What Does Latte Art Foam Require? A multitude of foam consistencies are used in the preparation of foods and beverages. Chefs use foams in cooking because they make taste...
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MSLA 1.07 – Recap and Glossary
Recap The right diet for a dairy herd is a balance of fresh and fermented pasture and a protein supplement. There is a direct relationship between the nutrition of a herd and the...
MSLA 1.06 – Interview with a Dairy Farmer
Rupert Cyster is the owner of Northiam Dairy. His cows produce extraordinary milk that is popular in the specialty coffee scene of London and Kent. His wonderful crossbred cows...
MSLA 1.05 – The Environment
The Impact of Dairy Farming on the Environment Based on results of a 2008 study, the US dairy industry produces an average of 2.05 kg of CO2 per litre of milk consumed (Thoma et...
MSLA 1.04 – Processing — Homogenisation
Homogenisation As the dairy industry advanced in the 20th century, it became desirable to offer a more standardised milk product. Larger dairies blended milk from various herds....
MSLA 1.03 – Processing — Skimming
Skimming If you have ever made a salad dressing, you will have witnessed the oil floating on top of the vinegar. Similarly, the fats in milk are less dense than the water and...
MSLA 1.02 – Processing — Heat Treatment
Pasteurisation In 1864, French scientist Louis Pasteur found that heating up fresh beverages gave them an extended shelf life. This process became known as pasteurisation and was...
MSLA 1.01 – Cow Food
Cow Food — Pasture, Silage and Cake (Protein Supplement) Pasture According to dairy farmer Rupert Cyster (interviewed in lesson 1.6), a balance of nutrients in a cow’s diet leads...
MSLA 1.0 – What’s in this Chapter?
What's in this Chapter? We get insight into farming practices via an interview with dairy farmer Rupert Cyster. We look into the nutrition of a dairy herd and examine the factors...
MSLA 0.05 – Recap & Glossary
Recap Latte art has a 26-year history, but references to milk mixed with coffee go back more than 300 years. Milk is approximately 87% water. The other 13% is mostly made up of...
MSLA 0.04 – Making Microfoam
Making Microfoam — Entraining Air Since the early 1990s, the latte art movement has introduced a visual and textural luxury to the coffee world in the form of microfoam. In...
MSLA 0.02 – The History of Latte Art
Latte Art Timeline This amazing infographic is available for you to print in high resolution. We hope it helps you locate the key turning points in the development of this art...
MSLA 0.01 – What is the Course Structure?
What is the Course Structure? This course has five broad modes for you to navigate through. First, we take milk back to its origin, the farm, where we look at the diets of dairy...
MSLA 0.0 Prologue
Prologue Latte art has gone from an occasional novelty in third-wave coffee shops to a signature of modern coffee culture. It is no longer just the domain of specialty...
ACM 4.10 – Single vs Double Baskets
Single vs Double Baskets An important discovery made by early proponents of the coffee refractometer was that single espresso baskets, in the region of 20% extraction yield, are...
ACM 4.09 – Ristretto, Lungo and Café (Caffè) Crema
Ristretto Industrial scale roasting companies tend to operate with lower quality coffee. Usually, lower quality coffee has a larger spread of under-ripe, overripe coffee, and...
ACM 3.12 – Recap
Chapter 3 Recap We explored the extracted mass in a liquid form known as the Total Dissolved Solids (TDS). TDS is usually expressed as a percentage value. There are sensory...
ACM 3.10 – How Colloids Affect Strength Perception
How Colloids Affect Strength Perception Solid particles that are smaller than approximately one micron are so small, gravity won’t act upon them while they’re in a solution. As a...