In the Milk Tier II course, students confident in their basic latte art technique can take their designs to the next level. In this course students first explore the chemistry involved in the steaming process, then taste milks differently pasteurized, homogenized, and made from alternatives. Instructors demonstrate advanced designs such as the tulip, double rosetta, and others. Finally, Instructors discuss what judges are looking for in competitions and show techniques that will improve the appearance of any design. Students in the Milk Tier II course receive Hiroshi Sawada’s Free Pour Latte Art – Advanced Barista Technique Handbook and an instructional handout to provide ongoing support after students leave the course and return to their cafes.

By the end of Milk Tier II, students will:

• Perform advanced latte art design
• Describe how milk chemistry changes through steaming process
• Differentiate tastes among multiple types of milk and milk alternatives
• Demonstrate milk-sharing techniques

Espresso Theory and Equipment Maintenance and Hands-on Espresso, and Milk Tier I plus practice OR BGA Level 1 certification is required for this course.