And when I was living in China (or even Barcelona) finding that ideal combination of good plant-based milk, a great barista and the best espresso machine on the market was almost as rare as winning the lottery!
Being taught by a professional how to make a perfect espresso and latte, plus experimenting with some fancy latte art using a La Marzocco Linea Mini in my own place, was a huge thrill for a coffee addict like me.
Honestly, I didn’t have a clue about the importance of warming the milk correctly or setting the steam pipe at the proper angle to get the perfect texture and temperature, but as my lesson with Daisy went on, I felt there was a strong connection between the discipline and precision of that process and my approach to creating sweets.
And to tell you the truth, I can’t wait until tomorrow morning, when I’ll sit down to my avocado toast with a coffee I’ve prepared myself using a Linea Mini, without even leaving my kitchen!
