This is Why Your Latte Art is Failing (Step by Step Tutorial) Food and Beverage Service Training.
Latte Art
The Fern, Leaf or Rosetta
1. Swirl the espresso in the cup, gently coating the side of the cup.
2. Hold the pitcher at a distance from the cup.
3. Move inwards and start pouring faster.
4. Gently pour the milk in the middle of the dark crema, being careful not to disturb it.
5. Once the cup is filled ¾ full, move to the back of the cup and start to rock the milk
pitcher back and forth, slowly moving the pitcher towards you.
6. The fern pattern will move forward and fill the cup, and as the milk reaches the top
of the cup, lift up and cut through, sweeping through the centre of the pattern
quickly, creating the fern image.
The Heart
1. Swirl the espresso in the cup, gently coating the side of the cup.
2. Hold the pitcher at a distance from the tilted cup.
3. Move inwards and start pouring faster.
4. Gently pour the milk in the middle of the dark crema, being careful not to disturb it.
5. Once the cup is filled ¾ full, start to shake out the froth from the top of the milk
pitcher – done by rocking your hand gently from side to side. Your wrist should
always stay in the same position as well as aiming your pour in the same position.
6. When the cup is just about full, lift up at the end, sucking it in, and run the final pour
through the centre of the circle, cutting the foam and creating the heart.
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The Circle
1. Swirl the espresso in the cup, gently coating the side of the cup.
2. Hold the pitcher at a distance from the tilted cup.
3. Move inwards and start pouring faster.
4. Gently pour the milk in the middle of the dark crema, being careful not to
disturb it.
5. Once the cup is filled ¾ full, start to shake out the froth from the top of
the milk pitcher. This is done by rocking your hand gently from side to
side.
6. Keep pouring until the cup is full and finish in the centre of the cup. A
perfect white circle with a dark espresso ring around it is the desired
outcome
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