Become a milk maestro with our tips on latte art
Latte art is the crowning glory of a coffee cup, and if you're new to it (maybe you got an espresso machine for Christmas?) it can be a bit daunting. But as with anything practice makes... slightly better! So here's some step by steps to get you started:
- Start with cold milk fresh from the fridge and a cold jug—this gives you more time to texture the milk.
- Place the steam wand tip fully submerged in the milk and then gently bring the pitcher down until the top is just touching the surface of the milk until you hear a gentle “paper tearing” sound.Then submerge the wand and whirlpool the milk to make it smooth and glossy - it should look like paint.
- Place your free hand on the bottom of the jug to get an idea of the temperature. Stop steaming when it becomes to hot to handle - this is 55–60°C; too hot and the milk becomes thin and hard to pour.
- Start your pour high up from 3–4 inches above the cup to sink the milk under the crema.
- Once the cup is ½ full, lower the jug so the spout is almost touching the surface, and tip the bottom end of the jug up so the thicker foam comes out. Aim for the centre of the liquid, try not to hug the side of the cup, this helps to get a more central pattern.
- Use gentle wrist movements, not wide arm movements, to create your patter and help keep the pour controlled.
DON'T FORGET...
CHOOSE THE RIGHT CUP
A wide, rounded latte cup (not too tall) makes learning much easier. Ceramic cups retain heat better than glass.
USE WHOLE MILK OR OAT MILK ESPECIALLY WHEN LEARNING
Whole milk textures more easily and gives better contrast. Oat milk (barista versions) is the best non-dairy option for beginners.
PRACTICE WITH SOAP & WATER
For extra reps without wasting milk, add a drop of dish soap to cold water in your pitcher and steam it. The texture mimics microfoam surprisingly well and is great for technique practice.
