The Art of Milk

Pour Your Best

This virtual, on-demand class is a start-to-finish walkthrough of how to steam and pour milk for beautiful and delicious drinks at home. Being able to steam milk and then pour intentional latte art can seem like a daunting challenge, but with these tips, tricks, and tools, you will be well on your way. We will walk you through the types of milk, the equipment, and a range of pouring techniques that our baristas use in our very own cafes. Purchase this class for $10 or activate your gift card code at checkout. Total running time is 30 minutes. Captions are available in English and Spanish. Spanish subtitles coming soon.
Checkout
Pulling the Perfect Shot

Course Curriculum

  • 1

    Welcome

    • A Message from the Instructor

    • How to Use This Course

    • Steaming Tools

    • Before We Begin...

  • 2

    Introduction

    • Course Overview

    • Milk Selection

    • Steaming Tools
  • 3

    Milk Theory

    • Milk Theory

    • Sweetness and Temperature

    • Aeration and Conditioning

    • Milk Texture

    • Test Your Learning
  • 4

    The Tools

    • Steam Wand Basics

    • Steaming Pitcher Basics

    • Test Your Learning
  • 5

    Steaming Technique

    • Steaming Basics

    • Tap and Swirl

    • Soap and Water Method

    • Test Your Learning

  • 6

    Pouring Technique

    • Flow Rate and Proximity

    • Pouring a Heart: Raising the Crema

    • Pouring a Heart: Mark the Surface

    • Pouring a Heart: The Pull Through

    • Test Your Learning

  • 7

    Thank you

    • Thank You

    • Before You Go...

  • Steaming Milk
  • Microfoam
  • beautiful latte art

Instructor

Michael Phillips

Director of Coffee Culture, Blue Bottle Coffee

Michael Phillips holds two United States Barista Championship titles and one World Barista Championship title. Currently, he is the Senior Editorial Director at Blue Bottle, where he focuses on sharing the story of coffee and connecting Blue Bottle staff and guests to the world of specialty coffee through training, engagement with the industry, and trips to our coffee producer partners around the world.

Additional Courses