Master the Pour: The 3 Areas to Improve Your Latte Art Today

If you’ve ever watched a barista pour a perfect rosetta and then gone home only to pour a "white blob" on top of your coffee, you aren’t alone. Latte art is a skill that looks effortless but relies on three distinct pillars: Texture, Technique, and Tools.

If one of these is off, the whole pattern falls apart. Here is how to master each one.

Jump straight into our video here instead.

1. Texture: It’s All About the Microfoam

The most common mistake? Adding too much air (the "screaming" milk sound) or not adding enough.

The Air Rule: Get your air in at the very start of the steaming process. This gives you time to "fold" the bubbles back into the milk as it spins.
The Temperature Cap: Never run your milk over 65°C. For practicing latte art, 60°C is the sweet spot. If the milk gets too hot, the proteins break down, bubbles form, and your art will disappear.
The Spin: You need a violent "vortex" in your jug. If the milk isn't moving, the foam won't integrate, and you'll end up with thin milk followed by a thick clump of foam at the end.

2. Technique: Height, Proximity, and Speed

Even with perfect milk, your technique can ruin the pour. Think about these three factors:

Height (The Blend): Start your pour high (about 2-3 inches above the cup). This allows the milk to pierce the crema and blend underneath.
Proximity (The Draw): When you’re ready to draw your pattern, bring the spout of the jug as close to the surface of the coffee as possible. If you stay high, the milk will just keep sinking.
Speed (The Flow): Use the "1, 2, 3, Lift, Drop" method. If you pour too slow, the foam stays in the jug. If you pour too fast, you lose control. Find a steady, confident flow.

3. Tools: Don’t Make it Harder for Yourself

Sometimes it isn't you—it's your equipment.

The Cup: Avoid straight-walled cups. A bowl-shaped cup allows the milk to roll around the edges and create those beautiful, symmetrical wings.
The Jug: Use a jug with a defined spout. A 600ml (20oz) jug is the industry standard for practice because it gives you the right angle for the pour.
The Coffee: You need a rich, thick crema to act as your "canvas." If your coffee is old or the shot is thin, the milk has nothing to float on. (Our Champion Blend is specifically roasted to provide that perfect chocolatey crema).