With many coffee industry exhibitors and attendees attending the Fine Food Australia 2022 trade event from September 5-8 at the Melbourne Convention and Exhibition Centre, a much-anticipated speakers session will be Latte Art and plant-based milk texturing by the extraordinary barista Hany Ezzat.
In the competitive – and Instagram-friendly – cafe world, a cute cafe illustration can keep a customer coming back. However, creating plant-based milk that “stretch” has been a challenge.
“The texture of the milk should look like wet paint – the closer it gets, the easier it will be to ‘draw’ with it,” said Ezzat, a master barista at exhibitor MILKLAB. “All MILKLAB milks were created to texturize like cow’s milk, so I generally don’t have to approach stretching any differently than our plant-based milk.
“To create a work of art, you have to introduce ‘air’ which determines the amount of foam. You also need to incorporate the milk in a vortex motion to create silky milk – otherwise you won’t be able to “bend” the milk to create intricate patterns. »
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 texturize, stretch and pour with high performance,” she said. “It’s important for baristas to use milk specifically designed for coffee to ensure that it not only complements the flavors, but also doesn’t split when stretched. It also creates a creamy mouthfeel.
Ezzat said latte art is all about the little details — how much milk is stretching, how close the jug is to the cup, as well as the right angles. “I’ve been making latte art for over 10 years and I’m still learning. It’s amazing what some people can do with milk. It’s an endless quest for the prettiest cut.
One in four lattes in cafes are now ordered with plant-based milk, according to Lattimore. “We expect that number to increase to one in two over the next few years, thanks to oat milk, given its taste, creaminess and creaminess with full cream dairy products.”
Hany Ezzat will present Latte Art and plant-based milk texturing Monday 11 a.m. at the event. For more information and to see the full list of speakers and sessions, visit www.finefoodaustralia.com.au and register today to reserve your spot HERE.