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Latte art is a very attractive and creative way of making designs on the latte surface of the coffee by pouring steamed milk into the perfect short of espresso. When we pour the steamed milk on the surface of the perfect shot espresso then the design formed on its surface is also permanent in nature. These designs can be simply formed by pouring the steamed milk onto the soft latte surface of the coffee and making a design out of it. To make a latte art with consistency is very difficult for a beginner in the field of this coffee art, a professional hand can easily make number of coffee designs and latte arts with perfection and also with consistency.

History of Latte Art:

The latte art is developed in many countries according to their knowledge of coffee and latte but the very first latte art was made by the Italians. David Schomer and Jack Kelly developed the first few patterns of the latte art in the late 1980’s and by the end of 80’s in 1989 the first Heart Shape latte design was made and from then it went viral in all the different countries where latte art was being practiced. And by the midst of the 90’s the latte art was rooted in many different countries and the designs experienced many new innovative techniques some professional and some unprofessional, but it was definitely the first choice for every coffee lover. So let us see some of the popular latte art facts and figure below.

Fats about the Most Popular Latte Art:

1. Latte art originally is the art of making different designs by pouring steamed milk on the latte of the perfect short of espresso, but with the evolution in technology the original art making has also evolved and there are certain tools made for making the latte arts and now in many countries where this latte at of coffee is done for business the tools are used for making the designs.
2. There are only two methods till date for making latte art i.e.
3. Free Pouring: Here the latte art is purely made by the mastery of hands.
4. Etching: Here a specific tool or equipment is used to make the latte arts.
5. David Schomer has been credited for bringing this art of coffee culture into United States.
6. David Schomer used hands and made one of the finest latte arts from the free pouring method and by 1989 he created the perfect Heart Latte Art which is now the most popular latte art around the world.
7. In the international latte art competition the two designs have become a standard bench mark for the participants from around the world, these latte arts are the Heart shape latte arts and the Rosetta Latte art.
8. Rosetta or simply the beautiful Leaf pattern latte art has also gain equal popularity among the coffee lovers from around the world and it was also first invented or discovered by the free pouring method of making the latte arts.

Espresso coffee is one of the most preferred kinds ordered in coffee shops. The creamy and frothy beverage spreads warmth and makes the perfect cup that keeps chat sessions continue for a long time. But have you ever thought of the ingredients (I mean) the coffee that goes into making it? Possibly not! Commercially two types of varieties are grown for the purpose namely, Arabica and Robusta. Both contain a different taste, but they are mixed together for economic reasons as well as to create newer tastes.

Know Your Coffee Beans
Both Arabica and Robusta have their own strong points and reasons why roasters prefer to mix them. Personally, I prefer a cuppa that tastes good but I also know the story of the espresso. The first espresso was started in the early 1990s and its drinkers did not find it very tasty. It was initially called cafe crema but with the improvement in the quality of coffee and blends the name changed and gave way to espresso.
The coffee blends are made by combining both Arabica and Robusta varieties. The varieties are different in taste, smell, and even consistency. But they are mixed together sometimes for taste, sometimes for creaminess and sometimes just for reducing the cost of making the espresso. The taste of the former ranges from soft to tangy while the Robusta ranges more from neutral to bitter. The unroasted Arabica tastes more like blueberries. But Robusta tastes like burnt tire or slightly like a raw peanut. Arabica is the best among the two, but Robusta has its own usefulness. The high caffeine content makes the taste bitter which is why espresso that has more Robusta in it will require more sugar than one which does not have that much Arabica in it. Notably, Robusta has 2.7 percent caffeine in it while Arabica has 1.5 percent.
Among the two varieties, Arabica contains 60 percent more of sugar and lipid content than Robusta which is also why it is tastier.

Producing Your Cup of Arabica Espresso
Arabica can technically produce the best quality espresso because it is considered the best form of coffee and is produced under careful conditions. They  also may be the best option for commercial coffee machines as automatic machines prefer a better quality bean roast. They require delicate conditions like specific subtropical climatic conditions, good quality soil, sun and shade, and loads of moisture. The plants are vulnerable to bad handling and cold and have to be grown at a higher elevation of nearly 2,000 meters. Since producing good quality Arabica requires extreme care and caution these are usually expensive and hard to procure. Nearly 80 percent of the coffee produced in the world is Arabica, but each plant gives a lower yield. Even though the amount of area behind the Robusta variety is low the produce is high. That is one of the primary reasons why the hardy and inexpensive Robusta variety is mixed with it. It brings down the price range but then it compromises the taste as well.

The increase in profits had been the primary incentive for many coffee store owners and roasters in the 1900s. They steadily enhanced the proportion of the Robusta variety used in the espresso coffee blends which made lump sum profits for them but deteriorated the quality and gave birth to a generation of coffee enthusiasts who understood caffeine as tasty rather than enjoy the real taste of coffee. The Robusta variety is 40 percent cheaper than Arabica so most coffee makers opt for the same. In fact, it is the variety that is sold as instant coffee. It is perfect for coffee enthusiasts who prefer caffeine over taste. But for the real connoisseurs, Arabica does the trick.

