In this video, we go over the basics on how to texturize your milk. Texturizing milk is the process of heating your milk and extracting its sweetness. The goal is not to create foam – actually, asking for ‘no foam’ is a moot point at Moja. Check out the video to see why:
Have questions about this topic or other coffee-related questions? Let us know for future videos!
If you’re already a fan on Facebook, you’ll have seen this photo already. Last week, Tristan poured a perfect 10! Pouring a latte with 10 leafs on the rosetta is the ultimate in perfection. It’s rare even when you try for it, let alone in a free pour during regular hours. This is the first perfect 10 that Tristan has poured!
Congrats Tristan! And stay tuned for more latte art photos!
Recently we tweeted about making some inverted lattes in the cafe and that got people wondering – what the heck is an inverted latte?
Inverted latte (aka the latte macchiato) – espresso poured on top of milk. Literally, ‘stained milk.’
Unlike a traditional latte – milk poured on espresso – this process is reversed. The espresso is gently poured into the cup, sitting on top of the heavier milk but below the lighter foam.
To demo the process, here is our barista-in-training Aiden and the latte guru himself, Tristan, with a little how-to video:
