The best and most practiced professional baristas can create quite stunning patterns that a home barista will not be able to emulate. But with some months practice, you can learn to properly froth the milk, and pour basic heart and rosette patterns in 6 or 12 ounce cups. There is no easier way of convincing your friends of your espresso expertise than casually serving them an artfully poured latte.
On a single boiler home machine, some people prefer to froth first and then make the espresso. In this case the milk will stand about one minute. In order to keep the foam capable of latte art, reduce the initial stretch to about 33% and frequently swirl the pitcher while you wait.
WCE Certified Judges from around the world evaluate each performance on the taste of beverages served, cleanliness, creativity, technical skill, and overall presentation. The ever-popular signature beverage allows baristas to stretch their imagination and the judges’ palates to incorporate a wealth of coffee knowledge into an expression of their individual tastes and experiences.