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There are many variables that affect the quality and state of the milk we use behind the bar. Understanding this chemistry will give students a critical angle when preparing milk-based beverages. Analysis and discussion of milk safety and handling, dairy size and type, sourcing milk for the café, and comparative tastings of milk are followed by clear and concise illustrations and exercises aimed to help baristas pour deliberate latte-art. Milk: Chemistry & Latte Art is most effective for the barista who has already mastered the technique of steaming milk to the appropriate temperature and texture.
*Brewing Science, and a pre-test are prerequisites for this lab. Contact your local rep for more information.
What can/can't I bring to the event?
Please bring a water bottle and notebook.
Where can I contact the organizer with any questions?
Find your regional support team's contact info here.
Can I update my registration information?
Yes! You have until 24 hours before the lab to update your registration.