A Final Word

In 2016, a collaboration among World Coffee Research, the Kansas State University Sensory Analysis Center, and Texas A&M University resulted in a document that describes all the perceived coffee flavours available in coffee today. This Milk Science and Latte Art course takes its inspiration from that research.

Barista Hustle conducted an exhaustive examination of latte art techniques in the world today and across the 26-year history of this art form. We engineered a new system of learning that subdivides latte art designs into their component parts.