Too Much Coffee

I've just received this email from a lady called Sarah Hunter in New Zealand:

Sarah Hunter wrote:Hi,

I'm writing an article on the origins of Latte Art, where it started and how it came about. I was wondering if you had any resources or information that could help, it would be much appreciated.

Thanking you
Sarah Hunter

If anyone, member or guest, has any information to contribute on this subject perhaps they could add it to this thread.

Thanks everyone

Phil

David Schomer is probably the one who brought it into the mainstream, but he does mention on his website that Italian baristas have been doing the wiggle (for rosetta perhaps) for quite a while and is standard technique in Italy when pouring milk.

I doubt you're likely to pinpoint its origin down to a person or even place as it can be done accidentally and latte art isn't as hard as you'd think it might be to 'discover' it once you get the milk textured correctly.

His website is at http://www.espressovivace.com/ and has a wealth of information.

Wang has expressed the suspicion I already had. Finding who discovered it, is likely to be impossible, your best bet is to look for those who have "developed it" and really turned it into an "art." In all likelihood, I'd say it was highly probable that it originated in Italy. I wonder if people like the SCAE or T&C Trade have more information though, seeing their involvement now.
D

gouezeri wrote:I'd say it was highly probable that it originated in Italy.

Yeah, but I can guess which large country will claim to have invented it

wasn't it an Italian named Da Vinci??



PS.: Thanks to the CG member who posted that 2 years ago - forgot his name, so if he sees that and has problems with copyrights - either send me your name to post it or shout at me via email.....

I'd like 2 know who figured the microfoaming part... as wang says, that has 2 come 1st

True but it needn't be an "Eureka" moment, more likely a slow development/search for best texture.

Sorry, I actually meant steaming milk rather than just heating it in a pan. I imagine air incorporation was accidental. Probably barista distracted by little kid, then boom microfoam, then little kid shaking parent's elbow, thus creating rosetta.

I'd say getting something thick like cream would be second nature, as opposed to you know 'dry' cappucinos where it's all giant froth with little milk content.

Thanks guys for all the info. I have manged to collect some information. David Schomer helped a lot, and you're all right, you can't pinpoint the person who acutally made up certain things, although Sarah Hunting found the B&B. Anyway, managed to get it all done and wanted to thank you for your input.

Bean Believer - steaming milk came from the excess heat and steam pressure from the old italian 'espresso' machines which were really giant moka pots with portafilters.