Latte Art

The Ultimate Barista's Guide To Stunning

Coffee Art (Including Templates!)
1st Edition
By Skylar Breone
© Copyright 2017 by Skylar Breone. All rights reserved.
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Table of Content s
Introduction
Chapter 1: The Intricacies of Latte Art

Chapter 2: A Lot of Ado Over Foam and Milk

Chapter 3: The Perfect Foam
Chapter 4: Pulling the Shots
Chapter 5: Free Pouring Technique

Chapter 6: Pouring the Heart Shape

Chapter 7: Pouring the Rosette Shape

Chapter 8: Pouring the Tulip Shape

Chapter 9: Pouring the Flower Shape
Chapter 10: Etching and Drawing Techniques
Conclusion
Introduction
Thank you for purchasing this book “Latte Art: The Ultimate Barista's
Guide To Stunning Coffee Art .”

The idea behind this book is to provide aspiring baristas with information,
tips, and tricks that they can use to improve their latte art. The information
contained in this book can also be used by non-baristas who just want to
have great tasting and not to mention really delectable looking coffee in the
morning – with or without an expensive espresso machine.

This book contains instructions on how to properly pull your espresso,

make the perfect crema, pour latte art patterns, and etch artworks on foam.
Examples have also been included so you can practice immediately even in
the convenience of your very own kitchen.

May this book help you and inspire you to create tempting beverages that
please the eye and delight the taste buds.

To your success,

Cheers!
Chapter 1: The Intricacies of Latte Art

For most of the English-speaking people of the world, the term “latte” will
refer to that drink made with coffee and milk. Well, that is what the original
term caffellatte actually means – coffee and milk. The term latte is actually
shorthand for the original Italian term. If you visit Italy and order a “latte”
there, don’t be surprised if the locals serve you a glass of milk instead –
well, latte is milk in Italian.

However you call it, whenever we say latte in this book we actually refer to
a combination of espresso and milk. Well, enough of the geeky terminology.
You will have to admit that making a good espresso is already a work of art
in itself. However, we all know that a good latte is usually served with some
form of creative artwork on top made from the milk that the coffee is served
with.
You have to admit that the art on top of your espresso just makes the
beverage yummier – well at least it looks more delish than ever. And this is
where the term latte art comes into the picture. You can even say that there
are a few people who obsess with the art on their cups more than the taste
of their drink.
Latte art refers to the artsy patterns that are created on the foam that tops
your espresso. It reflects the level of creativity of the barista who prepared
your drink. To make these wonderful and eye-catching designs, the one
preparing the drink should take extra care with the delicate foam floating
atop that shot of espresso.

Anyone will admit that making consistent looking latte art will be pretty
difficult. There are several factors that come into play here. These factors
include the pour, the skill of the barista, and of course the quality of your
espresso machine being used.
Origin and History of Latte Art

Even though lattes, the coffee plus milk combo drink, has been around since
the 17th century, the art that you see on top of that shot of espresso is
actually a modern invention. The actual craft of making art on your latte has
grown independently from one country to the next with latte artisans hailing
from different parts of the world.

However, they all share a common origin – the introduction of the espresso
and the dawn of the microfoam. When the microfoam meets the crema then
you can create that subtle surface that allows you to create patterns on top.
This technique of serving coffee was created in Italy – presumably of
course.
Latte art became a big hit in Seattle in the United States back in the ‘80s.
The art of making images appear on top of your coffee was made popular
by David Schomer. The secret behind good latte art is in the introduction of
the microfoam, which Schomer says was the brain child of Jack Kelly back
in 1986.
Skip three years into 1989 David Schomer took advantage of the
possibilities that can be made with microfoam and created the heart pattern
– which eventually became his brand’s signature, the espresso vivace.
Moving forward several years into 1992, Schomer introduced another
pattern, the rosette or Rosetta, and yes people spell it in different ways.

Schomer also taught a class called “Caffe Latte Art” which is where he
introduced the rosette pattern. The class of course taught students barista
skills, specifically how to make latte art. Schomer also met with another
familiar name in the modern coffee world – Luigi Lupi, and they eventually
exchanged ideas about the subject of latte art.
The Science Behind the Art
If you think you can use the milk you bought from the grocery store straight
from the can or the ones brought to you by the milk man,then think again.
Believe it or not there is a bit of chemistry behind the process of making the
perfect latte and latte art.
You need to mix two different colloids to make it all happen – the
microfoam and your crema. First you need an emulsion which is made up
of coffee solids mixed in water (thus making that familiar drink) and milk,
which is already an emulsion from butterfat and water.
Note that all the colloids that go into your espresso with latte art on top will
not last that long. They usually stay there for a few minutes. After a few
more minutes they will begin to dissipate.
Every newbie barista should know that the two key ingredients for making
really great latte is a fresh shot of espresso with a good amount of crema of
course. The other half of the equation is steamed milk that is properly
textured. These two are the foundations of your latte art. The milk needs to
be denatured (we’ll get into that in a minute) which is why you can’t make
latte art using regular milk straight out of the carton.
The Technique Behind the Art
Half of good latte art is really good latte. The other half is the skill
(combined with experience) of the barista. Again, part of the skillset that
you will need to acquire is the ability to make good espresso, with
microfoam plus crema of course.
Before you can create any work of art, you’re going to need a surface to
work on. Your canvass in this case will be that creamy brown surface on top
of the espresso. This surface is actually the emulsion called crema.
After the white foam from the milk is poured into the cup, it will mix in part
with the brown or reddish colored espresso on the surface. This will create a
creamy brown surface. A contrast will be created thus making the image
form on top of your coffee.
Remember that you are using foamy milk. It has a tendency to rise to the
top while the coffee liquid stays at the bottom. This separation of course
won’t last and the two will eventually mix together.
Moving the pitcher of milk around as one pours it into the cup will create a
variety of designs. This is the method of making latte art that requires a
good deal of skill and timing. You can’t pour the milk too slow or else you
lose the effect you want to achieve. Alternatively, instead of pouring the
milk into the shot of espresso, you can create the milky surface and then
etch your design using a stick. You can also use a stencil to create the
patterns on top, which is somewhat easier.
Forms of Latte Art
There are basically two forms of latte art. The first one is called free
pouring and the other one is called etching. Free pouring is more common
in cafes in America although etching can be a lot easier – it can also require
a lot of talent. Some artworks using etching may require 3 to 5 minutes but
the creations can become truly stunning.

