Latte Art for Beginners

Every new hire learns the rosetta before anything else. Priya, who runs training, says it’s because it teaches wrist control that every other pattern builds on.

Before You Pour

You need milk steamed to a wet-paint texture, not stiff foam, and a shot pulled with ourWanderlust Espresso Blendor something similarly syrupy — thin, watery shots make every pattern collapse. Whole milk is far more forgiving than any alternative milk for a first attempt; the higher fat content holds microfoam together longer.

The Five Steps

1. Fill the base of the cup first, pouring from high up to sink the milk under the crema.
2. Lower the pitcher until the spout nearly touches the surface.
3. Start a gentle side-to-side wiggle while the cup fills toward two-thirds.
4. Slowly move the pitcher backward across the cup as you keep wiggling.
5. Lift and pull a straight line through the pattern to finish the leaf shape.

Most beginners rush step three. Slowing the wiggle down and trusting that the pattern will still show up is the single biggest improvement Priya says she coaches for.

Where to Practice

Sign up for aHome Brewing 101 classto practice with guided feedback, or come watch (and eventually compete) at the monthlyLatte Art Throwdown. A handful of past Throwdown winners started as regulars who just kept asking staff questions at the counter.