Suggestions
No matching terms.
What it is and what sets it apart: Useful in competition/decoration; slower in service. Differs from free pour by hand drawing.
At the bar: Pour a clean base → draw with a fine tip without over-breaking crema → clean the tool.
Impact on the drink: Impact: figurative designs; excess dirties the surface and cools the drink.
Technical notes: Tool hygiene. Doesn’t replace good microfoam.
Common mistakes: Digging deep. Dirty tool. Etching split milk.
How to use
Work from a logged recipe, scale and a clean station.
Steps
-
Prep equipment and confirm the target recipe.
-
Perform Latte etching changing only one variable.
-
Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.