barista and quality of the espresso machine. The pour itself, then, becomes the last challenge for the latte artist.
microfoam, the combination of crema and microfoam allowing the pattern; it presumably was initially developed in Italy.
David Schomer.Schomer credits the development of microfoam ("velvet foam" or "milk texturing") to Jack Kelly of Uptown espresso in 1986, and by 1989 the heart pattern was established and a signature at Schomer's Espresso Vivace.
colloids: the crema, which is an emulsion of coffee oil and brewed coffee; and the microfoam, which is a foam of air in milk. Milk itself is an emulsion of butterfat in water, while coffee is a mixture of coffee solids in water.
stable – crema dissipates from espresso, while microfoam separates into drier foam and liquid milk – both degrading significantly in a matter of minutes, and thus latte art lasts only briefly.
crema and microfoam, and then combining these to make latte art. See microfoam: procedure for how microfoam is made; this article concentrates on the latte art once the foam is made.
contrast is created and the design emerges.
superficial appearance of a drink leads some to ignore more important issues, such as taste.This is especially relevant with new baristas.
Etched patterns range from simple geometric shapes to complicated drawings, such as crosshatched patterns, animals, and flowers, and are generally performed with a coffee stirrer of some sort.
café au lait or tea.