How Latte Art Became Popular: The History of Espresso, Microfoam, and Coffee Aesthetics

 When people order espresso-based drinks at cafés—especially milk drinks topped with beautiful latte art—it almost always brings a small moment of joy. The unspoken rule of “let the phone take the first sip” naturally kicks in, and a photo is taken before anything else. Sometimes, the visual impact of latte art even outweighs the actual flavor experience of the coffee. And although I personally care more about taste, I have to admit that when a cup comes with an intricate, well-balanced, and beautifully integrated design, it still makes me genuinely excited and pleasantly surprised.

So this raises an interesting question: how did latte art, built on espresso, start becoming popular in the first place? Today, let’s take some time to talk about that.

I did quite a bit of research online, and to be honest, there doesn’t seem to be a single, definitive historical account. However, its development can generally be traced back to the second half of the 20th century. Espresso machines were invented in Italy in the early 1900s, but early machines suffered from unstable pressure, making milk foam difficult to control. It wasn’t until the 1960s, when FAEMA introduced new machines like the E61, that things began to change. These machines used electric pumps to deliver stable pressure, laying the technical foundation for producing fine, consistent milk foam.

By the 1980s, further improvements in steam wand technology—such as more precise temperature control and stronger, more consistent steam—allowed baristas to more easily create dense, glossy microfoam. This, essentially, is the physical prerequisite for latte art.

Once these core technical conditions were in place, latte art gradually began to appear in coffee shops. Based on various sources, the exact place of origin is still debated, but Italy and Seattle in the United States are generally regarded as two key birthplaces. One popular story suggests that in the 1980s, Italian baristas accidentally discovered that milk and coffee could form patterns while pouring, though early designs were usually simple—hearts or just a single white dot.

What is more widely accepted is that modern latte art truly took shape in Seattle during the 1980s and 1990s. Seeing this timeline also helps us realize that it coincided with the rise of the third wave coffee movement, when baristas began to place greater emphasis on visual aesthetics.

This is where one person inevitably comes into the conversation: David Schomer, the founder of Espresso Vivace in Seattle. He opened Espresso Vivace in 1987 and played a crucial role in systematizing latte art. By refining milk-texturing techniques and pouring methods, he deliberately developed classic patterns such as hearts and rosettas. He also produced two training DVDs for baristas, Latte Art and Barista Techniques, which helped spread these skills more widely.

In the 1990s, latte art began appearing in U.S. barista competitions, and coffee magazines and media outlets started referring to it as “latte art,” further accelerating the spread of the concept.

With the momentum of the third wave coffee movement—emphasizing origin, roasting, and craftsmanship—latte art gradually became a visual symbol of both barista skill and coffee quality. International competitions like the World Barista Championship incorporated latte art into their scoring systems, pushing competitors to innovate and develop increasingly complex designs. There’s no denying that “coffee aesthetics” became part of global urban culture, and latte art evolved from a technical skill into a lifestyle expression.

At its core, the popularity of latte art is the result of multiple forces working together: technological progress (stable, high-quality microfoam), cultural demand (the aestheticization of coffee), and powerful channels of dissemination (competitions and, later, social media). This trend reflects a broader pursuit within modern coffee culture—a desire for a fully sensory experience, where coffee is not only good to drink, but also beautiful to look at.

5 Common Causes of Espresso Channeling and How to Fix Them

 As mentioned earlier, most cases of channeling occur due to improper handling. So if we want to minimize the chances of channeling, it’s worth taking a look at the following points and see which ones you may need to improve.

1. Uneven Distribution of Coffee Grounds

Distribution and tamping are the two key steps before pulling an espresso shot, and the correctness of these steps is directly tied to the likelihood of channeling. Let’s start with distribution. The purpose of distributing the coffee grounds is simple: spread the grounds evenly across every corner of the portafilter basket. Only when the grounds are evenly placed can the puck create consistent resistance throughout, preventing hot water from concentrating on a single area during extraction.

Although the goal is simple, many people still trigger channeling frequently because they don’t distribute properly. Some want to save time, others assume distribution isn’t important, so they casually swipe the grounds to “get it done.” Some skip distribution altogether and move straight to tamping and extraction. All these behaviors significantly increase the risk of channeling and lead to less enjoyable espresso.

So if your distribution process looks like this, it’s worth paying more attention. Doing distribution properly makes it much easier—and more consistent—to pull a delicious shot of espresso.

2. Uneven Tamping Pressure

Next is tamping. After distributing the grounds evenly, the goal is to tamp evenly as well. If the pressure applied during tamping is uneven, then parts of the puck will have higher resistance while other areas will have lower resistance. Naturally, during extraction, hot water will flow toward the low-resistance areas first, resulting in uneven extraction.

Based on this, it’s clear that both distribution and tamping are crucial for a balanced espresso extraction. If you’re unsure how to do them properly, you can look up previous guides from Qianjie—they explain the detailed techniques.

3. Knocking or Bumping the Portafilter

Even if distribution and tamping are done correctly, we shouldn’t relax before extraction begins. Qianjie has noticed that some people are very careless when locking in the portafilter—they don’t line it up carefully and end up bumping or knocking it a few times before getting it in place.

This easily causes channeling because the bumps can create cracks in the puck, allowing hot water to rush through those cracks. To avoid this, try to reduce the number of bumps when locking in the portafilter—aim to get it aligned and locked in one smooth motion.

