Latte art milk has been poured, rather than during the pour. Some controversy exists within the coffee community as to whether or not there is excessive focus on latte art amongst baristas. The argument is that too much focus on the superficial appearance of a drink leads some to ignore more important issues, such as taste. This is especially relevant with new baristas. There are two main types of latte art: free pouring (pattern created during the pour) and etching (using a tool to create a pattern after the pour). Free pouring is far more common in American cafés, and requires little
Latte "Caffè latte", "Milchkaffee", "café au lait" and "café con leche" are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. Public cafés in Europe and the US it seems have no mention of the terms until the 20th century, although "Kapuziner" is mentioned in Austrian coffee houses in Vienna and Trieste in the 2nd half of 1700s as "coffee with cream, spices and sugar" (being the origin of the Italian cappuccino). According to the "Oxford English Dictionary", the term "caffè latte" was first used in English in 1867 by William Dean Howells in