What’s in this Chapter?
We move the discussion into the cafe environment and examine what the espresso machine does, from a scientific perspective, in the production of foam.
From the barista’s perspective, we look closely at the physical challenges of creating latte art. How should you hold and move the pitcher?
- We describe, in detail, the ergonomics of milk pitcher design and shape. We learn how milk pitchers are manufactured and why many designs make pouring more difficult than it needs to be.