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How to do latte art
Craft the perfect cup of coffee that’s sure to brighten up your mornings with our step-by-step guide on how to create amazing latte art. We’ve got expert tips to share that’ll turn you into the Picasso of frothy milk.
Getting started
First of all, you’ll want to prep the perfect espresso. But don’t panic, it’s easier than you think! If you’ve already got espresso-making down to a tee, skip to ‘Becoming a milk maestro’ to add the ultimate finishing touch.
Start with fresh beans
You wouldn’t make toast with stale bread, right? Same goes for coffee. Grab some freshly roasted beans ideally within 2-4 weeks of roast date. Go for a medium to dark roast for that rich espresso flavour. Also, make sure you store your beans in an airtight container, away from light and heat. Your cupboard’s fine, but your fridge? Not so much.
Grind like a pro
Espresso needs a fine grind. Not powdery, but close. If it feels like table salt, you’re on the right track. Use a burr grinder if you can – it gives you more control and consistency than a blade grinder. Aim for 18–20g of ground coffee if you fancy a double shot to really perk you up for the day.
Warm up your machine
Before you pull your shot, let your espresso machine warm up. This helps keep the heat stable and your coffee tasting top-notch. Give it 15–30 minutes to reach the ideal temperature and use that time to warm your cup too just run a bit of hot water through it and you’re good to go.
Tamp it down
Pop your ground coffee into the portafilter and give it a firm, even tamp. You’re aiming for a smooth, level surface. Not too hard you’re not trying to crush it but enough to pack it nicely. Think of it like pressing down brown sugar in a measuring cup.
Pull the shot
Lock in the portafilter and hit the brew button. You’re looking for a shot that takes around 25–30 seconds to pour, with a lovely golden crema on top. If it gushes out too fast, your grind’s too coarse. If it barely drips, it’s too fine. Just tweak it and try again.
Taste and tweak
Give it a sip. Is it rich, smooth, and balanced? Or bitter and sour? Don’t worry. Espresso’s a bit of an art in of itself. Simply adjust your grind, dose or tamp pressure until it’s just right. Keep a little notebook if you’re feeling fancy to track what works and what doesn’t.
Becoming a milk maestro
You’ve nailed the espresso, now it’s time to give your milk the love it deserves. Getting this bit just right is what turns a good coffee into a great one, and this guide will have you steaming like a pro in no time.
Choose your milk
Not all milk is created equal when it comes to frothing. Whole milk is your go-to because it’s got the right balance of fat and protein to create that smooth, creamy texture. If you’re going plant-based, look for “barista” versions - they’re formulated to behave like dairy when steamed.
Measure the right amount
Fill your milk jug to just below the spout – usually about halfway. This gives the milk room to expand without overflowing and make sure the steam wand can do its job properly. This matters because the volume affects how well the milk spins and stretches. You want enough to create a whirlpool, but not so much that it spills.
Purge the steam wand
Before you start steaming, give the wand a quick blast of steam. This clears out any condensation or leftover milk residue and gives you dry steam, which is what you want for proper frothing. If you skip this step and end up with water in the wand, it’ll cool your milk and messes with texture. Dry steam = better results.
Stretch the milk
Place the steam wand just below the surface of the milk and turn it on. You’ll hear a gentle hissing or a sound like tearing paper – that’s air being introduced. This is called “stretching” the milk. This is where you create microfoam, which are tiny bubbles that give milk its silky texture. Too much air and you’ll get big bubbles, while too little will make your milk flat.
Spin and heat
After stretching, lower the wand deeper into the jug to create a whirlpool. This mixes the air evenly and heats the milk to the perfect temperature. The whirlpool breaks down bubbles and creates that glossy, paint-like texture. Overheating scorches the milk and ruins the flavour.
Swirl and tap
Once you’re done steaming, give the jug a few gentle swirls and a tap on the counter. This smooths out the milk and gets rid of any lingering bubbles. You’re aiming for a shiny, velvety finish a bit like melted ice cream.
Making Your Ffrst masterpiece
You’ve got your espresso dialled in. Your milk’s silky smooth. Now it’s time to show off a bit. Latte art isn’t just for fancy cafés – with a few tricks and a steady hand, you can turn your morning brew into a masterpiece. Let’s get stuck in.
Pour into the espresso, not just the cup
Your espresso shot should have a nice crema, which is that golden layer on top. It acts like a canvas for your art that gives it contrast and helps the shapes really pop. Pouring into plain milk? That’s just a white coffee. Don’t let your espresso sit too long either – crema fades fast.
Master the pour
Start slow and high to sink the milk below the crema. Then lower the jug and get the spout of the jug as close as you can to the surface of the coffee. That’s when the magic happens. A slow pour will give you more control, while a faster pour helps with the shape and flow. Tilting the cup slightly also helps the milk spread evenly.
Try basic shapes first
Don’t jump straight into swans and rosettes – start with the classics.
- Heart - Start with a tilted cup and pour slowly from a few inches above the surface. This sinks the milk below the crema. Then, lower the jug once the cup is about halfway full. Finally, get close to the surface and pour into the centre. As the foam rises, increase the flow slightly to form a white circle. And finally, finish with a quick flick through the centre to pull the shape into a heart.
- Tulip - Start like a heart slow pour from above, then lower the jug to the surface. Pour a small blob of foam into the centre, then pull back slightly, then pour another blob just in front of the first. Repeat 2–4 times depending on how many layers you want. Finish with a flick through the middle to connect the layers. Voila.
- Rosette - Start with a slow pour from above to sink the milk, then lower the jug to the surface and start pouring side to side in a gentle wiggle motion. Keep the jug moving forward as you wiggle this creates the leaf pattern. When you reach the end of the cup, flick through the centre to finish the stem.
Practice makes perfect, and messy mugs are part of the journey. Latte art isn’t about perfection it’s about practice, patience and having a laugh when your “heart” looks like a jellyfish. Keep at it, and soon you’ll be pouring café-worthy drinks from your kitchen that’ll really wow any guests that pop round for a cuppa.
Common mistakes and how to avoid them
- Remember, latte art needs microfoam, not bubble bath or a hot milky soup. If your dairy’s too airy, it won’t pour clean shapes, and it’ll sink like a stone if it’s too thin.
- Going full waterfall from the start means you’ll bulldoze the crema and flood the cup. Latte art is all about control slow and steady wins the pour.
- A flat cup makes it harder for the milk to spread and form shapes. Tilting gives you a better angle and more control.
- Distance also matters – too high and the milk dives under the crema, too low and it’ll splash everywhere, so make sure to adjust as you go.
