Following the reading “Steaming milk between false myths and reality: proteins” many have asked me what changes lactose undergoes during milk steaming. This is because one of the most repeated phrases during coffee courses is “Don’t exceed 70°C when steaming or the sugars will caramelize resulting in perceptible bitterness in the steamed milk”. A phrase … Read more
Milk Frothing between Myths and Reality: Proteins In my career as a barista and trainer, I realized that I had learned and often transmitted incorrect notions derived from information dictated by professionals, books, and coffee service materials. For this reason, over the past four years, I have been conducting extensive work to review and scientifically … Read more
The Chemical Composition of Milk In the various texts available regarding milk steaming, there is often focus on the physical modifications that this practice entails and little is said about the chemical composition of milk and the modifications that the various components undergo, this often gives rise to the creation of urban legends that have … Read more
Latte Art Course The latte art course held at the 7Gr. headquarters on Via Valparaiso 9 (Mi) is the course that has been preparing the best latte artists for several years, from the basics of preparing cappuccinos in the café to international competitions. It has been shown that the appearance of the cappuccino and, in … Read more
Moka Pot Coffee One of the most frequently asked questions during brewing courses is “how do you make moka pot coffee?” The answer is that there is no single universally accepted method, but rather the best method is the one that achieves the result you want. To do this, you need to understand the variables … Read more
