Jun 15 • 43M

Latte Art at Home and Other Coffee Secrets

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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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Hey everyone,

Before I got hit by Covid, I spent an hour talking to the delightful coffee expert Ever Meister — who I met at my first favorite coffee shop, Joe on Waverly in the early aughts — about all things espresso, cappuccino, and, most importantly of all, latte art.

Meister’s been something of a fairy godmother when it comes to my homemade coffee drinks. If you’ve been following me on TikTok, you can see my efforts at achieving a heart or rosetta pattern…

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In today’s episode, Meister gives me point-by-point feedback, talking to me about microfoam, distribution, liquid dynamics, and all of the other elements that go into making a coffee shop-worthy latte.

Know someone who’s trying to make coffee shop-worthy drinks at home? Send this podcast their way.

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While Breville isn’t sponsoring me, I’m definitely sponsoring them because damn do we love our Breville Barista Pro.

Just today alone we made: two oat milk cappuccinos, one oat milk cortado, and one iced oat latte in the afternoon. It’s as easy as sticking the portafilter under the grinder, pushing in until it starts to overflow, tamping down, brewing a double shot, and steaming the milk. I asked Craig, who was wary about getting an espresso machine, what he thinks of it now and he says: “I love it.”

And if each of those drinks cost $5 each, as they might at a coffee shop (with tip), we’re definitely saving money in the long run (4 drinks X $5 = $20; $20 X 40 = $800, which means in 40 days, the machine pays for itself). So I highly recommend, if you love coffee shop espresso drinks, get one of these babies for yourself. And then listen to this week’s podcast… Ever Meister will set you up good.

Happy listening!

Your friend,

Adam