Start your journey into latte art with these tips from coffee guru Phil McKnight.
The two requirements are a good espresso extraction and really well-textured milk — silky, glossy, microfoam.
- Use only fresh roasted coffee.
- Grind, distribute evenly, tamp with about 30 pounds of pressure.
- Adjust temperature for coffee type ~200°F (~93°C) ±5°.
Look for a steady, straight flow of coffee.
- Shot should be dark auburn brown, 1.5 to 2 ounces.
Swirl slightly to prep for milk.
- Use your favorite milk and fill a chilled jug nearly halfway.
Tip: Purge steam wand right before using.
- Place steam wand 1/2 inch into milk and aerate (hear it hissing) until milk is warm.
- Submerge wand and continue to steam milk until jug is hot to the touch 140-150°F (60-65°C).
Tip: Clean wand immediately with damp cloth.
Swirl milk in the jug to smooth out bubbles.
- Tilt the cup of espresso toward the milk jug and pour a dot slowly in the center of the mug to integrate the crema and milk.
- When you see the milk cloud come through the espresso, start to ease the flow to finish the pour.
- Draw the pour through the dot to the cup’s rim while settling the cup back to level and stop.
PDF: I Heart Latte
Download, print out, pull shot, steam milk, enjoy!