Megan Pass Derby Costa Coffee's top barista shows us latte art
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00:00So I'm with Megan who is one of the best baristas in the country, this is official
00:05she's going to show me how to make amazing latte art, off you pop Megan
00:11So I'll go with the Costa standard and that'll be a fleuret, so you want to achieve a nice textured milk
00:20like ice cream
00:23isn't that beautiful, think of a beauty, if you don't mind me asking, how long did it take for you to actually get it this perfect, this is perfect
00:36probably about a year to really master it and really nail the pattern and the artwork on top
00:44and then eventually I did different ones as well
00:47you mentioned the texturing the milk, how does one do that at home
00:53so basically you need a steam arm, so a coffee machine with some form of steam handle
01:00I have seen people froth their milk in cafetieres as well, I've not tried it myself so I don't know if it works, see if it works well
01:08but a good steam arm with a good pressured coffee machine you'll be able to achieve really good textured milk
01:15so what you want to look for is, you're not frothing it crazily, you're doing a sort of froth where it sounds like a little churning
01:23and then once you get to about 80 degrees, tilt it so it's a whirlwind effect and it just like fluffs it up and thickens it up slightly
01:33okay, for the competition, for the Costa competition, which other artwork did you do?
01:41so on mine, when we did spin the wheel, I did get a floret which I was really proud of because with all them cameras and all the pressure, it was so scary
01:50well done
01:51so I was really really proud of doing that, but the other ones that were on it were a swan and a tulip
01:58okay
01:59I'll show you those as well
02:00yeah yeah that'd be amazing thank you, yeah great
02:06whole milk is also the best milk to use every time
02:08yeah, why is that?
02:10it just gives you the most creaminess of the creamy texture, so skim milk is obviously the hardest
02:17and the alternatives are probably about the same, but as we used it straight from the fridge, it really helps it get in that nice texture
02:28yeah, so as we can see, we've seen Megan expertly froth, is it froth the milk?
02:36yeah, or texturize it
02:37texturize it, there you go
02:40because I know some places do like barista masterclasses don't they, does Costa do anything like that?
02:50yes, we did do it, this was several years ago now
02:55we did it where customers would come and donate to the Costa Coffee Foundation
03:01and then they could learn and master one of their favorite drinks
03:11and it is something that I would like to be able to do again, including with the customers
03:16also with other teams, I think it's really nice and it's a good skill to have, especially in this job role
03:24yeah, all right so what are we going to make now for us Megan?
03:27so I'm going to do you a swan
03:29okay okay this is quite cool now, watch this
03:31hopefully this one
03:33no pressure
03:34yeah
03:39so you're just muddling the coffee through
03:41yeah, so I'm pasting the crema
03:43yeah
03:44now I'm creating my base, so this body
03:47yeah
03:48this bits the wing
03:58oh my goodness, this is beautiful
04:02well done
04:04thank you