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Latte art - Quiz
Contributed by: Vaughan
  • 1. What is the primary method of creating latte art?
A) Layering cold milk over hot espresso
B) Mixing milk and coffee beans together
C) Pouring microfoam into a shot of espresso
D) Sprinkling cocoa powder on top of crema
  • 2. Which substance forms the red/brown surface of the espresso shot?
A) Crema
B) Butterfat
C) Coffee oil
D) Microfoam
  • 3. Where was latte art initially developed?
A) Italy
B) United States
C) Brazil
D) France
  • 4. Who is credited with developing microfoam in 1986?
A) David Schomer
B) Jack Kelly
C) Luca Ramoni
D) Luigi Lupi
  • 5. Which pattern did David Schomer establish as a signature in 1989?
A) Rosetta
B) Star
C) Heart
D) Tulip
  • 6. Who developed the rosette pattern in 1992?
A) Luigi Lupi
B) Jack Kelly
C) David Schomer
D) Luca Ramoni
  • 7. What is the scientific nature of crema?
A) A foam of butterfat and coffee solids
B) A mixture of sugar and water
C) An emulsion of coffee oil and brewed coffee
D) A suspension of air in milk
  • 8. Why does latte art only last briefly?
A) Neither crema nor microfoam are stable colloids
B) The ingredients react chemically to turn sour
C) The design is meant to be stirred immediately
D) The temperature of the cup causes rapid evaporation
  • 9. What is an alternative to pouring for creating a pattern?
A) Using a heated iron
B) Etching with a stick
C) Spraying cocoa extract
D) Using a stencil
  • 10. What is a common criticism within the coffee community regarding latte art?
A) Excessive focus on appearance over taste
B) It is not culturally significant
C) It requires expensive proprietary equipment
D) It wastes too much milk
  • 11. How many grades are currently in the Latte Art Grading System (LAGS)?
A) Six
B) Seven
C) Five
D) Four
  • 12. Which barista collaborated with Luigi Lupi to create the LAGS certification?
A) David Schomer
B) Uptown Espresso
C) Jack Kelly
D) Luca Ramoni
  • 13. In the 2002 Barista World Championship, what position did Luigi Lupi earn?
A) 3rd
B) 4th
C) 1st
D) 2nd
  • 14. What is the term for the foam of air in milk used in latte art?
A) Velvet creamer
B) Microfoam
C) Aerated emulsion
D) Steamed cream
  • 15. What determines the difficulty of creating consistent latte art?
A) Conditions of the espresso and milk
B) The humidity of the room
C) The color of the espresso machine
D) The cup size and shape
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