WHAT SHOULD YOU AVOID WHEN TEXTURIZING MILK?

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Are you just starting out in the world of coffee and don't know what mistakes to avoid when texturizing milk? In this video we tell you the key points to keep in mind.

One of the most common mistakes is to heat milk too much. The ideal temperature is between 55 and 60 degrees.

It is also important that the holes of the frother are never completely covered, as this is where the air necessary to achieve a good emulsion enters.

Avoid opening the frother at full power, as the milk could spurt out and cause a disaster.

Do not fill the jug to the top. If you do, the milk could overflow and ruin the texturizing.

And finally, if you have bubbles at the end, you can break them by placing your hand on top to avoid unnecessary splashing.

If you want to improve your technique and learn more about the perfect emulsion, don't hesitate to sign up for our Latteart Workshop.

Link to recommended course:

https://nomadcoffee.es/products/taller-latte-art

Frequently Asked Questions

What do I need to register for the barista workshops?

You just need to be eager to learn about the world of specialty coffee. It is not necessary to have previous experience as a barista.

Do you offer more advanced barista training?

Yes, we offer advanced barista training options for those who wish to deepen their knowledge of specialty coffee. In our Academy section "For Baristas" you will find all of our course offerings.

What topics are covered in the free courses?

The course covers topics on the cultivation and processing of specialty coffee, techniques for the elaboration of a good espresso, tips for a good milk emulsion, as well as practical recommendations for different types of methods.

Do I need to have my own coffee machine to learn to be a barista?

It is not strictly necessary, the world of coffee is very diverse and is not only focused on the preparation of espresso, however, having one will allow you to apply the techniques taught in a practical way.

What are SCA courses and diplomas?

These courses are designed for coffee professionals, where you will not only receive complete training with advanced content in the world of specialty coffee and high-level practical exams, but you will also have the opportunity to obtain a certificate internationally endorsed by the Specialty Coffee Association as a barista.