Good latte art starts long before the pour — it starts with properly textured milk. Get the microfoam right and the pour becomes far more forgiving than most beginners expect.
Microfoam is milk steamed to have extremely fine, barely visible bubbles, giving it a glossy, paint-like texture rather than the large-bubble foam of a cappuccino from a cheap machine.
Start with cold milk and a pitcher filled about a third full. Position the steam wand tip just below the surface to introduce air for the first few seconds (this is where texture is built), then submerge deeper to heat and whirlpool the milk smooth.
Over-aerating creates large, dry bubbles that won't hold latte art shapes. Under-aerating leaves milk too thin to hold any texture at all. Overheating past roughly 65–70°C (150–160°F) makes milk taste scalded.
Start pouring from height to sink the milk under the crema, then lower the pitcher close to the surface and pour steadily through the center, finishing with a small forward flick to create the point.
Around 60–65°C (140–150°F) — hot enough to taste right, cool enough to avoid a scalded flavor.
Usually over-aerated milk with large, dry bubbles that can't hold fine detail — aim for glossy, paint-like microfoam instead.
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