Free Pouring :
in free pouring, the barista pours the milk into the cup and creates images as
the milk is poured in. The most common or should we say fundamental
figures created using this method are the heart, rosetta, and the tulip. The
rosette is also known as the fern since the rosette is a type of flowery fern.
Most of the time you will see the heart shape made on top of macchiatos.
On the other hand, rosettes are usually made atop lattes, since they are more
complex and require a lot more cup space.
In free pouring, a barista would either hold the cup at a level position or
perhaps slightly tilted. After the foamy milk is poured into the cup, the
foam will surface on one side as more milk enters the cup on the other. This
effect is due to the tilt made.

The barista will then hold the cup at a level position to allow the rest of the
foam to rise and as he or she is doing that he creates the designs by moving
the milk pitcher around in predetermined motions. The pitcher can be
moved from side to side or wiggled back and forth to create the desired
effect.

The barista will then create a strike through pour starting from the top of the
image created down to the bottom. This will part the pattern and split it into
two. This strike through motion creates the center of the heart shape, the
stem of the rosetta, and the center of the tulip. It basically bends the pattern
to create the final outcome of the image that you want to make inside the
cup.
A more direct pour will create a solid sort of rounded shape, which will
become the heart shape later after you make the strike through motion. With
a little variation in the motions, like a few wiggles that produce a larger
stem and reduced lobe will create an apple like shape. It is recommended
that beginners start by making the heart shape and then maybe experiment
on the apple shape which allows them to get the hang of action of pouring
milk.

The other patterns are more complex and will require more than a single
pour of milk. The tulip for instance requires about three pours – one for the
base, another for the middle, and the one last for the top of the tulip. We’ll
go over these shapes in the coming chapters.
Etching :
etched patterns and shapes are a lot simpler to make. You will still need to
make the foam surface that serves as your canvass of sorts. The patterns
you can make on the foam can be simple geometric patterns like stars,
hearts, and such. You will be using cut outs that were made using templates.
The idea is to pour chocolate powder (or some other spice like cinnamon)
top of the cut out so that an imprint will be made on the foam surface. You
can then use a coffee stirrer to modify the pattern, add lines using chocolate,
and incorporate other details.
Note that this method is relatively faster than pouring. That is why it is the
easy choice for a lot of commercial chains. You can finish one cup in a
minute or two and then serve it to your customer in waiting. Note that the
patterns you make using the etching method will have a shorter life span
compared to poured patterns. Etched patterns on foam tend to dissolve
faster since you aren’t pouring any additional milk into the cup.
In the next chapter we’ll look into the process of making a perfect latte,
which is one of the fundamental skill sets that any barista should have.
Remember, that half of the job in making latte art is making delicious
tasting latte. Your art won’t be remembered if the coffee your customer
drinks tastes awful.
Chapter 2: A Lot of Ado Over Foam and Milk
So, what’s your fix? Is it the latte or is it the art on the latte? Or is it both?
Whatever it is, one thing is for sure, if you’re a coffee enthusiast you simply
look up to a nice delectable warm cup in the morning (or whatever time it is
you prefer to get a cup of coffee).
Making your shot of espresso a work of art is more than just an extra.
Sometimes it is the thing that makes your day. You may have come across
some sample of latte art that has brightened your day, right? Well, if you’re
interested in learning how to make your own latte art, then here it is. And it
begins with the way you prepare the milk.
Not the coffee? Yes, not the coffee. But we’ll get to that one later.
More Than Just Regular Milk
There was a guy who once asked if barista milk is better than any kind of
milk for your latte. Dritan Alsela, social media sensation, barista, and coffee
connoisseur, replied by just brushing the question aside with a wave of a
hand. Why? Because there is no such thing as “barista milk.” If someone
tries to sell you one then you know that it’s a sham.

Dritan once said that you can actually use any milk. Of course, not
everyone agreed with him but he was happy to demonstrate that you can use
any milk – that includes the milk your milkman delivered this morning.
Of course when we say “any milk” don’t take it literally. You can use any
type of milk except for the cold ones. Remember that it was mentioned
earlier that there is a science behind the making of latte art.
You need steamed milk that has been properly textured. Remember that you
are pouring microfoam into a cup of espresso. A barista will usually get
steamed milk and then rapidly heat it. This heating of the milk and making
the bubbles form in the milk jug is an important step. It is called denaturing.
Denaturing alters the properties of the milk that you put into coffee.

So, how does denaturing work? Let’s go back to the basics of milk to
answer that question. What is milk made of? It has proteins, of course, it
has fat, and it has sugar. What happens when it is super-heated really fast?
That’s why the milk is blasted with steam when you make latte.
Rapidly heating it breaks down the sugars and the fat within the milk
making them smaller thus ending up as simple sugars. And that is why the
milk gets sweeter. Ideally, you need to heat it up to 60 to 70 degrees Celsius
or 158 degrees Fahrenheit. If the temperature goes up any higher then you
essentially burn the milk and that will taste bad.

