Location: Home > food > NYT on latte as art
NYT on latte as artPosted Sep 14th 2006 9:03AM by Joe DiStefanoFiled under: Coffee, East Coast, Food Porn, Trends, NewspapersThis week's NYT food section delves into New York City cafes whose baristas truly deserve the title. Before we go any further let me say that I've had my share of Starbucks espressos. Regardless of their caffeine kick, they're overroasted and bitter.As the article states, one of the things that makes a great barista is having a machine that allows the operator to control the process. Roughly stated, the elements that contribute to the perfect cup are the quality of the beans, the temperature at which to brew a particular bean and how much pressure one uses to tamp the ground coffee. The perfect espresso is capped with a thick, ruddy crema. Instead of having a burnt taste, it should be redolent of such aromatic notes as jasmine and orange. An ace espresso isn't the sole hallmark of top baristas. They should also be able to pour exquisite cappuccinos topped with freshly steamed milk. But how do baristas raise the bar? By pouring the milk in such a way as to create hearts, fern leaves and other patterns in the crema of your afternoon pick-me-up.
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