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In this video were going to learn some basic barista science about milk, how to heat and texture milk to form a delicious base for drinks, and how to pour it to make drinks look pretty. Before we start steaming and pouring milk, it is important to learn some basic milk chemistry and the rules that govern the way we treat milk when we steam it. As far as were concerned as baristas, milk consists of three main components: sugars, proteins, and fats. Lets discuss each one and the role it plays in both preparation and taste. Lets start with sugars. The main sugar in milk is lactose and is actually very sweet. This explains by well heated and textured cappuccinos and lattes often dont need extra sugar to taste sweet. This plays a role in the temperature of our beverages because we want to taste every bit of sweetness we can pull out of the milk. Imagine a fresh piping hot piece of pizza. If you put it in your mouth immediately, all you taste is heat and pain. If you let that same pi