Three-time Australian Latte Art Champion Victor Vu reveals how to recreate the mighty eagle latte-art design.
Victor doesn’t claim to have created this design, but he’s also not sure who first came up with the pour.
The Australian Latte Art Champion says the eagle is popular with many of the baristas he knows, who love to show it off at throwdowns and local competitions.
For those trying it for the first time, he says it’s not too challenging, therefore is a great option for baristas practising their pouring skills.
“This design is quite easy to replicate at a café, so is a good training option for baristas with basic skills,” Victor says. “It’s quite a fast pour – take the time to go through the steps before trying it out.”
Victor Vu’s Eagle
Step 1
Using a eight-ounce cup with the handle at one o’clock, start by mixing the milk with the coffee until the cup is around a third full.
Step 2
From the nine o’clock position, along the left-hand curve of the cup pour a 10-leaf rosetta.
Step 3
To the right of the first rosetta, pour an eight-leaf rosetta, and then a six-leaf rosetta to the right of the second. Drag a thin line along the top to connect the three rosettas.
Step 4
Turn the handle to three o’clock. Pour a rosetta along the curve of the cup from 12 o’clock to the handle at three o’clock.
Step 5
From the bottom of the final rosetta, drag a thin line along the inside of the rosetta. Once you reach the top of the cup, drag the line along the curve of the cup about a third of the way down before flicking up and creating the inner eye, finally meeting the first thin line that connects the three rosettas.
Step 6
Still using the continuous pour and following the curve of the cup, form a small flat circle for the nodules and then continue to form the rest of the beak, with a sharp V to form the mouth.
Step 7
Using the dry foam, form a small heart under the beak to fill the space.
Step 8
Finally, use a drop of dry foam to form the eye.
