need sugar and dark chocolate. Pour sugar into a saucepan, fill it with water and cook until all the sugar is dissolved. Add finely grated chocolate and cook, stirring for 15 minutes. The syrup is ready. It remains to bottle. It is more convenient to draw with syrup from special bottles with a small hole. To make the lines of syrup on coffee different widths, adjust the height and speed of the bottle. The faster you move your hand, the thinner the lines will be. The lines will also be thinner if you lift the bottle higher.
• Coffee composition:
• Spotted Coffee Latte art (rose drawing). (Main photo)
• Structure:
• 1) Espresso coffee
• 2) Foamed milk
• 3) Caramel
• Latte (drawing Spiral)
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk
• 3) Caramel and chocolate topping
• Latte (drawing rosette 2).
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk
• 3) Chocolate topping
• Cappuccino with cinnamon (spiral drawing).
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk
• 3) Chocolate topping
• 4) Cinnamon
• Cappuccino (Mountain drawing)
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk
• 3) Chocolate topping
• 4) Cinnamon
• Latte art (Leaf)
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk without air bubbles, creamy consistency.
• Latte art (Leaflet 2)
• 
• Structure:
• 1) Espresso coffee
• 2) Foamed milk without air bubbles, creamy consistency.

Note

All coffee is made without using a coffee machine.

Enjoy the Coffee Party !!!!

What a beauty ! Bravo! Andrey, you have golden hands!

Wow!!! : swoon: Andrey, how do you whip up the milk and what?

[Milda]

Milda I whip milk with a French press for coffee and tea, which whips very well and the texture of milk turns out like cream, pour hot milk of 75 degrees into the French press by half and start moving the piston up and down) and this is the texture of milk ... like white chrome,



the upper foam goes to coffee which is in layers, but what is below is coffee as it is necessary for the consistency to be thinner))

I tried different milk ... some did not whip at all ... if the milk does not froth, it means powder ... now I only take milk Prostokvashino or Parmalat fat content - 3.5% is the most optimal ... because if you take a lower fat content, the milk will not beat well, and if it is too fat ... then you can beat it into butter
Do not use cream !!!... since the cream is beating the taste of the coffee ... only the whipped cream on top)
and most importantly, the temperature of the milk .. if you boil over, the foam will be in strong bubbles and will taste bitter ... if not warm enough, the foam will settle very quickly ... the optimal milk temperature is from 65 to 75 degrees ... you can hold your finger in milk for more than three seconds, then this is 75 degrees))) and so you can use a special thermometer))

Thank you, Andrey! I also beat with a French press, but cocoa, and then add coffee. And Prostokvashinskoe milk. I whip with cocoa not to such foam, of course. I'll try to portray

Thank you very much for so much information !!!
If you don't mind, I'll transfer here a link that I recently discovered in the bowels of the Internet ... Only now I understand that it was not cream, but whipped milk!
https://Mcooker-enn.tomathouse.com/in...19779.0

yes, this milk is whipped in a special way, no cream is added, it interrupts the taste of coffee)

Andrey, I admire your skill !!!
Please teach me how to cook this very expresso
what proportions do you maintain ... water / coffee, what kind of coffee would you recommend ... how long should you brew ... and what water is better for pouring coffee ...
what proportions are already brewed coffee / milk
I immediately apologize for the number of questions, well, I really want to learn how to cook it

[HERE]

HERE there are wonderful recipes for making coffee in a Turk.

[chilled]

In order for the drawings to be clear, you need an excellent espresso, prepared according to all the canons, and ideally whipped milk foam (of course, from fresh whole chilled milk).

pouring into a French press hotter milk 75 degrees

How to make a stable foam? From a cold 1.5 fat content, I quickly get foam (I beat it with a milk frother), the volume increases several times. But it settles just as quickly.





I will experiment with hot milk.

Indeed, hot milk turns out to be much more stable. I warm milk in a multicooker - the heating mode is just 70 degrees. And since you don't need a lot of milk, I pour milk into a glass (a little as much is needed), put a glass in a bowl, pour water into a bowl, turn on the heating. That is, in the bowl there is a glass in water as in a water bath. While the milk is heating, I make coffee.

In the summer, my beloved wife gave this device:
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Prior to that, I "dabbled": with a French press, and a hand-held apparatus (in the photo via a post), and steam nozzles on a coffee machine and carob coffee makers.
It turned out, BUT, there is no stability of the result.

Once he took the first milk that came into his hands, poured it into the "Nespresso Aeroccino", pressed the button ...

And I realized that up to this second I ENJOYED COFFEE in the Stone Age.

There are two problems: the cappuccino maker does not want to leave the Saeco coffee machine charged with delicious Arabica,
because of daytime and evening collective meditations with cappuccino and latte in my office, milk began to run out in Vorkuta.

I bought myself a milk frother. And what was surprising, there is also heating.

I heat milk in a slow cooker. On heating, just 70 degrees is what you need. I pour milk into a glass and water into a bowl, put it on the warmer, close the lid and leave to go about my business. The milk will not heat up anymore or cool down.
🔗
I make coffee and pour it into cups (about half a cup)
🔗
Whisk the milk with a French press - not for long, but for one serving
🔗
pouring it into coffee
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Resistant foam turns out

Wow))) we must also try !!!

How do you want to learn how to cook such beauty!