A pattern sits on the surface because textured milk is less dense than the drink beneath and because crema holds it up. If it sinks, one of those is failing.
Milk problems
Too much foam. Stiff foam does not flow across the surface — it lands in a lump and sinks. Stretch less: three seconds, not ten.
Not integrated. Foam sitting on liquid milk separates in the jug, and you pour thin milk first. Spin until the whole jug moves as one and the surface is glossy.
Poured too late. Textured milk separates within about thirty seconds. Wipe the wand and pour immediately.
Pouring problems
Too high. A stream falling from height punches through the crema. Start high to get the milk under the crema, then bring the jug down close to the surface before you begin the pattern.
Too fast at the start. Fill the cup to about two-thirds before you start pouring for a design.
The coffee
A pattern needs crema to float on. A stale or badly extracted shot has thin, pale crema that gives the milk nothing to sit on. If your milk is right and the pattern still sinks, pull a better shot.
The cup
A wide bowl with a tight base — a proper cappuccino cup — concentrates the crema and gives a pattern room. A straight-sided mug makes it much harder.
Last reviewed 8 August 2026