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MSLA 3.0 – What’s in this Chapter?

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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, […]

Back to: Milk Science and Latte Art > Milk Texturing

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