To attend this workshop, learners are encouraged to at least master basic espresso and latte art brewing which include the ability to do basic heart shape. In this workshop of Espresso and Latte Art, we will focus to make the perfect Espresso with a decent crema thickness to facilitate ease of the latte art drawing. Crema is the oil layer that is extracted when you brew Espresso that has a milky light brown colour. In the beginning of the workshop, we will focus primarily in the skills for tamping, getting familiar with grind size, water pressure, and so on. Once at least 1mm crema thickenss is achieved, we will go into the fundamentals of latte art. There are three sections to this as follows: 

1. Professional Heart Shape 

In the introduction to coffee, learners were taught on how to do basic heart shape latte art which only requires to cut the circle in half. In this round the heart shape will have to be consistent in terms of size, and has a lot more layers as zig zag is required. The milk frothing technique will also be different and learners will be given the detailed guidance to achieve this perfection. 

2. Professional Rosetta

Rosetta is a second level technique of heart shape in which the milk frothing step slightly differ than that of the professiona heartshape. Using similar pouring method to professional heartshape, learners will do more complicated zigzag to be able to draw a full rose on the capuccino or latte cup. Again in this session, learners will be guided the tips and tricks to achieve this. 

3. Professional Tulip

Professional Tulip is made of three perfect heart shapes which will create a perfect draw of a Tulip. It is the 2nd level skill of Rosetta with the same milk frothing steps, learners must be able to draw three heart shapes into one forming a tulip. This will be the final step to be acknowledged as a latte art specialist. 

Learners will also be given tips and tricks on how to take their art further such as to do Swan, Pegasus, and so on.