Why your latte art fails | Detailed explanation of common problems in Italian coffee latte art

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Why did your latte art fail?

Pour out the milk foam and form beautiful patterns on the surface of the coffee - this is Latte Art, the most fancy technique in Italian coffee.

The fascinating technique of latte art is very popular, but after practicing, it is found that it is not that easy. Let us explain the common problems for you:

Common problems with latte art: Can't pour the milk foam? The whole cup turns brown!

To pour out the milk foam, you must first master the feel of the milk foam pouring process. Raise the tail end to pour out the milk at the bottom, and when it reaches the middle, increase the flow rate slightly. Finally, the feel of pouring out the milk foam is the feeling of letting go of the cup of the milk jug facing down.

Common problem with latte art 2 : The coffee is poured out, but the brown part becomes very light and the contrast is very low

This is a phenomenon that occurs when the surface coffee fat is dispersed, which means that the angle and flow rate of pouring milk foam are not controlled well.

When you pour the milk at the beginning, please try to keep the milk in a column shape and let the milk pour vertically into the coffee. If the milk column enters the surface of the coffee at an angle, it will cause excessive local impact and disperse the coffee cream on the surface. This will make the color of the coffee cream on the surface lighter and the taste of the coffee lighter.

Common question 3 about latte art: How to make a bunch of thick bubbles on the surface after finishing?

This is because the texture of the milk is not thick enough, or the milk poured in at the beginning did not form a complete column (it became a string of broken and shaking milk columns).

There are several possibilities for this situation:

A. The milk foam is overheated and the foam is separated from the milk.

B. When foaming, the air is not fully drawn into the milk below, causing the milk to be too thin.

C. The distance between the milk and the coffee is too far, or the flow rate is too small.

A tank of good quality milk foam can solve most problems.

Common latte art questions 4: It’s done, and it looks okay, but why is it that half a cup is just bubbles?

It is possible that we added too much foam during the frothing stage, or started adding milk foam and latte art too early when pouring the milk.

Common problem with latte art 5: The latte art is done, but it seems watery and tastes bland

The opposite of the previous phenomenon, this is insufficient foaming or overheating of the milk, causing the milk foam to separate from the milk. If the milk is overheated, there is no hope. If the foaming is insufficient or excessive, we can use the feel of the hand (pouring milk/pouring milk foam) to fine-tune the overall milk foam ratio and layering.

After reading the FAQ, you will find that these have nothing to do with latte art. A good latte with the right proportions, good taste, clear colors and layers does not necessarily have latte art on the surface; a latte with beautiful latte art may not taste good. Remember, latte art is a small gift added to the milk foam when it is properly made, not the most important protagonist.

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