Latte Art For Beginners - How To Pour Heart (Latte Art Tutorial) 🖤

In this video , we will show you how to pour a basic latter art design the heart , and I believe it's the most fundamental latter art pattern to learn .

So let's start with that one .

The base of a nicely poured heart is a perfectly steamed milk .

If you're just starting with latte art and you didn't steam milk before , you can watch our previous video , where we went through milk steaming step by step .

Today we'll go through all the tiny hand movements , axis , tilting speed and more .

I'll share with you some tips that help me to survive all my barista weekends when I poured hundreds of cappuccinos , flat whites and lattes as a bonus .

In the end , we'll share with you how you can train latter out without wasting milk and coffee .

Now that you have pulled an espresso chart and the milk is perfectly steamed without any large bubbles , pouring has basically two faces .

Face number one , mixing the milk with the espresso face number two pouring the designer .

It all looks very cool and easy , but it reminds me a lot of learning how to play a guitar .

All hand positions and small movements are easier to do when you train them separately and in slow motion .

That would be a key advice if you're just starting with a lot of art .

The slower the training , the stronger it is getting the so called muscle memory .

Try to be very conscious of what you do , how you hold things and how you pour Phase one .

Mixing the milk with the espresso .

As Lance Hendrick from Oni Coffee said , Think of the espresso base .

As of cannabis , you want to stretch the cannabis all over the cup so the paint can hold on it .

By mixing the espresso with a drop of milk , we create a much more stable surface for the latter design .

We're filling up approximately one third to half of the cup with milk and mixing it all together .

We're doing so because the espresso behaves like an oil liquid .

If we just pour straight on top of the espresso , the milk pattern won't hold its shape , and the design would lack contrast .

Very important .

When we pour , we need to hit the espresso hard so the milk touches the bottom of the cup and goes back to the surface and mixes with the all around .

This is how to do it .

Hold the cup in your less dominant hand .

You can hold it in your palm like this or you can preferably Hold it by the handle .

The handler should be right in front of your chest pointing to you this way .

You make sure that the final design is perfectly symmetric and when you put it on the table , it faces the customer .

Now you're gonna tilt the cup with the espresso by 30 to 40 degrees towards the spout .

You want to see the liquid almost touching the edge of the cup .

As you can see , the espresso now sits both between the wall and on the bottom of the cup .

We create more depth in the liquid , which is very important for the first pour .

Now we're gonna take the picture with the milk .

Grab the picture by your dominant hand , you can grab a picture like this .

You can grab it at the bottom or you can grab it by the handle .

It doesn't matter to find your way in a position where you feel in control .

You want to be able to steadily control the flow of the milk .

Hold the pitcher .

Tilt the cup towards the spout , twist the wrist with the pitcher and pour rather aggressively along the vertical axis straight to the point where the cup is tilted .

Move from side to side or around the cup .

That helps you to mix the milk with the espresso properly .

Fill approximately half of the cup by pouring along the vertical axis .

Turn the cup back into the horizontal position and swell with the milk and espresso .

We're doing that to get rid of the colour of the crema , which disrupts the contrast of the design .

You can also use a spoon to mix the coffee with the milk .

If you struggle with the hand movement , I still like to use the spoon as it is very effective .

When you get good at swilling motion , you can start doing it simultaneously while pouring , but that is more advanced .

Now we've stretched the canvas and we're ready to paint .

In phase two .

We are literally almost touching the surface of the coffee with the spout .

Bottom of the picture goes up and all around .

Phase two .

The pitcher is touching the rim of the cup .

Very important the tip of the spout is in the middle of the cup , the whole time following the vertical axis as it falls glued to it .

Now we need to paint the design on our canvas .

To do that , we're adding a new motion , and that is wiggling .

You can do it with your elbow like this , or you can do it with your wrist being loose like this .

A small chip for wiggling when you train the motion with just the water and the cup , soon you'll get the feeling into your hands .

Ice on the tip of the spout .

The spout is inside the cup , nearly touching the coffee .

Now start wiggling with the jug from left to right .

Stay at the vertical axis .

Stay in the middle of the cup .

Make sure you don't travel with the pitcher As you're filling up the cup .

Start tilting the cup back to its horizontal position .

Take your time .

Make your life easier .

There is no need to rush this part .

The cup is full .

Raise the pitch up and cut through .

Make sure you rise up at least 10 centimetres .

A common mistake is cutting through the design too low where the stream is too thick and it destroys the pattern .

You need a thin stream of milk , and for that you need height again .

Let's show it again with milk and in slow motion .

Swallow with the jug .

Destroy all visible bubbles .

Tilt the cup towards the spout 30 to 40 degrees .

Phase one .

Pour quickly under the espresso along the vertical axis .

Start and finish in the centre .

Fill the cup to the half .

Mix the base .

Cannabis is ready .

Phase two .

Go down with the spout .

Lower edge , touching the cup tip of the spout , almost touching the coffee .

Stay at the axis .

Wiggle from left to right .

Maintain the same speed .

Do not rush the level of the cup to horizontal position as it's getting full .

Stay in the middle .

The cup is full .

Raise the picture about 15 centimetres up .

Cut the design in half .

The heart is done .

Result .

Unified texture .

No visible bubbles .

Symmetric design .

Shiny surface .

A high contrast .

No blurry parts .

Taste wise .

Delicious bonus round .

I didn't want to scare you in the beginning of the video , but it takes a while before being able to pour a design like that the purpose of this video was sharing a shortcut with you to a great result .

Now , just two more tips for the training itself .

Instead of using milk , fill the picture with the cold water and add a drop of detergent .

Steam it as you would steam the milk instead of a shot of espresso , you can use diluted cacao powder , which is much cheaper .

The result might be more bubbly or not .

Perfect .

Don't worry about that .

These tips are here to help you with your movements and muscle memory and to eliminate waste .

What do you think ?

Did you find this video helpful ?

Did you find something that doesn't work for you ?

Perhaps you have some tips on how to pour out , too .

Let us know in the comments .

In the next video , we will look at pouring specific LA designs like Rosetta or a tulip .

Have a great day and I'll see you in the next video