목차
Part1.라떼아트의시작
1.라떼아트의목적/10
2.라떼아트의두가지분류/11
*라떼식라떼아트(붓는양에의한방식)/11
*카푸치노식라떼아트(핸들링+붓는양)/11
3.에스프레소/12
*에스프레소의맛을결정하는4가지조건/13
*에스프레소의기준/14
*추출이잘된크레마란/14
*추출조건에따른크레마의차이/14
*원두의보관상태/15
4.라떼아트에적합한에스프레소란?/15
5.에스프레소추출순서/16
*원두수평작업/18
*원두다지기작업/19
*추출동작/20
*정리동작/21
Part2.우유스티밍및라떼아트생성원리
1.라떼아트와우유/24
*우유의거품/24
*우유성분에의한분류/24
2.라떼아트준비/25
*커피머신과스팀봉의구조/25
*라떼아트에사용하는잔/26
*라떼아트에적합한스팀피처/27
*우유와스팀피처의위생/28
3.스팀피처잡는요령(파지법)/28
*다양한스팀피처잡는방법/29
*다양한컵잡는방법/30
4.테크니컬/31
*스티밍초기단계/31
*우유거품만들기(연습part1)/32
*우유거품만들기(연습part2)/33
*우유거품만들기(연습part3)/34
*라떼아트연습/35
*우유스티밍단계별변화/36
*우유거품만들기(연습part4)/38
*우유거품만들기(연습part5)/39
*우유거품만들기(연습part6)/40
*우유거품정지및스팀레버잠금/41
*스팀피처교반단계/42
*스팀피처의위치이동/43
*스팀피처의우유배분/43
*우유붓는방법/44
Part3.원리로알아보는하트와로제타만들기
1.하트만들기원리/56
*붓는방식(pouring)/56
*붓는방식(pouring)+흔드는방식(handing)/56
*하트1-1단계(잔과스팀피처의기울기)/58
*하트1-2단계(스팀피처의위치)/59
*하트2-1단계(잔과스팀피처의기울기)/60
*하트2-2단계(스팀피처의위치)/61
*하트3-1단계(잔과스팀피처의기울기)/62
*하트3-2단계(스팀피처위치변화)/63
*하트4단계(잔과스팀피처의기울기및위치변화)/64
*하트5단계(잔과스팀피처의기울기및위치변화)/65
2.실전라떼아트하트(모양이생기는원리)/66
*하트1단계/66
*하트2단계/67
*하트3단계/68
*하트4단계/69
*하트5단계/70
*하트6단계/71
*하트7단계/72
3.크레마안정과정/73
4.로제타(나뭇잎)만들기원리/76
*붓는방식(pouring)+흔드는방식(handing)/76
*로제타1-1단계(잔과스팀피처의기울기)/78
*로제타1-2단계(스팀피처의위치)/79
*로제타2-1단계(잔과스팀피처의기울기)/80
*로제타2-2단계(스팀피처의위치)/81
*로제타3-1단계(잔과스팀피처의기울기)/82
*로제타3-2단계(스팀피처의위치)/83
*로제타4단계(잔과스팀피처의기울기)/84
*로제타5단계(잔과스팀피처의기울기)/85
*로제타6단계(잔과스팀피처의기울기)/86
*로제타7단계(잔과스팀피처의기울기)/87
*로제타8단계(잔과스팀피처의기울기)/88
5.실전라떼아트로제타(모양이생기는원리)/89
*로제타1단계/89
*로제타2단계/90
*로제타3단계/91
*로제타4단계/92
*로제타5단계/93
*로제타6단계/94
*로제타7단계/95
*로제타8단계/96
*로제타9단계/97
Part4.라떼아트만들기
1.베이직라떼아트/100
*RingHeart(링하트)/100
*Tulip(튤립)/102
*WhirltheLatteArt(프리퓨어링)/104
*Rosetta(로제타)/106
*Sevenpouringtulip(세븐퓨어링튤립)/108
*RosettatheLatteArt(로제타프리퓨어링)/110
*Radish(순무)/112
*Swan(백조)/114
*Heartinheart(하트인하트)/116
2.도구를이용한라떼아트(에칭)/118
*크레마안정을이용한라떼아트/119
*에칭응용/120
*LatteArtGallery(라떼아트갤러리)/132
Part5.부록
*여러가지결점두/138
