MILK

Milk is a white liquid produced by the mammary glands of mammals. The sugar present in milk is called lactose
and it is almost solely found in milk. The enzyme needed to digest lactose, lactase, reaches its highest levels in the
small intestines after birth and then begins a slow decline unless milk is consumed regularly.

Allergies? Habits? Tolerance?

Whats in milk?
1. water - 90%
2. fats - 0%to4%- Sweet and flavourfull when heated from 60 to 70C, burnout when heated up to beyond 70C
3. proteins - 3%- surface active agent/surfactant, foaming agent
4. lactose - 2% to 8%

Heating

Milk Types
choice of milk - whole/blue 4%, reduced/green 2%, no fat/red 0%, soy, almond
choice of jug (sizes)
storage, refrigeration
choice of temperature for hot drinks 55C, 60C, 65C, 70C - which one is the sweetest?
Prepare 4 empty cups and pour milk steamed at the above degrees into each one

Texturing

Fluidity,
Silky texture
Microfoam
Warmth
Sweet taste.

Make the milk spin in our jug, hit the sweet spot, increase its volume, heat it up, naturally sweeten it.
We introduce controlled air by using our steam wand. As the temperature changes (increases), we also change the
position of our steam wand. By timing this into our 10-15 seconds window, we ensure we are consistent in creating
beautifully textured milk for latte art at all times.

Exercise with jug and water then with milk

Texturing with water milk texturing start with a large jug of cold water and ice

milk pouring start with empty cups and water - follow the variable on the next
Pouring with water page

milk texturing sweet spot once the attendee is comfortable with water, start
Texturing with milk using milk

Pouring with milk into milk pouring heart once the attendee is comfortable with texturing, start
coffee pouring hearts

How much milk do we need?

Before we steam milk, we shall practice a little with cold water instead. This will reduce our milk wastage and will
help us getting into the right position to hit the sweet spot pronto!

dosing your milk with attention prevents you from having left over milk
lack of left over milk, unlikeness of re-cycling, better milk, better latte art, better flavour

There is a number of small details that may affect the quality, speed and efficiency of our craft and service. When put
all together, attention to details ensures that we produce a more consistent, good quality espresso + milk drink.

Start off with fresh, cold milk in a cold and clean jug (1/5 used milk allowed for re-cycling)
Purge the steam wand before and after texturing milk.
The sooner your milk spins in the jug, the more time you have to hit the sweet spot (centripetal force) in
order to create some great microfoam. For this reason, it is very important to position your steam wand correctly into
the milk jug before steam pressure is applied.
Steam wand positioning for great milk-texturing FW or L - steam wand lightly under the milks surface C -
steam wand lightly above the milks surface for C
As the milk spins and its temperature increases, we might need to change the position of the steam wand
into the jug: As you reach 30C, sink the steam wand deep into the centre of the jug - this will increase the
centripetal force and will TEXTURE your milk by splitting the present bubbles into smaller, more nervy smaller
bubbles - microfoam.
Minimize your movements to avoid milk spilling. Be gentle and decrease your steam pressure as you milk
reaches your desired temperature - 60C.
Sync with the barista on shots to have your espresso ready as your milk has just finished spinning.
Pour promptly and blend your milk with your espresso - the milk will settle (guinnes effect) together with
the coffee, hence producing a uniform drink that will taste sweet from the very first sip all the way throughout the
last drop at the bottom of the cup.

FREE POURING

The art of free pouring can be comfortable mastered by keeping in mind the four key factors listed below. We would
like to stress that cleanliness and functionality of your equipment are indispensable elements for the consistency of
your produce.

1 - Speed

Speed dictates how much liquid or texture you are pouring into the cup.
FAST - the fastest you pour, the more texture ends up in the cup
SLOW - the slowest you pour, the more liquid ends up in the cup
TIPS - develop this sensitivity by controlling the angle or your wrist

2 - Distance

Distance dictates your ability to draw your pattern at the right moment.
FURTHER AWAY - 10 cm distance from the coffees surface Thin Pen The further away from your cup, the
more your milk will sink to the bottom of the cup. Too far away and your pour will bubble
TIPS - use this pour to lay your foundation without leaving any milk-marks. You are looking for a lovely
brownish background
CLOSE TO SURFACE - within 2 cm distance from the coffee surface - Thick Pen The closer you are to the
surface of your coffee, the more likely your white-pour will appear on the coffees surface
TIPS - use this pour once your cup is two-thirds full
3 - Location

Where in the cup you are pouring will dictate the position and symmetry of your pattern.
We would always recommend you begin to pour right in the middle of the cup

4 - Traction

Traction between coffee and milk is required in order to form, position and shape latte art patterns during your free
pour
It is the same kind of traction you would need in order to cycle or stand still on a bicycle
You will find it easier to gain traction by increasing your SPEED
Adjusting the inclination of your cup will also help you keeping your pattern in shape
You aim for the milk flow to gain resistance against your coffee surface A proper holding and handling of the milk
jug is recommended for best results. The continued and repeated actions by following the recommendation above
will ensure that every movement will slowly be registered into your body as to increase the speed and efficiency of
your workflow.

LATTE ART EXERCISE

THE HEART

Pierce the coffee from a distance, leave no marks and start filling your cup - Thin Pen
If any white (milk) mark appear, go over it and make it sink - keep the distance
Once your cup is two-thrids full, quickly go close to the coffee surface, tilt your cup and increase your milk
flow - Thick Pen
As your heart begins to form and your cup level is reaching the rim, gently decrease your flow and
straighten your cup slowly
Continue pour, take a distance from the cup, maintain traction, cut through your pattern with a very thin
milk flow
Do not pour outside the cup
Next time round wiggle!

1. Practice lots
2. Make mistakes and see what happens
3. Do it right and work out why
4. Believe you have the right skills set and persevere
5. You will make it - well done!

The Three Latte Art Patterns

1. TheHeart
2. TheTulip
3. TheRosetta