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.
Milk science, steaming & latte art
Pouring techniques: hearts, tulips, rosettas
Step-by-step techniques for creating classic latte art patterns—hearts, tulips, and rosettas—by controlling milk flow, height, and pitcher movement.
Pitcher choice and vortex creation
How milk pitcher design influences steaming, vortex formation, and latte art performance.
Steaming temperatures and sweetness
How milk steaming temperature affects sweetness, texture, and overall drink quality.
Stretching vs texturing phases
The two key stages of milk steaming—stretching and texturing—and how to balance them for ideal microfoam and latte art performance.
Foam formation and microfoam physics
How milk foam is created during steaming, the physics of microfoam, and why it’s essential for latte art and texture.