In mid-February, Julia Bergenstråle competed for the second year in a row in the Swedish Latte Art Championship, a prestigious competition where Sweden’s best baristas come together. We took the opportunity to check her competition nerves and get some tips on the first steps to making your own Latte Art.
How do you feel before the competition?
I feel good about the Swedish Championship. Of course, it’s nerve-wracking, but it’s like that every time. But I really believe in myself this year, I’ll definitely be on the podium.
What are you looking forward to during the competition weekend?
The best part of competing is really everything around it. The atmosphere is amazing, we all have a great time together, and the excitement you feel in your body during the competition days.
How does the competition work?
Let’s quickly go through how the final takes place. The competition consists of three Latte Art patterns: two free-pour patterns and one designer pattern.
Free pour means you pour the entire pattern directly from the jug.
A designer pattern is similar, but you add small details after pouring the pattern, often with a tool or color.
During the competition, you pour two identical cups for each pattern, a total of six cups in 11 minutes. The participants choose which patterns they want to compete with.
The judging is based on several factors like contrast, symmetry, technical skill, difficulty level, and also aspects like hospitality, equipment use, and barista skills.
For beginners – what is the first step, how do you make Latte Art?
The first step to learning Latte Art, I’d say, is to learn how to steam the milk correctly and understand the chemistry behind it. Understanding why you should do certain things and why you shouldn’t do others – it’s really essential to have good milk to succeed with your Latte Art!
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