Choosing the Right Espresso for Latte Art

Understanding Espresso beans and Roasting levels

Hello! This is the first training article in the latte art training cycle and I-Ivan Gavrilov, two-time Russian latte art champion-suggest that you analyze such an important aspect as choosing an espresso. Here you will not learn how to make a delicious espresso, now the taste fades into the background. I will go through with you on those points and factors that determine exactly latte art.

First, what should espresso be like? I'll start with what grain to choose for latte art? Many people have heard that the grain under latte art should be darker roasted and preferably not acidic varieties. This is true, but it makes a big difference in complex latte art drawings. Simply put, to run a kilometer - the choice of running shoes is not important. In latte art, the principle is the same. It doesn't matter what the pitcher, cup, espresso, or milk looks like in the basic drawings. I assure you: you can draw a heart or a tulip without a pitcher. From anything and into anything.

Grain grade

About the variety. As I mentioned earlier, it is better to choose less acidic varieties. If your grain is from Ethiopia or Colombia-just pass by. They are not fried in the dark. They are more acidic, they have small creams, they are lighter and do not give the desired contrast. The choice of grain will primarily affect how much the coffee part will be contrasting.

Roasting

The darker you choose the grain, the brighter the pattern will be. No one forbids you to draw on a lighter roast, but latte art will not be so bright. The background and creams will be lighter, which, from the visual point of view, will not be so beautiful.

Contrast is a very important parameter in latte art, which is critical at many points. We are fighting for the best contrast. At the same time, I do not recommend taking strongly burnt grain, do not abuse it. Just a little darker than usual.

Here I propose to discuss the date of roasting. How fresh the roasting of the grain is. For latte art, the grain should be laid down. Two or three weeks, or even a month, is ideal. How bubbly our finished drawing really is depends on the freshness of roasting. There are a number of other factors, but the most clear and simple one is the date of roasting. Even for latte art championships, baristas always keep the grain for at least two weeks. This is spelled out in the regulations.

If you train yourself in latte art, then feel free to take the most stale grain in your coffee shop, which you no longer want to cook for your guests - from the point of view of taste-and send it to work out latte art. 

Espresso volume

For latte art, either ristretto or lungo is best. Basically, ristretto will be more profitable. At the end of the espresso extraction, the cream is no longer so dark. For the taste, this is great, but for latte art, it is better to choose a short extraction. A double ristretto is the perfect substance for a cool latte art. The extraction time remains the same, 20-25 seconds. This affects the quality of the cream and the quality of the product.

Speaking of cream. They do make a difference, though not as important. My experience suggests that if you remove them from espresso, you will still be able to draw them and the drawing will be clearly visible. It will just come out a little lighter. And this, first of all, will affect the contrast.

I also note that a large amount of cream also negatively affects latte art. This is a minus for light roasting, which is characterized by the release of a large amount of cream.

Elastic, with a minimum of cream bubbles-fine-it's perfect. If you see that the espresso is fresh, but the cream is dense and thick-bad. A large amount of cream spoils latte art, prevents the picture from spreading correctly on the surface. By the way, it doesn't matter whether you use robusta or arabica beans to make your espresso. The main thing is not to choose too acidic lots.

‍