Latte Art Class - Westchester 11/6

Learn how to achieve consistent micro foam and pour beautiful latte art in this 2.5-hour hands-on class led by our coffee educator. This intimate workshop is limited to 4 participants to ensure personalized instruction and plenty of time to practice. Whether you're a home barista or simply curious about the art behind the cup, you'll walk away with new skills, more confidence, and a deeper appreciation for the craft. Subscribing Gives you great benefits Latte art is more than decoration. We begin with a short introduction to how this visual tradition emerged and why it became an essential part of modern espresso culture. Great latte art begins with proper technique. We explore the role that different types of milk plays in espresso drinks and how subtle differences in texture and temperature shape the final result. The tools you use matter, from the shape of the pitcher to how milk is measured and handled. This section introduces the equipment and small techniques that make clean pours possible. Latte art is a balance of movement, timing, and control. We demonstrate the core principles that guide the pouring process and allow patterns to form naturally in the cup. Explore how movement, contact time, and brewing variables interact to influence sweetness, acidity, body, and clarity. The class concludes with a practical framework for brewing coffee at home with confidence, consistency, and greater understanding of the variables involved Ideal for curious coffee enthusiasts who want to better understand pour-over brewing, whether they are completely new to the V60 or looking to refine their daily routine. For those working in coffee, or considering it, the class offers a deeper understanding of extraction, brewing variables, and the decision-making process behind a well-crafted cup. It also makes a thoughtful gift for anyone who enjoys coffee and wants a more hands-on understanding of how flavor is developed through brewing. From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us. We don’t offer pre-ground espresso because every machine is different. It is never a "one size- fits all". For the best results, we recommend grinding fresh to match your setup. At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction. Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water. Our ideal beverage yield is: 10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water. Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee. For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff. Happy sipping! While espresso can be a more involved extraction, a good starting point for all of our coffees is: 1:2; 1 gram of coffee for every 2 grams (or milliliters) of water. In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality. Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F. To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield. For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff. Happy sipping! When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee. Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date. Free shipping for orders over $75 Get 15% Off Your Next Order Sign up for our newslette