Giorgio Milos is the Master Barista for Trieste, an Italy-based illycaffe. Needless to say he knows a thing or two about how to make the perfect cup of coffee. In his recent article for The Atlantic, he goes to great lengths to discuss the symbiotic relationship between milk and coffee. Giorgio discusses the basic technique and tricks to steaming milk and creating some latte art designs.
Milk is coffee's ideal partner for many reasons. Its signature but nearly neutral taste complements instead of overwhelms, and it is essentially composed of water, proteins, fats, sugar, and minerals, nourishing as it pleases. (Every now and then I'm reminded that humans are the only animals still nourished by milk as adults. We challenge nature, and sometimes we win.)All You Need to Know About Steaming Milk - The Atlantic
For a more visual take on steaming milk, check out this video: How to Make a Caffe Latte - Steaming Milk to Make a Caffe Latte
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