CREEKS CUPPA STORIES

How to Make Latte Art at Home: A Beginner's Guide

Latte art is the pattern that baristas draw into the surface of a steamed-milk coffee drink. It is made by pouring properly textured steamed milk, or microfoam, into a fresh shot of espresso. The technique appears in cafés everywhere, including independent cafés in Exeter such as Creeks Cuppa, available at Creeks Cuppa. The result is a drink that looks as good as it tastes, and the steps to achieve it are straightforward enough to reproduce at home.

Good latte art starts with two things: a fresh espresso shot with adequate crema and milk that has been steamed to the right texture. The milk should be heated to between 65°C and 68°C, roughly 150°F to 155°F, and must not be left to reach 71°C or 160°F, which can scald it.

The texture of the steamed milk should feel like wet paint; the milk should have expanded by 20 to 35 percent.

Before pouring, groom the milk by swirling it in the steaming pitcher to combine the liquid and the microfoam. Milk that has sat for 30 seconds or more becomes harder to blend into a smooth, even texture.

When you pour, tilt the cup at a 30 to 45 degree angle. Pour slowly from a height of a few inches, about 7 to 8 cm, above the cup, aiming to pour the milk directly into the deepest part of the pool of espresso. Once the cup is nearly half full, lower the pitcher so the milk flows across the surface. Then work on the design while pouring at a steady speed with the cup held at an angle.

To draw a heart, start by pouring side to side over a pool of foam in one area of the cup. Move the jug slightly forward and continue pouring on the foam circle. Finish with a quick straight line forward, moving the jug forward and downward in one motion.

To draw a rosetta, move the jug side to side until foam appears on the surface. Then slowly move the jug backwards while continuing to pour. Quick side-to-side movements make many small leaves; slow movements make fewer, thicker leaves.

Alternative milks behave differently from whole milk because their protein and fat contents vary, so they need slightly less aeration and separate faster. Groom them thoroughly after steaming.

The tip of the spout points to the top of the design, not the middle of the cup. Keep the spout no more than halfway into the cup and pour with the spout above centre if you want the design in the middle.