the Tulip. Everyone and their pet monkey pours them.
A bit of trivia: guess who invented the tulip latte art pour?
My man, Sammy Piccolo, of Vancouver's Caffe Prado. He first poured the shapes in 2003. I think I actually have some photos and video of his early tulip pours, I need to find those.
For my second cup of coffee this morning I accidentally made homemade ice cream. Idk why it tastes like that but it definitely does. It's a vanilla maple bourbon latte. I think it's probably all pulled together by the sweetie fruits and milk chocolates of the natural process El Salvador coffee used.
Guten Morgen! Kaffee?
(Latte Art mit geraden Linien klappt zu anderen Uhrzeiten besser, hab die Mittellinie beim Durchziehen mit der Kanne etwas verfehlt 😅) #Espresso#FlatWhite#LatteArt#Ownwork#Kaffee
@kimilbery isn’t feeling well today and requested a hot chocolate. I tried to get fancy with it and I’m fairly happy with how it turned out. #HotChocolate#LatteArt#SickDay
I used to be able to pour much better #latteart when I really cared about the process and practiced it daily.
I kind of became "anti-latte" art after judging in a latte art competition in 2009, and wanted to taste the drinks, and was told, no, we don't do that.
I became even more anti latte art around 2012 when I was told competitors only steamed milk to about 120F because it had better texture for pouring.
Of COURSE we have opinions on the #latte, the drink that built Starbucks (it wasn't espresso; it was the latte! In fact, Starbucks choice of machines during their massive expansion in the 1990s, the La Marzocco Linea 4 group, was based on its massively humongous 15l steaming boiler... for milk production).
We also have a detailed #howto on making a proper latte. Not much #latteart focus. We focus on the Latte itself and a delightful ratio. I hope you enjoy!
During a trip to Sapporo this June, we went to the delightful "Nounours Café", two minutes west from Minami-Hiragishi subway station on the Namboku line. They are doing some of the most elaborate "Latte art" that I have ever seen, including customizing the "drawing" with your name. Their sweets are gluten-free and don't use refined sugar, which is another bonus. Hoping to visit again this December during the next Hokkaido trip.
After days of practicing, I finally achieved this 8-layer stacked tulip #LatteArt. ☕
I was going for 10 layers because I saw someone do it (challenge accepted!). But I need more practice (read: more lattes to make and drink) and probably a wider cup too. 😂
Today's #CoffeeBeans: Uyab, the signature blend of one of our local roasters here in the province and also one of my favorite beans from them.