The higher standard of work in the speciality coffee trade has been shown by a remarkable addition to the subjects on offer by the London School of Coffee, probably the UK’s main source of learning for the espresso world.

The school has introduced a half-day course on ‘the chemistry of milk’.  In the world of coffee, this is now regarded as a subject of critical importance in the new general drive towards serving what is generally termed ‘great’ coffee, but which is really considered to be the basic minimum standard for any coffee-bar or restaurant.

In achieving this, a great number of baristas now appreciate that all milk is not the same – it is no longer regarded as surprising for a barista to ask a local farmer what the cows are currently being fed on, because it is now accepted that this is one of the factors that makes a difference in how milk for cappuccino or latte will steam and froth.

The LSC’s new course is run by Morten Münchow of Denmark, who is believed to be first barista in the world to have used cappuccino foam as the subject of a scientific discourse, in a project with the national Department of Food Science and Dairy Technology. He has been supervising two degree-level projects on the subject at the University of Copenhagen.

He is, however, also a working practitioner in coffee, roasting with Kontra Coffee of Copenhagen.

The London School of Coffee course is an afternoon session, and we are told that participants need not be too interested or qualified in sciences – all parts of the course are graphically illustrated by the use of such aids as soap bubbles, body lotion, toy magnets, acid baths, pipettes, and wire.

Enquiries:  London School of Coffee,  0208 439 7981

By Ian Boughton