Which coffee is best for latte art? How do you create the perfect foam and which motif should you start with? Falstaff has the answers.
Latte Art has been persistently delighting coffee lovers for years. What once began as a gimmick" and is still sometimes belittled by hardcore coffee fiends has long since developed into a craft in its own right, with patterns like hearts, leaves or flowers drawn in milk foam turning every cup into small works of art.
But can this sophisticated coffee art only be admired in coffee shops – or can a home barista make them too? Falstaff collected numerous tricks of the trade, even asking Austrian latte art champion and Biest Coffee owner Alina Kirchner, won the Austrian competition last year and qualifies for the World Championships in California next year.
Latte art originated in Italy and refers to the technique used by baristas to conjure artistic patterns up milk foam. Visually fascinating it also conveys quality, care and craftsmanship. Furthermore making it at home is easier than it would appear: with a suitable coffee machine, fresh milk, the right frothing technique and a little practice, you can conjure up these little works of art yourself.
The coffee comes first: If the base isn't right, the latte art won't work either. "It has to be an espresso, so the contrast between the coffee and milk is right and the crema is stable," explains Kirchner. The best choice is a portafilter or fully automatic machine – filter coffee won't work.
But the milk also plays a decisive role: Cow's milk with around 3.5 percent fat is recommended for classic milk foam, as it tastes creamy and froths up well. Less fat content does make the foam more durable, but the taste suffers. Among plant-based variants. Oat milk is particularly suitable: It is easy to draw with and similar to the consistency and frothability of cow's milk – which is why it is often used in latte art competitions.
"For perfect milk foam, the milk should always be cold and fresh, and the frother's nozzle should be clean. The frothing process takes place in two phases: First, the infusion phase, where air is drawn into the milk to create volume. This is followed by the rolling phase, where the milk rolls in the jug to break up large bubbles; creating a fine, creamy froth. The milk is heated to around 55-60 °C – an approximate temperature is sufficient for home experiments. With a little practice, you can make creamy milk foam and the basis for latte art at home".
To ensure that the milk froth is perfect, swirl the milk gently after frothing so the bubbles are evenly distributed. When practicing latte art, it is advisable to start easy with the heart, as it is the simplest basic motif. Building on this, you can later learn the Tulip or Rosetta, which are slightly more complex but are based on the heart pattern.
