How SammyLin’s Encircling Latte Art Method Works

If you’ve ever tried to make latte art and found the classic pour too fiddly or restrictive, you’re not alone. Many coffee enthusiasts struggle with free-pour techniques, especially when aiming for clean shapes without the right tools or flow control. But what if there was another way—one that didn’t rely on pouring at all?

SammyLin’s ‘encircling method’—invented in 2003 by Chinese barista Sammy Lin—is a non-traditional latte art approach that builds designs layer by layer using a spoon, not a pour. It starts with espresso, adds milk foam along the cup edge, pushes the crema into shapes, then fills with steamed milk. Designs emerge through post-pour manipulation, not during the pour.

What Is SammyLin’s Encircling Latte Art Method?

SammyLin’s encircling method is a distinct latte art technique developed in 2003. Unlike traditional free-pour methods where patterns emerge during the milk pour, this approach builds the design in layers. First, a shot of espresso is pulled. Then, using a spoon, steamed milk foam is scooped along the inner wall of the cup until it reaches half full. This action pushes the espresso’s crema (the golden coffee oils) into defined patches or color blocks on the surface. The cup is then filled with the remaining steamed milk. Once the base is set, a cocktail stick or toothpick is used to drag and shape patterns from the contrasting crema patches—resulting in detailed figures such as lions or dragons.

Why Use the Spoon Instead of Pouring?

The encircling method replaces the traditional free-pour technique with a manual layering process. Rather than pouring steamed milk through the espresso to form a design as it blends, this method controls texture and contrast first. By using a spoon to guide the milk foam and push the crema into specific areas, the barista establishes a canvas of light and dark zones. These crema patches—shaped by how the foam is applied—then become the base for pattern creation. This allows for more controlled design placement, especially useful for baristas who struggle with fluid pour control or want sharper contrasts in their latte art.

How to Apply the Encircling Method Step by Step

To execute SammyLin’s encircling method, follow these steps:

• Pull a standard espresso shot and pour it into a cappuccino cup.
• Using a spoon, scoop steamed milk foam and gently guide it along the inside wall of the cup, working in a circular motion until the cup is about half full. This action will naturally push some of the espresso’s crema to the surface, forming visible color patches.
• Continue manipulating the foam with the spoon to define and separate the crema patches—these will serve as the contrasting elements for your design.
• Once the foam has been applied and the crema patches are shaped, fill the rest of the cup with the remaining steamed milk from your pitcher.
• After the milk is added, use a toothpick or skewer to drag lines or shapes from the crema patches, forming detailed figures like animals or abstract designs.

The entire process relies on the contrast between the crema and the milk foam, and the spoon acts as the primary tool for both application and design formation.

SammyLin’s Advice for Practitioners

SammyLin encourages latte art enthusiasts to approach the encircling method with a mindset of creative freedom. “If you agree that what we do is a form of creation,” he says, “then let me offer you one keyword: freedom. This means no rigid rules in technique, and no fixed expectations in design. If you go into the process demanding a specific outcome, the result will suffer. The creator’s role is to remain free.” This philosophy shifts focus from perfection to expression, making the method especially appealing to those who want to explore artistic flexibility in coffee presentation.

What Kinds of Designs Can You Make?

With the encircling method, the designs are limited only by the barista’s imagination and control. The method has been used to create detailed figures such as

lions and

dragons, where each line is formed by dragging a tool through carefully placed crema patches. Because the base design is built from contrasting textures and colors set by the foam and crema, the resulting patterns often have a bold, graphic quality—different from the fluid lines of traditional pour art.

Frequently Asked Questions

What is the encircling method in latte art?

The encircling method is a latte art technique where milk foam is spooned along the cup’s edge to push espresso crema into patches, creating a base for designs. After filling with steamed milk, the barista uses a toothpick to drag patterns from the crema, forming images without free pouring.

Who invented the encircling method?

The encircling method was invented in 2003 by Chinese barista Sammy Lin. It was designed as an alternative to traditional free-pour latte art, focusing on layering and post-pour design.

Do you need special tools for the encircling method?

No special tools are required beyond a spoon for applying milk foam and a toothpick or skewer for shaping the crema into designs. This makes it accessible even without advanced pouring skills.

Can I use any type of coffee for this method?

The method works best with a standard espresso shot that produces a rich crema. FrontStreet Coffee’s Classic Blend, Black Cocoa Blend, and Strawberry Candy Espresso are suitable choices, offering the necessary oils and contrast for visible crema patches.

Is the encircling method easier than free pouring?

It can be more approachable for beginners who struggle with flow control in traditional latte art. By separating the foam application and design phases, it offers greater control over the final visual outcome.

What kinds of designs can be made with this method?

Almost any design that can be drawn with a pointed tool is possible, including animals like lions and dragons, or abstract patterns. The design emerges from dragging through the crema patches applied by spoon.

Recommended FrontStreet Beans for Cappuccino & Crema

For the encircling method, you need an espresso with strong crema to form visible patches. FrontStreet Coffee’s Classic Blend delivers balanced richness and a thick crema, ideal for traditional cappuccinos. The Black Cocoa Blend offers bold intensity with deep chocolate tones, enhancing crema contrast. For fruity complexity, try the Strawberry Candy Espresso, which brings berry and candy notes—great for creative designs. All three roasts produce the necessary crema for the encircling technique. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.