Chiara Bergonzi Winner of the Italian Latte Art Championship for three consecutive years, she was Vice World Champion in Melbourne in 2014. An authorized trainer for the Coffee Diploma System, as AST, Authorised SCAE Trainer, she received the prestigious Passionate Educator award from SCAE EUROPE. She is an international judge of Latte Art competitions on the WCE circuit.
The extraction of a good espresso is the perfect basis for a workmanlike cappuccino.
The contrast of colors and the definition of the stroke on which the white of the milk cream stands out are indispensable for flawless decorations.
The use of an accessory, if done with great skill and firmness, can make all the difference. Knowing and using the tools of Latte Art well are fundamental aspects of creating a true artistic masterpiece.
A simple design, even a leaf or a small heart, will be enough to give the customer the feeling of having been served with care and attention.
MILK ART
Latte Art is the art of decorating a cappuccino or espresso with precise techniques to follow and accessories to use with great skill. The figure of the barista has evolved and changed: nowadays he or she must be a profound connoisseur of coffee and to set a trend he or she must rely on decoration techniques so as to increase the prestige of the bar in which he or she works, just like what happened to the author: from the counter of a bar in Piacenza to a multiple Latte Art champion.
Decorating a cappuccino with Latte Art techniques means caring about the customer, pampering them with a new product that combines the technique, skill and imagination of the bartender with the quality of the product served.
It all starts with the secrets of a good espresso. For Latte Art, espresso represents the liquid to be "exploited" to achieve the contrast of colors and the definition of the stroke on which the white of the milk cream must stand out. Then, from a workmanlike cappuccino we move on to the secrets of decorations to arrive at a true artistic masterpiece.
This book is intended to be a practical manual suitable for training the "perfect artist" and for gaining experience with everything that revolves around a good cappuccino (from espresso to cleaning the machine, from knowledge of milk to whipping or the right cup to use).
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