Latte Art Throw Down
at Urban Steam Coffee Bar
, a monthly event that, so far, rotates among The Principal's Office
at Ivywild School, R&R Coffee Café
, Colorado Coffee Merchants
, and Cafe Velo
. (And, more or less, those are the coffee bars doing most exciting things with the drink in this area.)
It's a winner-take-all match that anybody can enter; last week's fee was five bucks. Unfortunately, I didn't catch who won — though, I'd argue, that's not really the point, anyway. So I'm here to tell you everything I did
Below are a few photos of the event, courtesy of Jana Bussanich
. But first, the four things to look at when judging said steamed-milk art, as provided to me:
• "Symmetry. On most pours the lines should be as symmetrical as possible. There are a few exceptions, such as swans, or more complex multi feature pours, but in general the more symmetrical the better. This highlights control and consistency."
• "Contrast. In every pour, the more defined, and separated the design is from the espresso, the better. This shows precision, and proper pour technique."
• "Size. The smaller the cup poured into, the more difficult the pour is considered."
• "Design. ... From easiest to hardest to pour: Heart, a rosetta (leaf shape) tulip (the more layers the harder pour) any combination of the above pours, swan (rosetta and dot and heart) and phoenix (two rosettas a dot and heart). Just because a pour is more difficult does not mean it automatically wins."
Last Thursday I was happy to be asked to judge the relatively new