Uploaded October 2025 | Updated September 2026, 2 weeks ago
Perfect microfoam. Glossy latte art. Consistent milk drinks.
In this 30-minute episode of the Free Barista School, we condense lessons on milk and beverage modules into one clear, hands-on lesson.
You’ll learn the science behind milk steaming, how proteins create foam, why temperature matters, and how to pour professional-grade latte art—all with real-world examples for cappuccinos, lattes, flat whites, cortados, and macchiatos.
☕ What you’ll learn in this video
✅ Milk chemistry — proteins, fats, lactose & how they affect foam stability
✅ Ideal milk steaming technique — stretching, texturing & temperature control
✅ Microfoam science — why 55–60 °C is the sweet spot for sweetness & texture
✅ Latte art — heart, tulip, rosetta & how to master free-pour control
✅ Milk alternatives — oat, soy, almond & why some curdle or foam better
✅ Classic menu drinks — flat white vs latte vs cappuccino vs cortado
✅ How milk chemistry changes flavor, body & balance in espresso
🎓 Series Lineup – Free Barista School
1️⃣ Coffee Foundations (youtu.be/k1dU1_Gp-po)
2️⃣ Espresso (youtu.be/I6ti6NMCqsc)
3️⃣ Milk & Latte Art (this one)
4️⃣ Workflow & Service (coming soon)
LINKS
__________________
Join my Patreon community at:
patreon.com/lancehedrick
Find me on IG at:
instagram.com/lancehedrick
Find me on Facebook at:
facebook.com/lancehedrickcoffee
My storefront: amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered
TIME CUES
0:00- Overview
1:36- Milk Composition
4:07- Steaming Milk
11:09- Example Steams
17:41- Latte Art Basics
21:35- Heart, Tulip, Rosetta
27:53- Dairy Alternative Digression
29:36- Menu Drinks Created and Explained
36:05- Conclusion
#homebarista #latteart #coffee
Perfect microfoam. Glossy latte art. Consistent milk drinks.
In this 30-minute episode of the Free Barista School, we condense lessons on milk and beverage modules into one clear, hands-on lesson.
You’ll learn the science behind milk steaming, how proteins create foam, why temperature matters, and how to pour professional-grade latte art—all with real-world examples for cappuccinos, lattes, flat whites, cortados, and macchiatos.
☕ What you’ll learn in this video
✅ Milk chemistry — proteins, fats, lactose & how they affect foam stability
✅ Ideal milk steaming technique — stretching, texturing & temperature control
✅ Microfoam science — why 55–60 °C is the sweet spot for sweetness & texture
✅ Latte art — heart, tulip, rosetta & how to master free-pour control
✅ Milk alternatives — oat, soy, almond & why some curdle or foam better
✅ Classic menu drinks — flat white vs latte vs cappuccino vs cortado
✅ How milk chemistry changes flavor, body & balance in espresso
🎓 Series Lineup – Free Barista School
1️⃣ Coffee Foundations (youtu.be/k1dU1_Gp-po)
2️⃣ Espresso (youtu.be/I6ti6NMCqsc)
3️⃣ Milk & Latte Art (this one)
4️⃣ Workflow & Service (coming soon)
LINKS
__________________
Join my Patreon community at:
patreon.com/lancehedrick
Find me on IG at:
instagram.com/lancehedrick
Find me on Facebook at:
facebook.com/lancehedrickcoffee
My storefront: amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered
TIME CUES
0:00- Overview
1:36- Milk Composition
4:07- Steaming Milk
11:09- Example Steams
17:41- Latte Art Basics
21:35- Heart, Tulip, Rosetta
27:53- Dairy Alternative Digression
29:36- Menu Drinks Created and Explained
36:05- Conclusion
#homebarista #latteart #coffee
