TOLEDO Magazine THE BLADE, TOLEDO, OHIO SUNDAY, FEBRUARY 21, 2016 SECTION C, PAGE 6

THE BLADE/JEREMY WADSWORTH THE BLADE/JEREMY WADSWORTH THE BLADE/JEREMY WADSWORTH THE BLADE/JEREMY WADSWORTH THE BLADE/JETTA FRASER art by Toledo : a swan, rose, and tulip by Ben Spang of Plate 21; a rosetta by Andrew Trumbull of Plate 21; and a tulip by Dakota Cousino of Bleak House . Perfecting the Pour THE BLADE/JETTA FRASER Eileen Iannone designs a latte at downtown’s Bleak House Coffee. Baristas make a little latte art

THE BLADE/JEREMY WADSWORTH Andrew Trumbull attempts a perfect latte design at Plate 21.

THE BLADE/JEREMY WADSWORTH Dakota Cousino pours a latte at Bleak House Coffee. Ben Spang concentrates while etching latte art at Plate 21 in South Toledo.

By NATALIE TRUSSO It comes down to the flow between not to make a pretty picture in it. It is to signs into the foam, which is purely for are scorching the milk or turning it CAFARELLO the milk and coffee, having a feel for it, prove that it is not your first, cappucci- show because of the length of time it “flat.” Gurgling means “you are insert- BLADE STAFF WRITER and practice, practice, practice. no,” Plate 21 manager Ben Spang said. takes and the technique chips away at ing too much air.” or three years Andrew Trum- He said he gets close He holds an instruc- the drink’s composure. The width and depth of the cup bull has been chasing the per- to perfection some- tion certificate from For Dakota Cousino, co-owner of equates to the difficulty of the pour. fect pour. times. the Speciality Coffee Bleak House Coffee, 612 Adams St., A smaller cup, like the short glass in A trained at Plate 21 Latte art is like a nev- You have to watch Association of Ameri- downtown, hesitation is a no-no. “As which Ms. Cousino served a , Ffor five years, he claims he has not yet er-ending quest for per- the milk. If it is thick- ca, a global trade group soon as you think about it too much, requires the design-making begin al- achieved latte art Zen. ‘ fection, always outdoing that also educates in all you mess up the design. It is very fast, most immediately. Coffee connoisseurs would proba- the masterpiece that er, you pour faster. If things coffee. or else the milk will go flat. You have to Pouring from up high, the milk curls bly disagree, after seeing him in one was poured before it. it’s thinner, you pour A mark of excellence do it while it’s still hot,” she said. Baris- under the . She quickly moves fluid motion flawlessly wiggle freshly Coffee drinkers fueled at the South Toledo cof- tas at the downtown coffee house are the pitcher closer to the glass, inching steamed milk into a cup of espresso. by espresso drinks — slower. fee shop at 3664 Rugby trained at the award-winning Intelli- the foam to the rim. Within seconds a white masterpiece caffé latte, , Andrew Trumbull,’ Dr., no one can “pull” gentsia Coffee and Tea in Chicago. Seconds go by, and a nicely formed bursts out of caramel-colored foam. tulip kissed with a heart appears. cortado, caffé macchia- barista at Plate 21 an espresso shot until The art begins before the pour. The “I do a lot of tulips. That is pouring to — often get an extra they demonstrate some tamping of the espresso has to be However, the most admiring quality of a bunch of concentric hearts and they boost from the designs basic latte art skills. just right and straight on. The pitch- the drink was the tinted-brown foam, bloom and expand around each other. created in their drink From berry to cup, er should be flat when meeting an defined and well structured, crowning I am looking for a perfect pour of sym- by free-pouring baris- latte art signifies you angled steaming wand, creating a the silky espresso below. metry and balance. The perfect round tas, mixing gently steamed milk with are about to indulge in a quality drink. “whirlpool,” that results in the velvety Contact Natalie Trusso Cafarello shape,” he said. “You have to watch the creamy espresso. Those made free pour, never touching “micro-foam” — sans bubbles. at 419-206-0356, or milk. If it is thicker, you pour faster. If Latte art is more than a pretty face. the surface, are made for drinking. The sound alone indicates correctly [email protected], or it’s thinner, you pour slower.” “Officially the purpose of latte art is Baristas sometimes etch detailed de- steamed milk. Screaming means you on Twitter @natalietrusso.

Ben Spang of Plate 21 in South Toledo designs a tulip on this latte.

Coffee drinkers often get an extra boost from the designs created in their drink by free-pour- ing baristas, mixing gently steamed milk with creamy espresso. THE BLADE/JETTA FRASER THE BLADE/JETTA FRASER Dakota Cousino steams some milk for a latte. Ms. Cousino grinds coffee beans at Bleak House Coffee.

BLADE PHOTOS BY JEREMY WADSWORTH