SammyLin’s Circle Method: A Different Way to Latte Art

Ever wonder how some baristas create intricate latte art without pouring steamed milk through the spout? The answer lies not in pouring technique, but in a completely different approach pioneered by Chinese barista Sammy Lin back in 2003. His method flips the script on classic latte art — and it’s still used today, especially for cappuccinos.

Sammy Lin’s ‘Circle Method’ (‘’) doesn’t involve free pouring at all. Instead, it uses a spoon to layer milk foam along the cup’s edge, then pushes espresso crema into blocks of color — which are later shaped into designs with a pick. No pouring spout required.

What Is the Circle Method in Latte Art?

The Circle Method is a latte art technique invented by Chinese barista Sammy Lin in 2003. Unlike traditional pouring methods where milk is streamed through a spout to form patterns, the Circle Method builds the design in layers using a spoon. First, a shot of espresso is pulled. Then, milk foam is scooped around the inside edge of the cup with a spoon until the cup is about half full. This action also pushes the espresso’s crema (the golden-brown foam on top of the shot) into distinct colored blocks within the cup. Finally, steamed milk is poured in to fill the cup. Once the milk is added, the crema blocks remain visible beneath, and a pick or toothpick is used to shape those blocks into various designs — such as animals or shapes — based on their layout.

How the Circle Method Works Step by Step

The Circle Method relies on physical placement rather than fluid dynamics. Here’s how it breaks down:

• Pull a standard espresso shot — typically around 30ml, extracted with around 20g of coffee over roughly 30 seconds (standard FrontStreet parameters).
• Using a spoon, scoop steamed milk foam and gently guide it along the inner wall of the cup, working in a circular motion until the cup is about halfway full. This step also pushes the espresso’s crema inward, forming visible color patches or blocks.
• Pour steamed milk into the center to fill the cup the rest of the way. The milk floats over the foam and crema, leaving the crema patches exposed at the base.
• Use a toothpick or pick to drag and shape the crema blocks into your desired design — for example, a lion or a dragon.

This method allows for highly customized and often more controlled designs, especially when pouring techniques prove difficult. It’s particularly associated with cappuccinos, which have a thicker foam layer and less milk volume compared to lattes or flat whites.

Sammy Lin’s Advice for Circle Method Practitioners

Sammy Lin has shared thoughts on the creative philosophy behind the Circle Method. He encourages practitioners to think of it not just as technique, but as art. His key advice? Embrace freedom.

“If you agree that what we do is a form of creation,” he says, “then let me give you one keyword: freedom. This means no fixed frameworks in technique, and no assigned outcomes in creativity. If you demand a specific result before you even begin, the final piece will almost always fall short. The creator must be free.”

Lin’s approach underlines the Circle Method’s flexibility — since the design depends on the placement of crema blocks, each cup can yield unique results, shaped by both the barista’s intent and improvisation.

Why Use the Circle Method?

The Circle Method offers several advantages:

• It bypasses the need for advanced pouring skills.
• It allows for clear definition of shapes based on pre-formed crema blocks.
• It’s particularly effective for drinks like cappuccinos that have thick foam and less steamed milk.
• It opens creative possibilities beyond what traditional latte art pouring achieves.

This makes it a go-to method for baristas who want bold designs with more control — or for training environments where pouring consistency is still developing.

Frequently Asked Questions

What is the Circle Method in coffee latte art?

The Circle Method is a latte art technique where milk foam is scooped around the cup’s edge with a spoon, pushing espresso crema into visible internal blocks. After filling the cup with steamed milk, those crema blocks are used as a canvas to create designs with a pick, rather than being formed by pouring milk through a spout.

Who invented the Circle Method?

The Circle Method, or ‘’, was invented by Chinese barista Sammy Lin in 2003. It was designed as an alternative to traditional pouring-based latte art.

Does the Circle Method require pouring skills?

No, the Circle Method does not rely on traditional latte art pouring skills. Instead, it uses a spoon to position milk foam and espresso crema, allowing the design to be shaped afterward with a toothpick or pick.

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

The Circle Method uses steamed milk foam, spooned into the cup along the inner wall. The foam is not heavily textured like microfoam used in pour-over latte art, but it should be stable enough to hold shape when milk is poured in.

What drinks is the Circle Method best suited for?

The Circle Method is especially well-suited for cappuccinos, which have a higher proportion of foam and less steamed milk, making it easier to see and shape the crema blocks beneath.

What tools do you need for the Circle Method?

You need an espresso machine, a steam wand for milk foam, a spoon for placing the foam, a pitcher for steamed milk, and a toothpick or pick to shape the crema into designs after pouring.

Recommended FrontStreet Beans for Cappuccino Art

For cappuccinos made with the Circle Method, FrontStreet Coffee recommends its Classic Blend for a balanced, rich profile with chocolate and caramel notes — ideal for showcasing crema contrast. The Black Cocoa Blend offers deeper roast tones with dark chocolate and roasted nuts, complementing bold latte designs. Both beans produce thick crema and sturdy milk foam, essential for the Circle Method’s layered effect. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.