Hi, I'm William Gross from Joe's Manhattan, and I'm here for About.com.
Today I'm going to demonstrate how to make a Latte Art.
While the Italians thought little of the milk foam designs they made while making cappuccinos in Italy.
It became the coffee fashion around 1988 and, eventually, the rage across America.
Latte Art is used in all specialty shops around the country, uh, and it's a way to show that the espresso that you've pulled and the milk that you steamed are pretty much perfect.
So we're looking at things like contrast, symmetry, if your rosettes or heart or whatever that you've made is centered.
It's all in the pour. The most notable and noteworthy design is the rosetta, though others include the heart, and variations of these two.
Thousands of baristas have perfected this art.
It takes the perfect pulled shot of espresso and properly steamed milk, combined with a little wrist and cup action.
Just the right tip and pour and you've got Latte Art.
And it takes practice: practice, practice, practice.
To make the rosetta, pour starting in the center of the coffee.
Let the pitcher rest on the edge of the cup.
With the cup about halfway to three quarters full, give the pitcher a little side to side shake, and you should see the leaves begin to form. Continue the shake and keep pouring in the center.
With about four to six shakes, you begin moving the pitcher back towards you, continuing to shake side to side with a tighter movement.
As you near the edge of the cup, you want to draw through the leaves with the pour of the milk.
Elevate your pour for finer results.
To make the heart, with your cup of espresso and steamed milk ready, start your pour from the side of the cup, keeping your cup tipped toward the pitcher slightly.
Once you're about a quarter of the way up, move your pour into the middle.
Continuing to tip your pitcher of milk, you should start to see what could be called halo milk.
Continue to tip and pour your milk, and two circles will appear.
Follow through the center of them to create and finish the heart.
Here is a variation of these two designs.
Baristas make hundreds a day and are constantly improving their art of the pour.
It takes practice and don't be disappointed if you can't do it at first.
Thanks for watching. To learn more, visit us on the web at About.com.
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