How to Make Latte Art: heart, rosetta and tulip [BA Recipes]

Hi and welcome. Welcome to the channel. Bon Appetit. My name is Karel. I'm a barista from Chicago for the last 10 years, and today we're going to be learning how to make some latte art. Today I'll be using a 3.4% fat content milk to make the latte art, but in fact, the fat content of the milk is less important than the proteins because the proteins are the ones that are going to be breaking down and making the microfoam in the milk. We're going to need just two shots of espresso. So we fill the milk right to the bottom of the spout of the pitcher. We're going to hold it with the wand facing right parallel to the spout for two seconds, and then we turn it to the side to make it spin to create the microfoam that we need. I'm going to transfer the espresso to the glass we'll be serving it in. Espresso lasts about 45 seconds, and keep spinning the milk so the microfoam doesn't settle, and we are ready to pour. You tilt the glass towards you just a little bit, and you hold the pitcher about two inches away from the cup. You pour slowly, and you circle around to cover the whole base of the espresso with a little bit of milk. And right at the very end, you make a circle and pull right through to make a heart. Oh, look how delicate that is. Next, we're going to make a rosetta. So the process is very similar. We're still taking a shot of espresso, we have some milk, but now we're going to be making a rosetta. And remember, keep spinning the milk so it does not settle. For a rosetta, you just shake the pitcher very rapidly, left and right, left and right, until you get to just a quarter of an inch right to the rim, and then you'll pull through all the way to the end. Now we're making the tulip, the last one. Another thing that's important to remember is that you want your milk temperature to be around 145 to 150 degrees in Fahrenheit when you're pouring. And the whole process should take you about no more than 45 seconds after the espresso is poured, because espresso dies fairly quickly, so you want to do this real, real fast. For a tulip, you have to stop the pitcher. So you pour more or less the same design as a heart, you stop, and you push the design into another sort of bean-like shape, you stop and you push, and you can make as many layers as you seem fit. And there you have it, these are the three most basic designs in latte art. It seems like a very easy and fast process, but it takes a lot of practice. Well, thank you for watching, that's it. My name is Karel, you're watching Bon Appetit, please subscribe below, and enjoy coffee.