Intro to Milk Steaming- November 5th, 2026

Intro To Milk Steaming

From Milk to Microfoam

During this course guests are introduced to the role milk plays with espresso and why it’s just as important as the coffee itself in the quest to have the most delicious beverage possible. Students explore the fundamentals of milk composition: sugars, proteins, and fats and how these elements change when heat and air are introduced, directly affecting flavor, texture, and sweetness.

Participants learn proper milk steaming technique on an espresso machine, focusing on temperature, aeration, and consistency. Through guided practice, guests work toward creating smooth, glossy microfoam which is the foundation for balanced milk-based drinks and eventually latte art in all specialty cafes.

The course also introduces different milk-based beverages commonly found in cafés, helping students understand how milk texture and ratios influence drinks like cappuccinos, cortados, and lattes as well as the language we use to reference and translate them. Plant-based milks are also discussed, including how they behave differently and how to approach them in regards to steaming milk.

As the class progresses, and if proper quality milk can be achieved within that time, participants apply their developing skills with an introduction to latte art fundamentals and designs like the tulip, rosetta, heart, ect. While not a dedicated latte art class, guests begin to understand how proper milk preparation directly impacts their ability to create consistent and intentional pours.