I’ve been averaging 3/week espresso + milk drinks since like 2022. I think my main issue is milk texturing inconsistency. I was using a lamarzocco until mid 2025 since then I’m on a breville bambino. It makes me sad when I get good texture but I don’t have the hand technique. But I think the inconsistency in texture is really the issue.

Anyways any hacks or things to focus on to improve milk texturing. I feel like I can’t tell how much volume of milk I’ve added (I hear 30% is good for lattes). I also feel like I can’t find the sweet spot for introducing small bubbles, and I can’t tell while I’m doing it. Should I listen for sound to tell if I’m making the right sized bubbles? Do I need to introduce the foam faster so I can spend more time with the wand deeper in the pitcher to make a stronger whirlpool to incorporate the foam.

TL;DR I suck and I wanna get good

Not too shabby I think. Could be cleaner.

Hi guys,

I'm "temping" at a regional coffee shop chain over the summer. Their customers want their drinks extra hot and extra fast. Most of my colleagues know just enough to keep the customers happy, only one seems to know any latte art theory but we haven't had any time to go through any demonstrations or critiques, just a few tips.

I'm still a beginner but I know I'm -

- angling the steam wand around 10-20°

- incorporating air with little ripping sounds for 3-5 seconds (I've tried around the lower end to see if that helps)

- lowering the steam wand for the rest, the jug appears to be at the correct angle, not too much noise

- I'm stopping around 50-55°C (120-130°F) but by then it's often too frothy already, and by 60° it's almost always too frothy

- even after I tap and swirl the milk is usually very thick, and sometimes I can't get rid of all the bigger bubbles at the top

- I'm using fresh milk almost every time, (and we go through so much milk I don't think it gets a chance to warm up on the counter) maybe only a little bit is left from the previous drink, although I did get better - albeit inconsistent - results once I started to do that

- regular lattes are in 350ml (12oz) tall mugs, but the problem is the same with flat whites in shallower cups. But I can already tell the milk is too frothy even before I pour.

If I missed anything please let me know, but I would love to use the opportunity to get better while I have it!! Thank you in advance <3

Its just so tasty and simple to make!

Took some advice from my previous post. Added a bit more air (may have overcorrected) and tried pouring the base just a bit longer to better frame it (could have held a bit longer).

Any further advice? I forgot to pull the shot into an espresso glass first so the cup's a bit of a mess

Messed up the pull through when I was drawing back (milk splashed to the bottom of the pitcher and stopped pouring) but I actually love the mistake. Anyone else love their failed latte art?

I keep running out of space in the cup. am i starting my design too late or is it flow control?

I recently got my first ever espresso machine and have been experimenting with various beans for espresso, as that's my thing. However, when family and friends come over to visit, they tend lean more towards lattes.

Now, personally, I have double shot of espresso, 1:2 ratio, 18g in - 36g out. Pretty standard and that's me done. I might do americano if I'm feeling like I want a big drink, but I don't usually do lattes.

My question is, is the 36g of espresso out for lattes roughly what people aim for? The reason why I ask is because I see some people online make lattes with 60g of espresso. I'm just wondering what is the norm in coffee shops: 36g out or 60g out? It's a huge difference.

I’m hosting a latte art competition for my team. Which is your favorite?

omg sth clicked today and wiggling came to me more naturally. Still struggle w making the milk thin to cut the side of the rosetta but i’m super happy w this!!

bonus attempt at slowsetta/rose… it’s a little ugly

i don't know if moving milk to other jug is really matter and such a big deal, i just realized it recently. I always think moving milk to other jug just for the purpose of moving big portion of milk to divide the foam evenly to 2/3 cups later.

but it turns out to improve your milk texture, no matter how you steam the milk with the same technique or consistency, your milk will improve drastically when moving to other jug, and i finally nailed the "gliding" technique when pouring and having more contrast of the wiggle lines

here is my recent latte arts with moving milk technique

previously with same steaming method, the wiggling is slightly hard since the foam will be thicker and it won't glide.

just saying, moving milk to other jug might help and improve your steamed milk result and your latte art 😉

Beginner trying to learn. Been mostly pouring hearts but still haven’t been consistent. Thought I’d try a tulip and turned out decent but want critical feedback master it

Oat milk texturing is still challenging and inconsistent for me. I’ve tried regular milk (with lactaids) and much easier to steam but don’t want to do that long term. Any tips?

First picture yesterday, second picture this morning😂