For many baristas, it is a passion, a daily challenge and a unique form of art. With perfectly frothed milk, plenty of practice and the right technique, stunning designs are created in the cup, enhancing the coffee not only in taste but also in appearance.
The origins of latte art probably lie in Italy. In the 1980s, barista Luigi Lupi and his mentor Pietro Merlo began experimenting with fine-pored milk cream. The aim was to improve the aesthetics of the cappuccino.
The technique soon spread across the Atlantic to the USA. The barista David Schomer from Seattle is considered to be one of the first to perfect the art of the so-called "free pour" - i.e. creating patterns directly when pouring the milk foam. In doing so, he took latte art to a new level.
Thanks to ever better espresso machines, improved milk frothing and, last but not least, social media, latte art has developed rapidly - right up to the official latte art championship, the World Latte Art Championship (WLAC).
There are two basic techniques for latte art:
Latte art is also possible with plant milks such as oat milk - although frothing is much more challenging. If you want to learn how to do this, we recommend Thermoplan's latte art course, which teaches you the technique and knowledge step by step.
The World Latte Art Championship (WLAC) is the most prestigious competition for latte art baristas worldwide. Since its inception in 2005, the championship has brought together technical skill and creative milk foam art at the highest level, underlining the growing importance of latte art in global coffee culture.
The WLAC is organized by World Coffee Events (WCE), a subsidiary organization of the Specialty Coffee Association (SCA). The aim is to promote latte art as a professional discipline and to provide a platform for the global barista community.
Only those who have previously prevailed in a national preliminary round may take part, with only one person per country being admitted. For many baristas, the WLAC is the pinnacle of their career and a unique opportunity to showcase their skills and passion on an international stage.
1st preliminary round
2nd semi-final
3rd final
Judging is based on two main criteria:
Visual:
Technical:
Whether it’s a barista course, a home barista course, or a specialised latte art course, anyone wanting to learn latte art needs above all patience and a willingness to practise a lot. It starts with understanding the right milk, the ideal temperature (cold milk is best to start with), the correct frothing technique, the pitcher and, of course, the perfect espresso as the base.
With every step, with every new cup, skills improve. And eventually, with dedication, the perfect latte art heart, tulip pattern or rosetta will emerge.
A special highlight for all latte art fans: the World Latte Art Championship 2025 will take place in Geneva this year from June 26 to 28! Switzerland will be hosting the largest international competition for latte art - a must for anyone who is passionate about coffee, barista culture and creative milk art.
Special attention will be paid to the Black&White4 Competizione from Thermoplan: It has been named the official competition machine of the WLAC for the years 2024 to 2027 by the Specialty Coffee Association (SCA), a strong sign of Swiss quality and precision.
Anyone who wants to experience live how the world's best baristas pour breathtaking patterns into the cup should not miss this event. Pure inspiration - and perhaps an incentive to delve deeper into the world of latte art yourself.
For everyone looking to develop their skills intentionally, Thermoplan offers its own Coffee Academy in Weggis. Here you will learn everything about espresso, milk foam, latte art techniques and sensory knowledge—hands-on, professional and at your level. The courses are designed for both home baristas and hospitality professionals.
Whether it’s for your first perfect milk foam or as preparation for a barista course with competition ambitions, the Coffee Academy sharpens your skills and deepens your understanding of the art in the cup.
All information and course bookings here.