More Than Just Simply Pouring Milk

Now you know that you can’t just take the milk inside the fridge and use it
to make latte art. It has to undergo the denaturing process to create
microfoam. Now, there are other things that you have to deal with when it
comes to milk and microfoam.
Beginners also make the mistake of pouring milk too slowly. That’s
understandable of course. You’re still figuring out how fast you should pour
the milk so it is expected that there will be times when you will do that.
Now, don’t pour it too fast either – you don’t want the foam to nose dive
right to the very bottom of the cup.
Now, there is another reason why you shouldn’t pour the milk too slowly.
Pouring slowly will cause the milk inside the pitcher to separate to a certain
degree. The result will be that the milk that goes into the cup gets less
aerated. Guess where all the aerated milk goes to? If you said it stayed in
the pitcher then you guessed correctly.

If the milk you pour into the beverage is less aerated or less frothy, then it
will make life more difficult for you when you try to make latte art. Another
effect of doing this is that the quality of the coffee is also affected degrading
its taste and flavor.

Another classic mistake that people make is lifting the pitcher way too high
when they make their designs. When you pour your milk to make a heart
for example, you shouldn’t raise your milk pitcher too high above the cup.
When you do that, the milk dives deep into the cup, which practically ruins
everything. Remember that the goal is to allow the milk to rest on top of the
crema.
On the other hand, when you rest the spout of the milk just way too close to
the cup, then you make another classic mistake. What happens when your
spout is too close to the beverage? The milk you are pouring will tend to
skim on the surface of your beverage. What happens is that no pattern is
formed and you get frustrated. The idea is to raise the spout of the milk jug
about 2 to 3 centimeters away from the beverage.

Now this will take some experimentation. Just remember that when you
raise it too high the milk will start to skim the surface and you won’t get the
patterned effect that you were expecting. If that happens then lower the
spout a little bit.

Now that you have a general understanding on how the milk is supposed to
work when it comes to making latte art, it’s time to move to the very first
phase of making latte art; and that is to make the perfect foam. Remember
that the quality of the foam you have will make or break your latte art.
Chapter 3: The Perfect Foam

The first phase to make some good latte art is to make some really good
foam. Well, some would say to make the perfect foam – but you can’t
always do things perfectly, right? You have already learned about the details
of milk and microfoam in the previous chapter. In this one, we will go over
the details of actually making the microfoam for your latte.

Working with the Cold Milk

Now, this may sound confusing at first. Well, we did mention that we will
superheat the milk really fast. I mean, the goal is to make the milk’s
temperature rise up to 60 to 70 degrees Celsius, right? Well, ideally,
according to experience that is, just if you keep it somewhere between 60 to
65 degrees and everything will be just right. Trying to hit the 70 degree
mark will be pushing it and you may end up burning the milk altogether.

So, how cold should your cold milk be? It’s going to come from the fridge,
right? Don’t put your milk in the freezer – we want cold milk not frozen
milk popsicles. A good temperature should be about 34˚F or 1˚C. That
should do the trick.
You don’t need to put the milk in the fridge overnight – just half an hour
should be enough to get it down to that temperature. Notice that we are very
particular about the temperature. It is crucial to the process, which is why
you should invest in a good milk frothing thermometer.

Get one that is made out of stainless steel or at least the probe should be
made of stainless steel. You can even order one from Amazon or eBay. You
don’t need to get one that is absolutely high tech. In fact, anything that costs
less than 10 dollars will work just fine.
So, open your carton of milk and put the entire contents in your milk pitcher
(and yes, you’re going to need several pitchers). Place the pitcher of milk in
the fridge and keep it there for 30 minutes. After half an hour check the
milk’s temperature. If it is anywhere around 34 degrees then take it out. The
cold pitcher will also help you steam the milk much easier. A cold pitcher
will help make the cream stiffer thus it will be a lot easier to handle. It will
also help prevent any scalding.

You will have to transfer some of the milk to a separate jug. You only need
a cup of cold milk in the jug that you will steam for your latte. Remember
that you will steam this milk and create froth. The effect is that the milk will
rise and increase in volume.

Steam Wand It Baby

The next step is to use your espresso machine’s steam wand. Put it at the
bottom of the pitcher. After that, turn on the steam. Now raise it until the
steam wand is positioned near the top of the milk. Note that applying steam
via the steam wand will make the milk rise, increasing its volume.
As the milk rises you need to lower the jug or else the wand will be caught
in the middle of the milk’s volume. Try to maintain the wand at about a
centimetre into the milk from the top and not all the way into the bottom or
middle of the milk.

One big no-no that you should avoid is making huge bubbles in your milk.
If that happens then the milk has stretched. The effect you want to achieve
is that velvety and smooth milk. That’s the goal. Of course you’re also
going to get really foamy milk that rests on top of jug. You can’t use that
part coz it will just mess up your pour.
Now, once you notice that the volume has increased – it would appear now
that you have two cups of milk inside the jug instead of just one, then the
next step is to make the milk spin. Well, this may be an extra step for some
but you should at least try it if you’re just starting.

Turn up the heat and make the milk’s temperature reach 100˚F. Put your
thermometer to good use. So, how do you make the milk spin? You do that
by placing the steam wand deep inside the jug and position it close to the
side. Angle it a bit so that the milk will spin in either a clockwise or a
counter clockwise direction.
After giving the frothy milk a good spin, turn up the heat to 150˚F. Now,
here is the crucial part. One steamer will be quite different from another.
Some will heat the milk really fast while others take a bit longer. Keep an
eye on your thermometer. A good idea would be to just let the heat reach
somewhere past 140 degrees and then remove the steam wand (well, it’s
more like pulling the jug away from the steam wand).
Some steamers heat the milk so fast that they have a tendency to burn the
milk. Observe how your espresso machine’s steamer works. What you want
to achieve is some light bubbling as opposed to the formation of really huge
bubbles. If you got that in the jug then what you have there is microfoam –
nice foaming that doesn’t compromise the consistency of the body of the
milk.

