Latte art: How to make a caffe latte with rosetta


Among baristas, you can notice their preferences in preparing coffee with milk. Some release cappuccinos and cafe lattes predominantly with a rosetta pattern on the surface of the coffee. Others tend to specialize in tulips. These two types of latte art require different hand movements in creation. Some baristas are more accustomed to one type of image and others may be more comfortable with the other. A professional should be able to create both styles of latte art proficiently and preferably be able to combine them as well.

As with a cappuccino, whether you choose to draw a tulip or a rosetta, well prepared espresso and properly whipped milkplay a major role in a cafe latte . In addition, the rosetta technique requires milk that is really fine and thick. Just right. Latte art in the shape of a simple heart or a tulip can forgive you even thicker milk in a teapot. On the other hand, when shaping a rosetta, you really have to watch the density of the milk to get a good drawing.

When drawing an apple, you just pour the milk into the cup until it is full. For the heart, you repeat the same process, only you end it with a movement that completes the final image. When making a tulip, you pour the milk into the coffee surface one petal at a time. You use right-to-left hand movements for these patterns. When creating a rosette, however, you will move your hand in a completely different way.

When drawing the shape of a rosette on the surface of the coffee, you use the typical rocking motion of the teapot, unlike the latte art of a heart or tulip. Image source: Canva pro

Drawing a rosetta requires moving your hands, and therefore the teapot, in the directionaway from and towards each other. At the same time, combined with the movement from left to right, well, and then back to the leftagain, but without the rocking. For better orientation, as in previous articles on latte art, we will break up this movement.


We assume we have everything ready to create. We have a great espresso in our cafe latte cup made from our favorite roasted coffee. In the teapot is whipped warm milk ready to draw. As with previous latte art techniques, we pour the milk into the coffee from a height and create the right level for drawing. Just as we did with the latte art heart tutorial.

Now it's time to start drawing. We're going to bring the teapot fully in contact with the cup and start moving it around in these three stages:

  1. swinging while moving the teapot to the right
  2. forming a heart at the end of the rosetta
  3. intersecting the pattern by moving the teapot towards the left (teapot higher from the surface)

The first phase of the rosetta is created by swinging the teapot while moving it to the right. When the milk from the latte, which is as close to the surface as possible, begins to draw, leaving a white trail, we rock the teapot. Move it away from you and towards you. This creates fine lines of milk on the surface of the coffee. At the same time as this movement, slowly move your hand with theteapot towards the right. It's as if we're tickling the whole cup with milk.

When we find ourselves with the teapot at the right edge of the cup, we also stop the rocking motion. We stop here for a moment, but we're still pouring milk into the coffee. This creates a small heart at the top of the rosette. Finally, in the last stage of our rosette coffee creation, wecross the stream of milk from the teapot that we have started to lift higher above the surface, not onlyover theheart we have just drawn , but over the whole pattern.


Mastering this rocking motion with the teapot will open the door to many more and more complex latte art shapes. Just change the speed or direction of the milk pouring into the coffee and you will create shapes like the wave heart or rosetta swirl.


When creating a rosetta, it is important to keep in mind that thebeginning of the drawing is not placed near the center of the surface, as in the centralized heart type images, but is at the left edge of the cup. The moment you start drawing just slightly behind the centre of the surface in the cup, and swing the teapot without moving it to the right, but in one place, you would be creating a shape called a wave heart. That is, a wave heart. The waves create a rocking motion. Staying in one place with the teapot will keep the milk pattern in shape, which when cut through by a stream of milk from above will transform it into a heart.


This latte art pattern is created with a narrower rosetta that follows the edges of the cup. The swinging motion of the teapot is maintained as in the classic rosetta, except that the swing is not as wide. However, we do not draw along the central axis, but start at the edge of the cup, where theflowing milk swirls the surface of the coffee. It turns and we pour a narrow rosetta into it . This traces the entire circumference of the coffee surface. Such pictures are usually decorated with a heart, either a wave heart or a classic or smaller tulip. This decoration is then drawn in the empty space in the middle of the cup. The rosetta swirl will make a nice round frame for the heart or other chosen shape.


We can also slow down the milk pouring with a rocking motion. The faster you pour, swinging the teapot, the smoother your milk strokes will be on the surface of the coffee and the more layered your rosetta. However, you can also do this motion more slowly. This will fill your cup in as few as seven swings of the teapot. Imagine slowly drawing a zigzag line with the milk from the edge of the cup to the opposite edge. Finally, you can place a heart, as with a classic rosetta, then run a stream of milk through the entire shape.


The most important thing, with this technique, then, is to learn that rocking motion. The teapot swings forward away from you and back again. At the same time, it is always asclose to the surface as possible, so that it leaves its white trace in it. It pays to practise this movement. Maybe with just an empty teapot and a cup. Relax your wrist and let the teapot slide over the edge of the cup.


What can make it easier for you in mastering this type of work is theproper grip of the teapot. The right grip is just the one thatsuits you best. You watch videos and watch baristas' hands at work. Each of them holding the teapot in a slightly different style.

Lower, higher, with their whole hand behind the handle, or just two or three fingers. Neither of these grips is the right one for everyone, and often the chosen move isn't the definitive one forever. We encourage you totry different styles of grasping the teapot andfind your own that works best for you.