What they Say About Practice

In one week I will have officially completed 3 months working at Odradeks! I finally have my routine down and that allows me to experiment with baking and of course, improving my latte art. I had a particularly good run today of pouring (helped by a sunny day, a good night's sleep, and the friendliest smiling baby). I snapped this photo before I handed a very happy customer his drink. "I come for the art, not the cappuccino." Aw. Well, it feels good to be appreciated.

The Rosetta

This is my somewhat successful attempt at a rosetta latte. This one was made with pumpkin spice mix (hence the slight orange twinge to the foam). I'm done with my third day of training now, on to more complexity and precision.

Latte Art

Hearts, lilies and swirls of smooth micro-foam are the coffee lovers' dream. Only the perfect softness of steamed milk, buttery-ness of fresh brewed espresso and confidence of pour can create the lattes and cappuccinos that I visit in dreams when I return to Italy. That was until today when I learned how to measure, brew and pour the perfect latte! I wish I could have taken a photograph of my first attempt at latte art. The over steamed milk and self-conscious pouring made for a sad lump of textures. After a couple tries however, I was delighted to see a heart appear from the initial creamy dot in my Spanish latte (a cappuccino with sweetened condensed milk). Let's just say, the art of coffee is not far from the science of baking. Here's to delicious taste in liquid form!