Now, shut the steam. Push the wand back in place and give it a good blast
to clear any milk that may be left inside. Wipe the wand clean with a wet
cloth.

The Swirling and Pounding Action

You have seen this a lot of times, haven’t you? Do you notice how baristas
would pound their jugs on the counter as if they’re killing a cockroach or
some other insect? Well, they do that for a reason. They are actually making
the milk swirl (well, they have removed the thermometer by then) by
moving the milk jug around.

Swirling the milk around ensures that you get that much desired velvety
texture. Of course, there will be a few big bubbles in there. So how do you
deal with that? Pound the pitcher hard on the counter and then swirl it again
a few more times. That should get rid of those huge bubbles.

The next step is to pour the top half of the contents of the milk jug into a
different jug. This top half is usually thicker and frothier than the bottom
half. You will work on the bottom half first, which is more velvety. When
that is all used up, get the top half, swirl and bang it on the counter to
reduce the thickness of the foam and then you can use it to make your latte
art.
And there you have it. That’s how you make the perfect foam – or
something close to it.
What If I Don’t Have an Espresso Machine?
Now, this is a good question – not everyone has a thousand-dollar espresso
machine, right? Well, there are espresso machines that cost around 500
dollars apiece. An example of which is the Breville BES870XL, but that is
still expensive. If you’re really serious about your coffee and you want to
really learn how to serve café level espresso complete with latte art then
you should invest in one.
However, if you don’t have the money for it yet, then what do you do?
Well, you do it the old way. People used to steam milk without the need of a
fancy, not to mention expensive, espresso machine.
So how do you do it the old-fashioned way? Here’s how.

What you need:

Sauce pan or pot (or any stainless-steel container/cooking

appliance).

Thermometer

Milk jugs

French Press
Here are the steps to do it:

1. Grab a sauce pan or some other stainless-steel container and place

your milk in it. The container should be deep enough so your
temperature probe can be dipped inside.
2. Heat your milk until it reaches 60 to 65 degrees Celsius or else you
will end up burning your milk.
3. Once the milk reaches that temperature, take the milk out of the
pot/pan and transfer it to a milk jug. Pour about a cup of the milk
into a French press and cover it.
4.
 Pump the press to make the froth. Notice that doing so will make
the milk rise.
5. Keep pumping until the milk has risen up to about a third of the
way or double the original volume of the milk.
6.
Transfer the frothy milk into another milk jug.
7. Give it a swirl and bang the jug on the counter to reduce the
number of bubbles.
And there you have it. Now, believe it or not, the quality of the milk you
make with this the old method is actually a lot better than using an espresso
machine complete with steamer.
The milk you make with the old method is firmer and it lasts longer – which
means your designs will remain on the coffee cup much longer (gives
people more time to appreciate your work). The steamer on an espresso
machine also has a certain disadvantage – it tends to heat up the milk way
too fast. In fact, even though your thermometer may say that you have
reached only up to 70 degrees Celsius, your steamer may already have
burned some of the milk in the jug, which reduces the quality and taste of
your latte.
Now, whichever steaming method you choose is all up to you. Espresso
machine or not, the important thing is that your milk undergoes the
denaturing process, which makes it delectable and naturally sweet.
Chapter 4: Pulling the Shots
Again, the following instructions assume that you have an espresso
machine. Of course, if you don’t have an espresso machine, then you can
just prepare your coffee however which way you want to do it. Whether you
have an espresso machine or not, you should still go over the info on this
chapter so you at least know how to pull an espresso and maybe impress
your friends while you’re at it.

Start the Shots

As soon as you have foamed your milk, you should have started the shots.
Some baristas even start the shots and then foam the milk while the
espresso machine is working. Note that each shot of ground espresso you
make should contain around 7 or 8 grams.
Now, your espresso machine will have a portafilter. You need to tamp down
around 40 pounds of pressure on it. Some guys are too meticulous and
would even try pushing down on a bathroom scale just to make sure they
are using enough pressure. Now, you don’t have to do that – well, you can
do it if you really want to be precise.
Well, 30 to 40 pounds of pressure is about all the weight you can push down
with just one arm – unless of course you are a power lifter then you can
really push down a lot stronger than that. But for most adults, especially
those of us who don’t have the time to pump some really serious iron, then
the single arm force should be enough.
Now, a burr grinder will also become a barista friendly tool. With it you can
control how coarse or how fine the grind will be. Pull the espresso shots
after that. You should pull the shots ideally within 21 up to 24 seconds. You
will get that peculiar coffee flavour and it should have a bit of cream in the
shot.

TIP: So How Do You Tamp Properly?

The following information will give you an idea about the basic
technique required for properly tamping your coffee. The first step is
to fill your portafilter so that the basket will be overflowing with
coffee.

Take the lid, scrape all of the overflowing grounds of coffee. The
outcome should be a slightly dipped patch of coffee in the container.
Make sure to wipe off any loose grounds that have been left on the
edges of the basket. This will ensure that there will be a snug fit later
on before you apply hand pressure. Next, replace the lid on the doser
and then you are ready to tamp the coffee grounds.
Raise the elbow of the arm that you will use to tamp the grounds
with. Raise it up to about a 90-degree angle. With the hand tamp,
holding the top, you will then pack the coffee grounds with a
downward pressure – use the entire force of your arm as you do so.
If you do not apply that much force the coffee in the basket will be
more of a loose pack. When the water pressure increases in the
espresso machine later on, it will blast a hole amidst the coffee
grounds, and the result of course is a brew that is of a far less quality
than expected.

