Steaming temperatures and sweetness
How milk steaming temperature affects sweetness, texture, and overall drink quality.
Latte art
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.
Milk composition: proteins, fats, lactose
The chemical composition of milk—proteins, fats, and lactose—and how each contributes to texture, sweetness, and foam in coffee drinks.
Impact of globalization on coffee identity
This topic explores how globalization reshaped coffee’s identity, blending local traditions with global trade, creating both opportunities and challenges in how coffee is grown, marketed, and consumed worldwide.