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MSLA 2.09 – Five Foam Factors, Revisited

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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 foam that was wet, with a relatively low aeration percentage. The sweet spot for Barista Hustle was around a 33% aeration level. Less than 20% […]

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