To prevent that from happening, use a downward motion twisting

with your hand on the hand tamp. The goal is to create a level
surface that will remain even – that means the coffee grounds have
been packed in the basket very well. It will force the water later on
to go through the coffee grounds rather evenly.
Now, we created some space earlier didn’t we? That is a small bit of
allowance so that the grounds can expand when the water passes
through. The snug fit of the doser will prevent any damage that may
occur to the gasket that can be found in the group head.

Before you begin extraction, make sure to purge the espresso

machine first. Remember, purge before you insert the portafilter –
that should be a rule of thumb. Purging will allow the machine to
regulate the temperature a lot better. When you pull your shots,
remember to judge by color. The output that you should get should
look something like rust colored crema. This will ensure that it will
last a long time.
Begin the extraction process with a drip first. After that, continue by
extracting the more espresso ensuring that it comes out with a
consistency similar to syrup.
Note that the espresso will tend to taste sweeter when you pull it close to 24
seconds. The amount of pressure you apply when you tamp down on the
grinds will have a direct effect on the espresso shots and the length of
extraction.
If you were able to tamp down while applying the appropriate amount of
force then the espresso will extract evenly. That means the extraction
process will be a bit slow. If you didn’t tamp down well enough, which
means you didn’t exert the recommended amount of pressure then the
espresso will tend to extract way too fast.
After the extraction, you can now pour your espresso shots into a mug
where you can begin working your latte art. Of course, you will tend to
make more espresso shots at certain times – let’s say you made coffee for a
small group of friends huddling inside your apartment.

Now, here is an important point: never let the espresso sit for more than 10
seconds before you add the steamed milk. When the shot sits for 10 seconds
it is dead. You may have already heard this from baristas from Starbucks or
from some other coffee place.
Remember, after pulling your shot, you have a 10 second window to pour
your milk and then begin making your latte art. The shot is considered
“dead” after 10 seconds. That doesn’t mean the coffee is no longer
drinkable. It simply means the quality of the espresso isn’t as pronounced as
it was originally intended.
Chapter 5: Free Pouring Technique
In this chapter we’ll go over the steps used in the free pouring technique.
There are a few things that you should mind whenever you pour the milk
into the shot of espresso. You need to be mindful of the flow of your pour,
the position of the cup and the milk jug, and the height of the jug in relation
to the cup.
The first thing you need to do is to hold the cup at a slight angle. And then
as you are about to pour the milk, make sure that the milk jug is at the same
angle as the cup. The tip of the cup should be about parallel to the body of
the jug. Make sure that there is a steady stream of milk as you pour from the
jug to the cup.
The first step is to create that crema surface where you will make your latte
art later on. Start pouring the milk a little high on the tilt that you made in
the cup. Pour in a stead circular motion going around the perimeter of the
cup. Keep pouring until the cup is already half full.
Remember that the height or distance of the jug from the cup is crucial at
this point. The height of the jug from the cup should be at a distance of
around 5 cm when you pour from the jug.

Remember that the speed of your pour and the angle of the jug in relation to
the cup can make or break this part of your creation. Start by pouring
slowly at first, which will help you get the proper momentum. After your
initial slow pour, drop the jug to a level half the distance of the initial height
of the milk jug. Note that if you pour too fast then the crema will break but
if you pour too slowly then the microfoam, which is what you want inside
the cup, will get left behind in the jug.

Remember to avoid wiggling the jug (like when you are nervous) when you
pour the milk. You should move your pour from high up the angle of the
cup to the lower end or bottom of the angled cup. Remember that you are
trying to create a level surface. As one side of the crema rises it will create a
rust-like color or stain. Notice that at the point when the jug’s spout is
closer to the cup, the crema will then start to rise.
How to Practice Without Wasting too Much Coffee or Milk
When you work your practice sessions you may end up with a hundred
shots of espresso with different types of pours on it. Remember that you
haven’t even started making any images on the latte. What you want to
master this time is the making of the crema surface, which should be nice
and even.

Here’s a way to practice so you get the hang of the process. You’ll be
needing the following:

1 empty cup

Coffee grounds

Your crema with perfect froth

2 jugs
Here’s how you can practice:

1. Grab an empty cup.

2. Take a pinch of coffee grounds and put it in the cup.
3. Pour half of milk in the jug into a different jug and set that one
aside.
4.
Use the original jug that contained the milk. Bang it on counter a
few times to remove any excess bubbles (i.e. large bubbles in the
froth).
5. Practice your pour in circular motion to create the crema surface.
Remember to keep the cup tilted at an angle the same with the jug
as you pour. Both the cup and jug should be tilted at the same
angle.
6.
Pour until the cup is half full.
7. Drop the jug’s level closer to the cup and make a solid pour at the
center.
8.
 Notice that the crema will rise with some coffee stains in it and
there will be a center that will not be as brownish as the rest of the
crema surface.

If you are able to achieve that then you have done it really well. To practice
again, pour all the contents of the cup back into the jug that you were using.
Repeat the steps again starting at step number 2.
Notice that after each round of pouring, you should be making a circular
like center of the cup which is less brownish compared to the rest of the
crema on the surface. If you have already used a lot of coffee then use the
contents of the other jug (the one that contained the top half of the crema
that you created).

