by Prof Steven Abbott We all agree that it’s the proteins in milk (dairy or non-dairy) that allow the milk to form a desirable foam, with “desirable” here defined as a...
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LA 1.03 – Milk Pitcher Grips
Milk Pitcher Grips The way a barista holds the milk pitcher determines which muscles are being used during pouring. All the most comfortable and ergonomic hand grips involve a...
Gift Card – Milk Science (Course & Certification)
- How our gift card delivery works An email with a graphic representation of the gift-card (as seen above) will be sent to the buyer, after payment has been completed, which the...
Milk Science
Milk Science – Course & Certification
This advanced course explores the science and mechanics of perfect milk foams. We examine the physics of milk steaming and how milk foams hold together. We also find out how both...
Course – Milk Science
MILK SCIENCE LIFE-TIME ACCESS, COURSE & CERTIFICATIONHome / Education Sales / Course: Milk ScienceStay in the loop - Signup for BH Newsletter & Updates!Stay in the loop -...
Milk Science
This advanced course explores the science and mechanics of perfect milk foams. We examine the physics of milk steaming and how milk foams hold together. We also find out how...
MS 4.07 The Milk Pitcher
Making Milk Jugs - Matt explains the manufacturing process of a milk pitcher. Axial Alignment The low price point of most milk pitchers ensures that little attention is...
MS 4.04 Milk Foam Profiling
Now that you are developing a stronger awareness of what contributes to the production of the best foams for latte art, let’s profile the Australian latte artist Shinsaku...
MS 3.02 The Milk Fat Globule
In fresh milk, the fat molecules assemble in globules, and each globule is protected by a membrane. You can see the remnants of these membranes when you fry butter in a pan. The...
MS 2.03 Milk Proteins
Hydrophobic or Hydrophilic? In chemistry, we encounter many molecules or parts of molecules which form a chain shape. Two of the big players in foam science — the milk fats and...
MS 1.01 What is Milk Made Of?
To make your passage through the early chapters a bit smoother and to familiarise you with a few terms right up front, let’s summarise what’s in your glass of milk. Water makes...
Gift Card – Milk Science & Latte Art (Course & Certification)Black Friday 30% Off!
- How our gift card delivery works An email with a graphic representation of the gift-card (as seen above) will be sent to the buyer, after payment has been completed, which the...
Course – Milk Science and Latte Art
MSLA / USD 99,- LIFE-TIME ACCESS, COURSE & CERTIFICATIONHome / Education Sales / Course: Milk Science and Latte ArtStay in the loop - Signup for BH Newsletter &...
Milk Science & Latte Art
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Milk-splitting
The practice of sharing milk between more than one beverage
B1 6.03 – Espresso with Milk
Espresso with Milk Smaller Drinks: Learning to Prepare Beverages Smaller than 120 ml Customers choose an item from this smaller category of milk-based espresso drinks when they...
B1 4.04 – Milk Splitting
Milk-Splitting How to Steam One Pitcher of Milk to Make Two Drinks When it gets busy on a bar, it is faster to steam for two drinks at a time. But if you split your milk...