Four essential steps to create beautiful Latte Art.
By Dhan Tamang, UK Latte Art Champion 2013, 2014, 2015 & 2016.
You’ll need fresh cold whole milk and a cold, clean pitcher. A pitcher with the right spout is essential. Use a straight spout for a one go, continuous pattern and a narrow spout for a drawn pattern. For the best results, place the pitcher in the fridge for 30 minutes before. This will ensure your milk steams slowly, decreasing the chances of scalding it. Have a liquid thermometer handy so you can check the temperature of your steamed milk.
- Milk Steaming Process
Make sure the steam wand starts at the bottom of the pitcher. Once the steam is turned on, slowly raise the wand to the top of the milk. For the best results, keep the wand 1cm away from the top of the milk as it rises. You need the milk between 60-65oc with a glossy, full bodied foam and no air bubbles. Once the milk is up to temperature take the steamer out.
- The Perfect Espresso
For the ideal shot use 7-8 grams of ground espresso. Make sure your espresso is fresh and has a thick, strong layer of crema. Pull the perfect shot between 21-24 seconds. Don’t let your espresso sit for more than 10 seconds without adding milk.
- Pouring Technique
Before you pour make sure there are no air bubbles. If you see any, swirl the milk and pound the pitcher on the counter to get rid of them. Hold the cup slightly tilted and make sure you are comfortable with how you are holding the cup. Whatever pattern you pour, it has to focus on contrast, symmetry and detail.
For all beginners I would recommend the Rosetta pattern, it is the easiest and will give you the best results.