MS 4.04 Milk Foam Profiling

Please sign up for the course before starting the lesson.

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 Fukayama. For this experiment, we compared various steamed milk samples. Each was prepared using 100 ml of milk. We simply asked Australian Latte Art Champion, Shinsaku to steam milk for us that he considered was at his best quality.

Next we took samples of the foam and examined it using a microscope camera at around 60 times magnification.

Back to: Milk Science > Facts About Foam