Latte art doesn't start with the espresso, but with the milk foam. Texture, temperature and the interaction of milk, coffee and water are crucial throughout the entire process - from the cold start to the finished caffè latte.
Whether the result is a heart, tulip or rosetta depends directly on how the milk foam develops: fine-pored, shiny and stable enough to combine cleanly with the espresso crema.
"A perfect milk foam is the prerequisite for good and beautiful latte art. If the texture is too coarse or too liquid, it becomes almost impossible. That's why it's important to first learn how to froth milk perfectly before attempting latte art. With our BW4 CTS, the barista has the perfect support. Perfect milk foam can be created at the touch of a button and the barista can start pouring straight away. Would you also like to learn the basics of milk frothing and the first steps in latte art? Then sign up for a course at the Thermoplan Coffee Academy!"
Whether cow's milk, oat milk or other plant-based milk alternatives, the decisive factor for latte art is always the milk foam.
Today, barista oat milk and high-quality plant-based alternatives produce results that are almost comparable to animal milk.
If you really want to master latte art, you don't need perfect milk, but an understanding of technology, temperature and the interplay between espresso, coffee, drink and milk foam. Because latte art is more than just a pattern. It is a moment of calm, technique and taste.
