Today a barista's knowledge penetrates the industry even further by understanding the beans detailed journey from a seed in a specific farm in Nicaragua, to how and where it was roasted. Not to mention some baristas have traveled to these farms to get an even more skilled idea about what it is they are serving you. Can you imagine your bartender dropping into the distillery to learn more about the whiskey in your Manhattan, or popping over to the vineyard in France to advance their knowledge of the Cote de Rhone on their wine list? Well, baristas do.
We care about what you put in your body. We want you to experience the intense juiciness of a Single Origin Kenyan. We want to know your taste preferences so we can steer you towards your new favorite blend. We want to give you the best latte you've ever tasted adorned with a beautiful rosetta. All we ask in return is a kind word and a dollar in the tip jar, just like your other bartender.
About the Author: Erin Hulbert, a native Seattleite, has been in the coffee world for well over a decade working with and learning from some of the most influential coffee minds in the industry. She now lives in the West Village in New York City, where she teaches, consults, and recently finished her first book Finding the Grind: A Barista Guide, due out this year. She also can be found pouring lattes as one of three trainers at Joe on Waverly Place. Read more from Erin at her blog Finding the Grind.
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Step One: Start with Cold Milk
Make sure you have cold milk and an even colder pitcher. This low starting temperature allows a longer steaming window, which provides optimal texture. When pouring this cold milk into the pitcher it should come right to the bottom of the pour spout; too much milk gives you no room to move, and too little milk leaves you with no window at all. Remember, even if you only need two ounces of microfoam, you'll need at least four ounces of milk to get it.
Step Two: Watch, Listen, and Feel
Submerge the wand and active steam pressure. Then instantly and with control, gently pull down on the pitcher, watch the wand appear slightly, listen for a slight crackle noise (this is aeration), and feel the temperature increase with the palm of your hand.
Step Three: The Rolling Effect
Tilt the pitcher and look for a swirling motion known at the rolling effect. This appears almost like water being pulled forcefully down a drain. The lowest point of this swirling motion is called the vortex. You should hear the low rumbling noise described earlier—this is what makes texture. After you feel the pitcher reach 150 to 160 degrees, or when you can't hold your palm to the pitcher for more than a fraction of a second, turn off the steam pressure. If you heat the milk much beyond this point you run the risk of ruining your beautiful texture or burning the contents.
As you swirl your final product in your pitcher, it should appear smooth with a glossy shine—a chiffon of microfoam to fold beautifully into the espresso, utilizing the crema as the background for your latte art.
About the Author: Erin Hulbert, a native Seattleite, has been in the coffee world for well over a decade working with and learning from some of the most influential coffee minds in the industry. She now lives in the West Village in New York City, where she teaches, consults, and recently finished her first book Finding the Grind: A Barista Guide, due out this year. She also can be found pouring lattes as one of three trainers at Joe on Waverly Place. Read more from Erin at her blog Finding the Grind.
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This post has been brought to you by Bunn Coffee Makers Review. If you're looking for more information about espresso then be sure to check it out!
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