Coffee is a brewed beverage with a dark, slightly acidic flavor prepared from the roasted seeds of the coffee plant, colloquially called coffee beans. The beans are found in coffee cherries, which grow on trees cultivated in over 70 countries, primarily in equatorial Latin America, Southeast Asia, South Asia and Africa. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Coffee can have a stimulating effect on humans due to its caffeine content. It is one of the most-consumed beverages in the world.
I remember when I was a kid, my parents especially my Dad will ask me to make him a coffee for his breakfast. His coffee must be brewed perfectly. I thought coffee sucks… it doesn’t look good for me and I tasted before (without cream)… don’t like the taste!!! During my college days I was studying Fine Arts so lots of plates, artworks, homework paintings and thesis… lots of stress, sleepless nights and that’s the time I started drinking coffee… at first, I need it just to stay awake for the whole night until early morning. I also combined with Jolt Cola Energy Drink. Then came my working days until now, everyday I drink coffee… twice or thrice a day. I became addicted to coffee from 3-in 1 coffee, 7-11 Coffee, Mc Cafe, Slimming Coffee, Nestle, Kopiko, Starbucks, etcetera.
Few months ago, after attending a Closeout of eSkwela Project, my officemates invited me for a cup of coffee at Treehouse Restaurant located at 29 Matalino Street, near Kalayaan, Diliman, Quezon City, Philippines (Facebook Page: Treehouse Restaurant). As usual, I ordered a cup of Caffè Lattè. After 10 minutes of chatting with my officemates, our ordered came. Wow, I was really impressed to my coffee… not just ordinary coffee but the presentation is blended with art decorations on top. I just keep looking to these designs and I was really amazed. For P100 only! I didn’t immediately sip my drink. But after 10 minutes, I tasted it bit by bit and it’s really good!!!
Caffè Latte at Treehouse Restaurant
Cappucino Coffee at Treehouse Restaurant
Let me tell you more about coffee, once brewed, coffee may be presented in a variety of ways. Drip-brewed, percolated, or French-pressed/cafetière coffee may be served with a dairy product such as milk or cream, or dairy substitute (colloquially known as white coffee), or not (black coffee). It may be sweetened with sugar or artificial sweetener. When served cold, it is called iced coffee.
Espresso-based coffee has a wide variety of possible presentations. In its most basic form, espresso is served alone as a shot or with hot water added, known as Caffè Americano. Reversely, long black is made by pouring espresso in water, which retains the creama compared to Caffè Americano. Milk is added in various forms to espresso: steamed milk makes a Caffeè Latte, equal parts steamed milk and milk froth make a Cappucino, and a dollop of hot foamed milk on top creates a Caffè Macchiato. The use of steamed milk to form patterns such as hearts or maple leaves is referred to as Latte Art. http://en.wikipedia.org/wiki/Coffee
Coffee Art or Latte Art is developing very quickly and there are even competitions all around the world showing this interesting and beautiful form of art!!!
Latte art is an art form created by pouring steamed milk into a shot of espresso and resulting in a pattern or design on the surface of the resulting latte. It can also be created or embellished by simply “drawing” in the top layer of foam. Latte art is particularly difficult to create consistently, due to the demanding conditions required of both the espresso shot and milk. This, in turn, is limited by the experience of the barista and quality of the espresso machine. The pour itself, then, becomes the last challenge for the latte artist.
Rosetta Latte Art
Latte art developed independently in different countries, following the introduction of espresso and the development of microform, the combination of crema and microfoam allowing the pattern; it presumably was initially developed in Italy.
In the United States, latte art was developed in Seattle in the 1980s and 1990s, and particularly popularized by David Schomer. Schomer credits the development of microfoam (“velvet foam” or “milk texturing”) to Jack Kelly of Uptown espresso in 1986, and by 1989 the heart pattern was established and a signature at Schomer’s Espresso Vivace .The rosette pattern was then developed by Schomer in 1992, recreating the technique based on a photograph he saw from Cafe Mateki in Italy. Schomer subsequently popularized latte art in his course “Caffe Latte Art”.
Latte art requires first producing espresso with crema and microform, and then combining these to make latte art. Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design emerges. As the milk is poured, the foam separates from the liquid and rises to the top. If the milk and espresso shot are “just right,” and the pitcher is moved during the pour, the foam will rise to create a pattern on the surface. Alternatively, a pattern may be etched with a stick after the milk has been poured, rather than during the pour.
Some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the superficial appearance of a drink leads some to ignore more important issues, such as taste. This is especially relevant with new baristas. http://en.wikipedia.org/wiki/Latte_art
cosmic scream world 