21/04/2022
[On the Importance of Basing]
Basing - the pouring of milk into the espresso before executing a latte art design. Sounds simple, isn't it?
Well, it's actually one of the most overlooked segments in crafting your coffee. Not only does it affect the visuals of the coffee, it also affects taste.
When we pour milk into the cup from a height, what it actually does is to mix in the crema on the surface of the espresso. That's why it's so important to go around different parts of the coffee's surface. If you've tried tasting untouched crema (and it WILL be visible as a dark-brown patch), it is intensely bitter. Hardly the balanced taste we want to serve our guests, isn't it?
And of course, the visuals. Untouched crema presents itself as unsightly patchy bits on the surface. Most of the time, the latte art will come out in poorer contrast.
So here's a pro-tip: we don't want to perform basing with a thick milk stream, neither do we want the thinnest possible stream. About 0.5mm thickness will do.
Here's another bonus tip: do not pour outside the boundaries of the espresso when the cup is tilted. This is to prevent the scenario of milk washing back onto the cup from the wall.
Looking to receive up-close latte art training and advice? Stay tuned to our monthly Latte Art Courses, designed to progress you from LA1 (no pre-requisites) all the way to LA6 (think pegasus and seahorse pours).
![[On the Importance of Basing]Basing - the pouring of milk into the espresso before executing a latte art design. Sound...](https://img5.schoolandcollegelistings.com/226/103/332230722261037.jpg)
