Latte Art - Going the extra mile

by Joanne Lutynec (Subscribe to Joanne Lutynec's posts)
Posted Apr 13th 2007 11:32AM
Filed under: Coffee, Trends, How To, Coffee shops

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I want a coffee shop in my hometown that does this. Owner and latte artist Aaron Duckworth creates intricate designs on the top of lattes at his coffee shop, Espresso dell'Anatra in Kansas City, MO.

Now understandably, with line-ups out the door at various times of the day, it would be virtually impossible for places like Starbucks to even consider doing something like this to each individual drink. However I think this is kind of what we are all looking for when we make our way into a coffee shop and sink into the over-stuffed chairs, don't you? Not necessarily the art itself - that is just a bonus - but the time and care that is put into each cup of coffee.

According to Duckworth, the espresso temperature and foam have to be absolutely perfect or the designs won't hold, so you know that they have crafted a stellar cup of coffee for you.

Tags: barista, coffee, espresso, latte art, LatteArt, starbucks

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Reader Comments (Page 1 of 1)

4-14-2007 @ 12:48AM

Rowan said...

Gorgeous!

It almost makes me want to take up coffee again.

4-15-2007 @ 10:42AM

snowmobile said...

...but in the video, he's so heavy-handed with the creamer that you get half coffee, half creamer per cup. blech. not worth it.

4-15-2007 @ 2:22PM

josh said...

Making coffee art is not as difficult as people might think: expertly-steamed milk poured with a flick of the wrist can make a design in the same amount of time it takes to pour. All you need is a trained barista who knows what he's doing.

4-15-2007 @ 5:42PM

mister jason said...

spectacular! I see some great designs poured into foam, but that's insanely good.

@snowmobile
I'd lay money on there not being a drop of *creamer* in that cup.

4-15-2007 @ 7:20PM

Tim said...

With my set up at home, I can't really froth/steam milk properly (I have to microwave it :/), so doing art without etching it near impossible for me.

Can I use chocolate syrup like Hershey's straight from the bottle? Or do I need to warm it first?

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