Latte art is the visible result of several good barista habits working together. A beautiful pattern cannot rescue poorly extracted espresso or dry, bubbly milk, so begin with taste and texture.

Prepare a balanced espresso

Use fresh coffee, distribute the grounds evenly and aim for a steady extraction. Swirl the espresso before pouring so the crema forms a consistent canvas.

Create glossy microfoam

Introduce a small amount of air while the milk is cool, then position the steam wand to create a whirlpool. The finished milk should shine like wet paint and contain no visible bubbles.

Control height and flow

Start higher to combine milk and espresso, then bring the pitcher close to the surface as the cup fills. A wider, more confident stream allows white foam to appear.

Practise the heart

Pour into the centre, lower the pitcher, allow a white circle to expand and finish with a quick line through it. Repeat with the same cup and milk volume so each attempt teaches you something useful.