Hobby-Barista – Guide to the art of latte art

Latte art doesn’t begin with the pouring; it starts with the milk and the espresso beneath it. Once you grasp that, a few weeks of practice will have you drawing your first clean heart – the rest is repetition. This guide walks you from equipment through perfect steaming to your first design, with today’s best practices.

Latte art – from the Italian latte for milk and the English art for art – refers to shaping the microfoam on espresso drinks. What began as playful garnish in specialty cafés has grown into its own discipline with world championships. At the 2025 World Latte Art Championship in Geneva, Chinese competitor Chen Zhuohao took the title. You don’t need a stage, but the level shows just how far a little milk foam can go.

The Milk Makes All the Difference

The milk isn’t just an afterthought-it’s the star ingredient. For the most reliable results, use whole milk with a fat content of around 3.5 to 4 percent and a protein content of 3.3 to 3.5 percent. The protein creates those delicate, stable bubbles, while the fat lends a silky sheen. Opt for low-fat milk, and you’ll end up with dry, stiff foam that’s nearly impossible to pour.

Plant-based alternatives have become standard in cafés and home kitchens alike. Oat, soy, and almond milk can all be frothed, but only the varieties explicitly labeled as “Barista Edition.” These have a slightly higher protein or fat content and sometimes stabilizers to help the foam hold its shape. Many consider oat Barista milk the most reliable plant-based option for latte art because it froths creamily and tastes subtly sweet. Regular supermarket oat milk without the Barista boost, however, collapses almost instantly.

Good microfoam looks like freshly mixed wall paint: glossy, free of visible bubbles, swirling in a fine spiral.

Espresso and Equipment

Underneath the foam goes an espresso shot-never filter coffee. A filter roast won’t produce the bold, dense pull you need, and without a stable crema, every design blurs. Bean choice is a matter of taste, but Latte-Art World Champion Christian Ullrich, who claimed the title in 2014 with a turtle motif, recommends freshly roasted Arabica. More important than origin is freshness: grind within weeks of roasting and brew immediately.

You don’t need much gear, but you do need the right tools. A lever espresso machine with a steam wand gives you the finest control over the foam. A good stainless-steel milk pitcher with a pointed spout is essential-the spout directs the stream. A thermometer helps at first; later, you’ll feel the temperature through the pitcher: when you can barely hold it, you’ve hit the target of about 65 °C.

Frothing Milk the Right Way

This is where the real work happens. Submerge the steam tip just below the milk’s surface and draw in air until the volume starts to rise-the hissing tells you it’s working. Then lower the tip deeper and set the milk in motion so the air disperses into countless tiny bubbles. The goal is microfoam: a glossy, thick liquid without coarse bubbles. Tap the pitcher once on the countertop and give it a swirl to chase away the last big bubbles.

Your First Motif: The Heart

The heart is the perfect starting point because it’s forgiving. You’ll need freshly brewed espresso, well-drawn microfoam, and a steady hand. Begin with the pitcher slightly higher above the cup and pour from a distance into the center so the milk sinks beneath the crema without pushing the foam to the surface yet. Fill the cup to about three-quarters full.

Now lower the spout closer to the surface. Foam emerges and forms a white circle. Once the circle is large enough, lift the pitcher slightly and pull a thin stream from top to bottom through the circle’s center. That slice divides the circle and shapes the point-heart complete. If it doesn’t work the first time, don’t worry; the coffee still tastes great.

Next Up: The Tulip

The tulip is already a more advanced motif and makes sense once the heart is second nature. Pour the milk so it doesn’t hit the coffee directly but disappears beneath it until the cup is about half full. Then place three to four foam dots in a row, each slightly offset from the last. Finally, pull a line through all the dots, just like with the heart. This creates the staggered petals that give the tulip its shape. It takes a delicate touch in dosing, but no secret knowledge.

Inspiration is everywhere. Christian Ullrich posts practice videos regularly on his channel, and hashtags like #latteart showcase thousands of examples from simple hearts to multi-layered compositions. The only rule is: don’t give up too soon. Latte art is repetition, not talent. Anyone who tries a heart every morning for a week will see the difference.

Digging Deeper

If the bug has bitten, take a closer look at the bean itself. In our breakdown of coffee myths we’ve separated fact from café folklore. And when the espresso machine takes a break, our unusual summer-cocktail recipes offer the next hands-on exercise in craftsmanship-this time in a glass.