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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, 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.

Back to: Milk Science and Latte Art > Milk Texturing

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