---Jackie Houchin

Michael Strapazon is a talented artist. His creations are very unusual and fascinating. Everyone who sees them is intrigued. "Wow!" "That's cool!" "How do you do that?" are some of the comments he regularly hears. And his artwork is unique: no two creations are ever alike, and no one can duplicate them exactly, though many try.

Unfortunately Michael's work will never be apart of an Old Masters Collection. It's a temporary and fragile art form. It must be appreciated and savored "in the moment."

You see, Michael is a Barista at the Flintridge Bookstore and Coffeehouse. It's where he fills beverage orders and works on his art every day. Right there behind the counter. His "medium" is thick creamy foam and his "canvas" is a steaming cup of fragrant Espresso coffee. His talent is in the twist of his wrist.

I was presented with one of Michael's creations recently. It was a cloud-white "rosetta" nestled atop a cupful of café-au-lait colored coffee. I was amazed, and admired his work openly for several minutes. Then I began to ask him questions (a reporter's bane). When he suggested that he demonstrate his artistry, I pulled out my notebook and camera.

Latte Art involves a complicated and precise process. Michael began by "pulling a shot of espresso." Note: Espresso (no X in the word) is a very dark roast (but not burnt) coffee, which is ground finer than drip coffee. The Flintridge Coffeehouse imports their espresso coffee beans from a small company on the East Coast.

Michael "dosed" or loaded the dark powder into a special scoop. Then he "tamped" or pressed it down tightly with a small hand press. Next he set it to brewing at 198 degrees (hotter than regular coffee).

He explained that the "famous coffee chain with the round green logo" does NOT prepare their espresso by hand. Theirs is automated and pressing a button is all that's required for this first step.

While the "shot" is brewing, Michael prepared the milk (whole, skim, soy - whatever the customer requests) by inserting a steamer wand into the liquid at a 45 degree angle. This infuses the milk with air and "sets" the micro-foam. This step is crucial. The ideal is a very fine foam, with no large bubbles.

"It takes time not to turn out a "soap dish," says Michael referring to very large popping bubbles in a cup that's been rushed. "You want it to feel creamy and velvety in your mouth - not a bunch of air with no taste."

Michael tells me that the milk should be heated only to 140-155 degrees; any hotter and it might scald. (The "other" coffeehouse takes theirs to160 degrees.)

At last it was time for the art. With the brewed espresso cup in one hand, and the small pitcher of steamed froth in the other, Michael began to pour, circling and drawing his hand up and down. "As soon as the milk touches it, the "make up" of the coffee is changed."

I leaned closer to watch.

"When the white globule surfaces, the visible art begins," he said almost reverently. Slowly a snowy ball of thick foam appeared and Michael quickly twisted and turned the pitcher. A creamy fan-shape appeared and rested intact on the top the latte...Michael's "rosetta."

"This is called a "free pour," explained the Barista. "I can also make hearts and tulips by pouring." Another way to add art to a latte is by "etching." This happens when a thin instrument, such as the end of a beverage thermometer is drawn through the globule or through added lines or swirls of chocolate syrup in a pattern.

"You can go online and look up Latte Art," suggested Michael. "You'd be amazed at the elaborate designs they create in those wide mouthed ceramic mugs!"

Michael handed me the finished latte, but I didn't want to disturb the white masterpiece by drinking it! I resisted briefly then put it to my lips. The latte felt creamy and velvety in my mouth, blending nicely with the rich (not burnt) flavor of the fine dark roast espresso. Heaven!

I highly recommend that you swing by the Flintridge Bookstore and Coffee house at 964 Foothill Blvd in La Crescenta (where Angeles Crest Hwy meets Foothill, right next to the Hillstreet Café) and have Michael or one of the other Baristas prepare for you a hand-pulled, brewed and frothed at the correct temperature, extra fine latte. Just be sure to admire the art before you sip.