Ultimate Guide to Milk Drinks and Latte Art
Welcome to a complete guide that takes you from steamed milk to liquid art in the cup.
The foundation: The perfect espresso
Latte art always starts with a good espresso.
Remember: Freshly roasted beans beat everything.
Quick recipe for espresso for milk drinks:
- Beans: Medium roast (city+ to full city)
- Dosing: 18–19 g in
- Yield: 36–40 g out in 27–32 seconds
- Temperature: 92–94 °C
- Pressure: 9 bar
Tip: For milk drinks, you can pull the shot a little longer (ristretto is harder to combine with milk).
2. Milk – which one and why
Winner for latte art: Whole milk or oat milk
| Type | Fedt % | Skum | Smag | Anbefaling til latte art |
|---|---|---|---|---|
| Hel mælk | 3,5 % | Fløjlsagtig mikroskum | Rund og sød | Bedst til begyndere |
| Letmælk | 1,5 % | Lidt tørrere skum | Renere kaffesmag | Øvede |
| Havremælk (Barista) | – | Super stabilt skum | Let nøddet | Vegan-favorit |
| Mandelmælk | – | Tyndt skum | Svært | Undgå til art |
How to steam milk like a pro
Target temperature: 55–65 °C (maximum 70 °C – otherwise the milk tastes boiled).
Step-by-step:
- Start with cold milk and a cold pitcher (preferably a 0.35–0.6 liter pitcher).
- First, empty the condensation water from the steam wand (blow for 2–3 seconds).
- Place the wand just below the surface at a slight angle.
- Open the steam valve fully – you should hear a light “tssssch” sound (called “stretching”).
- When the milk is about twice as warm as hand temperature (35–40 °C), lower the pitcher so the wand goes deeper.
- Now the milk “rolls” – you create microfoam while heating at the same time.
- Stop exactly at 60–65 °C (the pitcher is too hot to hold for more than a few seconds).
Common mistakes:
- Too loud sound → too much air → bubbles like marshmallows
- No sound → no air → no foam
- Milk too hot → tastes burnt and the foam collapses
Latte Art – the three basic shapes everyone starts with
A. Heart (the easiest)
- Pour from about 5–8 cm height into the center of the crema until the cup is half full.
- Move closer (1–2 cm) and pour a little faster.
- When the cup is almost full, pour a thin stream through the center and quickly lift the pitcher up = heart!
B. Rosetta (leaf/wing stroke)
- Start like a heart, but gently swing the pitcher from side to side while pouring.
- The more swings, the more “leaves”.
- Finish with a quick pull through the center.
C. Tulip (stacked hearts)
- Pour small “dots” by briefly stopping the stream.
- Finally, pull through all the dots.
Pro-tip for better contrast:
- Use dark roasted beans (be careful not too dark – oil on the crema ruins the art)
- Pour into a cup with a slight conical shape (60–180 ml for cortado, 200–240 ml for latte)
- Practice first with dish soap + water (cheap training!)
Recipes you can make at home
| Drink | Espresso | Mælk | Forhold | Temperatur |
|---|---|---|---|---|
| Cortado | 40 ml | 80 ml | 1:2 | 55–60 °C |
| Flat White | 40–50 ml | 120 ml | 1:3 | 60 °C |
| Cappuccino | 30 ml | 90–100 ml | 1:3 + skum | 60 °C |
| Latte | 40 ml | 220–250 ml | 1:6 | 62–65 °C |
| Magic (AU) | 50 ml ristretto | 100 ml | 1:2 | 60 °C |
