Latte art
Technique of pouring steam-microfoamed milk over espresso to create visual patterns (rosette, tulip, heart). Requires stable micro-foam (temperature 60-65°C, denatured proteins). Competition discipline (WLAC).
Technique of pouring steam-microfoamed milk over espresso to create visual patterns (rosette, tulip, heart). Requires stable micro-foam (temperature 60-65°C, denatured proteins). Competition discipline (WLAC).