Andrea Lattuada tells us about the writing of the chapter: "The secrets of Latte Art"
Andrea Lattuada is the Coordinator for SCAE Italy and is here after a week of hundreds of bottles of milk being opened.
What is the reason behind making a book about the Italian Cappuccino?
Simply put, there isn't any book in Italy on the Cappuccino. 
This is the first book that explains the details about the milk, about how to make the perfect espresso for the Cappuccino and dedicates the last and most spectacular part to Latte Art.
Tell us Andrea, how was this whole week? Was it demanding? What is the design you most loved preparing and what was the most difficult to prepare?
Well, by looking at the amount of empty bottles behind me you can understand how it went, about a hundred were used. If you think that from a liter of milk you can prepare 8 Cappuccinos, the numbers speak clearly.
In the end to be able to create about 100 Latte Art Cappuccinos we had to use this enormous amount of milk.
With regard to the two designs that stood out to me, I must say all of them. We had to prepare so many designs that it is difficult for me to remember the one that needed the most practice and effort.
I must say that we did include classic drawings, food coloring filled topping based latte painting, animals, leaves, hearts, tulips, we really did a wide range of designs.
I think that every Cappuccino has its degree of difficulty and it's place in this book!
What is the weight of the word "Art" in "Italian Cappuccino Latte Art"?
Art is the extra, it expresses what is not essential in the Cappuccino, but as you know we are all quick to judge on appearances, as sight is the most important sense.
But we must not forget that at the basis of a Cappuccino there has to be a perfectly extracted espresso. A base on which stands the other fundamental factor which is the milk.
If we are not able to make a good espresso or froth the milk correctly, in no way can we prepare a good Italian Cappuccino and certainly we cannot start thinking about decorating it!
What help can this book "Italian Cappuccino Latte Art" give to roasters and baristas?
Well, let's start off by describing what SCAE is. It is an association with various chapters around the world that promotes the knowledge and the culture of high quality coffee in all it's forms.
Starting from the plant and through the whole production system.
A fundamental part of SCAE's work is to concentrate it's efforts on the last link of the chain which is the barista.
So if the barista is able to produce a perfect coffee then the end consumer will surely be more satisfied.
SCAE has different ways of promoting this culture of coffee, including for example the training courses and certification programs for baristas.
The last system born to help all this is the SCAE diploma, divided in 6 sections regarding the whole coffee production system, the baristas technique, the Cup tasting or even the knowledge of all coffee extraction methods (aeropress, french press, filter coffee and so on)
Another way of promoting this culture are the competitions, the World Barista Championship, the Latte Art Championship, the Coffee Good Spirits, the Cup Tasting and the Ibrik contest.
There are many ways to spread the culture. 
An important role is played by the trainers, the authorised trainers, who are in charge of training the baristas correctly.
In Italy there are already many authorised trainers. On the website scae-italia.it you can find the list of all the authorized trainers and how to start the journey through the knowledge of SCAE.
Do you recommend this book to roasters and baristas?
I do! I want to thank Bazzara espresso and Planet Coffee for having given me the possibility to be the godfather of this book.
It is an honor knowing who before me played the same role for the previous books.
Names like Alberto Esse, Vinco Sandalj and Pacorini.
I recommend this book to all Italian baristas first of all, given the fact that other books on Latte Art exist but from Japan and Australia, while this is the first book in Italian.
