How to draw a heart in cappuccino


Hearts and tulips are one of the most common images you see on the surface of a cappuccino. For baristas, these shapes are especially popular for theirquick preparation. Such a single symmetrical heart in your coffee cup is nothing complicated for a professional. That's why this style of decoration is often chosen when making coffee. A heart in coffee always pleases, it is simply beautiful. The barista is not afraid of something going wrong, as with the intricate shapes of latte art. To create a heart, if you've practiced it, is super fast.

Each latte art starts with a selection of roasted coffee, a quality coffee machine with a steam nozzle to whip the milk. And it continues with great espresso in a cup and properly whipped milk in a pot. If you have nice shiny milkin your teapot at theright temperature and density, we can start pouring.


When you want to draw a heart in your coffee, you follow a very similarprocess to drawing the shape of an apple. As with this most basic latte art shape, you work with milk and a teapot in two stages. When drawing the heart, you must first pour the milk from a height. Classically, you tilt the teapot about 5 cm above the cup.

Themilk falls into the coffee in the cup and settles under the coffee grounds. Thecup is tilted so that the espresso is as deep as possible where the milk hits the coffee. You pour the frothed milk in this way until thelevel of milk coffee in the cup reaches more than half of its volume.


You may noticesome baristas swirling or otherwise moving the teapot horizontally as they do this step - pouring the level for latte art . This is an attempt tounify thelevel. When the level looks the same across the entire surface of the coffee, the final image is nicer and more contrasted. The same effect can be achieved if you gently swirl the cup of milky coffee after this first stage of pouring is complete.

This will mix and unify the coffee level. However, you must take care not to put the teapot down during this process of intermittently pouring the milk into the cup . Keep it at aslight incline at all times ready for pouring . This is because when you put the teapot down, the thicker and thinner milk inside your latte will start to separate and you will find it hard to draw anything.


Now you have just enough coffee in your cup. Start pouring the picture into the surface of the coffee. Keep going through the same process as when you painted the apple. So bring the teapot all the way up to the cup. Tilt it up more . That's to give us something to draw on.

Just like a painter puts a layer of paint on a canvas, you have to pour a layer of milk foam into the surface of the coffee. Thecup fills up and we balance it slowly so it doesn't overflow. When it's full, there's a moment when the image, still looking more like an apple, becomes a heart.


Unlikea cappuccino with an apple, where we simply stop drawing by straightening the teapot, we now make a magical yet so simple movement that turns the apple into a heart. The image of the heart is actually a crossed-out apple. We're gonna do the magic cross with milk.

It's actually acombination of two movements combined into one. The teapot that we keep pouring milk into the coffee:

  1. lift up.
  2. Scroll to the left (applies to right-handed people)

    As we said a few paragraphs above, the rule is that when we want to paint we have to paint to the surface, that is, to be as close to the surface with the milk - the teapot - as possible. In the case where we want to use the milk stream not to paint, i.e. to form a white trace in the coffee brown surface.

    But to modify the already formed shape by crossing out (cutting through the picture), we have to let the milk stream from a height so that it does not paint on the surface but gets under it. Yes, just like when we filled the cup with milk in the first stage, when we needed to get the right height of the coffee level suitable for latte art.


    You can practice the movement to make the original "apple" shape into a heart in advance, for example with just water in a teapot and an empty cup. It's a memorable hand grip. After a few hearts have been made, you will have completely automated it.

    When practicing , concentrate onthe height and direction of your hand movement. You lift and move the teapot at the same time . These two movements form an imaginary curve leading from the formed image up and to the left at the same time.

    Once you become comfortable with the teapot, you will also minimize the mess that is common when learning latte art. That is, spilled milk. Most novice baristas fail to stop the pour at the rim of the cupon their first attempts at heart . So the final movement of crossing the heart for them ends up behind the cup and the milk is on the table.

    Those who concentrate on the clean table more than the latte art, on the other hand, get scared that the end of the cup is approaching and stop pouring much earlier. Their hearts don't have a sharp, pretty edge. It's more round. Like an elongated apple. If you pick theright moment to stop pouring milk into the cup, you can proudly say you've learned to draw a heart in your coffee .


    As with the apple, you try to make the heart shape nicely symmetrical and in the middle of the cup. Therefore, keep in mind that when you bring the teapot to the surface of the coffee to start drawing your heart, thebeak of the teapot needs to point not to the middle of the surface, but just a little bit in front of the middle.

    However, this rule does not apply when creating a tulip. Thebasic tulip is actually two hearts in a row, with the previous one not completed by a cross out. Its shape is only modified when the second - last - heart in the cup is crossed out.

    As yougain experience, skill and skill in latte art, so do the tulip petals. Eventually you may have up to eighteen in a cup. But you have to practice enough for that. Each petal is an unbroken heart.

    After each petal, you create another and another petal, and only the last one that fits inthe cup is crossed out with that magic movement. This movement, and therefore the stream of milk falling from the teapot, is completed after the leaf you drew first. This is how tulips in coffee are created.


    How many petals your tulip has determines theplacement of the first petal. For a basic tulip, start forming thefirst petal just slightly behind the center of the coffee surface. The more petals you want to get into your cappuccino, the more you have to learn toadjust them on the surface.

    Bymoving the teapotslightly towards the center of the petal, you'll flatten your formed petal a bit. This simply bends the milky white round blob into a shape remotely resembling the moon... well, perhaps a curved croissant is a more accurate likeness.

    You work like this with each successive petal. It bend sand slides in with the one before it. Until you can fit, say, 18 in your cappuccino. Once you've mastered that, an 18-petal tulip, you can call yourself a master of latte art without shame.

    Now you know how to make a cappuccino with heart and how to plant tulips in coffee. In the next article , will giveyou advice onhow to form rosettes in coffee. Petals, feathers or rather ferns. Simply the image that is the symbol of Caffe Latte. You have a lot to look forward to, because what you learned today about drawing tulips won't help you that much in mastering the shape of a rosette. Why? You can read about it in the article mentioned above: How to make rosettes in a latte.