Walk into any specialty coffee shop and you will notice something immediately: the best baristas do not just serve coffee — they pour art. But latte art is far more than decoration. A well-poured rosetta or tulip is proof that the milk was textured correctly, that temperature was controlled precisely, and that espresso and foam are in balance. It is the signature of quality in every cup.
In our Latte Art Masterclass, we go beyond surface-level techniques. Over 2.5 hands-on hours at our Basel location, you will learn the science, develop the muscle memory, and leave with the skills to pour beautifully at home or behind a professional bar.
Why Latte Art Matters More Than You Think
A common misconception is that latte art is purely aesthetic. In reality, the quality of your pour tells you everything about your milk preparation. Uneven foam, large bubbles, or a flat white surface all indicate problems with texture, temperature, or technique.
When your microfoam is right — silky, glossy, and free of visible bubbles — the art follows naturally. That is why we start with the science before picking up a pitcher.
The Science of Microfoam
Microfoam is the foundation of all latte art. Understanding what happens inside the pitcher changes everything about how you steam milk.
- Temperature control: Milk proteins begin to denature above 68°C. We teach you to steam between 55–65°C for optimal sweetness and texture stability.
- Protein structure: Whey proteins (especially beta-lactoglobulin) unfold during steaming and stabilise air bubbles. This is why fresh, cold milk produces better foam.
- Fat content: Full-fat milk (3.5%+) creates creamier, more forgiving microfoam. We explore how different fat levels affect flow and design definition.
- Fluid dynamics: The vortex you create in the pitcher is not random. Proper positioning of the steam wand tip controls both air incorporation and circulation speed.
Designs You Will Learn
We teach three foundational designs that form the basis of all competition-level latte art:
- Heart: The essential starting point. Mastering the heart teaches you flow rate control, pitcher height, and the final cut-through motion.
- Tulip: A layered design that builds on the heart by introducing pauses and pushes. You will learn timing and how to stack layers symmetrically.
- Rosetta: The classic fern pattern. This design demands steady wrist movement and consistent side-to-side oscillation while maintaining forward flow.
Each design is broken down step by step. You will practise on real espresso shots until the movements become intuitive.
Equipment and Milk Types
During the masterclass, you will work with professional-grade espresso machines and a variety of milk types. We cover:
- How pitcher shape and size affect pour control
- The difference between steaming whole milk, oat milk, and other plant-based alternatives
- Choosing the right equipment for home practice without breaking the budget
- Steam pressure settings and how to adapt technique to different machines
What to Expect During the 2.5 Hours
This is a hands-on workshop — you will spend the majority of the time at the machine, not watching from a distance.
- First 30 minutes: Milk science theory and steaming demonstration
- Next 90 minutes: Guided practice on all three designs with individual feedback
- Final 30 minutes: Free practice, Q&A, and tips for continuing at home
Group sizes are kept small so every participant gets personal attention and plenty of machine time.
Practising at Home
You do not need a commercial machine to keep improving. Here are tips we share during the workshop:
- Use a French press to practise frothing milk without an espresso machine
- Pour into a cup of diluted food colouring or tea to simulate espresso contrast
- Focus on one design at a time — master the heart before moving to tulips
- Film your pours from above. Reviewing footage reveals timing issues you cannot feel in the moment
- Steam milk daily, even just water with a drop of dish soap, to build wrist memory
Who Is This Workshop For?
The Latte Art Masterclass is designed for two groups:
- Home enthusiasts who own an espresso machine and want to elevate their daily coffee ritual
- Professional baristas looking to refine their technique or prepare for latte art competitions
No prior latte art experience is required. We start from the fundamentals and adapt to each participant's level.
Book Your Spot
2.5 hours — CHF 190. All materials, coffee, and milk are included.