These are the 7 tips:
A good raw material
Here we refer to a good micelle, that is, a mixture of 70% arabic coffee, 30% canephora coffee. This micelle helped us to make the coffee taste good thanks to the Arabian grain and a good body that will give us the canephora grain.
Calibration for espresso of 30 seconds
We need an espresso calibration in 30sec, so that our ristretto is 15 seconds. We have a range of 12 to 15 seconds for a ristretto, for our latte we will leave the ristretto in 12 seconds, with the fall of the extraction stuck right on the wall of the cup to be used, as a recommendation to use a 12 oz. Cup with a bottom rounded.
A whole liquid milk
The one responsible for the texture in milk is beta-lactoglobulin, this is a protein that works like a spider web encapsulating each micro bubble, triggered by heat and the incorporation of air into the milk. The higher your protein percentage, the better the micro foam.
Thumb and vaporize immediately
It fleas enough because the water condenses inside the lancet, and we do not want the milk to have water.
Texturing until you reach 60°
If the milk reaches a temperature higher than 65°, the milk will begin to burn its proteins and the microfoam will become bubbles. The temperature will be evaluated with the touch of our hand, when we can not stand the heat, we close the vaporizer.
Pour right after having the milk ready
We direct the handle of our cup to the forearm, we tilt the cup to have greater closeness between coffee and milk.
We start creating canvas
Pour a small stream of continuous milk, go through the white parts on our canvas. Always the high flow so that it is more liquid milk than micro foam.
Finally we proceed to make the latte art that we are going to make
As recommendation:
- Know what art latte is going to be done before starting to make a coffee.
- The larger your cup (12 or 14 ounces), the more space for latte art.
- The arm holding the jar must have a 90° angle.
- If the extraction is not very dark, a doppio ristretto can be used.