What’s in this Chapter? We begin to compile and describe the nomenclature of the Latte Art Lexicon. We ‘prime the canvas’, examining techniques for creating a perfect background...
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MSLA 3.06 – الملخص وقاموس المصطلحات
Recap We use steam to heat milk because we get a payload of extra energy from the latent heat of condensation. We can steam milk to temperature in under 20 seconds, whereas it...
MSLA 3.04 – المقبض — هندسة العوامل البشرية
Grip — Ergonomics Holding the Cup Handle Many technical latte art designs require continuous reorientation of the cup position. In these instances, holding only the bottom third...
MSLA 3.02 – أنبوب التبخير
The Steam Wand The Effect of Steam Pressure on Bubble Size Are you looking for an efficient milk heating solution by increasing your steam temperature? Turning up the temperature...
MSLA 3.01 – ضغط الغلاية
Boiler Pressure Latent Heat of Condensation — Why We Use Steam Many folks think that the bubbles in milk are wrapped around steam. With the help of Professor Abbott, we can...
MSLA 2.10 – الملخص وقاموس المصطلحات
Recap Professor Abbott’s Five Foam Factors teach us that the conditions for producing superior latte foam are very specific. The two main protein types in milk are caseins and...
MSLA 2.09 – مراجعة للعوامل الخمسة لنجاح الرغوة
Five Foam Factors, Revisited At the start of this chapter we talked about Professor Abbots Five Foam Factors that were conducive to great foam for latte art. First, we wanted...
MSLA 2.07 – فساد الرغوة
Foam Deterioration Lipolysis A scary phenomenon in the dairy industry, one which can bring a cafe to its knees, is lipolysis (the chemical breakdown of fat). There is a vast...
MSLA 2.06 – التصريف
The 10-Second Rule A close-up video of a latte draining. When the bubbles in a freshly poured latte appear to be falling down instead of floating up, what you are...
MSLA 2.04 – الدهون الموجودة في الحليب
Lipids in Milk Triglyceride Triglycerides make up 98.3% of cow milk fat; these molecules are made up of three joined fatty acid tails (University of Guelph). Triglycerides (aka...
MSLA 2.03 – المواد الخافضة للتوتر السطحي
Surfactants As explained earlier, a surfactant is a compound that lowers the surface tension between two substances. The way to stop a bubble from bursting is to wrap it up in a...
MSLA 2.01 – الرغوة الناعمة
What Does Latte Art Foam Require? A multitude of foam consistencies are used in the preparation of foods and beverages. Chefs use foams in cooking because they make taste...
MSLA 1.07 – الملخص وقاموس المصطلحات
Recap The right diet for a dairy herd is a balance of fresh and fermented pasture and a protein supplement. There is a direct relationship between the nutrition of a herd and the...
MSLA 1.03 - معالجة الحليب — الكشط
Skimming If you have ever made a salad dressing, you will have witnessed the oil floating on top of the vinegar. Similarly, the fats in milk are less dense than the water and...
MSLA 0.04 – المعرفة المسبقة: صنع الرغوة الناعمة — الخفق
Making Microfoam — Entraining Air Since the early 1990s, the latte art movement has introduced a visual and textural luxury to the coffee world in the form of microfoam. In...
MSLA 0.01 – ممّ تتكون هذه الدورة؟
What is the Course Structure? This course has five broad modes for you to navigate through. First, we take milk back to its origin, the farm, where we look at the diets of dairy...
دورة إعداد القهوة المتقدمة - قاموس المصطلحات والروابط
Glossary Acidity: the level of perceived sourness and/or fruitiness. Agronomist: an expert in the scientific study of soil and plant management. Aliphatic Acids: the acids of...
ACM 7.07 - الملخص وقاموس المصطلحات
Chapter 7 Recap To get the most out of refractometry for roast profiling, and in cafe QC, a protocol should be closely followed. We shared our preferred system with you....