Latte Art: The Ultimate Barista's Guide To Stunning Coffee Art (Including Templates!) by Skyler Breone

Author:Skyler Breone [Breone, Skyler]
Language: eng
Format: epub, mobi, azw3
Publisher: Skyler Breone
Published: 2017-09-06T21:00:00+00:00

Note that the espresso will tend to taste sweeter when you pull it close to 24 seconds. The amount of pressure you apply when you tamp down on the grinds will have a direct effect on the espresso shots and the length of extraction.

If you were able to tamp down while applying the appropriate amount of force then the espresso will extract evenly. That means the extraction process will be a bit slow. If you didn’t tamp down well enough, which means you didn’t exert the recommended amount of pressure then the espresso will tend to extract way too fast.

After the extraction, you can now pour your espresso shots into a mug where you can begin working your latte art. Of course, you will tend to make more espresso shots at certain times – let’s say you made coffee for a small group of friends huddling inside your apartment.

Now, here is an important point: never let the espresso sit for more than 10 seconds before you add the steamed milk. When the shot sits for 10 seconds it is dead. You may have already heard this from baristas from Starbucks or from some other coffee place.

Remember, after pulling your shot, you have a 10 second window to pour your milk and then begin making your latte art. The shot is considered “dead” after 10 seconds. That doesn’t mean the coffee is no longer drinkable. It simply means the quality of the espresso isn’t as pronounced as it was originally intended.

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