There are many variables that affect the quality and state of the milk we use behind the bar. Understanding this chemistry will give students a critical advantage when preparing milk-based beverages. We’ll discuss milk safety and handling, differences among dairy providers, comparatively taste several milks, and discuss tips for sourcing milk in the café. Lastly, we will provide clear, concise instruction and exercises to help baristas pour deliberate latte art. Milk: Chemistry & Latte Art is most effective for the barista who has already mastered the technique of steaming milk to the appropriate temperature and texture.