Flow Rate, Width, & Height How Flow Rate Influences Line Width In making latte art patterns, the requisite flow rate and the width of the milk stream exiting your pitcher are...
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MSLA 4.03 – The Halfway Point
The Halfway Point In the Blocks — Resetting the Cup Position for Drawing The halfway point, at which the cup is half filled, is now the blank canvas you’ve created for most...
MSLA 4.02 – Pouring from a Height — The Pin-Drop Technique
Pouring from a Height — The Pin-Drop Technique The dive easiest to pull off is the one where you enter the water feet first, with your body as straight as a pin and toes pointed....
MSLA 4.01 – Priming the Canvas
Priming the Canvas Blending Ratios The background is half of what the customer sees of your latte art. This chapter is dedicated to teaching you how to produce a homogenous...
MSLA 4.0 – What’s in this Chapter?
What’s in this Chapter? We begin to compile and describe the nomenclature of the Latte Art Lexicon. We ‘prime the canvas’, examining techniques for creating a perfect background...
MSLA 3.06 – Recap & Glossary
Recap We use steam to heat milk because we get a payload of extra energy from the latent heat of condensation. We can steam milk to temperature in under 20 seconds, whereas it...
MSLA 3.04 – Grip — Ergonomics
Grip — Ergonomics Holding the Cup Handle Many technical latte art designs require continuous reorientation of the cup position. In these instances, holding only the bottom third...
MSLA 3.02 – The Steam Wand
The Steam Wand The Effect of Steam Pressure on Bubble Size Are you looking for an efficient milk heating solution by increasing your steam temperature? Turning up the temperature...
MSLA 3.01 – Boiler Pressure
Boiler Pressure Latent Heat of Condensation — Why We Use Steam Many folks think that the bubbles in milk are wrapped around steam. With the help of Professor Abbott, we can...
MSLA 3.0 – What’s in this Chapter?
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....
MSLA 2.10 – Recap & Glossary
Recap Professor Abbott’s Five Foam Factors teach us that the conditions for producing superior latte foam are very specific. The two main protein types in milk are caseins and...
MSLA 2.09 – Five Foam Factors, Revisited
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...
MSLA 2.08 – Foam Profiling
Milk Foam Profiling Now that you are developing a stronger awareness of what contributes to the production of the best foams for latte art, let’s profile the Australian latte...
MSLA 2.07 – Foam Deterioration
Foam Deterioration Lipolysis A scary phenomenon in the dairy industry, one which can bring a cafe to its knees, is lipolysis (the chemical breakdown of fat). There is a vast...
MSLA 2.06 – Drainage
The 10-Second Rule A close-up video of a latte draining. When the bubbles in a freshly poured latte appear to be falling down instead of floating up, what you are...
MSLA 2.05 – Lactose and Lactase
Lactose and Lactase Lactose Lactose is a disaccharide, a double sugar, white in colour just like the fat and protein in milk. It is a carbohydrate formed of the two...
MSLA 2.03 – Surfactants
Surfactants As explained earlier, a surfactant is a compound that lowers the surface tension between two substances. The way to stop a bubble from bursting is to wrap it up in a...
MSLA 2.02 – Protein
Protein Hydrophobic or Hydrophilic? In chemistry, we encounter many molecules or parts of molecules which form a chain shape. Two of the big players in foam science — the milk...