• Grundlagen-Latte-Art-Seminar-Schwarzwild-Kaffeeroesterei
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Latte Art Basics

It's not about learning a wide variety of figures, but about the prerequisites for doing so. We will develop the perfect milk foam and the individual phases of pouring, as well as the construction of various figures, so that you learn the basics and tools for practicing at home from us.

A prerequisite is prior participation in a barista course or knowledge of how to properly extract espresso - also suitable for beginners!

Training structure:

  • Approx. 1 hour: Refreshing what has already been learned, focusing on perfect espresso extraction and milk frothing.
  • Approx. 2 hours: Latte Art, divided into milk frothing and pouring the two basic figures (heart and leaf), as well as an outlook on other motifs and how they are prepared.
€149,00
€149,00
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Grundlagen-Latte-Art-Seminar-Schwarzwild-Kaffeeroesterei

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You'll learn this in our Latte Art basics course.

The focus isn't on practicing as many latte art designs as possible, but on understanding the fundamentals that make them possible. Together, we'll develop the ideal milk foam, analyze each step of the pouring process, and work out the structural composition of various designs. This will give you the necessary foundation and the right techniques to continue practicing independently at home.

Training schedule:
- 1 hour: Review of existing knowledge with a focus on optimal espresso preparation and perfect milk frothing.
- 2 hours: Introduction to latte art – including working on frothing milk and pouring the two basic shapes, heart and leaf. You will also gain insight into other motifs and their creation.

Why Schwarzwild?

  • Highest quality

    Directly traded, gently roasted and carefully packaged

  • Fast delivery

    You order - we deliver, and as quickly as possible.

  • Expertise & Service

    We will help you choose your coffee beans.

FAQ | The most important questions about coffee & preparation

Is every coffee suitable for every brewing method?

Not every coffee is suitable for every brewing method. Light roasts shine in filter coffee, darker roasts in espresso. Grind size, roast profile, and bean type determine taste and extraction – when properly balanced, it tastes better.

Do you have any questions about the selection process? Feel free to write to us!

Which grind size is best for my preparation?

The grind size depends on the method: very fine for espresso, fine for stovetop espresso maker, medium for filter coffee, coarse for French press. Freshly ground from whole beans naturally always yields more aroma and balance.

Adjust the grind size according to brewing time and taste: if it's too fast, grind finer – if it's too slow, grind coarser.

What is the difference between Arabica and Robusta?

Arabica is more delicate, fruitier, and sweeter – with higher acidity and more complex aromas. Robusta is stronger, earthier, more chocolatey, with more caffeine and a thicker crema. Arabica grows tall, is more delicate, and more difficult to cultivate. Robusta is more robust, higher-yielding, and ideal for espresso blends to enhance body, crema, and intensity.

How long does coffee keep and how should I store it?

Freshly roasted coffee keeps for about 6–12 months unopened, but it develops its best aroma in the first 6–8 weeks. Once opened, consume promptly. Store it in an airtight container in a dark, cool, and dry place – but not in the refrigerator. Oxygen, light, and heat accelerate aroma loss. Buy whole beans instead of pre-ground and grind them just before brewing – that's when it tastes best!