In this video Australian latte art champion, Erin Sampson demonstrates how to free pour textured milk to create a consistent foam depth and flavour across multiple coffees. This can be adapted no matter which style of milk based coffee you are making and can really help your latte art pop.
What you will need
Fresh cold milk or your choice of alternative milk
Freshly prepared espresso shots
Larger and smaller milk jug, we recommend 600mland 400ml sizes
As soon as you have finished texturing your milk and heating to desired temperature, pour off approximately one third into your smaller jug
Spin the textured milk in the larger jug until shiny and glossy. Tap out any small bubbles by lightly banging the jug on the bench
Start your pour high and slow pouring directly into the centre of the crema. Start moving in small circles so you don’t wash out the crema
At two thirds full, stop pouring and drop the jug to rest on the side of the glass bringing the tip of the jug close to the surface of the crema.
Tilt the base of the jug to increase the flow of the milk ensuring the tip of the jug is in the centre of the glass.
Pour the remaining foam in the smaller jug back into the larger jug and spin to reincorporate. Repeat pouring process.