*This article was taken from the May issue of Wired magazine.
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World Barista Champion Gwilym Davies has mastered the skill of "free pouring" -- crafting latte art in your espresso cup by virtue of pouring technique alone -- to form the classic fern-like rosetta pattern. Here's how to get creative with your coffee...
Equip youself
You will need an espresso machine with a steam arm, a metal jug with a bevelled base and a fresh shot of espresso served in a concave-bottomed cup. Cold, full-fat milk will achieve the desired texture most effectively. Davies also recommends a probe thermometer. "Overheated milk loses its sweetness and produces hydrogen sulphide, which smells like rotten eggs," he warns.
From milk to microfoam
Immerse the steam arm fully in half a jug of milk, then begin frothing at full pressure. Bring the nozzle close to the surface for three seconds to aerate the milk, then promptly resubmerge it to avoid rendering the milk unstable by injecting too much air.
Angle the jug slightly towards you, spinning and heating the milk until the thermometer registers 55°C. You should now have a smooth, velvety mixture with tiny, barely visible bubbles, like fresh meringue. Microfoam malfunction? "Practise with water and a drop of washing-up liquid, aiming for small, tightly packed bubbles,"
Davies says.
It's all in the wrist
"Everything relies on a strong, smooth pour. Hold the cup at a 45° angle, then pour from a height of 10cm to break through the surface tension of the crema," he says. When it is three-quarters full, slow down the pour and start to bring the cup level. Move the stream to the front of the cup and slowly waggle your wrist in wide, even strokes until you begin to see the first "leaves" of the rosetta develop. Form the remaining leaves by gradually reducing the breadth of your movements as you manoeuvre the pour towards the rear of the cup, then briskly draw the pour back through the centre of the pattern to create the rosetta's "stem".
VOILA!
Present the masterpiece to your guest. For all they know, this is how you always make coffee.
This article was originally published by WIRED UK
