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My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square
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Park in New York City. I'm going to teach you some basic coffee-making skills.
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Alright, I'm going to talk to you about latte art. Latte art is kind of the exciting part
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of making espresso drink. It's what gets a lot of people really pumped about making coffee.
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It's not necessarily a representation of a quality beverage, but it definitely shows
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that the person who made it cared—it's the mark of a professional, similar to plating
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with food. Now, the first thing you need is a good shot of espresso. You need the milk
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steamed properly with good micro foam, and then you have to pour, keeping a few things
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in mind. This is velocity, so basically how fast you're pouring. And then where the milk
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is going in the cup, and where it's flowing outwards. It's kind of something you have
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to feel out and you really have to practice it many many times to get down. So we're going
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to start off by doing the heart. This is sort of the basic latte art design and then the
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other one would be a rosetta which is a fern, and then a tulip. So heart, rosetta, tulip
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are the three basic designs you can do with latte art. So I'm going to start off making
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the heart, pulling a shot, steaming the milk and then pouring. Alright, so when you're
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starting to pour latte art, the first thing you want to do is pour from a greater distance
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up, or from a greater height so that way the milk is actually going to go underneath the
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espresso and then as you get closer and start pouring faster, the foam rises to the top
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and this is when you start controlling it. So to make the heart, you're basically just
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going to be pouring into the center until you see it's about three-quarters full. So
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I'm pouring into the center there. Then as I get closer, the foam will rise to the top
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and you just kind of shake it, and then you lift it up at the end to suck it in and cut
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through. So again, pouring to the center, getting close when it's three-quarters full,
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pulling up to suck in and then cutting through. That's a heart.