4. Dose Too Low or Grind Too Coarse

Another common cause comes from the coffee dose and grind size. When the grind is too coarse or the dose is too low, channeling becomes more likely.

Both situations reduce the resistance of the puck, making it easy for hot water to find a weak point and flow through it, causing channeling. The best solutions are to grind finer or increase the dose. Another option is to reduce brewing pressure (pressure profiling), but compared to adjusting grind size or dose, this method is less stable and harder to master. Therefore, Qianjie recommends fixing grind and dose first.

5. Too Many Clumps in the Coffee Grounds

As mentioned earlier, most channeling comes from operational issues, but not all of it. Sometimes the issue lies in the coffee grounds themselves. When grinding, coffee generates static electricity—this increases with finer grind size and dry weather. Static causes the grounds to cling to surfaces or each other, forming clumps.

When there are too many clumps, channeling becomes more likely because clumps create inconsistent resistance within the puck, allowing water to escape from low-resistance spots. This is easy to fix: if you notice a lot of clumps in your grounds, break them up with a WDT tool before distributing and tamping.

If you don’t have a WDT tool, you can also gently tap the portafilter to loosen the clumps, though it’s less efficient.

These are the common causes of espresso spraying and channeling during extraction, along with their solutions. Feel free to use them as references—if you’re making the same mistakes, correcting them will help you pull much better-tasting espresso shots.

Make Your Americano Taste Amazing—Just Nail These Three Things!

 An Americano is one of the simplest black coffees you can make—just add a certain amount of water to a shot of espresso. No rare ingredients, no complicated steps. It’s so easy that many people think there’s nothing to it. And honestly… they’re not wrong.

But if you want your Americano to taste good—balanced, flavorful, and enjoyable—then there are a few things that matter. Everything from your ingredients, to how you brew, to how you mix them affects the final cup. Each choice may look small, but it can make or break the taste.

Today, let’s break down the three key things you need to pay attention to when making a great Americano.

1. Choose the Right Ingredients

Most people assume that the only thing that matters is the coffee beans. And yes, beans are incredibly important. But when it comes to an Americano, water matters just as much.

Water may look and taste neutral, but not all water is created equal. You’ve probably noticed that different bottled water brands have different tastes and textures. That’s because the mineral content and treatment process vary—and these differences affect your coffee.

Since an Americano is about 98% water, the water you use shapes its mouthfeel and flavor. Some water makes the cup taste fuller; some makes it lighter. So, if you have the option, try paying attention to the water you use.

Choosing the right beans

Your beans determine the overall flavor and aroma of your Americano. And because Americano is just espresso plus water, you don’t need to worry about how the flavor will interact with milk—so you’re free to choose whatever fits your taste.

If you prefer a bold, roasty, low-acidity, sweet-finish Americano, go for:

• Medium, medium-dark, or dark roast coffees

• Single origins or blends with chocolatey, nutty, or caramel notes

• Examples: Indonesian Mandheling, Brazilian beans, Italian-style espresso blends, or commercial espresso blends

  

If you prefer a bright, floral, fruit-forward Americano, choose:

• Light or medium-light roast beans

• Coffees from Ethiopia, Panama, or other origins known for floral and fruity aromas

• These coffees tend to have crystal-clear acidity, sweetness, and sometimes a soft floral fragrance

2. Brew It Properly

Once you’ve picked your beans, the next step is extracting the espresso with proper parameters. One thing I love about making Americanos is that it isn’t too picky about espresso strength. Since you’re adding water anyway, the drink won’t taste “too watery” simply because the espresso was slightly weak—it’s already mostly water!

What does matter is avoiding:

• Harsh bitterness from over-extraction

• Sharp sourness from under-extraction

As long as the espresso tastes balanced, the exact strength isn’t a big deal.

My usual brewing formula

For my daily espresso shots, I use:

• 20g coffee → 40ml espresso (1:2 ratio)

• Around 30 seconds of extraction

  

This gives me a full-flavored, concentrated espresso that’s strong enough for lattes—or, in this case, a flavorful Americano.

If the grind is slightly too coarse and extraction is weak, I’ll increase the yield:

• 20g coffee → 100ml espresso (1:5 ratio)

• Extraction still around 30 seconds

This produces a lower-concentration espresso, but the extraction is adequate and the flavor comes through clearly.

3. Find the Right Espresso-to-Water Ratio

Once you have your espresso, the final step is simple: adjust the ratio until it fits your taste.

There’s no fixed “correct” ratio. You simply add water, taste, and adjust. Too strong? Add more water. Too weak? Reduce the water next time.

My go-to ratio

For a hot Americano with medium-dark roast beans:

• 1:4 coffee-to-water ratio

• 40ml espresso + 160ml hot water

  

This gives a balanced cup with clear notes of caramel, chocolate, nuts, and butter cookie—rich but not overpowering.

For an iced Americano:

• 1:3 coffee-to-water ratio

• Then add about 100g of ice

When using light roast beans, reduce the water, because light roasts are more delicate and can get washed out easily.

Final Thoughts

Those are the three key factors for making a delicious Americano:

1. Choose the right water and beans

2. Brew your espresso properly

3. Find the right espresso-to-water ratio

Master these, and you’ll be able to make an amazing Americano anytime—simple, aromatic, and full of character.