: Applying firm, level pressure to ensure even water flow through the coffee puck. 3. Milk Texturing & Latte Art
: Focus on dose, yield, and time to achieve a perfect shot with a golden-caramel crema .
: Trace coffee from its discovery in Ethiopia to its global spread.
: Understand the primary differences between Arabica (sweeter, higher acidity) and Robusta (stronger, more caffeine).
: Techniques for pouring hearts, rosettas, and tulips by controlling the pitcher’s height and flow. 4. Equipment & Maintenance
