I've talked a lot... about how to make the best espresso, but not a ton of attention has been given to the best milk for coffee. I did talk a bit about raw milk awhile back, but I guess the universe realized this and dropped this article from Barista Magazine in front of me twice in...
It's officlally Peppermint Mocha... season so I figured it's time to break out this recipe. It's by far my favorite seasonal coffee drink, and as I say on most of these recipe videos I don't drink flavored coffees often. It's also one of the easiest as far as recipes go, especially specialty coffee quality wise. Just...
The rippled heart... is always a nice way to stay in touch with the basics, but adding a little style. Personally, I prefer to do the slow style versus the quicker tighter wiggles because it's easier to focus on symmetry. Plus, I just like the contrast between layers. If you're into the quicker style, all you...
The Café Cubano & Cortadito... are a mix of all things tasty. Think about mixing brown sugar, espresso, and half & half. I know, I know, you put them all together and you're going to have a good time (as long as you aren't lactose intolerant or vegan). In this video I'll go over how to...
https://youtu.be/BtUKolFCSk8 Pumpkin spice has arrived... in nearly all the cafes around the United States, and likely all of the Starbucks all over the world. I'll give you a moment to rejoice if you're excited for the taste of Fall. Done? Okay, but if you're like me, and you're a bit of a purist you don't tend...
Steaming alternative milks... adds a whole new level of difficulty to the already difficult task of steaming milk in general. The fact is steaming alternative milks isn't rocket science, but there are a couple little nuanced tips that make whole process, including pouring them, easier. To share these tips and tricks I picked up my favorite...
Blooming espresso is all the rage... right now thanks to the outspoken coffee consultant Scott Rao and his involvement with the Decent Espresso machine. Since that machine has near endless controllability (for better or worse) he's found a way to max out extraction while also incorporating the use of Aeropress filters. So I decided to swap...
Inverted tulips are a... unique twist on a classic pour. They aren't extremely advanced either, but they do require some finesse that isn't all that common in latte art pours in general. By finesse I mean you have to turn the cup one hundred and eighty degrees to complete the inverted tulip pour. So the biggest...
Summer has arrived... at least here in the United States, and having just passed by the 4th of July I wanted to do a quick video about one of my new favorite summer espresso drink featuring something quintessentially American. While everyone is talking cold brew (which I dont like) and I already did a Japanese Iced...
A rose by any other name... would smell as sweet as a delicious latte with some rose art. I think that's what Shakespear said. Either way its time for new Damn Fine Tutorial for a new (at least new to me) design. Personally I've never been huge on latte art pours that aren't symmetrical. But since...
Hearts are great... but let's face it, a winged heart is better. On the last latte art tutorial I walked you through creating a rippled tulip. This is basically the same, in terms of the base, but instead has just a happy little heart on top. When you're pouring this design think of yourself as the...
Dialing in espresso... is a skill, but it's not rocket science. Once you figure out the basics on manipulating the time and output (basically just grind size) you can dig into flavor. Of course you'll never be able to change a coffee's overall flavor profile. If you have a darker roasted Colombian coffee, it'll never taste...
The rippled tulip... is by far one of my favorite latte art pours. There is so much freedom in this pour in terms of both the base, the center, and the top of the design. You can really utilize the space and play around. With the rippled tulip, more so than any of the others, as...
Creating a roast profile... isn't rocket science. There are some rules I subscribe to, but generally I approach each coffee with an open mind. Of course the coffee's origin, elevation, and the processing are all factors. But there is nothing like starting on Cropster with a blank slate and trying to find the key to unlocking...
Latte art in to go cups... is a totally different beast than your average porcelain pour. Outside of the fact that I think coffee is best enjoyed in for here cups, having the option for to go is non-negotiable. Especially in Westernized societies that are always on the go. At work we even switched our till...
When teaching latte art... I've noticed that regardless of the persons previous exposure to it, ranging from some to none, most tend to have one or more of these three issues. Pouring too fast or too much to start, not pouring with enough velocity, or not lifting prior to the pull through. Don't let these get...
When I think of Swans... I think of that scene in Billy Madison. When I started progressing in latte art the Swan seemed like such a technical and unapproachable pour. Yet, as I began to become more and more consistent with my milk texture and understanding the dynamics of flow it really came pretty quickly. Like...
The classics are... classic for a reason. The Rosetta is an uncontested classic, and you’ll find a variation of it in nearly every craft cafe you walk into. Like all of the standard designs it’s also a building block to more complex pours. For me the Rosetta and I have a love-hate relationship. When I get...
Cascara soda has quickly become.. one of my favorite beverages when I've had one to many coffees. Plus, its fizzy, slightly sweet, caffeinated, and has antioxidants. It's also a byproduct of processing coffee, and was previously discarded or use to make a tea at origin. Today with the large push for sustainability the markets that buy...
Milk steaming consistently... is by far one of the skills that took me the longest to grasp. It's also a skill that I've found is somewhat challenging to teach. As a visual learner I've found videos and watching long-time baristas more helpful than anything else. With that being said practice make permanent, so prepare yourself to...
Like most coffee professionals... my Instagram feed is chalk full of some of the best latte artists. There is something so oddly satisfying about watching a skillful latte pour. Thats why I am always challenging myself and trying to add new pours to my playbook. As of late I've fallen in love with the slosetta. The...
Dialing in espresso is a fundamental skill... for any barista, home or professional. Being able to understand how grind size effects your brew time, flavor, and consistency is hugely important. Even though coffee is very much subjective about whats good, bad, or downright undrinkable, it's important to me to do my best to recreate the flavor...
Since Spring is always associated with the blooming of flowers... It's only appropriate to pour some sick tulips. The tulip is one of the simplest designs, but also has so many great variations on the original. You can do the standard three stack tulip, or endlessly add more stacks, wiggles, and even a swan if you're...
Spring has sprung, so Japanese iced coffee is on the menu... at my house, and it should be at yours too. The beauty of this is its cold, but its brewed using hot water so it still brings out the unique flavors and sweetness of the coffee you're using. If you drink this next to cold...
Just like many other things in life starting with a solid foundation is vital... and coffee is no different. So lets start with the basics of pulling a shot of espresso like a pro. In this tutorial I'll go over the items step-by-step. As I'm doing this from home I've excluded a few of the Specialty...
To celebrate Valentines Day I found it appropriate to start out with the heart design... Which is coincidently one of the most basic, but foundational designs in latte art. Even as a basic design, there is a lot going on in a short period of time. I felt a video would be a better representation than just...
Step One The Aeropress is one of my favorite by-the-cup methods of coffee brewing. What you'll need is the Aeropress cylinders, the cylinder screw top, a filter, something to stir it with, a gram scale, and of course a cup. Once again I'll be brewing this to my tried and true 1:15 brew ratio of deliciousness....
Step One Pick out which sweet, sweet bean you're going to brew and weigh it to your desired amount. I personally always brew drip coffees to a 1:15 brew ratio, so in this tutorial I used 23 grams and aimed for 345 grams of filtered or bottled water. Using the right water is essential as it...
