DashboardLesson 01 / 5
00:0028m
Milk & Latte Art
The Science of Milk
28mLesson 01
Proteins, fats, and sugars — how each component responds to heat and aeration, and why whole milk behaves differently from oat, almond, or soy.
From Chef Rosie
Take your time with this lesson. The principles compound — return to it after a week of practice and the subtleties will surface on their own.
Up next · Lesson 02
Steaming Technique
Positioning the wand, introducing air in the first two seconds, and creating a tight microfoam vortex. The fundamentals that make everything else possible.
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