MSLA 0.05 – Recap & Glossary

Recap

• Latte art has a 26-year history, but references to milk mixed with coffee go back more than 300 years.

• Milk is approximately 87% water.

• The other 13% is mostly made up of sugar (lactose), fat, and protein.

• Casein protein helps as an emulsifier.

• Whey protein helps stabilise milk foam.

• When entraining air, it’s helpful to add the air before the milk gets hot and to increase the volume of the milk by 33%.