Good latte art starts with the milk, not the pour. You want glossy microfoam with no visible bubbles, steamed to about 60–63°C.
The pour
Start high to sink the milk under the crema. When the cup is half full, drop the jug close to the surface, wiggle gently side to side, and draw back through the pattern to finish.
Our Saturday roastery tour ends with a free ten-minute pouring lesson on the bar machine.
