Latte Art
World Latte Art Championship
Official WebsiteThe World Latte Art Championship (WLAC) is the premier international competition celebrating the intersection of artistic expression and technical precision in espresso-based beverage preparation, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2012. I view the WLAC as the definitive showcase of milk steaming mastery, pour control, and visual design in the modern coffee era. National champions from over 35 countries compete across two primary categories: the Barista Category, where competitors pour prescribed patterns including the rosetta and tulip alongside a free-pour design of their choosing, and the Designer Category, where competitors may use etching, multi-beverage compositions, and decorative techniques to create elaborate visual presentations.
The World Latte Art Championship (WLAC) is the premier international competition celebrating the intersection of artistic expression and technical precision in espresso-based beverage preparation, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2012. I view the WLAC as the definitive showcase of milk steaming mastery, pour control, and visual design in the modern coffee era. National champions from over 35 countries compete across two primary categories: the Barista Category, where competitors pour prescribed patterns including the rosetta and tulip alongside a free-pour design of their choosing, and the Designer Category, where competitors may use etching, multi-beverage compositions, and decorative techniques to create elaborate visual presentations.
About
The World Latte Art Championship (WLAC) is the premier international competition celebrating the intersection of artistic expression and technical precision in espresso-based beverage preparation, organized annually by the Specialty Coffee Association (SCA) since its inaugural event in 2012. I view the WLAC as the definitive showcase of milk steaming mastery, pour control, and visual design in the modern coffee era. National champions from over 35 countries compete across two primary categories: the Barista Category, where competitors pour prescribed patterns including the rosetta and tulip alongside a free-pour design of their choosing, and the Designer Category, where competitors may use etching, multi-beverage compositions, and decorative techniques to create elaborate visual presentations. Judges evaluate each creation on visual appeal, symmetry, contrast, definition, and overall creativity, with the highest scores awarded for clean, crisp white patterns against a deep brown crema canvas. The competition has driven innovation in milk texture technique worldwide, popularizing microfoam standards that balance silkiness with structural integrity for complex designs. Past champions including Caleb Backstrom (2022) and Manuela Fensore (2023) have elevated latte art from cafe novelty to a respected discipline that reflects a barista's understanding of espresso extraction, milk chemistry, and pour dynamics.
Format and Rules
Competitors create prescribed patterns (rosetta, tulip) and free-pour designs. A separate designer category allows etching and multi-beverage art. Judged on visual appeal, symmetry, and contrast.
Details
- Organizer
- Specialty Coffee Association
- First Held
- 2012
- Frequency
- Annual
Notable Winners
Related Book Chapters
- Chapter 15: Coffee Competitions
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Keith E. Lyons
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Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 3, 2026
Sources & References
(6)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Latte Art Championship. Official Rules and Regulations. 2023. https://worldlatteart.org/rules-regulations/
- 2Specialty Coffee Association. World Coffee Championships Overview. 2023. https://sca.coffee/programs-events/world-coffee-championships
- 3World Latte Art Championship. Past Champions Archive. 2023. https://worldlatteart.org/past-champions/
- 4International Coffee Organization. Coffee Development Report 2023. 2023. https://www.ico.org/documents/cy-2022-23/coffee-development-report-2023.pdf
- 5Hoffmann, J. The World Atlas of Coffee. 2nd ed. Mitchell Beazley. 2018.
- 6USDA Foreign Agricultural Service. Coffee: World Markets and Trade. 2023. https://www.fas.usda.gov/data/coffee-world-markets-and-trade
Authoritative References
Editorial Standards
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Latte Art
<h2>Summary and Key Takeaways</h2><ul><li><b>Microfoam Physics:</b> Latte art requires a stable liquid-foam emulsion with bubble diameters under 0.1 mm, achieved by denaturing whey proteins at 60–68°C.</li><li><b>Crema Interaction:</b> The espresso crema acts as the canvas; its lipids and CO2 content provide the surface tension necessary to support the milk foam.</li><li><b>Pattern Foundations:</b> The three core patterns are the heart, the tulip, and the rosetta, each requiring different pitcher oscillation and flow control techniques.</li><li><b>Quality Indicator:</b> High-definition art serves as a visual proxy for correct milk temperature and espresso extraction yields (18–22%).</li></ul>
Latte Art Pour Guide
Pouring crisp latte art requires smooth microfoam texture, canvas creation, and flow dynamics. This guide breaks down pitcher heights, tilt angles, flow velocities, and pour patterns for hearts, rosettas, and tulips.
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Latte Art
<h2>Summary and Key Takeaways</h2><ul><li><b>Microfoam Physics:</b> Latte art requires a stable liquid-foam emulsion with bubble diameters under 0.1 mm, achieved by denaturing whey proteins at 60–68°C.</li><li><b>Crema Interaction:</b> The espresso crema acts as the canvas; its lipids and CO2 content provide the surface tension necessary to support the milk foam.</li><li><b>Pattern Foundations:</b> The three core patterns are the heart, the tulip, and the rosetta, each requiring different pitcher oscillation and flow control techniques.</li><li><b>Quality Indicator:</b> High-definition art serves as a visual proxy for correct milk temperature and espresso extraction yields (18–22%).</li></ul>
Latte Art Pour Guide
Pouring crisp latte art requires smooth microfoam texture, canvas creation, and flow dynamics. This guide breaks down pitcher heights, tilt angles, flow velocities, and pour patterns for hearts, rosettas, and tulips.
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Crafting cafe-quality lattes at home requires pulling a balanced double espresso shot, steaming whole milk into velvety microfoam (60°C-65°C), and integrating milk and espresso smoothly. Learn how to master latte proportions and poured latte art.
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Latte Art
<h2>Summary and Key Takeaways</h2><ul><li><b>Microfoam Physics:</b> Latte art requires a stable liquid-foam emulsion with bubble diameters under 0.1 mm, achieved by denaturing whey proteins at 60–68°C.</li><li><b>Crema Interaction:</b> The espresso crema acts as the canvas; its lipids and CO2 content provide the surface tension necessary to support the milk foam.</li><li><b>Pattern Foundations:</b> The three core patterns are the heart, the tulip, and the rosetta, each requiring different pitcher oscillation and flow control techniques.</li><li><b>Quality Indicator:</b> High-definition art serves as a visual proxy for correct milk temperature and espresso extraction yields (18–22%).</li></ul>
Latte Art Pour Guide
Pouring crisp latte art requires smooth microfoam texture, canvas creation, and flow dynamics. This guide breaks down pitcher heights, tilt angles, flow velocities, and pour patterns for hearts, rosettas, and tulips.
How To Make A Latte At Home
Crafting cafe-quality lattes at home requires pulling a balanced double espresso shot, steaming whole milk into velvety microfoam (60°C-65°C), and integrating milk and espresso smoothly. Learn how to master latte proportions and poured latte art.
Microfoam
Technically defined as a liquid-gas emulsion, microfoam relies on the denaturation of proteins, specifically β-lactoglobulin. When the steam wand introduces air, these proteins unfold to encapsulate bubbles, creating a protective film that prevents coalescence. The diameter of these bubbles must be maintained between 50 and 100 micrometers to ensure the fluid properties necessary for integration. The transition from aeration (stretching) to emulsification (texturing) occurs most effectively before the milk reaches 37°C (100°F), the point at which milk fats begin to liquefy and can interfere with the protein-bubble interface. Achieving a volume expansion of 25% to 30% for lattes and up to 50% for cappuccinos is standard for professional specialty coffee preparation.