Why Use Robusta

Therefore, should it be understood that using Robusta is not a good idea for those who prefer taste? No. What needs to be done it to get a variety that tastes neutral which will help to add body to the beverage, make it creamy with a lasting flavor, and is easy on the pocket as well. The perfect combination of taste and consistency is necessary for making a good cup of coffee. The high caffeine content cannot be undermined because espresso is made with beans that are dark roasted. The process of dark roasting makes the beans lose its caffeine. But the addition of the neutral Robusta helps in bringing the kick back and strength into the beverage without affecting the flavor.
But then you don’t get good quality Robusta all the time. The cost of growing Robusta is low and planters don’t have to put in a lot of backbreaking work to grow it, unlike the Arabica variety. Robusta is toxic to most bugs so pest control is hardly necessary. With rough handling, these plants can be grown well at altitudes of nearly 800 meters. Therefore, much of the Robusta beans produced are grown in bulk and the variety is always not great. The regular or inferior varieties, when mixed in the espresso blends, lend the strong bitter taste which requires much sugar to balance it. Thus, all the good intension behind mixing Robusta and Arabica falls flat because of the quality of the beans.

Is Pure Arabica The Best Option?

Pure Arabia is undoubtedly the best variety available if you consider its history. Its blends have always been most expensive in the market. Owing to its quality and pricey nature you will find Arabica in the specialty stores and coffee shops only while the Robusta can be found in the supermarket. In Italy also, where the story of the espresso starts, Arabica is considered the best while Robusta is the most popular. Simple the label “Made in Italy” can increase the value of the regular variety of Arabica and make everyone consider it as high quality “gourmet coffee” in the United States.
For people who prefer a better tasting cup of coffee, a good variety of Arabic is the right answer. A cup of 100 percent full blended Arabica uses beans produced from different parts of the world and makes the perfect cup of espresso. Good quality Arabica is versatile and can import the flavors of the region where it has been produced. Therefore, it is the best for a single origin blended cup. These characteristics cannot be found be found in even the best variety of Robusta. It simply masks the taste and flavor of the Arabica beans. In fact, coffee connoisseurs prefer a sugar-free cuppa so that the taste and smell can be felt. But that is impossible unless you have neutral tasting Robusta mixed in it.
I understand why Robusta is necessary and how it can be an important addition to your coffee mug. Experimenting with different these beans is a good idea if you want the best of both worlds but till you find the perfect blend stick with the pure Arabica blend for the rich taste of coffee. It tastes smooth, delicate and has the right amount of acidity which is not too sweet or sour but just the right amount of sharpness that can make you fully awake in the morning. Most coffee drinkers who have tasted the pure Arabica espresso even just once swear by it and will never want anything else in their cup blends again. Our blend of beans and our high traffic location require top quality machines and our machines of choice are from our friends at Fresh Boost decking out our stores with  coffee machine lease Perth and have a range of coffee equipment suiting all our venues.

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Most of us are used to waking up to the smell of coffee every day. In our busy lives, coffee is the one thing that keeps us going throughout the day and of course, with good reasons. A hot cup of Coffee has become an essential part of our everyday life. It is what keeps me (and maybe you too) alert while working throughout the day. However, when it is hot outside – a hot drink might not be too ideal for many of us.

Cold drip coffees are now becoming a part of our everyday culture and can be enjoyed any time of the day. According to a founder of café located in California – “three-quarters of the coffee being served in summers are cold coffees”. Of course, it is not just hot coffee stored for a few hours in the refrigerator. Proper techniques are applied when making the ideal cup of cold drip coffee here at the Kraze Maze Café in Perth, Australia.

An accurate ratio is important when making the cold-drip coffee. I always use the 10 to one ratio with every gram of finely grounded coffee; I use 10 grams of water. Once the mixture is properly mixed, the coffee is kept in the fridge for around 12-15 hours to allow the mixture to steep. After the coffee is steeped, it can be taken out of the fridge and drank right away or decant according to your preference. The drink can be served at fridge temperature or with ice as well as added sugars, milk, and even flavored syrups.

Cold-brewed coffees are 67% less acidic when compared with a traditional hot-brewed cup of Joe. The extracts of cold-drip coffee are more rich and concentrated in flavor. The cold drip coffee can be retained for 2-weeks in the fridge.

Approximately 25 % of our coffee-loving customers claim to have difficulty swallowing the traditional stuff. But cold-drip coffee has come as a blessing for those customers. The cold-drip coffee brewing is one of the best brewing methods out there. It can be frustrating to wait a whole day for a cup of coffee to brew when the regular espresso is usually ready within 2-5 minutes. But for those coffee lovers who are willing to be patient, the cold-drip coffee is one of the best you have ever tried. Come visit us at Kraze Maze Café in Perth, Australia and enjoy your cold-drip coffee.

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