How to Pour Latte Art Rosetta?

Lattes art are not as simple as they appear. Anyone can learn to pour simple shapes into their morning cappuccino with a little knowledge of liquid physics and practice.

It is critical to use the best components and methods when making any type of coffee. Your steamed milk will have a smooth microfoam on top due to the freshly ground and well-extracted espresso. 

The best latte art is achieved with full milk. Although oat milk can be used as a dairy substitute, it is not the same. Only use whole milk. Whole milk produces the most microfoam because it contains the most milk fat.

Before putting your milk in the fridge, "swirl" it. The act of swirling the mixture in a pitcher to keep the surface glossy rather than matte, which indicates that the milk and froth have begun to separate.

Pour a little trickle of milk from about three inches over the rim of your mug. The thin, liquidy milk that will fall to the bottom of the mug will support the foamy coffee.

Pour slowly until the mug is approximately a third to half full after you've pierced the crema. Then, as you continue to pour, slowly lower the pitcher to the bottom, resting it against the cup.

Increase the amount of milk you're pouring out after the cup makes contact with the pitcher. (The thickness of the tail should range from that of a mouse.)

Higher volume, increased velocity (the faster the milk passes through the crema to produce the design), and the relative distance between the milk and coffee all work together.

To create the rosetta, you'll need the white microfoam to splay on top of the brown espresso, but you'll want more control over its placement than simply letting it flop on the surface.

A dot or halo of white froth should form on the surface of the coffee when you lower the pitcher and increase the flow of hot water into it. This is both an aesthetically displeasing failure and the source of the rosetta.

At this moment, start moving the pitcher side to side to start generating your leaves. Make sure to only use your hand, not your whole arm.

Keep the pitcher in touch with the cup during the design process. Continue to gently move the pitcher side to side while increasing the volume of your pour.

Begin dragging the pitcher backwards, which will push the design forward and produce the rosetta's characteristic design.

Start pouring less milk from the pitcher after you reach the cup's rim and the rosetta's rim. The last drop of liquid is required for the final step that binds everything together.

Lift the pitcher off the cup's side, using your thumb and wider "leaves" as a guide, and pour a little slower. This pierces the milk foam and dips the center line beneath the coffee to form a stem for the rosetta.

The best part about latte art is that it is as simple to learn as drinking the beverage.

Do Breville Espresso Machines Go on Sale

By: Douglas

Other Latte Art Questions

What is the best milk for latte art

How to Steam Milk at home for Latte Art

Other Questions about Coffee

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OCM ( was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link). 

In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years: 

OCM's campaigns: F&B Marketing Ideas by OCM 

OCM's Events: F&B Industry events by or with OCM

Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops: 

OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more. 

So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates: 

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PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).

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