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WINE&DINE
206
July14
Level the cup and cut a thin pour of milk across the length
of the coffee to create the stem in rosetta.
5
Straighten the cup while pouring the foam quickly
from side to side and simultaneously pulling the
pitcher back towards you.
4
“Float” the milk by simultaneously tilting the cup
and increasing the tilt of the pitcher to allow the
foam to pour out.
3
to make the rosetta design
emerge when the milk rises
Tilt the pitcher a little, then “sink” themilk by pouring
it directly into the centre of the coffee, and then in
a small circle.
2
to fill the base of the coffee with milk
without disturbing the “crema ring” along
the outer edge of the cup.
to reach the milk at the
bottom of the pitcher
to allow the milk to enter smoothly
without breaking the crema
to keep the milk from
separating too much
Hold the espresso in one hand and the pitcher of
milk in the other. Give the espresso a little tap
on the table. Give the milk a good swirl.
1
The Art of thePour
A Step-by-step Guide
Ever wonder how those delicious little designs end
up on your cappuccino? Oriole’s Aslam Yusoff
shows us that latte art is easy (for him).
By Monica Pitrelli