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| Haggie's Latte Art #2 |
Here's an interesting snippet regarding my best crack so far at what's called Latte Art (see pic). Turns out it's not just about how it looks. The art can only be done when the milk has been steamed just right - temperature, volume, texture etc. These things matter because they do actually affect the taste of your cup of coffee. E.g. you need to make ultra-tiny bubbles. Big ones stop the coffee flavour hitting your taste buds.
If you get it right, the coffee's flavour, mouth-feel and appearance improve, and being able to do it shows a certain degree of dedication from the barista.
I'm not there yet, not by a long way. But I'm slowly getting there and loving the journey.
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