A silky-smooth espresso. Creamy, velvety milk. And a perfectly poured heart sitting on top. That’s the magic of latte art — a blend of technique, control, and a touch of creativity. While professional baristas make it look effortless, you don’t need years of training to get started.
Whether you’re working with a home espresso machine or a café setup, this beginner’s guide will walk you through everything you need to start pouring hearts, rosettas, and tulips — the three foundational latte art patterns.
What You Need Before You Pour
Before diving into shapes, make sure the basics are dialed in.
1. A Good Shot of Espresso
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Use freshly ground coffee and aim for a balanced shot with a nice crema (the golden-brown foam on top of espresso).
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This crema acts as your “canvas.”
2. Properly Steamed Milk
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Use cold whole milk for best results — the fat and protein create smooth microfoam.
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Your goal is velvety, glossy, paint-like texture — not bubbly or stiff.
3. Right Tools
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Stainless steel milk pitcher with a narrow spout
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A wide-mouthed cup (150–250 ml is ideal)
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A steady surface and some practice time
Step-by-Step: How to Pour Latte Art
Step 1: Steam Milk to Perfection
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Insert the steam wand just below the milk’s surface.
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Create a gentle whirlpool by angling the pitcher.
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Stop when the milk reaches around 60–65°C (140–150°F).
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Tap and swirl the pitcher to remove air bubbles.
Step 2: Prepare the Espresso
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Pull a fresh shot and swirl it gently to even out the crema.
Step 3: The Pouring Technique
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Start by pouring from a height (6–8 inches) to mix milk and espresso.
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Once the cup is halfway full, lower the pitcher and begin the art.
1. Pouring a Heart
This is the easiest pattern to learn — and a great place to start.
How to Pour:
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Start pouring from about 2–3 inches high in the center of the cup.
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When the cup is halfway full, lower the pitcher close to the surface.
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Keep pouring in one spot to form a white circle.
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Once the circle is formed, lift the pitcher slightly and pour a thin stream through the center to “cut” the shape into a heart.
Tips:
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The “cut” creates the point at the bottom of the heart.
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Pour too fast and it overflows; too slow and the shape won’t form.
2. Pouring a Rosetta (Leaf)
This signature fern-like pattern takes practice but builds on the heart technique.
How to Pour:
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Start like the heart: pour high and centered.
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As the cup fills, lower the pitcher and gently wiggle side to side as you slowly move backward.
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When you reach the edge of the cup, lift the pitcher and cut through from the top of the leaf to the bottom.
Tips:
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Keep the motion smooth and consistent.
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The more wiggling and movement, the more leaves your rosetta will have.
3. Pouring a Tulip
The tulip involves stacking blobs of milk on top of each other — no wiggling required.
How to Pour:
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Pour one white circle near the surface.
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Stop and pour a second blob slightly above the first, gently pushing it down.
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Repeat to build layers (usually 2–4).
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Finish by lifting the pitcher and drawing a quick cut through all the circles.
Tips:
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Timing and spacing are key.
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More layers = more dramatic tulips.
Common Beginner Mistakes
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Milk too foamy or bubbly: Practice steaming microfoam, not cappuccino foam.
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Pouring too far away from the cup: Stay close once the cup is half full.
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Rushing: Slow, deliberate movement gives you more control.
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Wrong cup size: Use a wide cup — narrow ones make art harder.
Practice Makes Pour-fect
Latte art is a skill that comes with repetition. The first few pours might look like clouds or blobs — that’s normal. The goal isn’t perfection, but progression.
Here’s a good practice plan:
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Day 1–3: Focus on steaming smooth milk and pouring simple dots.
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Day 4–6: Attempt hearts consistently.
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Day 7–10: Add rosettas and tulips.
Record your pours, take notes, and don’t forget to drink your progress.
Final Thoughts
Latte art brings beauty to your brew and a deeper connection to your craft. By mastering hearts, rosettas, and tulips, you’re building a foundation that can evolve into more intricate patterns over time.
And remember — at the end of the day, it’s still a delicious cup of coffee.
