At a Glance (China Coffee Network): “Gently stir, tilt against the cup, keep the pitcher close to the surface, push lightly like wiping a table…” On June 13, the “Coffee Rush Assembly—You’re Irreplaceable” 2026 Yunyan Third-Season Coffee Culture Event heated up at Xinyin 1950. Lu Daoqiang—2023 WLAC World Latte Art Championship runner-up, 2021 WLAC China finals champion, and founder of Shichai Coffee Academy—came in person, teaching coffee lovers latte art up close and hands-on, from steaming milk to in-cup composition, from fusion to the final push, drawing many citizens and visitors to stop and try.
“Gently stir, tilt against the cup, keep the pitcher close to the surface, push lightly like wiping a table…” On June 13, the “Coffee Rush Assembly—You’re Irreplaceable” 2026 Yunyan Third-Season Coffee Culture Event heated up at Xinyin 1950. Lu Daoqiang—2023 WLAC World Latte Art Championship runner-up, 2021 WLAC China finals champion, and founder of Shichai Coffee Academy—came in person, teaching coffee lovers latte art up close and hands-on, from steaming milk to in-cup composition, from fusion to the final push, drawing many citizens and visitors to stop and try.
In his teaching, Lu first explained the basics of latte art and the principles of milk frothing. He told enthusiasts that frothing is essentially a combination of power and resistance; by observing the angle of the wand and milk, and listening to the sound the foam makes, one can tell how to produce dense or silky milk.
With good foam, the next step is “painting” in the cup. In the hands-on session, Lu used the classic tulip as an example, demonstrating in detail how to complete a beautiful composition. First slowly pour the frothed milk into the espresso, circling to fuse until the cup is about half full, forming an even coffee-colored base. Then bring the spout close to the surface and find a stable “anchor point.” “Keeping close to the surface lets the milk float on top instead of sinking,” Lu stressed. Keep the spout against the surface, push forward steadily like wiping a table—the white milk naturally spreads the coffee, forming the first petal; the push must be even, no trembling hands. As you near the rim, shrink the flow and lift the pitcher, finishing with a thin line through the center of the pattern. In just a few minutes, onlookers exclaimed: “So exquisite—so the secrets of latte art are all in the details.”
After the demo, several enthusiasts queued to try. Under Lu’s hands-on guidance, every step—from frothing and fusing to the final push—received patient correction from the champion. One enthusiast, after completing her first tulip, reflected: “I used to think latte art was magic. Today I learned that with the right details and force, ordinary people can push a decent flower.” The atmosphere was relaxed and lively; visitors could not only experience the champion’s teaching and make their own cup, but also wander among the various coffee stalls tasting.
Lu told reporters he began systematically learning latte art in 2016, specifically enrolling in a training class. At first he knew little about coffee, but under his teacher’s devoted guidance he gradually developed a strong interest; in 2017 he began competing to train, and when he first won an award his feelings were mixed, because he knew more challenges lay ahead.
Speaking of Guiyang coffee, Lu feels the city’s coffee atmosphere is excellent—every café has its own character, and regional specialties like fish mint (zhe’ergen) and litsea (mujiangzi) flavored drinks are distinctly local. This time he also brought the brand he founded in Shanghai to exhibit and exchange, making many new friends. The event took the form of “competition + market,” with a sensible layout; many visitors sat down to rest when tired—very relaxed.
Ms. Xie from Shenzhen came to Guiyang with a friend for tourism and happened upon the coffee event; hearing a champion would teach latte art today, she came to try. She marveled at Guiyang’s cool weather and strong coffee atmosphere, having already drunk eight cups at the market and planning to keep checking in along the “coffee maze.”
A down-to-earth, life-filled coffee culture event brought the champion’s craft into the lives of ordinary citizens, letting Guiyang’s coffee aroma drift farther and stronger through the summer heat.
Reprint Notice & Disclaimer: This article is reprinted from Guiyang Net / Guiyang Daily. Original reporting by Gu Lanyun; edited by Chen Jing. All rights belong to the original publisher.
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