Mom 'n 'em Coffee

Hey everybody, this is Austin Ferrari from Mom&M Coffee in Cincinnati, Ohio and today I'm going to show you all how to make proper latte art. Here at Mom&M I get a ton of customers that come up to the bar and ask us how we make this latte art. Well, it's quite simple but it's also quite difficult. So we're going to start with the supplies and tools that you need to get there. The tools that you need to make great latte art are going to be a milk frothing pitcher. You need full fat milk and you can also use alternatives You're also going to need a great espresso machine. All of our cafes have partnered with La Martocco which have a great steam wand attached. So steam wand is key here with making latte art. And last but not least is really good espresso. Next are the steps to making great latte art. First you want to purge your wand to remove any residual water. You need to insert the tip of your wand on the tip of the milk. What we need to do is turn on the wand full blast in order to incorporate a ripping paper sound into the milk. You're going to insert the wand just a touch more to create a whirlpool. We need to always remember to keep our hands on the pitcher. Not holding the handle but holding the pitcher itself. This way we can actually feel the temperature at a constant. Next is to turn off the wand and then take your milk to the side, take your espresso and we're going to give them a little swirl. The swirl will allow us to create the milk and espresso into a glossy If you find that bubbles are in your milk you can also tap it on the counter. Otherwise the tapping is not really necessary. After we've swirled the milk we can now begin pouring. You're going to have your cup in one hand and your milk pitcher in the other hand comfortably. You're going to have your cup at a 45 degree angle and with your milk pitcher in your other hand you want to always constantly have it swirling. That way you never lose that glossy texture. So when you'ready from a certain angle and height we're going to pour our milk into the espresso. You want your milk to almost fall underneath the crema and you want it to sink so you don't really see any kind of blobs or milky patches sitting on top of the espresso crema. You're going to fill your pitcher about halfway up full and when you're about the halfway mark and you feel comfortable and ready we're going to sink our pitcher into the cup and you're almost just going to let the milk kind of flow and do the work for you. We need to get that pitcher as close to the crema as possible. So once that pitcher is as close as possible we're going to pour just this tad bit faster and the milk should almost just start flowing and you allow it to do its thing and you do yours. Now that we'ready to pour I'm going to show you how to make a heart and I'm going to show you how to make a rosetta. So we're going to start with the basic heart. To pour in the heart we need to again keep that milk swirling and we're going to go ahead and start pouring into the milk. Pour central and pour about halfway. When you're at the halfway mark we're going to lower that pitcher, get the tip closest to the crema as possible and you're just going to stay very central and once the milk starts to flow you're going to pour a little faster allowing it to go forward and encircle with the cup. As the milk is taking its shape you need to then move your cup into an upright position. Go ahead and lift your pitcher and then do a swipe through. You don't want to lift your pitcher too high but you also don't want it too low. You want your pitcher at a great angle in order to get a very nice clean precise cut through to create a beautifully shaped heart. So now we'ready to create the rosetta. It's the same steps that we did with creating the heart. You have your espresso and we have our milk. Now we're going to pour the milk into the cup, dive underneath that crema again, fill up your cup about one third full. When you feel it's at that one third mark go ahead and lower your pitcher closer to the crema. You want to make sure that when you're lowering your pitcher we're going to stay centralized. Not too far at the bottom of the cup and not too high at the other side of the cup. Keep it central. You're going to go ahead and see your milk start to flow and once it starts to flow a lot of people just start to just shake. The word is going to keep it clean and concise and steady. Let your milk come out just And while you're doing that wiggle go ahead and pull back and let it flow and then when we're almost to filling our cup up and we're at the tip we're going to add just a little heart, pick up our pitcher and pull through. And it should be very clean and precise. A lot of baristas make rosettas and sometimes they have a lot of layers to them and sometimes they don't. It may seem difficult but I promise you anyone can get to this level. Here at Maman M we always chain our baristas with the basics and the basics being a very simple heart. If you can get the heart down I have no doubt that you can make it to the next level. Thank Cheers.