How To Pour Latte Art

So to pour awesome latte art you need to pull great espressos and spin silky milk at 60-65 degrees. Espressos are important as it your base for the milk, so you looking for your 30 sec extraction with an even tamp so you have a nice oily even coloured crema. Milk needs to be super silky so you are aiming to let the air in gently for the first sec or two. The remainder needs to be silent spinning out all the small bubbles creating silky textured milk. Once the milk is steamed let it settle for 10 seconds before handling the milk this will allow any remaining bubbles to settle and then give it two good taps on the table to remove the bubbles than start moulding the milk.

How to Pour a Tulip

When pouring a tulip, it works well when making a cappuccino as the more textured milk works well with pouring the design. So you have your espresso and just moulded your milk now you are wanting to start pouring from a height at a slow and steady pace, you can do this in a circular motion to loosen the crema but without staining the crema. Once its ¾ full, pause for a sec, allowing it to stop moving then pouring with the cup tilted towards you and the jugs spout close to the surface with lifting the back of the jug up allowing the milk to flow on the surface making a white circle then pause and repeat pushing each new circle into the previous, until full then lift jug and pull through the centre creating a tulip.

How to Pour a Rosetta

When pouring a rosetta, works best with a flat white due to the lightly textured milk and the larger surface cups. So you have your espresso and just moulded your milk now you are wanting to start pouring from a height at a slow and steady pace, you can do this in a circular motion to loosen the crema but without staining the crema. Once its ¾ full pause allow it to stop moving then starting in the centre you are wanting to move your wrist left to right continuously with minimal movements creating white lines that start to pull around once this happen you continue with the movements but pull away from it, until you reach the end of the cup then pause and lift the jug and pull through creating a rosetta.

How to Pour a Heart

When pouring a heart , works well in a latte as there is a smaller surface on top making it look better proportioned as well as with the texture milk you use for your latte. So you have your espresso and just moulded your milk now you are wanting to start pouring from a height at a slow and steady pace, you can do this in a circular motion to loosen the crema but without staining the crema. Once the cup is ¾ full you want to bring the spout of the jug close to surface, starting the same movement as in the rosetta but staying in the centre the whole time. The white lines will start to merge closer together and pull around forming the top part of the heart once full and you have that shape pull through the centre creating the heart. Scott Sanderson is the trainer at Black Market Roaster, a Wholesale Coffee Supplier based in Sydney. If you would like some Barista Training in Sydney, head over to our Barista Course Page for more information.