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Latte Art Tutorial: Milk Steaming Place steam wand in between the middle and the side pitcher at either side. Submerge the tip of steam wand into the milk, then start steaming. Pull down the pitcher little by little to insert 1cm air into the milk. Push the pitcher back up a little bit, keep the vortex spinning to cut through air to micro foam and heat up the milk. Aim for ~60C°, then stop the steam wand. Always wipe and purge the steam wand after steaming. Swirl the milk before pouring, the milk should look glossy like wet paint with a silky smooth texture. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutorial
Latte Art Tutorial: Milk Steaming Place steam wand in between the middle and the side pitcher at either side. Submerge the tip of steam wand into the milk, then start steaming. Pull down the pitcher little by little to insert 1cm air into the milk. Push the pitcher back up a little bit, keep the vortex spinning to cut through air to micro foam and heat up the milk. Aim for ~60C°, then stop the steam wand. Always wipe and purge the steam wand after steaming. Swirl the milk before pouring, the milk should look glossy like wet paint with a silky smooth texture. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutorial
Latte Art Tutorial: Milk Steaming ❌Not This Steam wand in the middle of the pitcher: This usually creates less side-to-side vortex circulation, so the milk can texture more directly under the tip. It may lead to uneven bubbles or weaker whirlpool movement. ✅Do This Steam wand near the side of the pitcher: This usually helps set up a stronger vortex circular flow, which breaks down bubbles more evenly and makes the milk smoother and denser. It’s often preferred for latte art because the milk becomes more silky and consistent. Like, follow, repost, and share to your coffee an latte art buddies. #shorts #latteart #tutorial
Latte Art Tutorial: Milk Steaming ❌Not This Steam wand in the middle of the pitcher: This usually creates less side-to-side vortex circulation, so the milk can texture more directly under the tip. It may lead to uneven bubbles or weaker whirlpool movement. ✅Do This Steam wand near the side of the pitcher: This usually helps set up a stronger vortex circular flow, which breaks down bubbles more evenly and makes the milk smoother and denser. It’s often preferred for latte art because the milk becomes more silky and consistent. Like, follow, repost, and share to your coffee an latte art buddies. #shorts #latteart #tutorial
Latte Art Tutorial: Milk Temperature 85°C Steaming milk to 85°C significantly degrades its quality for coffee drinks like lattes or cappuccinos. Milk proteins denature rapidly above 70°C, leading to a burnt taste and grainy texture as whey proteins clump and lose foaming ability. This temperature exceeds the ideal 60-65°C range, causing separation and reduced microfoam stability. Foam becomes unstable with large bubbles that collapse quickly, while natural sweetness from lactose turns bitter due to scorching sugars. The result is a flat, unpalatable drink unsuitable for latte art. 55-65°C Milk at 55-65°C (131-149°F) achieves optimal steaming for coffee drinks. Proteins like casein and whey stabilize, forming fine microfoam with lasting structure for cappuccinos and lattes. Lactose caramelizes mildly, enhancing natural sweetness without bitterness. Temperature preserves silkiness, ideal for pouring latte art with glossy shine. Foam volume peaks with tight microbubbles, avoiding scalding or separation. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutorial
Latte Art Tutorial: Milk Temperature 85°C Steaming milk to 85°C significantly degrades its quality for coffee drinks like lattes or cappuccinos. Milk proteins denature rapidly above 70°C, leading to a burnt taste and grainy texture as whey proteins clump and lose foaming ability. This temperature exceeds the ideal 60-65°C range, causing separation and reduced microfoam stability. Foam becomes unstable with large bubbles that collapse quickly, while natural sweetness from lactose turns bitter due to scorching sugars. The result is a flat, unpalatable drink unsuitable for latte art. 55-65°C Milk at 55-65°C (131-149°F) achieves optimal steaming for coffee drinks. Proteins like casein and whey stabilize, forming fine microfoam with lasting structure for cappuccinos and lattes. Lactose caramelizes mildly, enhancing natural sweetness without bitterness. Temperature preserves silkiness, ideal for pouring latte art with glossy shine. Foam volume peaks with tight microbubbles, avoiding scalding or separation. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutorial
