Thank you to Pacific Barista Series for supporting the #ExpoSeason workshops!
In this virtual workshop, we will identify some of the most common and popular alternative milks found in coffee shops and coffee industry and list the main components that play into achieving a quality texture and microfoam. We will state the differences between Cow's Milk & Alternative Milk, discuss why Barista Blends exist and how they are different from the regular types. We will examine how the flavor of the alternative milk once steamed can affect the espresso due to the ingredients and type of milk used while keeping the espresso variable the same. Each participant will have the opportunity to engage with the instructor and bring up any questions regarding alternative milk and achieving a great texture, foam, proper volume which are sometimes difficult to achieve with alternative milk.
With this workshop, you will be sent a variety of alternative milks, both barista grade and commercial grade. Get ready to taste and evaluate the different properties of these alternative milks! US Mailing addresses only.
Education Director & Trainer, Chocolate Fish Coffee Roasters