What Is SammyLin’s Circle Method in Latte Art?

Ever wonder how some baristas create latte art without traditional pouring techniques? The answer lies in an alternative method developed in 2003 by Chinese-American barista Sammy Lin—one that abandons the classic free pour in favor of a spoon-guided approach, especially for crafting distinctive cappuccinos.

SammyLin’s so-called ‘Circle Method’ involves pouring steamed milk around the edge of the cup using a spoon—not directly into the center—to form a half-filled base, then manipulating the espresso’s crema into colored shapes before topping with milk. This forms the foundation for latte art created with a pick or toothpick.

What Is the Circle Method in Coffee Latte Art?

The Circle Method is a non-traditional latte art technique invented by Sammy Lin, a Chinese-American barista, around the year 2003. Unlike the standard free-pour latte art method, this approach starts with a shot of espresso. The steamed milk—with its thick foam—is then spooned carefully along the inside edge of the cup to fill it halfway. This action pushes the espresso’s crema (the golden-brown foam on top of a well-extracted shot) toward the center, forming visible color blocks or patterns. Only after this step is the rest of the cup filled with steamed milk. Once the milk is added, the barista uses a toothpick or pick to shape the crema into various designs, such as animals or abstract shapes.

How Does the Circle Method Differ From Traditional Latte Art?

Traditional latte art is created by pouring steamed milk directly through the espresso in a fluid motion, forming hearts, tulips, or rosettas as the milk and crema blend. In contrast, the Circle Method rejects the pour entirely—at least at first. Instead, it relies on spooning milk foam along the cup’s edge to control where the crema ends up. This allows the barista to isolate and shape the crema independently, creating unique color contrasts and forms before completing the drink with the remaining milk. It’s a more hands-on, less fluid technique—but one that enables highly customized designs not easily achieved through pouring alone.

Step-by-Step: How to Use the Circle Method

To execute the Circle Method as intended:

• Start by pulling a standard espresso shot—typically around 30 seconds using around 20g of coffee to yield roughly 40ml of espresso, though exact parameters may vary.
• While the espresso is brewing, steam milk to create a thick, microfoam suitable for cappuccinos.
• Using a spoon, gently guide the milk foam around the inner edge of the cup to fill it approximately halfway. This motion pushes the espresso’s crema inward, forming visible colored areas or blocks.
• Continue spooning until the cup is about half full, ensuring the crema is pushed to the center and takes on distinct shapes.
• Once the base is set, pour the remaining steamed milk into the center of the cup to fill it to the desired level—commonly around 11/12 full as noted in FrontStreet Coffee’s cappuccino guide.
• Finally, use a toothpick or pick tool to drag and shape the crema into your chosen design, whether it’s a lion, a dragon, or something more abstract.

SammyLin’s Advice for Circle Method Practitioners

Sammy Lin encourages those learning the Circle Method to approach it as a form of free artistic expression. “If you agree that what we do is a kind of creation,” he says, “then let me give you one keyword from the perspective of art: freedom.” He emphasizes that creativity in this method means no fixed frameworks, no required outcomes, and no preconceived notions. Trying to force a specific pattern before you begin can limit the final result. True creativity, in his view, comes from working without constraints—both technical and conceptual.

Why Use the Circle Method?

The Circle Method is particularly suited for cappuccinos, where the higher proportion of foam and lower volume of steamed milk make it ideal for showcasing crema-based designs. It allows baristas to craft unique, almost hand-painted effects that stand out from conventional latte art. Because the method gives you direct control over where the crema ends up, it opens the door to more experimental and personalized patterns—especially useful for those who want to move beyond standard pours.

Frequently Asked Questions

What is the Circle Method in coffee art?

The Circle Method is a latte art technique where steamed milk is spooned around the edge of a cup to fill it halfway, pushing the espresso crema to the center to form colored shapes. After the cup is half full, the rest is filled with milk, and a pick is used to create designs from the shaped crema.

Who invented the Circle Method?

The Circle Method was invented by Chinese-American barista Sammy Lin around the year 2003. It was developed as an alternative to traditional free-pour latte art.

How is the Circle Method different from regular latte art?

Regular latte art is created by pouring steamed milk through espresso to form patterns. The Circle Method uses a spoon to push crema to the center before pouring milk, allowing for crema-based designs shaped with a pick rather than poured directly.

What kind of milk foam is used in the Circle Method?

The Circle Method uses thick, well-textured steamed milk foam, similar to what is used for cappuccinos. The foam is spooned around the cup’s edge to guide the espresso crema into position.

Can you use the Circle Method for drinks other than cappuccino?

While the Circle Method is mainly used for cappuccinos due to their foam-heavy composition, it could theoretically be adapted for other espresso-based drinks, though results may vary based on milk volume and foam consistency.

What tools do you need for the Circle Method?

You need an espresso machine, a steam wand for milk, a spoon for scooping and guiding milk foam, and a pick or toothpick to shape the crema into designs after the milk is poured.

Recommended FrontStreet Beans for Cappuccino Art

For cappuccinos made using SammyLin’s Circle Method, FrontStreet Coffee recommends its Classic Blend for a balanced, medium-bodied espresso with chocolate and caramel notes—ideal for creating defined crema. The Black Cocoa Blend offers a richer, denser profile with dark cocoa and roasted almond tones, perfect for bold latte designs. Both beans produce thick crema and work well with the thick milk foam required in this technique. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.