Oat milk is finnicky to work with! But with these 4steps you can get the silkiest milk good enough for a wing base in no time! 1. 170ml of oat milk! Incorporate air for 5 seconds and end at 30 seconds. 2. Once steaming is completed. Set a timer and swirl for exactly 20 seconds! Swirl for too long and you may lose your microfoam! Now For the Wing base: 1. Start further back into the cup after filling your canvas 1/3 full! 2. Push your pitcher forward gently to create a current! 3. Lean into the blob! Oat milk forms blobs and that cannot be avoided. Instead, use the blob to form a nice frame. Happy pouring! #latteart #latteartgram #lattearttutorial #latte #coffeetime
Oat milk is finnicky to work with! But with these 4steps you can get the silkiest milk good enough for a wing base in no time! 1. 170ml of oat milk! Incorporate air for 5 seconds and end at 30 seconds. 2. Once steaming is completed. Set a timer and swirl for exactly 20 seconds! Swirl for too long and you may lose your microfoam! Now For the Wing base: 1. Start further back into the cup after filling your canvas 1/3 full! 2. Push your pitcher forward gently to create a current! 3. Lean into the blob! Oat milk forms blobs and that cannot be avoided. Instead, use the blob to form a nice frame. Happy pouring! #latteart #latteartgram #lattearttutorial #latte #coffeetime
the basics of milk steaming for latte art. save for later! - #lattearttutorial
the basics of milk steaming for latte art. save for later! - #lattearttutorial
Latte Art: Milk Steaming Level 1 The steamer positioned at the milk surface at the start of steaming process, while steaming, pulled the pitcher down too fast, air is inserted too fast and too harsh. This will lead to a very bubbly milk foam. Level 99 Place tip of steam wand right below the milk surface, while inserting air, pull down the pitcher slowly, insert the air into the milk gently and slowly. This will result to a silky smooth, liquid textured milk foam. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutoial
Latte Art: Milk Steaming Level 1 The steamer positioned at the milk surface at the start of steaming process, while steaming, pulled the pitcher down too fast, air is inserted too fast and too harsh. This will lead to a very bubbly milk foam. Level 99 Place tip of steam wand right below the milk surface, while inserting air, pull down the pitcher slowly, insert the air into the milk gently and slowly. This will result to a silky smooth, liquid textured milk foam. Like, follow, repost, and share to your coffee and latte art buddies. #shorts #latteart #tutoial
Latte Art Foam Thickness ~1cm thick Looks glossy, silky, still feels very liquid, the milk flow while pouring will be very smooth ~4cm thick Bad milk foam quality, looks matte, the milk feels clumpy, can't pour good lines, and liquidity is very low Like, follow, repost, share to your coffee and latte art buddies #shorts #latteart #tutorial
Latte Art Foam Thickness ~1cm thick Looks glossy, silky, still feels very liquid, the milk flow while pouring will be very smooth ~4cm thick Bad milk foam quality, looks matte, the milk feels clumpy, can't pour good lines, and liquidity is very low Like, follow, repost, share to your coffee and latte art buddies #shorts #latteart #tutorial
Wrong steaming sound. If you hear this sound many times while steaming, especially near the end, your milk will become dry and foamy. This usually means you are adding air for too long. Add air only for a short moment at the beginning, then let the milk spin and mix smoothly. Have you made this mistake before? Comment “MILK” if you want better milk texture ☕️ 🥛 milk steaming ☕️ latte art practice For more tips Follow @latteart_yoshinori ✨ ずっと空気入れてる音鳴らしてる人いない？ ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ Latte Art Instructor / Barista 福岡でラテアート教室・カフェ運営 エスプレッソ設計 / スタッフ教育 / 店舗サポート 豆卸・開業サポート受付中 DMでご相談ください @elephantcoffee.co ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ #latteart #milksteaming #barista #lattearttutorial #coffeetraining
Wrong steaming sound. If you hear this sound many times while steaming, especially near the end, your milk will become dry and foamy. This usually means you are adding air for too long. Add air only for a short moment at the beginning, then let the milk spin and mix smoothly. Have you made this mistake before? Comment “MILK” if you want better milk texture ☕️ 🥛 milk steaming ☕️ latte art practice For more tips Follow @latteart_yoshinori ✨ ずっと空気入れてる音鳴らしてる人いない？ ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ Latte Art Instructor / Barista 福岡でラテアート教室・カフェ運営 エスプレッソ設計 / スタッフ教育 / 店舗サポート 豆卸・開業サポート受付中 DMでご相談ください @elephantcoffee.co ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ #latteart #milksteaming #barista #lattearttutorial #coffeetraining
