Once you’ve mastered steaming milk, here’s a guide on how to pour great looking latte art with Robert Harris. These are three of the most popular latte art designs.
1. Espresso Machine (Steam Wand)
3. Milk Jug
1. Gently pour the steamed milk into the middle of the crema in a thin stream (about 5cms away from the cup).
2. Once the cup is half full, put the tip of the jug closer to the surface of the cup, speed up your pour, by increasing the tilt of the jug, gently shake the jug from side to side.
3. Ensure you pour on the same spot.
4. When the cup is nearly full, raise the jug and gently pour a thin stream of milk through the centre of the design to complete the heart.
1. Like the HEART, pour a thin stream of milk into the middle of the crema.
2. Once the cup is half full, lower the jug to the rim of the cup, speed up your pour and gently shake the jug from side to side while slowly moving the jug backwards.
3. A flower pattern should appear.
4. When the cup is nearly full, raise the jug and pour a thin stream of milk through the centre.
1. Tilt the cup slightly and pour your steamed milk gently into the centre of the crema (keep your jug close to the cup).
2. Start pouring the HEART and then STOP when the cup is half full.
3. Move the jug back and start pouring another circle above the first one, this time pushing the jug forward into the first circle to distort it and repeat twice.
4. When the cup is nearly full, raise the jug and gently pour a thin stream of milk through the centre of all the circles.
Oxygen, moisture, heat and light are the enemies of fresh coffee. Exposure to these elements will cause your coffee to taint or become stale. Always store your coffee in an airtight container in a cool, dark place - but not in your fridge or freezer.
If you grind your own beans, only grind what you need to make a coffee. Ground coffee that isn't stored properly will go stale.
The function of the one-way Aroma Fresh Valve™ on the packs is to let carbon dioxide out and prevent oxygen from entering the pack. When whole coffee beans are roasted carbon dioxide is released. This continues to be released from the beans for 48 hours after roasting.
To enable the freshly roasted beans to be packed as soon as possible after roasting without the packet swelling and bursting, a valve is utilised to retain aroma and to ensure optimum freshness.
Grind choice is extremely important. Using a plunger grind in an espresso machine will mean you have a watery and weak coffee. If you use an espresso grind in a plunger you will find it hard to plunge and it is likely you will end up with grits and grinds in your coffee cup.
Espresso ground coffee is extremely fine and is designed to have the water passed through under pressure in a matter of 20-30 seconds. A plunger grind is coarse and designed to brew for 4 minutes. The coarse grind also means that when you plunge the coffee the water can freely pass through the coffee.
A Flat White is a single shot of coffee topped with velvety milk creating a 5-8mm cap.
A Caffe Latte is a double shot of coffee (or single shot) topped with velvety milk creating a 6-10mm cap. Traditionally served in a glass.
It is recommended to use water that is just off the boil. This means either 30-60 seconds after it has boiled, or turn the jug off just before it has boiled. Boiling water can burn the beans.
The beauty of these plunger bags is they will suit any occasion. Each plunger bag makes two cups, and multiple bags can be placed in the plunger.
So if you have a 6 cup plunger, place 3 x plunger bags in the plunger and add 4 ½ - 6 cups of water depending on strength preference and cup size.
We recommend placing no more than 3 bags per plunger.