INT-BARISTA-3.1.1

Milk Science, Steaming and Microfoam

INT-BARISTA-3 · Milk, the Drinks Menu, Tea and Service · INT-BARISTA-3.1 Milk, Microfoam and the Drinks Menu

Explains why milk proteins and fat allow foam, how to stretch and texture milk to microfoam, correct milk temperature limits, foam depth by drink, and the basics of free-pouring latte art.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 11; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.