by Emily Pearce
Vanilla, matcha, caramel, pumpkin spice, iced, chai– which one is your go to? In my view, lattes are the backbone of the coffee industry. Most people – from caffeine newbies to seasoned coffee addicts – are sure to love a latte in some form. They’re super adaptable and customisable, easy to make from home, and you’ll sometimes get a cute pattern or animal design swirled into your milk. Having worked in a coffee shop for the past four years, I can safely say that nothing beats seeing a customer’s face light up when they see the barista has drawn something special in their drink. Latte art is a huge part of the appeal behind these beverages, but where and how did this trend originate? And how has it evolved over time?
Let’s go back to where it all began – Italy. Coffee is a staple in Italy’s food and drink scene, with many innovative forms of ‘caffè’ preparation originating here. ‘Microfoam’ was a key development, which refers to a finely textured milk created through use of a steamwand on an espresso machine. The first prototype machine to include a steamwand was designed by the Italian mechanic Luigi Bezzera in 1901. He sold the patent for his designs to a company called La Pavoni in 1905, who then developed the first commercially available espresso machine. These technological developments set the groundwork for the phenomenon that latte art would later become.
Whilst there is no evidence to signal who specifically invented latte art, the ‘80s and ‘90s saw microfoam being incorporated into American and Italian coffee culture by pioneering baristas. David Schomer, the American co-founder of Espresso Vivace, popularised using microfoam to create patterns in lattes. In 1992, he developed the rosetta pattern, one of the most common types of latte art. Since then, Schomer has trained hundreds of baristas across the US, meaning his inspiring talents have been imitated by professionals in chain and independent coffee shops alike. He also wrote a book Espresso Coffee: Professional Techniques (1996), which is often hailed as ‘the industry Bible.’
Italian coffee veteran Luigi Lupi rose to prominence in 2002 at the World Barista Championships. He dazzled judges and onlookers with his unique and complex designs. Subsequently, he was invited to teach others around the world how to master his techniques, meaning this once niche artform became an international sensation. Latte art is now an established artisan signature in cafes and coffee shops, signalling good beverage quality and a sense of professionalism. Whilst it had its origins in Europe and America, it has also become a hallmark of Asian coffee culture, with countries like Korea and Japan boasting incredible espresso quality and artistic creativity. Um Paul of South Korea, one of Lupi’s former students, won the World Latte Art Championship in 2016.
Social media has also played a major role in popularising latte art, with TikTok & YouTube demonstrations and tutorials inspiring baristas across the globe. Morgan Eckroth (@morgandrinkscoffee) is one of my favourite barista influencers; they won the 2022 United States Barista Championship and placed 2nd in the World Barista Championship that same year. Their content is both entertaining and informative, showcasing the effort and creativity that baristas continually put into their customers’ daily caffeine fixes. They also advocate for a barista role to be recognised as a professional and respectable career path, highlighting both the technical and customer service skills it entails.
Whilst latte art has proven a popular aspect of commercial coffee shop experiences, it is not immune from criticism. It is a time-consuming process, particularly for those new to barista occupations. From my experience working in a cafe, the limited patience and intended satisfaction of the customer often outweighs the necessity of fancy patterns in their milk. Some have complained that latte art detracts from the actual quality of the beverage, with more focus being placed on a coffee’s aesthetic attributes than texture and taste.
To get a firsthand opinion on the ins and outs of latte art, I conducted a mini interview with Nathalia, one of my coworkers (and one of the friendliest baristas you will ever meet!).
E: Which design do you find the easiest to achieve?
N: The rosetta definitely. It’s the one that most baristas try out first.
E: Which is the most difficult?
N: Most animal designs can be difficult but also quite fun. I’ve attempted a swan a few times, which I found the hardest.
E: Do you have a secret for perfectly steamed milk?
N: Practice and patience. There’s a 50/50 chance that you’re able to get the right consistency and heat for every coffee but it does get easier with time.
E: Would you say the aesthetics or the taste of coffee is more important?
N: Taste is definitely more important. A bad shot and bad milk won’t produce nice latte art so it is also connected. If your latte art is taking too long and the coffee goes out cold, it’s often better to just do a simple heart.
E: Do you have any advice for anyone wanting to become a barista?
N: My advice is practice. Focus on your milk first and make sure you are steaming it correctly for the right texture and temperature. Then practice latte art– start with the basics and work your way up. TikTok and Reels are helpful; there are loads of people going over how to achieve different patterns.
Surround Sound 