Live EventCoffee TV
23 - 26 September 2021 / The Truman Brewery
08 February 2018
Latte Art 101

Rob Clarijs is the Founder of Dasawe Coffee Roasters and has competed in Coffee Masters London and New York, as well as Coffee Mixologists Amsterdam. Check out his top tips on mastering art in a cup.

1. Use the right milk
The best milk for latte art is whole milk; both pasteurized and sterilized milk can work.  Using cold milk directly from the fridge gives you more time to froth. You don’t want to go above 40C, so the more temperature difference at the start, the more time you have.

2. Don’t over froth
Over frothing makes foam too thick, so don’t go over 15 seconds. Make sure the total volume of the milk gets around 1/4 more than you started with. For more froth, lower your pitcher slowly for the “shhh” sound. Froth until 40C, and then put the steam wand down to heat the milk to 70C, using the palm of your hand for guidance.

3. Swirl to mix foam and milk
The milk will still be at the bottom of your pitcher, with the foam on top. Swirling the pitcher in circles gently mixes the milk and foam, making it a lot easier to pour your latte art. Stop swirling when you see the reflection of light on the surface of the milk.

4. Pour that art
There are thousands of patterns to pour, but it’s best to start with the easiest ones. Try a heart first, then a rosetta or tulip, and before you know it you’ll be pouring inverted phoenixes sitting on an olive branch.


5. How to make a rosetta
Start with a fresh pulled espresso in a cup or glass that is big enough for a cappuccino or latte.

Pour milk from the pitcher from about 5-10cm above the surface.

Slowly lower your pitcher to the surface of the coffee while you keep gently pouring the milk.

Once you see a cloud of white appear on the brown espresso-milk mixture, start making a wiggling movement with the sprout of the pitcher while slowly pulling the pitcher toward the edge of the vessel.  A wiggling line will appear.

The vessel should be almost full now. Bring your pitcher back up to about 5cm off the surface and keep pouring in a straight line from you to the other edge of the vessel to strike through the wiggling line, making a rosetta.

Be sure to let us know if you try it by tagging us @londoncoffeefestival on Instagram. 

Find out more about Rob's business at

Follow Us

Proudly sponsored by
La Cimbali
La Marzocco
Danish Bakery
Goodtill By Sum Up
Union Hand-Roasted Coffee
Allan Reeder
Decent Packaging UK
Coffee Masters' Sponsors
The Roasting Party
Allan Reeder
Latte Art Live Sponsors
Blue Diamond Almonds
Allan Reeder
MUMAC Academy
Media Partners
Part of
UK Coffee Week
Project Waterfall
© 2021 Allegra Events Ltd.
Keep in touch
Sign up to our newsletter
for the latest line-up updates
No thanks