MILAN – Tamara Nadolph, 4 times latte art champion in Austria, now aiming for first place in the World Cup. To be able to do that, what better than to be coached by those who have already achieved that goal? Manuela Fensore and Carmen Clemente are Tamara Nadolph’s choice to make the leap to latte art gold.
Nadolph, how did you get into this technique and how did you approach the world of Championships?
“First of all, I own my coffee shop in Austria, so initially I’ve started making the coffee and then the passion for latte art has arrived: people want a good and nice cappuccino. Many years ago I saw that there was a latte art champiosnhip and I wanted to become one of the winners. The first times I have trained alone and my first World champiosnhip I arrived only among the lasts places.
After a few year I went to Milan at the school of Manuela and Carmen to learn directly from them: it was only a one session, but the number of details they showed me impressed me. I think this training helped a lot to become better and in fact, in the last world championships I went in the final among the top ten.
After the first time winning the national championship and working with Manuela and Carmen, I could see the difference between coffee shop latte art and stage latte art: it’s a lot about the milk temperature. In the first case you steam the milk around 60 degrees; instead for championships you steam much lower, around 45 degrees because if it’s too hot you don’t have a good contrast and milk is spilling over the coffee cream.
This is the main thing and also for the stage you’re milking a little more liquid to produce less foam (in the coffee shop it is the opposite).”
And what about the speech during the performances?
“I’m not scared of the stage performance: to talk to the judges is something that actually I like very much. I’m nervous, but when I go up to the stage, after many championships, I’m able to manage the anxiety.
With Carmen and Manuela we have schedule many sessions, every second week of the month I’m going to Milan to work on the tecnichal aspects to draw. Now we’re developing the techniques controlling the timing, and looking where I can become faster. The main thing that I have to improve is the technical skills to prepare two identical cups in the time. “
But going two times per month in Milan is very expensive, but is it worth it?
“Yes, because they are such a good trainers. It’s a lot of time and money, but it’s a good place to invest them.”
But is it only about passion, or is it also a professional choice?
“Knowing that you’re the best in the world to do latte art, to become this particular person, first of all it gives you a great feeling. But it’s also true that my clients come to ask me often at my coffee shop only because they saw me in tv or in social media and they demand for something special latte art. So, I can tell that it’s very good for business too.”
Is latte art in Austria also a strong trend for locals?
“Now it is a trend, in the last 3-4 years it has become important for coffee shops here. But before then, in Carinthia I was a pioneer. In Vienna there are many specialty coffee shops, but here in Carinthia I was the first barista testing it in 2009 and eve then paradoxically I was afraid to be late, but in 8 years I was the only one. I know only the basics and then I want to learn more about it.”
What’s the most complex pattern that you made in your journey in latte art?
“In the latte cup the patterns that we’re preparing for the world champiosnhip are very difficult, but we can’t say anything more before november. Instead, talking about my patterns from my last competitions, I think of my vulture that was one of the most difficult toghether with the Capricorn.”
What does a latte artist of your caliber think about plant-based drinks?
“It depends: soyl is not very bad, but you have to steam it in a different way to make less foam. Then almond is very good too, but the best I think is oat. What is not working is rice and coco milk. But if I have to choose between plant-based drinks and the classic milk, I prefer the cow one, because it’s the best to steam. You have a routine with it also in the coffee shops. In my business the orders of this alternative beverages are increasing and in the last years we used soy, but in this year we’re changing toward oat. Another alternative is lactose free milk, that works in steaming identically to the normal milk.”
What about the 3D latte art?
“I tried to make it that many years ago, in 2011-12, to create a snoopy in a cup and in the other some fishes: it’s fun, but you can’t drink it and it requires so much time, that is not worth it.”
Any anticipation you can reveal to us about your upcoming competitions?
“Now I’m focusing on the world championship. What I can share that you need to concentrate to your goals: I’m preparing five different figures, one for the macchiato, two for lattes to free pour and two designer. There’s a story behind them and this time is not related to my personal life. For this race I take a story around the world. The last time I combined my hobby with my coffee passion and now I’m going to speak about a travel.
For me it’s a great oportunity to know a new country. Maybe I’m a bit afraid about the milk of this country that could affect the performance. Last time was over 4% of fat in Milan (I’ve worked with 3.6). That’s one of the thing that you cannot controll: I’m training with may different kind of milks (the italian and austrian ones, and you get more details about the milk before the championship).
I will arrive earlier to manage the jet lag before the performance and I’m going with my trainers and another person to support me.”
