Is Latte Art Necessary to be a Good Barista?
Latte Art – A Peek Behind The Scenes
Due to the rapid use of apps like Instagram and Facebook, taking pictures of latte art has increased interest in developing a barista's skills. Latte art initially started in Seattle, WA, and later was popularized all over the world. Essentially, latte art is a method of pouring steamed milk into espresso so that you draw a pattern or a design on the coffee surface.
Latte art was developed by a coffee innovator and a latter art pioneer David Schomer of Vivace Coffee, who has been training baristas since the 1980s. The heart latte art became a signature design at Vivace Coffee in the early 1980s. As we know it today, the rosetta latte art design was developed by David Schomer in the early 1990s and soon spread all over the United States and the world.
Another coffee enthusiast Mauro Cipolla, founder of Seattle-based Caffe D'Arte, also played a huge role in latte art. Starting in Italy, Mauro Chipolla mastered the art of blending coffee roasts and blending milk with espresso.
Latte Art and Your Barista Skills
Latte art has certainly been great for the coffee industry. Still, it’s very challenging for many starting baristas. And the reason for that is coffee and milk chemistry. Many students ask us during barista training classes if it is necessary to pour nice latte art to be considered a great barista.
We say no.
The beautiful latte art comes with experience and continuous training. We believe that everyone can pour a rosetta sooner or later. More complicated patterns are derivatives from these basic milk designs: heart and rosetta. We believe that if you pour 1000 coffees, you master your latte art. If you pour 100,000, you have a chance to become a Latte Art Champion.
The most important thing about your barista skills is CONSISTENCY. You are expected to consistently brew quality espresso with all the variables in mind, steam your milk right, and pour your milk as best as you can today. If you make a bad cup of coffee, even the nicest latte art can’t save it.
As a barista, your emphasis should always be on:
- Taste
- Customer Service
- Barista Skills
- “Gently” Educating Customer
Barista Qualities
Let’s talk about each of these points separately.
- Taste is one of the main descriptors of coffee. It depends on various factors: from the coffee origin and processing method to the extraction of time and water quality. You can do as a barista to ensure that you use good water, have the right coffee grinder adjustments, correct tamping technique, and clean the espresso machine.
- Customer service is another important factor. Although great customer service can’t save a bad cup of coffee, it can create additional value for every drink you make. Just think that you can make someone’s day brighter. Good customer sales increase revenue and return customers. Great customer service includes helping your customer to make a decision, emotional intelligence, and the ability to solve problems.
- The best thing you can do to ensure is correct brewing techniques every single time you extract espresso. To do so, you can start small by reading our Beginning Barista Guide. This is an exceptional and affordable resource for those who start their barista job or thinking about it.
- When you are a barista, you are on a vital mission. And it is about bringing your customers the best experience you can. It also includes an educational factor. Every coffee you brew is unique, and you can tell them how special it is. Of course, you won’t tell this to your morning crowd. But there’s always a way to tell your customers an interesting coffee fact or two.
Barista Training Academy
Brought to you by Barista Training Academy, “The Beginning Barista,” Your Ultimate Prep Guide to Getting Your First Job as a Barista” is an ultimate resource that is available online. It is affordable for anybody who is looking to start a career in the coffee industry. For more information, visit our blog.
