Dubai's baristas show off their latte art skills

For some artists the medium is paint. For others it's ceramic, glass or even textiles. For the baristas of Dubai, it's steamed milk.

At the city's artisanal coffee houses, there are countless men and women showing off their art via foam.

A good latte can be so easy to drink, but a real challenge to create.

The milk needs to be the perfect temperature and without too much or too little air, while over or underfilling the pitcher can throw off the entire flow.

Like a magician, the budding barista needs to position his wand correctly, then the pour should hit dead centre.

You can't just make it up as you go along – you need to have a vision for your art, or at least you do until you're a pro, like one of these men.

Thamsanqa 'Groove' Zulu, 28, pictured above, is a latte artist from South Africa who works at Nightjar Coffee in Al Quoz, Dubai.

"If l don’t steam my milk properly, it’s always tricky to create latte art," he says while demonstrating his skills, using a thin pencil to produce a nifty British bulldog design, followed by other animal shapes, from a cat to a snake.

Jacob Mariano, 33, works with Zulu at Nightjar Coffee, a roastery and restaurant in Alserkal Avenue near to vegan cafe Wild & The Moon, Cinema Akil and art hub Custot Gallery Dubai.

He shows us how to steam the milk to create the velvety consistency of a latte.

Mariano has perfected his technique, pouring from the ideal height, tipping the cup at the exact angle and then cutting off his pour just right to create a sharply focused, beautiful flower.

Also in Al Quoz is Raw Coffee, where you'll find latte artist Rajesh Shahi, 28, from Nepal. He and his colleagues provide freshly roasted, ethically sourced specialty coffee across the Emirates and the Gulf.

"Pouring latte art is my passion," Shahi tells The National. "When I am creating my latte art my passion flows together with the milk and I create some beautiful designs in my cup."

On Al Wasl Road in Jumeirah 2, there's Late Lounge, where Idricia Nakahosa Nanimozuela, 31, works.

He moved to Dubai from Kinshasa, the capital of the Democratic Republic of the Congo, to perfect his latte art skills.

With sharp focus, Nanimozuela creates a rabbit and a cat out of foam while we watch, using a stick for a greater level of finesse, precision and detail.

Nanimozuela later tells The National his most complex work yet has been a fist in the foam. "I wanted to make something special, something that means a lot to me, something that means power," he said of his inspiration.

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Promises of high, fixed or 'guaranteed' returns.
Unregulated structured products or complex investments often used to bypass traditional safeguards.
Lack of clear information, vague language, no access to audited financials.
Overseas companies targeting investors in other jurisdictions - this can make legal recovery difficult.
Hard-selling tactics - creating urgency, offering 'exclusive' deals.

Courtesy: Carol Glynn, founder of Conscious Finance Coaching

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BOSH!'s pantry essentials

Nutritional yeast

This is Firth's pick and an ingredient he says, "gives you an instant cheesy flavour". He advises making your own cream cheese with it or simply using it to whip up a mac and cheese or wholesome lasagne. It's available in organic and specialist grocery stores across the UAE.

Seeds

"We've got a big jar of mixed seeds in our kitchen," Theasby explains. "That's what you use to make a bolognese or pie or salad: just grab a handful of seeds and sprinkle them over the top. It's a really good way to make sure you're getting your omegas."

Umami flavours

"I could say soya sauce, but I'll say all umami-makers and have them in the same batch," says Firth. He suggests having items such as Marmite, balsamic vinegar and other general, dark, umami-tasting products in your cupboard "to make your bolognese a little bit more 'umptious'".

Onions and garlic

"If you've got them, you can cook basically anything from that base," says Theasby. "These ingredients are so prevalent in every world cuisine and if you've got them in your cupboard, then you know you've got the foundation of a really nice meal."

Your grain of choice

Whether rice, quinoa, pasta or buckwheat, Firth advises always having a stock of your favourite grains in the cupboard. "That you, you have an instant meal and all you have to do is just chuck a bit of veg in."