LAWCO Dallas 2026: In Conversation with the Top 3
Three baristas finished on top at Coffee Fest Dallas-Fort Worth’s Latte Art World Championship Qualifier Open 2026: Ziah Bloom, Matt Komins, and Marcus Dukes. We asked each of them to choose three questions from a list of ten, then answer one shared question about what comes next.
What came back covers spout geometry, milk texture, the pours that got away, and the community that keeps them coming back to the stage.
Ziah Bloom
What pitcher did you compete with, and how does its spout shape affect your line work, from thin wiggles to stacked tulip layers?
For competition I use two pitchers for steaming, the Rowan and the Lu Daoqiang, then the new Ivy pitcher and the Ujae pitcher for pouring. I choose these because the tapered spout gives me the right flow rate, whether I'm pouring thin-line tulips or heavier designs.
Who poured alongside you when you were learning your first heart or rosetta, and what did they pass on that you still use today?
That's such a beautiful question. It's not just one person. It's being surrounded by a lot of inspiring latte artists pushing each other to be better.
If I had to pick one, it would be Emma Carrero. You see her passion and dedication to the craft not just on stage, but in every single cup she serves. She helped me break a lot of my habits and understand the technique. Emma taught me that every single detail matters at the end of the day.
What would you tell a barista who has never competed but is thinking about entering their first latte art throw down?
Absolutely do it. It's a way of expressing yourself, and the community is incredibly supportive. People genuinely want you to succeed.
A lot of people are afraid of losing their first round. I know I was. I can't tell you how many times I've lost to get one win. But there's nothing like the feeling of winning your very first competition.
It's something we all chase, competitors and baristas alike, whether that's the perfect cup or the perfect pour. It pushes us to keep getting better and to share our passion and creativity through latte art.
Matt Komins
Walk us through your milk texturing for competition. How did you manage the stretching and integration phases to get micro foam that stayed glossy and pourable from your first cup to your last?
The way I've found to keep milk texture and pours consistent from practice to competition is to hold as many variables constant as possible. Using scales in competition was a habit I picked up from competing alongside baristas traveling from Asia.
I weigh my cold milk in, I weigh my espresso output, and I practice with the same mug and the same Slow Pour Supply pitcher I chose for that pour. Once those variables are locked, there are smaller details to adjust onsite: how the coffee behaves as a canvas, or the difference in water and fat content in the local whole milk.
I try to gauge my steaming by ear, but that isn't a hard rule from machine to machine.
Tell us about a pour that didn't go to plan, in training or on stage. What did it teach you?
My original plan for this competition was to add a frame around my base for more contrast and difficulty. I didn't like how those pours were coming out in practice, so I shifted on the fly to a pour I knew better.
It was the same design without the frame, and I found I had more control of the flow from my #22 spout pitcher.
Outside of competition, what does latte art mean to you behind the bar, for your guests and the community around your café?
Outside of competition, latte art is a garnish. It's the final touch on the supply chain, and it shows guests who are looking for it that this coffee was taken care of by people who care at every touch point.
Latte art doesn't need our entire attention. It's one skill in a career where other skills mean so much more: hospitality with a guest, supporting the team alongside you, and finding ways to stay engaged in this work that guard against burnout, like therapy.
Marcus Dukes
What pitcher did you compete with, and how does its spout shape affect your line work, from thin wiggles to stacked tulip layers?
I competed with the 17oz WPM x IVY MTS. The tapered, sharp spout and the handle design give me control over my flow, so I can be precise and intentional about every ripple or layer I add. It also helped with flow control on rosettas.
This pitcher is very special to me. It's been with me for most of my journey, and I love it.
Tell us about a pour that didn't go to plan, in training or on stage. What did it teach you?
In round 3, I felt I needed to correct my milk because my pours weren't executing the way I wanted. I made a big adjustment, steamed too thin, and had to go for a second pour.
During that second pour I felt extremely rushed, and the pour reflected it. It taught me that the second pour is basically my Hail Mary. I should have taken the time to execute it properly rather than rush and miss the details.
What would you tell a barista who has never competed but is thinking about entering their first latte art throw down?
At throwdowns you get to connect with the community and meet passionate baristas just like you, people looking for something beyond the four walls of their coffee shop, or even their home. Go for the competition, but stay for the community. It's a party after all, so have fun and make some coffee friends.
I'd also tell them to pour what they feel most confident in. Doing what you know leads to better execution. And remember to breathe.
One Question, Three Answers: Next Stop, New York
We asked all three the same thing: You're heading to compete in the next competition in New York. How are you preparing for that stage, and is there anything from your LAWCO run you plan to refine or change?
Ziah Bloom
Currently, I'm not sure. I think there should always be constant change and progression. I don't know what that will look like yet, but I'll definitely adjust my approach and refine my milk texture.
It's been a while since I've competed in a latte art-only competition, so there's a lot I need to brush up on. I'm super excited to be back on stage and pour my heart out.
Matt Komins
As I prep for New York City in March, my main goal is to make my pour a little more difficult. That's partly about the score sheet, but it's also a way to keep myself challenged and give myself something to push harder for.
Marcus Dukes
I've been thinking about that so much. I don't want to over-practice, but I do want to develop a new pour for Fest that captures more color and is more creative. Those are points I missed, so that's what I want to work on.
I'll also practice more second-pour situations. When I went to a second pour in round 3, I didn't put down a pour I was proud of, and I really want to. I can't wait to see what everyone does. It's New York Coffee Fest, it's always full of surprises.
Until the Next Stage
Three baristas, three different paths to the same podium. Thank you to all three for sharing the details behind their cups. We'll see you in New York.
