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