Latte Art Latte
Chandan Singh
| 18-05-2026
· Cate teamLatte art is a way of combining espresso and milk to create both a smooth coffee drink and a visual pattern on top. In this guide, we are making a classic latte with simple heart or tulip-style latte art on the surface.
We are preparing a single cup serving, designed for one standard mug (about 250–300 ml). The focus is on balance: strong coffee base, silky milk texture, and controlled pouring. Once we understand the structure, we can repeat it easily at home.
Ingredients and Exact Measurements
To make one latte with latte art, we prepare the following:
- Coffee beans (medium or dark roast): 18–20 g
- Water: 30–40 ml (for espresso extraction)
- Milk: 180–220 ml (whole milk preferred for smoother foam)
- Optional plant-based milk: oat milk (same amount, 180–220 ml)
We keep the ratio balanced so the drink stays creamy but not too heavy. The milk amount can be slightly adjusted depending on cup size, but it should always allow room for foam and pouring control.
Tools We Need
We prepare a few basic tools:
- Espresso machine with steam wand
- Coffee grinder (for fresh grinding)
- Tamper for pressing coffee grounds
- Milk pitcher (350–600 ml capacity recommended)
- Cup (250–300 ml)
- Thermometer (optional but helpful)
Each tool helps control one part of the process: extraction, texture, or pouring.
Step 1: Grinding and Preparing Coffee
1. We start by weighing 18–20 g of coffee beans. The beans are ground to a fine texture, similar to table salt.
2. Next, we place the ground coffee into the portafilter and press it evenly using a tamper. The surface should be flat so water flows through evenly.
3. This step is important because uneven pressure can affect taste and make the base unstable for latte art.
Step 2: Extracting Espresso
1. We lock the portafilter into the espresso machine and start extraction.
- Target output: 30–40 ml espresso
- Time range: about 25–30 seconds
2. A good espresso has a rich, slightly golden layer on top. This layer helps the milk pattern stay visible later.
3. If the espresso looks too light or watery, we may need to adjust grind size or tamp pressure next time.
Step 3: Preparing and Steaming Milk
1. We pour 180–220 ml of cold milk into the pitcher.
2. Then we begin steaming:
- Place steam wand just under the milk surface
- Turn on steam and listen for a soft hissing sound
- Let air enter for 2–4 seconds to create foam
- Lower the pitcher slightly to heat milk evenly
- Stop when milk reaches around 60–65°C (140–150°F)
3. The final texture should look glossy and smooth, like wet paint. No large bubbles should be visible.
4. We gently tap the pitcher on the counter and swirl it to keep the foam stable.
Step 4: Combining Espresso and Milk
1. We hold the cup with fresh espresso and begin pouring slowly from a height of about 5–8 cm.
2. At first, the milk mixes into the coffee without forming a pattern. This helps create a smooth base.
3. When the cup is about half full, we lower the pitcher closer to the surface. This is when the foam begins to appear on top.
4. We adjust speed slightly—slow and steady works best for control.
Step 5: Creating Latte Art Patterns
1. We start with simple shapes:
- Heart shape: pour into the center, then gently pull through the middle at the end
- Tulip shape: pour small layers, stacking gently, then finish with a light pull-through
2. The key is keeping the pitcher steady and controlling distance from the cup surface. Small changes in height affect how the milk spreads.
3. We do not rush this step. Even small movements create visible differences in the pattern.
Step 6: Final Touch and Serving
1. Once the pattern is complete, we can slightly adjust details by tilting the cup or adding a light finishing pour.
2. We serve the drink immediately to keep the foam stable and the design clear.
3. The drink should feel balanced: creamy milk, strong espresso base, and a smooth texture in every sip.
Growing Skill Through Practice
Latte art improves with practice. At first, the milk flow and timing may feel difficult, but each attempt builds better control.
As we repeat the steps—measuring coffee, steaming milk, and adjusting pouring height—we begin to notice steady improvement in both taste and design.
We invite all readers, Lykkers, to try this step-by-step method at home. Each cup becomes a small experiment, and every result brings a new learning experience.
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Video by European Coffee Trip