(audience applauds)
For a lesson in latte art is Joseph,
who's the director of barista training
and development at Cafe Grumpy.
Now Joseph, you guys make latte art
look really, really easy.
I know it's actually very, very hard to do but--
It is.
What do we need to know about doing this thing properly?
It takes a lot of practice.
So years and years to really master it.
But today, what we're gonna do is,
we're gonna practice the heart.
That's kinda the fundamental,
like the building block thing.
That's like 1st Street and 1st Avenue.
First level of topping your latte.
(audience laughing)
So elementary, yeah, mastering the heart,
then from there, it's really the building blocks,
you can get into tulips, other crazy things.
I've seen the leaves.
Yeah, leaves.
I've seen people even do like faces.
Yeah, there's some wild, wild stuff out there
but I'm going to try to wow y'all later with a swan.
A Swan?
All right.
I'm down for that.
That's gonna be
kind of a finishing touch.
Well, tell us what to do here.
What's the first thing?
Yeah, so right now we have our espresso ready.
This is the heartbreaker espresso.
Should I do this or are you gonna do this one?
So I will go ahead and demo one,
and then we have this other one here,
that we we'll kinda walk through.
So I'm starting off, pouring through the espresso.
About half way, I'm going to tilt and then I get close,
and I just give it a little wiggle and then up and over.
See how easy he made that look.
Awe!
Awe!
He made that look like it was no problem.
Right?
(audience applause)
Yeah, it takes a lot of practice.
Go ahead, Jeff.
So real quick, why do you bang it
on the table and swirl it around?
So the longer the milk sits, its gonna kinda start
to separate a little bit,
so we wanna bring it back together.
Reminder, I failed kindergarten art.
(audience laughs)
So you're gonna do your best to, yeah,
go through the middle,
now tilt really far and get really, really close.
Oh.
Keep going.
Oh, oh, oh.
Okay, that's pretty good.
That's really not bad.
It's like, do you guys remember the Grinch's heart?
(Rachael laughing)
That's basically what my latte now looks like.
(audience applauding)
Well, cheers to your Grinchy heart.
Yeah cheers to, yeah, my Grinchy heart.
Yours looks a lot better.
That's our heartbreaker espresso.
Oh, that's delicious.
Blend of Colombian and Ethiopian, the delicious coffee.
That's actually, that's my go-to espresso.
I heard that was your favorite.
That is, heartbreaker it is.
I made sure to bring that one for you.
So would you say now, you're a latte Van Gogh?
(Rachel laughs)
(audience laughs)
I've actually seen Starry Night on a latte.
Its pretty wild, yeah.
It's amazing.
So yeah, there are some people out there
that have been--
Well, I'm sure that like any sort of food or beverage art,
it's something you improve upon your whole life.
Sure.
Its is, yeah.
You know, they have competitions.
There's documentaries.
Oh, absolutely.
Just like cocktail making.
You can watch documentaries on hardcore
latte art, people fly from all over the world
to compete in these things.
So what are we making now?
This is the Swan,
so I'm gonna come up the side, down.
Oh, wow.
Wow.
It's so beautiful.
(audience applauding)
Oh, I don't even wanna touch that,
it's so beautiful.
It's meant to be destroyed,
so you're supposed to drink it.
But not before you take a photo and put it on Instagram.
(laughing) Yeah, exactly.
I bet you everybody's coffee is cold at Grumpy's
because they're all doing this,
before they ever get to drink it.
(upbeat music)
The guy that really got me into coffee and got me more
interested in it, is right here.
This is Ali, so dude, I'm so happy we're here
to kinda walk around and kinda understand a lot more
about really what goes into making
a great cup of coffee everyday.
So first thing is weighing the coffee.
Weighing the coffee, then after weighing the coffee,
it comes here.
And then the coffee shoots in.
It goes into the actual draw.
It goes into the actual draw.
The coffee comes down,
this is where you just see what's going on inside.
What the color is.
Yes, so the beans, when they're at their final raw state,
they come in here.
(machine grinds)
It's great.
Sip a little bit of it,
a little by little so you feel your palette.
Made the most important decisions,
right here, in this very humble table.
This is like a humble lab table.
A humble lab.
Yeah.
That's a good way to put it.
So before you brew, you have to--
Rinse?
Make sure there's no residue.
So you see the way it comes down,
you have to even it out.
So after this,
you just tap.
So you have your timer, the idea is 23 seconds.
Can I try to make one?
Yes.
(upbeat music)
So, it's almost fine, but it's not.
Why?
You can tell, there's water coming in the tapping.
You didn't tap it enough.
Ah.
You can tell there's water, which can--
I should've tamped in harder?
Yeah.
If I made this at home, I'd be like, doing cartwheels.
So now--
A huge success for me, a fail for Ali.
I'm not quite yet Grumpy barista.
(audience applauds)
