MSLA 0.05 – Recap & Glossary

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Recap

  • Latte art has a 26-year history, but references to milk mixed with coffee go back more than 300 years.

  • Milk is approximately 87% water.

  • The other 13% is mostly made up of sugar (lactose), fat, and protein.

  • Casein protein helps as an emulsifier.

  • Whey protein helps stabilise milk foam.

  • When entraining air, it’s helpful to add the air before the milk gets hot and to increase the volume of the milk by 33%.

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