Latte art to dazzle at Fine Food Australia

Latte art

With numerous coffee industry exhibitors and attendees attending the Fine Food Australia 2022 trade event on 5-8 September at Melbourne’s Convention and Exhibition Centre, one hotly anticipated speaker session will be Latte Art and Plant Milk Texturing by barista extraordinaire, Hany Ezzat.

In the competitive – and Instagram-able – coffee world, a pretty coffee artwork can keep a customer coming back. However, creating a plant-based milk that will ‘stretch’ has been a challenge.

Latte art
Hanny Ezzat.

“The milk texture needs to be like wet paint – the closer it is to this, the easier it will be to ‘draw’ with it,” Ezzat said, a master barista with exhibitor MILKLAB. “All MILKLAB milks have been created to texturise like dairy milk so I don’t usually have to approach stretching our plant milk any differently.

“To create an artwork you have to introduce ‘air’ which determines the amount of froth. You also have to incorporate the milk in a vortex motion to create silky milk – without this you won’t be able to ‘bend’ the milk to make complex designs.”

MILKLAB’s Natalie Latimore said MILKLAB Oat is the latest addition to the company’s portfolio and is already the number two barista oat milk in cafes, having launched just over 12 months ago.

“It’s smooth, creamy and a naturally sweet dairy alternative developed in collaboration with baristas to texture, stretch and pour with high performance,” she said. “It’s important baristas use a milk designed specifically for coffee to ensure it not only complements the flavours but also doesn’t split when it’s stretched. This also creates a creamy mouthfeel.”

Ezzat said latte art is all about small details – how much milk will stretch, how close the jug is to the cup, plus the right angles. “I’ve been pouring latte art for more than 10 years and am still learning. It’s incredible what some people can do with milk. It’s an endless pursuit for the best-looking cup.”

Latte art

One in four milk coffees in cafes are now ordered with plant milk according to Lattimore. “We expect this to increase to one in two over the next few years, driven by oat milk given its likeness in taste, creaminess and smoothness to full cream dairy.”

Hany Ezzat will be presenting Latte Art and Plant Milk Texturing on Monday 11am at the event. For more information and to see the full speaker and session list, visit www.finefoodaustralia.com.au and register today to reserve your place HERE.


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