Just make sure that the temperature of the milk is still within reasonable
levels (that means it hasn’t gotten too cold). Give the pitcher a few good
bangs on the counter before you begin pouring.
Chapter 6: Pouring the Heart Shape

The heart shape pattern is the most basic pattern that every aspiring barista
should learn. Remember, this was the very first design created in the world
of latte art. Before you make this shape or pattern, you should do all the
preliminary steps, which includes pulling and steaming your milk, pulling
your espresso shot, and other steps which were discussed in the previous
chapters.
Of course, for your practice sessions you can use the empty cup plus coffee
grounds method. That way you don’t waste espresso pulls and you don’t
make too much coffee that you will just throw away later on. Once you
have gotten the hang of that, you should at then practice pouring on actual
coffee. You can invite friends and family to taste your work in the process
and ask them for a rather friendly critique.
Now, how do you pour the heart shape? Here’s how:

1. After creating your crema surface, you should bring the jug closer
to the cup.
2. Keep the cup at a level.
3. Begin pouring the milk in one area of the cup, actually near the top
but close to the center (i.e. using your vantage point of course).
4. As you pour you should make a gentle side to side motion with the
jug but maintain the position of the pour in the same place. This
will make the design you are making to form a nice even circle at
the center.
5. Keep going until you make a nice and big crema circle.
6. Move the jug slightly downward (i.e. closer to you) as you
continue to pour and build the huge spot of crema in the middle.
7. Finish the pattern by making one final pour going from the top to
the bottom of the pattern.
8. This will divide the pattern or design into two even sections or
parts.
9. And voila! You have made your first latte art – the heart shape.

Be patient and expect to make mistakes during your first try. Use the empty
cup practice method described in the previous chapter so you can have
some allowance for failure. Do not try other pouring patterns until you
master this one. The heart shape will be the basis of the other patterns or
designs that you will pour when you create your latte art. Keep trying and
don’t give up.
Chapter 7: Pouring the Rosette Shape

Now we will go over the steps on how to make the rosette or rosetta pattern.
As stated earlier, this design or shape was based out of the original heart
shape. That means you will be doing pretty much the same steps but this
time with only a few slight variations in the movements.
Here’s how you make this pattern:

1. Now, let’s assume that you are ready to pour milk into a shot of
espresso. The first step as in the first pattern that was discussed in
the previous chapter is to loosen the crema in the cup. That means
that you will pour the milk from the jug around in circular motion.
2. Remember to move the jug around gently.
3. When the cup gets half full. This should be enough to allow you to
pour more milk to create a rosette or rosetta pattern.
4.
At that point you should see the crema lighten up. When it does
that, it only means that the crema in the cup has begun to connect
with the milk that you are still pouring in. when that happens
you’re supposed to start making your design.
5. Of course, it takes some practice before you can properly time
when you’re supposed to start. After some practice you’ll get the
hang of it and then you can wing it every single time.
6.
Now, it’s time to begin making the rosetta pattern. You can stop
pouring the base of the crema. Your cup should now be held at a
level position.
7. Begin making your latte art by pouring near the top end of the cup
(the side of the cup that is farthest from you using your very own
POV).
8.
When you pour make a steady wiggling action from left to right.
This should be a faster wiggling action as compared to the one you
did when you made the heart shape.
9.
Make sure that the wiggling of the wrist that you are doing is
consistent both in speed and in the range of motion.
10.
Note that the range of the wiggling action that you make will
influence the size of the leaves of the rosetta pattern you are
making.
11.
Try not to vary the distance of your wrist’s swivel so that the
leaves of the rosetta will not vary so much.
12.
The speed at which you pour from left to right will determine just
how many leaves will there be in the rosetta image. Try to go for as
much as 7 or 8 leaves but it is all up to you. The more leaves you
make the thinner they will be. If you swing slowly and make fewer
leaves they will be fatter.
13.
Move from the back end of the cup to its front end as you wriggle
or swing your jug (well, more like zig-zagging). Make sure that
you move in a steady and uniform manner as you go from one end
to the other. If you vary the pace then the distance between the
leaves will have a variance, which in part may ruin the symmetry
of your creation.
14.
 You can pour a tiny heart pattern on the top if you wish. When
you’re done, raise the jug and then pour a straight line from the top
of the rosette (where you placed your heart) to the bottom in one
stroke or slash.
15.
Notice the spaces in between the zigzags will become the leaves.

And that is how you make the rosetta. This pattern will be a bit more
difficult compared to the heart shape and will require more practice. Take
the time and you can also use the practice method described in an earlier
chapter of this book to save latte shots.

Rosetta Making Tips

Here are a few tips to help you troubleshoot your movements in case you
are having trouble making the rosetta.

Make sure that the spout of the jug is as close to the surface of the
crema when you make the rosette pattern

Make a slight rotating motion of wrist (using the hand that is

holding the jug) when you make the leaves
Practice with a larger cup first – that way you get the hang of the
swinging action since you have a bigger “canvass” to work with

Aim to have just the right amount of milk in the cup. Once your
pour has already reached the top of the cup it’s time to make your
strike through.
Chapter 8: Pouring the Tulip Shape

The tulip is another basic piece latte art pattern and it also follows suit with
the patterns you did when you made the heart shape as well as with the
rosetta shape. This beautiful pattern actually has many variants and you
may find other baristas adding other twists and tweaks to their tulips.
Watch how they add their little flourishes so you can incorporate them to
your own work. What we’ll go over below is the basic tulip. After you get
the hang of it, you can make your own tulips with extra flare.

