SCA Barista Professional: Milk Texture and Consistent Pouring

Day 2 of this SCA Barista Skills Professional class focused on milk steaming, texture control and latte art. Students worked with aeration, temperature and milk movement to develop smooth microfoam.

The practical aim was consistency across drinks and service conditions. Repeating the preparation helped learners observe the milk and make corrections through the session.

Latte art practice explored pitcher control, pouring height, flow rate, positioning and timing. Each cup offered a chance to assess milk quality and refine the movement behind the pour.

Thank you to everyone for the concentration and willingness to learn from each attempt. Browse the original album for the milk practice and progress behind this Professional class update, with skills intended for everyday café work.