Behind The Bar: “Spencer’s Latte’

The ‘barista’ (fancy term for someone skilled at brewing espresso) grinds and brews espresso, generally 1 or 2 ounces, directly into a preheated ceramic cup. He or she also steams and textures whole milk to 150 degrees, creating a layer of silky microfoam within the pitcher of milk. This is then poured carefully into the cup with the espresso, taking care not to break the layer of crema that tops (and is the mark of) the well-brewed espresso. Served on a saucer. Variations include the popular vanilla latte (made with the addition of vanilla syrup), mocha latte (with the addition of rich chocolate sauce), and many others.