Again, you may want to practice with a larger cup with this one since you
will be making several pours. You may end up with an over flowing cup
during your practice sessions. You may want to just go up to a third of the
way into the cup when you first pour your crema and only then should you
start making the tulip shape or pattern.
Note that you will be making several smaller pours with this pattern as you
raise the jug up and down a few times. It will take more coordination
working with both of your hands when you make this pattern.
So, here’s how you do it:

1. As usual you begin by pouring the crema into the shot whilst
moving the jug’s spout around the cup several times. Do this until
the cup is a third of the way full. This gives you a little more room
to make several pours to make the tulip pattern.
2. Once you have that stop the milk flow. Next, create a milk stain
(sort of circle in the middle of your canvass. After your first pour,
cut off the flow of the milk and raise the jug. Don’t do this part for
too long or else you’ll have a huge blob of milk in the middle of
the cup. Just one quick dipping pour should be enough. Stop the
flow and then raise the jug slightly.
3. Now lower the jug again, pour a second layer from a slightly
higher position than the first. As soon as the second pour forming
into that circular shape, move the jug to make the second pattern
push into the first one you made.
4.
Note that the first pattern you made will be compressed as the
second shape you made pushes inward.
5. Once the second shape has pushed inward cut the milk flow again
while raising the jug slightly.
6.
Do the same steps described above pushing the next layer inward
on top of the others that you previously formed. Note that the first
layers you made will be compressed and made thinner by the
newer layers. The newer layers will be fatter or thicker.
7. Once your cup is about full, then raise the jug again and make a
strike through linear pour from the top of the tulip pattern all the
way to the bottom of the pattern. This will part the image into two
parts and thus making your work look like a tulip.

Again, when you practice, it will be easier to start working with a larger cup
to avoid spills. Move to a regular shot cup as soon as you get the hang of
making multiple pours in a cup without spilling any liquid.
Chapter 9: Pouring the Flower Shape

This will be the final basic shape that we will cover in this book. It’s also a
free pour method and it will also require several pours as well. Here are the
steps to create this pattern.

1. Assuming that you have made your latte shot and have already
prepared steamed frothy milk, begin by making the crema layer
that will serve as the surface that you will work on.
2. Remember to move the jug around to create a nice and even layer
of crema at the surface of the drink. Now you are ready to make
the flower pattern.
3. Begin by pouring the milk 2 cm from the edge of the cup. This will
serve as the bottom end.
4.
When the cup is already half way full, shake the milk just gently
while you slowly move from front to back.
5. This will make the pattern move forward as you fill the cup.
6.
Shake your wrist a bit moving back and forth to make things
easier.
7. When the liquid is almost at the very top of the cup, then stop the
flow of the milk.
 8.
Now make another pour at the top of your image to create a heart
shape at the top of the image but make your strike through run
from the heart shape all the way to the bottom of the image that
you were making.
9.
Notice that making this pattern is like doing a rosetta at the
bottom and a small heart shape at the top – sort of a combination of
the two patterns that were discussed in the earlier chapters of this
book.

Since you are doing two pours, be mindful of the levels of the liquid in your
cup to avoid any spills. Note that it will also be easier to make this pattern if
you place the cup on top of a table or counter. This will allow you to
concentrate on making your pattern rather than getting distracted with
balancing the cup in one hand while pouring with the other.
Chapter 10: Etching and Drawing Techniques

Another way to create latte art is by using etching or drawing. You will still
be using an espresso, since it is an emulsion that you can use to create your
latte art. You will also need to make the crema layer. You can use
microfoam for drawing and etching and the good news is that you can also
etch without it. Just so you know, the taste of the latte will be affected since
the crema forms a huge part of the flavor and taste of latte.
We can say that free pour latte art requires a lot of technical skills. In fact, it
may even take a newbie barista several months before he or she can master
how to pour the basic patterns perfectly.
In contrast, etching or drawing on your latte will require some true blue
artistic skills – as in drawing and painting like skills. Etching in latte art
creation is the practice of drawing on coffee. Yes, you read that right, you
are literally going to draw on the espresso – well, it is more like drawing on
the crema to be exact.
Other than squeezing some chocolate on top of the foam, you will also need
to use a toothpick or perhaps a rod (some baristas use the probing tool end
of their milk thermometers if they can’t find a toothpick immediately). The
rod is used to manipulate the crema, the spices, and the other stuff you put
on the coffee.
You can make pretty much any image on the coffee from simple lettering to
full-fledged sketches of people and things. Some crazy skilled baristas are
even able to create full 3D art on their coffee – your creativity is the limit.
What You Need
Here are the basic tools that you will need to etch or draw on your latte:

Aerated steamed milk (you should know the drill by now)

Espresso, use fresh pulls if you intend to serve your work to actual
people

Pitchers

Espresso machine (so you can make your coffee and froth your
milk)

Latte cups (use the 14 ounce ones)

Thermometer (check the temperature of the milk and the coffee too
if you like)

Syrup (in a container that you can squeeze out), spices, cinnamon,
tiny marshmallows, chocolate grounds, and anything that you can
use to decorate your coffee.

Stencils with etched patterns on them

Skewer or toothpick

General Etching and Instructions

Etching: after you make the crema on top of the espresso, you can
etch or draw on the top using a toothpick or perhaps a skewer. The
idea is to drag the skewer across the foam to create patterns. The
etched image you make will allow the beverage to flow into some
parts of the foam on top, which would make the necessary marks
so that the design will be clearly visible. You can use this technique
to write words on your latte. You can also just drizzle some syrup
on top of the foam and then move it around with a toothpick. You
can also just write words with the syrup instead.
 Stencils: Other than etching words and patterns, you can also use
stencils. These are pieces of plastic or wax paper with pattern or
design cut outs on them. You can buy them from eBay or from
Amazon and they’re really cheap. The idea with stencils is simple.

Hold the stencil above the cup (about a centimeter only – try to keep
it as close to the froth as much as possible to make the results clear).
Pour chocolate, cinnamon, or some other spice or combination of
spices on top. Set the stencil aside and now you will see on top of
the crema that the powder that you placed has now taken the shape
of the cut outs on the stencil.

