Steaming milk for latte art
These questions and answers are from a transcript of a video call with Dennis Hew, in which he shared his expert advice on how to steam perfectly for latte art.
Why do you transfer milk between jugs?
Transferring milk from a steaming jug to another pitcher allows for better control during the pour. With a smaller pitcher, it is harder to tilt down sufficiently to start pouring latte art early. By transferring to a larger pitcher, one can tilt more, allowing for an earlier pour, more space to create complex patterns like tulips, and better control over the spout's position relative to the coffee surface.
Why not just steam in the larger jug to begin with?
Smaller diameter pitchers are generally better for steaming because they allow the milk to circulate at a higher RPM, resulting in smoother, silkier textured milk. Steaming in a larger diameter jug can make it difficult to achieve this high-speed vortex, often leading to a lack of proper circulation and the creation of large, undesirable bubbles on the milk's surface.
What is the recommended steaming temperature and technique?
While preferences vary, Dennis generally aims for a steaming time of 10 to 15 seconds. To gauge temperature without a thermometer, he recommends holding the bottom of the pitcher and stopping when it becomes too hot to comfortably hold. Regarding technique, he suggests submerging the steam wand about 1.5 cm into the center of the milk, then lowering the pitcher slightly (1-2 mm) to introduce air and create a "chirping" sound. Once the desired amount of foam is created, the pitcher should be raised slightly to cease the chirping and focus on swirling the milk to smooth out the texture.
How do you achieve the perfect latte art contrast?
To achieve high contrast in latte art, it is important to avoid a "dirty" latte, which happens if you mix the milk too aggressively into the espresso, creating a layer of unwanted white foam on top. Dennis recommends pouring the milk gently into the center of the espresso without over-agitating it, which helps preserve the dark crema and create a clearer, more defined design.
What is the purpose of different pitcher spouts?
Different spout designs are intended for different purposes. For example, an ultra-sharp, narrow spout is ideal for complex, detailed latte art like multiple rosettas or intricate figures. In contrast, a broader or more rounded spout is generally better suited for creating faster, thicker patterns like broad rosettas or tulips, as they tend to allow for a faster flow rate.
How do you determine the correct amount of "chirping" (aeration) for different drinks?
The amount of chirping required depends on the specific drink, the cup diameter, and the machine being used. Dennis notes that while cappuccino requires more foam and therefore more chirping, a flat white or latte requires less. He emphasizes the "magical phrase" for technique: "Pitcher down for foam, pitcher up for texture/swirling".
How does non-dairy milk affect foaming compared to dairy milk?
Dennis finds that some alternative milks—specifically those labeled "Barista version"—perform better for latte art than original versions, though they may still not match the quality of dairy milk. He warns that some nut milks can split if heated too much, so they may need to be kept cooler than standard dairy.
What should you do if you encounter big bubbles when steaming?
If you see soap-like bubbles on top, it usually means the steam wand tip was positioned too close to the surface (less than 1 cm) when starting, or the wand is not positioned correctly. Dennis advises submerging the wand 1.5 cm into the milk to start, as this allows for better control when lowering the pitcher to generate the chirping sound.
Are there any tips for practicing latte art without wasting milk?
To practice swirling and achieving the right texture without using large quantities of milk, Dennis suggests that beginners can practice using water mixed with a small amount of dishwashing detergent. This allows users to focus on technique and controlling the vortex without the expense of wasting coffee and milk.
Why is it important to swirl the milk jug before pouring?
When steaming multiple servings of milk in a single jug, it is crucial to swirl the pitcher thoroughly before splitting the milk into different cups. If you do not swirl, the foam will be unevenly distributed, resulting in one drink having much more foam than the other.
Does the pitcher spout design affect the final latte art?
Yes, every spout design serves a specific purpose, and there is no single "best" pitcher. Ultra-sharp spouts are excellent for intricate, detailed patterns like unicorns or multiple rosettas. Conversely, broader, rounder spouts are better suited for faster-flowing patterns like broad, fat rosettas, as they allow for a higher flow rate that helps push the milk out.
What should a beginner do to gain confidence in their latte art?
Dennis emphasizes that mastering the basics—and simply practicing more—is the key to improving. He recommends using a round-bottom cup, as it can make the process easier for beginners. Ultimately, successfully pouring a pattern significantly boosts a barista's confidence and helps brighten their day.
What is the correct positioning when beginning to pour?
To achieve good contrast, the pitcher's spout should be as close as possible to the coffee's surface before landing the design. If the spout is held too far away, the pour lacks precision, which often leads to a diminished contrast in the final latte art. Beginners should practice tilting the pitcher down further to bring the spout closer to the liquid.
mirjam created 2026/06/30.