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Latte Art

Your canvas within a cup. Display your artistic talent through a fusion of expertise that transcends mere drawing.

An artistic way to brew a latte

An espresso-based beverage in which milk takes center stage. The proper vaporization and texture of the milk are crucial for achieving exceptional latte art.

In this course, we are privileged to have Raul Perez (AST) and Latte Art expert Luis Angel Gonzalez as our instructors. They will collectively impart their expertise in Latte Art, delighting our participants with visually pleasing and creatively crafted latte designs.

At the end of this course you will be able to:

  • Mastery of temperature curve and milk steaming techniques.
  • Substitute cow’s milk with plant-based alternatives.
  • Adeptness in free pouring and etching.
  • Creation of fundamental latte art patterns, and encouragement to explore intricate designs.
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Develop your culinary talent

Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more

Course Syllabus

Coffee Specialists

  In Cafés Baqué we have been dedicated to our passion: Coffee for more than 100 years. We are leaders in the hospitality industry in the Basque Country and La Rioja and one of the most recognized brands in the national market. We are a family business, committed to combining tradition and innovation to satisfy all our customers, both individuals and catering and business. To do so, we select the best origins so that our blends maintain their characteristics from the beginning of the process until they reach your cup. We roast more than 3 million kilos of coffee per year and more than 300,000 cups of Cafés Baqué are consumed every day. And we want to continue walking with you. Get to know our Coffee Products for your home. Are you a hotelier? Discover the ranges.

Knowledge, technique and a lot of manual dexterity to make the best designs.

What you'll learn

As straightforward or intricate as your preferences dictate. Within this online course, you will encounter a comprehensive array of techniques and tools that will enable your creativity to soar. From crafting hearts and flowers to even dragons and other intricate forms, the possibilities are boundless. Although challenging initially, consistent practice will empower you to fashion progressively intricate shapes.

Among the various options, cow’s milk is one of the most frequently utilized. Wondering why? The primary rationale lies in its composition, which facilitates effective emulsification of the liquid. Raúl Pérez shares his preferred alternatives to accommodate cases of intolerance.

Lastly, the exploration extends to flavor experimentation. The journey encompasses specialty coffee and milk brews—ranging from the classic and universally recognized cappuccino to the innovative and pleasantly unexpected concoctions.

Who is it for?

This course is designed for budding baristas or individuals seeking to convey artistic beauty within a comforting cup of coffee, aiming to astonish family, friends, or customers.

What you’ll need

  • Espresso machine
  • Scale
  • Steel carafe for frothing
  • Small saucepan
  • Small sauce shaker

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Never stop learning

Unlimited access to this and ALL Scoolinary courses with your Membership

See what our Members are saying

well

well

Mok Bunrath

Perfect

I liked

soudabeh asadi

Great job

Great job

Nikolas Tsafos

Good, but...

unfortunately the whole chapter 4 is only in spanish.

Cătălin Călin

Good for barista

As barista, it's a must this course

lucarium

Aprendi Bastante, curso muito completo

Curso muito completo, com a informação mais importante para iniciação como barista.

Ricardo V

Meet your Instructor

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Cafés Baqué Trainer, Authorized SCA Trainer

With over 17 years in the coffee industry, Raul Perez Gomez shares his extensive knowledge of theory and practice to professionals, beginners and amateurs of the 'drink of the gods.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 30 min HD video
  • 5 recipes
  • 18 lessons
  • Recipe book
  • Additional material

Course developed and sponsored by:

  • 5 Quizzes
  • Certificate

Available languages

  • English, Español (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.5
Avg. Rating
792 Ratings
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What's your experience? We'd love to know!
Ricardo V
Posted 1 week ago
Aprendi Bastante, curso muito completo

Curso muito completo, com a informação mais importante para iniciação como barista.

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Mok Bunrath
Posted 2 months ago
well

well

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Stephan Bauer
Posted 4 months ago
Old school

As a beginner I don't think you will be able to steam the milk right and pour the milk for latte art. You need expirience before. And why do you put cocoa powder at your coffee? Is the taste not chocolaty enough? The course is from a time like 15-20 years ago and I would not recommened except you are an industrial coffee chain.

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Artjom Vassiljev
Posted 4 months ago
Lacks information

It’s very short and doesn’t give enough information

×
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lucarium
Posted 5 months ago
Good for barista

As barista, it's a must this course

×
Preview Image
Nikolas Tsafos
Posted 5 months ago
Great job

Great job

×
Preview Image
soudabeh asadi
Posted 5 months ago
Perfect

I liked

×
Preview Image
Cătălin Călin
Posted 6 months ago
Good, but...

unfortunately the whole chapter 4 is only in spanish.

×
Preview Image
Show more reviews
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