Latte art is quite often the most attractive thing for a new barista, and latte art is an excellent gateway to the exciting world of coffee. Latte art easy to start with, but to master latte art patterns, you need a lot practice and determination. Here are my tips that helped me to improve my latte art a few years ago!
Barista's struggle with plant based milks is real. How to master all of them when the fact is that all plant based milks behave differently with coffee, especially when used in espresso based drinks? The only way is to try: test them and taste them. And that is exactly what I did! Here are my notes, I hope you will find them useful.
Making great espresso is difficult. It requires at least delicious coffee beans, excellent brewing recipe, good and clean espresso machine and grinder. Also you need to know the best practices on how to actually pull an espresso. Here are my tips about the practices and my routine how I make espresso.
Latte art is constant improvement and you can never be perfect or ready with it. It is only a matter how much you want to challenge yourself and use your imagination. In my previous latte art blog we went through the basics of how to make latte art. Let’s now go into deeper!
Espresso recipes are important in cafés in terms of consistency and flavour. How and why are the espresso recipes made and what are the things you should consider when making a recipe for espresso? Let’s dig deeper into the world of espresso!
There is a saying in Finnish “cleanliness is half of the meal”. I know it doesn’t make any sense in English but the message is important. Cleaning your espresso machine might the most boring part of being a barista but it is really important. You are not able to get great tasting espresso if you don't clean your espresso machine properly and daily! Let's check how to clean your espresso machine.
Rosetta is probably the easiest and hardest latte art pattern to pour as it's easy to get started with but hard to master. Here is my guide how to pour a latte art rosetta pattern and what to consider when pouring the rosetta.