Comments on: latte art

By: klatsoot nekry

klatsoot nekry — Tue, 25 May 2010 01:20:11 +0000

god bless you, sir

By: Tumi Ferrer

Tumi Ferrer — Mon, 24 May 2010 04:57:11 +0000

I guess that the idea of a latte art championship was pretty bold at the time, letting people actually focus on one specific factor which makes a coffee drink good.

Latte art is still a much more fun competition to watch for someone not working with coffee, rather than WBC. Something that triggers an affection in coffee newcomers of tomorrow. Same thing with Coffee in good spirits, its aim being to revive the Irish coffee.

I think that adding more competitions is only a natural and positive step, in approaching coffee making, experience, both visual and in taste.

I hope people aren’t suggesting that the latte art championship is getting obsolete, but I agree, more competitions seem to be in order.

By: hot air,hot milk&hot coffee

hot air,hot milk&hot coffee — Mon, 24 May 2010 00:21:03 +0000

Your right,
but as you well know, this is what has attracted many barista’s into the game that is, possiblely drew you in also. Most people who apply this kind of dedication to detail and presentation often will do the same with every aspect of the process.
Bring on brew-times but like everything, trends come and go. i’m not saying its a fad, but it is the next step in progression.
So as we learn more, our direction changes, but don’t forget that the icing on the cake has made the general masses apprecicate what it is you are trying to achieve.

keep sharing, if you want things to progress.

By: Rodrigogava Gava

Rodrigogava Gava — Sun, 23 May 2010 21:42:57 +0000

Às a barista, working in on a hotel, I believe, as I think many coffee people do so, we work to stimulate, as much as we can, the senses of everyone we are suppose to serve coffee beverages. And that represents the opportunity to “balance” what we know about cofee potencials.

By: Alex Redgate

Alex Redgate — Sun, 23 May 2010 20:05:10 +0000

I completely agree, Latte Art is a completely superflous part of the barista’s set of skills. It DOES have a use though, it does help engage with customers who are less into the coffee scene, which is probably why it’s given credence by the SCAE over brewed coffee, the same conundrum could be said for Signature Drinks.

It’s high time for a brewed coffee competition further than Ibrik. And though us coffee geeks can find it interesting, the point of the competitions is to engage the wider audience in speciality coffee and this is probably why there is less investment in it.