Let’s learn more latte art

easy latte art tutorial,

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here are some tools that help with you coffee journeys

Milk Pitcher I used

French press

coffee beans:

[HiachiMimic]

Barista : Here is your Latte! 🥰
Customer : Oh, Thank you! (Stirs Cutely)
Barista :

[kingmonkeyartworks]

Hats off to all forms of artists... Let art in all form and shape spread joy to our world... ^_^

[rileyheitkamp]

Not me thinking it was going to be a Christmas tree 💀

[ilikeminecraftepic]

im now realizing that a latte is like 20% actual coffee and like 80% cream, btw awsome art!

[arenmee]

I love how they demonstrate it on paper first.

[wayverleesoulsong]

People who know how to latte art have my heart, it’s beautiful❤

[S_SadieWoah_S]

This calmed me down a little the sweet look of coffee. I’m just laying doing nothing scrolling through yt feeling anxiety then I saw this and yeah

[laniitee]

Thank you sir for showing a visual. This helps me so much as a novice in latte art!

[ruby]

Definitely sending this to my sister. She works at a cafe and really wants to learn this!

[stephent]

Him: *hands coffee with proud artistic smile*
Me: *STIRS* Thanks🙂

[beautifulnightmare]

Idk why I'm so amazed by these beautiful designs in coffee but I could watch these all day!!😍😋😍

[JustMe-grfy]

I just started working at a coffee shop and I can’t even steam the milk to the right temp props bro
Edit: First of all, the amount of likes and secondly it’s been about a month and I learned I was taught to steam it to the wrong temp so I have always don’t it right I was just told it was wrong lol but we are figuring it out ✌️

[dragolectron]

I made one for my grandma and she told me that she asked for coffee with milk, not milk with coffee 😂

[donaldwilhite]

Songs name is “Favorite Crime” by Olivia Rodrigo for anyone else wondering

[__.J.C.__]

I feel like I’m a proud coffee art student with my teacher showing me the way 👩‍🎓

[Rc_Sounds]

Are we not going to talk about how much coffee they actually put and the AMOUNT OF MILK THERE IS?

Thank you all for the likes I’ve never gotten this much in my life!

[hippity_hopp]

I see these videos and I start to miss working in a coffee shop again! 😭 I miss amazing people by doing latte art!

[Bombackla]

Def wanna learn this… it’ll be so useful for my life

[Jayyucoffee]

Me again! 100mil! Thank you much for the love! 🎉🎉🎉🎉🎉

[GoldCandy]

1. Your espresso should be pressing though while the milk is steaming (HEADS-UP: Depending on the brand, non-dairy milk tends to steam steam louder because there’s no fat in it).

Fun fact: when you steam any liquid, the bubbles have to rise out and up to escape. This helps liquid cool down. That’s why it’s so important to tap & swirl till pouring for a latte. BUT for a cappuccino, make sure the milk is still smooth but much less tapping, if at all. Some guests want more or less steamed milk. Let it sit for 15-20 seconds and the bubbles will create that nice frothy dome. Then just tilt cup slightly inward and aim tin inward on edge of cup to pour in dome. This results in a beautiful smooth cappuccino with the nice espresso ring on the rim! ☕️

2. Hold the milk tin at an angle where the head of the steamer is just barely at the surface of the milk. You should hear a slight hissing noise, not too aggressive. If the milk is “spitting”, that’s way too aggressive. The smoother the hissing, the finer the bubbles and the smoother the milk.

3. The temp should get no hotter than 160°. Anything hotter is unsafe and means the milk is burning! Unless the guest wants the drink extra hot.

4. Soon as the steamer stops lightly tap the tin on the flat surface (counter). The espresso should be done pressing by now, and very hot.

5. Continue to tap the milk and swirl the tin on the counter in clock wise or counterclockwise direction. Should go in same direction as espresso. Science: *it’s important that for a latte you do not stop tapping the tin and swirling to maintain the smoothness of the milk or else the hot bubbles will continue to rise in the milk and settle at the top. This creates a bubble or “dome” that results in a cappuccino when pouring NOT A LATTE*

6. Latte: your espresso should still be hot in the cup (don’t let sit more than 15 sec.) Cold espresso can mess up the quality of the drink. Understand that the latte cup is usually clay and cold so it will cool your espresso rather quickly. Be diligent but time-conscious.

7. Milk: your milk MUST be smoothed out to the point that it is SHINY. Gently swirl your espresso round in the latte cup and your milk in same direction.

8. Pouring: tilt latte cup slightly inward so the espresso forms pool in deepest part of the cup. Then gently pour smooth milk in AIMING FOR THE DEEPEST part of the espresso. Be sure to hold tin about 6in above latte cup. You should be making a circular motion with the small stream of milk in the espresso. So this for about 5 seconds. Or, for pros, till the espresso nearly reaches tilted edge. Now Stop…

Art: Now bring tin a few inches closer to espresso and begin to straighten cup out as it fills. As you pour again, you’ll see the squiggles. GET EXCITED! You can stop a couple of times and make a few more. Then, as you get the last squiggle in raise the tin back up and hit the art down the center with that last bit of milk!

Bon apetito!