Competition standards for milk drinks
The rules and expectations for milk-based espresso drinks in barista competitions, and how they influence café standards.
Large bubbles
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.
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.
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.
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.