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LATTE ART You don’t have to be a super-star Barista to create a perfect Rosetta... Here are a few tips to help you acheive the possible!
1.) Before you jump straight into it, make sure you’ve got the hang of pouring a good coffee shot and have mastered frothing your milk. (See our previous article on coffee for hints on this)
2.) Get a good milk jug - you want to pour from nice defined point . The pointier the spout the better.
3.) Pouring: Keep the jug low and close to the cup and pour into the centre. Pour slowly. 4.) Once you’ve poured to 1/3 of the cup, slowly move the jug backwards , so that you’re pulling the jug towards yourself. As you do this, wiggle the jug from side to side in a zig-zag motion. 5.) Once you’ve reached the edge of our cup, pour in a straight line to the oppposite side, drawing a line through your zig-zag.