NOTHING LIKE A
HOT DRINK TO
WARM YOUR
HEART AND PUT
YOU IN THE
HOLIDAY SPIRIT.
MEL:
BUT A WELL-
MADE LATTE CAN
BE MORE THAN
JUST PLEASING TO
THE PALATE....
WJTV 12'S
ANDREW
HARRISON VISITS
CAFEZINHO IN
CLINTON FOR A
LESSON IN LATTE
ART, IN TONIGHT'S
"WHAT'S
WORKING."
Andrew at wall:
You don't have to be
a coffee drinker to
appreciate a
exquisitely crafted
dove or rosetta
floating lighter than
air atop a latte.
We've all seen the
pictures on social
media, so how do
they do that?
take pkg:
cg: Andrew Harrison,
aharrison@wjtv.com
:00-:07
cg: Johni Medeiros,
Cafezinho founder
1:01-1:06
cg: Paul Farrar,
Opertations Manager
1:13-1:18
trt: 2:18
oc: In Mississippi this
week
nats of machinery...
A coffee bean stalk
of sorts has sprouted
in Clinton.
Cafezinho's
operation has more
than tripled in size
since it began about
a year and a half
ago.
2:14:28:01 Founder
Johni Medeiros
explains, "The new
space really allowed
us to open a cafe
right here in the
same building as the
roasting facility, and
it future proofs us.
So we have packing
equipment coming
and different grinding
eqipment so that we
have the space to
grow." The beans
are imported, then
roasted on site and
shipped out to a
growing number of
area grocery stores.
The cafe is also
perking right along.
2:19:43:07
Operations Manager
Paul Farrar explains,
"We take time to let
our Baristas learn
how to be good
Baristas.
butte to 2:19:56:00
Everybody trains for
a week before they
make any drinks for
anybody." Pouring
the perfect latte is a
rosetta of a different
color.
It takes most
barristas about a
month to master.
2:16:49:06 Johni
explains,"The grind,
the tamp, the
extraction time.
Everything needs to
be just right, and the
milk needs to be
frothed perfectly in
order to be able to
pour latte art."
2:22:02:21 Paul
adds "And that
comes with a good
temperature of milk
with the right
introduction of air, at
the right time, when
the milk is still cold,
and then, once you
bring it up to
temperature, which
is about 140
degrees, plus or
minus 9 degrees, the
milk is consistency of
paint".
Think of the top of
your latte as your
canvas or clay.
2:22:38:26 Paul
epxlains, "When you
pour the latte it kind
of carves out that art
into the crema of the
expresso." Johni has
tried his hand at,
2:17:03:16 "The
heart, the rosetta
leaves, working on
dragon, having a
hard time but,
" The baristas have
a friendly
competition, even
though their work is
ofen lost under a lid
under or a delicious
dollup of whipped
cream.
So the next time you
get a latte, take a
moment to smell the
rosetta.
Andrew tag:
Cafezhino's
workforce has grown
from 2 to 7 and they
have plans to open 3
new cafes in the not
so distant future.
Dare I say, their cup
runeth over?
I am Andrew
Harrison can
creating something
that's beautiful, tasty
and will wake you
right up, is "What's
Working in
Mississippi this
week.
MEL:
YOU DON'T
HAVE TO BE A
GOOD ARTIST TO
CREATE LATTE
ART.
IT'S MORE ABOUT
THE MILK AND THE
