Hello, my name is Andrea Antonelli, and I am a barista trainer for SCAE. I was Italian Barista Champion in 2006 and Latte Art Champion in 2008, 2009, 2010 and 2011.
I also contributed to the book "Italian Cappuccino Latte Art" as I believe it to be fundamental in creating an exceptional end product, the Cappuccino.
This book can be of great help to the barista in the different phases involved in making the Cappuccino.
I think these books are incredibly important to the coffee world, first of all because they follow the whole coffee production chain, starting from the plantation, the fruit and the bean.
They don't only speak about Cappuccino or Espresso as end results. To make an espresso you need coffee, or various coffees.
We must not confuse Espresso and Coffee, they are different things.
Thanks to Bazzara, in my contribution to this book I want to convey what the barista must do. What the barista must specifically know to approach Latte Art.
Here we can find everything the barista needs to apply Latte Art to his everyday routine or to participate in  Latte Art competitions, and gain experience.
Another technical detail I want to point out are the 5 "L"'s. A set of objective pointers the barista must follow.
The Milk (Latte), different types of it, the Milk Jug (Lattiera), which jug is best and which to use for specific designs, the Steam Wand (Lancia Vapore), this one is important because it needs to provide a constant dry stream.
The Processing (Lavorazione), here I come into play as the trainer, the technique to use, the correct way to froth the milk, and Latte Art, art that we are trying to expand here today to convey knowledge and information.
I really hope that all baristas start following this path, by initially purchasing a good book, "Italian Cappuccino Latte Art". A book that is a base for information and knowledge for your job!