You can actually make your custom DIY coffee latte stencils. You
just need some thin plastic or wax paper (both of which can be
bought in any grocery store). You will then print out a pattern that
you like using your computer’s printer on paper. Just make sure that
the size of the print out fits the inside of your coffee cup.
Cut a circle around the pattern the size of your coffee cup. Make the
same circular cut matching the size of your cup as well on the plastic
or wax paper – add some allowance so you can have something to
hold on to.
Stick the pattern on the circle on the plastic or wax paper and then
cut out the design on the print out using a cardboard cutter (or some
other cutting instrument that is sharp enough).

Smoothen out the cut out on the plastic or wax paper. Hold the cut
out on top of your latte and then sprinkle chocolate grounds or your
choice of spices for your coffee.
Chocolate Madness: This isn’t really an etching technique but an
added effect that you can do when you make your drawings or etch
work. You can sprinkle some cocoa powder on the espresso before
you pour your crema. You will then see some speckles on your latte
which is an added highlight to your work. You can then start etching
with those accents floating around the foam on top.
Snow Flake
Here’s the template for the snow flake pattern on top of crema:

A snow flake is one of the basic patterns you can etch on top of your latte.
It doesn’t require much effort too. You also don’t need any additional stuff
like cocoa or choco powder or even syrup to drizzle on it. However, you
can use those to add more detail. But here is the basic pattern on how to
make it.
The first step is to create the crema on top, you can review the steps on how
to make the layer of foam on your latte in the earlier chapter of this book if
you like.
Once you have a good crema layer on top begin by making the vertical line
at the center. After that make the central “x” pattern crisscrossing the center
line you just made. Finally add two small “v” lines to all six ends of the
pattern to make your snowflake.

Alternatively, you can cut out the pattern above on a stencil and just
sprinkle spices on top.
Clock Template
Here is the template for a clock on top of your latte:

Notice the precision of the lines on this particular piece. You can actually
make this by hand but it will require a lot of skill. To make the lines
straight, you will need to use a ruler. Place the rule on top of the cup and
then glide the syrup container to make the lines of the clock. Now that will
require a lot of hard work and really steady hands.
If you want to make your life a lot easier especially if you want the image
to be more precise, then you should use a stencil. Cut out the above pattern
of a clock on a piece of plastic or wax paper. Sprinkle some cocoa powder
or your choice of spice(s) on top and you’re done.
Fuel Gauge
Ok, this one is for motor heads and those who drive around a lot:

Again, this will require a lot of precision and talent if you will be doing it
by hand. The better and easier option of course is via stencil. Of course, if
you want to add some details then you can add some lines on the foam
using your choice of syrup.
Floral Pattern
Here is the template for a floral pattern that you can make on your latte.
You can actually add whipped cream on top as a finishing touch if you like.

Here’s how you make this floral pattern:

1. After making your crema layer, make a small circle at the center.
You can use chocolate or some other syrup. If you want to have a
little bit of a brownish accent and alternative taste to your drink
then use some caramel.
2. After making the first circle at the center, draw another circle
around it. Draw several layers of circles around the first few circles
that you have made. Make about 5 circles. When you’re done, your
cup will look like an archery target.
3. Grab a skewer or toothpick (you can also use the stainless steel
probe on your milk thermometer if you like). Starting at the center
of the circles, drag a line going upwards with your instrument.
4.
Now glide from the center going downwards.
5. Next, glide it sideways to the left.
6.
After that, glide it sidewards from the center to the left.
7. Now that you’re done with the strokes that start from the center,
it’s time to work on the diagonals. These strokes start from the
 sides going to the center of the pattern. Notice that you have
divided the crema into four quadrants.
8.
Draw a diagonal from the edge to the center on the first diagonal
(the one on the top left).
9.
Now do the diagonal from the edge to the center on the second
quadrant (the one on the top right).
10.
Repeat the process, but this time do the bottom left.
11.
Finally, repeat the same process and this time do the last section,
the one on the bottom right.
12.
Now you’re ready to serve.
Simple Swirl Pattern
This is a simple swirl pattern that you can make quickly without a fuss:

Here’s how you can make this design:

1. Sprinkle some cocoa around the sides of the crema.

2. Grab a skewer and spin it around the surface either in a clockwise
or counter-clockwise pattern. This will make a swirl pattern on the
crema.
3. Finally, sprinkle some more cocoa at the center of the pattern that
you have created. If you don’t want more cocoa on your latte then
you can add some other spice on the top center.
4.
You can also add some details like a line of marshmallows on one
side of the cup and then some chocolate syrup or caramel syrup
lined in a zig zag pattern along the swirl.
The Basic Spread
Now, here is a little technique that you can to your creations to add a little
dimension to the image.

Notice that the edges of the pattern are spread to the sides as if they were
brush strokes. You will use a spoon or some other implement (perhaps a
tiny spatula?) to spread the crema on top.
Alternatively you can add a thin layer of whipped cream on top and then
you will spread that into a pattern, like a plant or flower. You will then
spread the edges of the image to create a thinning effect.

To add color and contrast, you can sprinkle some cocoa or some other spice
that you like on one edge or side of the cup to darken it a bit. And then you
will add your whipped cream, followed by the etching work and make the
spread effect.
Next, here we have a panda pattern, which you can make using a stencil:
And finally, we have the floral slash swirly pattern again but this time you
have a bit of a color contrast in the center.

You will use choco syrup for the lines and to make the slightly darker
coloration at the center, sprinkle some cocoa powder at the center circle.
And then you can drag a skewer through the pattern to shape the lines
accordingly.
Conclusion
Again, thank you for purchasing this book. May the information contained
here help you improve your barista skills. The next step is to get your tools
ready, buy your supplies, get an espresso machine if you want to (and if
you’re really serious about this stuff), and start making your beautiful works
of art.
Remember that the latte art you make is just icing on the cake. Just as
important as your latte art skills is your skill at making wonderful coffee.

Again, to your success,

Ciao!