Dirty Coffee Art Surface, Latte Art Integration Techniques, How Latte Art is Made

Some friends have privately messaged FrontStreet Coffee: Why is my latte art background so messy, and how do you achieve such clean latte art backgrounds in your articles?

The main reason for messy latte art backgrounds is improper fusion technique. Inadequate fusion not only results in a messy surface when creating latte art but also leads to uneven concentration distribution (one sip heavy with milk flavor, the next heavy with coffee flavor). Today, FrontStreet Coffee will explain the detailed techniques for fusion and how to practice it.

Fusion

Fusion refers to the step of thoroughly mixing milk with espresso. Only with proper mixing of milk and espresso can you achieve a smooth, comfortable milk coffee without any off-flavors. Additionally, fusion is the final step before creating latte art, and the cleanliness of the surface determines the cleanliness of your latte art background.

Specific tutorial: Use the milk pitcher to pour milk from a relatively high distance above the liquid surface while moving in circular motions. Try to make large circles, but control the flow rate (liquid stream) to prevent the milk from churning excessively. Finally, stir and blend until reaching the desired volume for creating your latte art.

1. Fusion Technique

Typically, we hold the milk pitcher with our dominant hand and the coffee cup with the other. During fusion, perform crisscross circular motions – the high-low stirring movement makes it easier to thoroughly mix the coffee with milk foam. Try to make the largest possible circles with your movements. Be careful not to touch the sides of the cup, maintain a stable liquid stream, and keep the flow consistent.

2. Control the Milk Flow Rate (Consistent Before and After)

A sudden excessive amount of milk or unstable flow rate may cause white spots (or white edges) to appear. When this happens, don't panic. First, stabilize the liquid stream, then pass over the white spots (or white edges) again while circling to press them down.

3. Control the Height Between Pitcher Spout and Espresso Surface

Generally, maintain a distance of about 5-10 centimeters between the pitcher spout and espresso surface. There's no completely fixed height – this depends on personal preference and habit.

4. Cleanliness of the Surface After Fusion

Based on FrontStreet Coffee's experience, reasons for an unclean surface might include: 1. Insufficient crema in the espresso, making it difficult for milk foam to blend smoothly; 2. Poorly textured milk foam – not velvety enough, causing separation between milk and foam, or foam that's over-textured and stiff; 3. Issues with fusion technique – uneven circular motions or unstable flow rate.

Finally, if your fusion technique isn't stable enough and you don't want to waste too much milk, you can try practicing with water first. This mainly helps practice maintaining a stable liquid stream when pouring, controlling the circular motion of your hand, and gauging the size of your circles to develop muscle memory. Of course, there's a significant difference in smoothness between actual milk foam and water during fusion (different feel), so after practicing with water, you'll need to readjust when transitioning back to milk.

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FrontStreet Coffee

No. 10, Bao'an Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

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