Jeremy will guide you through defining, tasting and understanding over and under-extraction. What are the key variables in extraction and how can we come up with useful ways to measure them?
Learn about the science and art behind producing perfect micro-foamed milk. Learn how temperature and other variables affect the quality of steamed milk. This is a hands on workshop, you will have the opportunity to try steaming, pouring, and latte art.
This workshop is begin hosted by Jeremy Ho, co-owner of Monogram Coffee, and 2012 Canadian Barista Champion.