Competition standards for milk drinks
The rules and expectations for milk-based espresso drinks in barista competitions, and how they influence café standards.
Milk science, steaming & latte art
Common faults and fixes
The most common milk steaming and latte art faults, their causes, and how to correct them for better texture, flavor, and presentation.
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.
Milk hygiene and storage
Best practices for milk hygiene, safe storage, and handling in a café or home barista setting.
Latte art practice routines
How to structure latte art practice routines to build consistency, muscle memory, and confidence in free-pouring designs.
Alternative milks and stabilization
How plant-based alternative milks differ from dairy in composition, their challenges in steaming, and how baristas can stabilize them for better foam and latte art.