Why your milk doesn’t become glossy. Most problems come from steam tip position. ❌ Too deep ❌ Too shallow ❌ No spin When the vortex is correct, milk becomes silky and latte art becomes much easier. Save this for your next practice. What is the hardest part of milk steaming for you? Sound? Vortex? Temperature? ミルクは👀より👂 ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ Latte Art Instructor / Barista 福岡でラテアート教室・カフェ運営 エスプレッソ設計 / スタッフ教育 / 店舗サポート 豆卸・開業サポート受付中 DMでご相談ください @elephantcoffee.co ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ #latteart #barista #coffeeeducation #milkscience #coffeetips
Why your milk doesn’t become glossy. Most problems come from steam tip position. ❌ Too deep ❌ Too shallow ❌ No spin When the vortex is correct, milk becomes silky and latte art becomes much easier. Save this for your next practice. What is the hardest part of milk steaming for you? Sound? Vortex? Temperature? ミルクは👀より👂 ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ Latte Art Instructor / Barista 福岡でラテアート教室・カフェ運営 エスプレッソ設計 / スタッフ教育 / 店舗サポート 豆卸・開業サポート受付中 DMでご相談ください @elephantcoffee.co ﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌ #latteart #barista #coffeeeducation #milkscience #coffeetips
This video shows how latte art is created by carefully pouring steamed milk into a shot of espresso. The process starts with making a perfect espresso base that has a smooth layer of crema on top. This crema is important because it helps the milk float and form clear patterns. Next, milk is steamed to get a silky, microfoam texture. The milk should not be too thick or too bubbly. While pouring, the barista controls the speed, height, and angle of the milk stream. Slow and steady movements allow the milk foam to rise to the surface and create shapes like hearts, tulips, or rosettas. Finally, the design depends on hand coordination and practice. Small wrist movements and timing make a big difference. Latte art is a mix of science and skill-perfect milk texture, good espresso, and precise pouring all come together to turn coffee into visual art. #trending #viralreels #viralpost #instagood #foryou
This video shows how latte art is created by carefully pouring steamed milk into a shot of espresso. The process starts with making a perfect espresso base that has a smooth layer of crema on top. This crema is important because it helps the milk float and form clear patterns. Next, milk is steamed to get a silky, microfoam texture. The milk should not be too thick or too bubbly. While pouring, the barista controls the speed, height, and angle of the milk stream. Slow and steady movements allow the milk foam to rise to the surface and create shapes like hearts, tulips, or rosettas. Finally, the design depends on hand coordination and practice. Small wrist movements and timing make a big difference. Latte art is a mix of science and skill-perfect milk texture, good espresso, and precise pouring all come together to turn coffee into visual art. #trending #viralreels #viralpost #instagood #foryou
1. Always bring your steam wand as closeto the surface of the milk as possible when texturing your milk! 2. Experiment with water, find a point in where the milk gets sucked down to the bottom when steaming your milk. This is the true meaning of a ‘vortex’. 3. When grooming your milk, tap first then swirl. Do not swirl first then tap 🙈🙈. ^ okay the 3rd one may or may not be superstition 😝! #latteart #latteartgram #coffeeart #lattearttutorial #latteartist
1. Always bring your steam wand as closeto the surface of the milk as possible when texturing your milk! 2. Experiment with water, find a point in where the milk gets sucked down to the bottom when steaming your milk. This is the true meaning of a ‘vortex’. 3. When grooming your milk, tap first then swirl. Do not swirl first then tap 🙈🙈. ^ okay the 3rd one may or may not be superstition 😝! #latteart #latteartgram #coffeeart #lattearttutorial #latteartist
Latte Art Basics - Part 6 How full should your canvas be? If your canvas is too low, the milk sinks. If it’s too full, the surface gets stiff. The sweet spot: Fill until the canvas reaches the rim of the tilted cup. That’s when your milk will actually sit on top and draw properly. Follow for more Latte Art Basics ☕️
Latte Art Basics - Part 6 How full should your canvas be? If your canvas is too low, the milk sinks. If it’s too full, the surface gets stiff. The sweet spot: Fill until the canvas reaches the rim of the tilted cup. That’s when your milk will actually sit on top and draw properly. Follow for more Latte Art Basics ☕️
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