Road to Home Barista - Day 23 | Gaggia Classic Pro & DF64V | Better Milk Texture?

Welcome back to EduArt Coffee, and thanks for joining me on Day 23 of my Road to Home Barista journey! ☕
Today, I’m focusing on consistency with the Ahiya Roasters medium roast blend (18g in, 36g out) while also experimenting with milk waste measurement to refine my latte art workflow.
What’s in this video?
Checking if my espresso machine is leveled for a more even extraction
Testing milk weight before and after steaming to reduce waste
Exploring latte art layering and figuring out why my third layer disappeared
Thinking about trying new brewing methods-what’s your favorite?
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What brewing method do you prefer? Espresso, pour-over, AeroPress? Drop a comment-I’d love to hear about your go-to!
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☕ My Coffee Setup
Espresso Machine: Gaggia Classic Pro
Grinder: DF64V
Scales: Timemore Black Mirror Basic
Puck Prep Tools: WDT tool, blind shaker, leveling tool, manual tamper
Coffee Supplier: Ahiya Roasters (ahiyaroasters....)
Thanks for watching, and let’s keep improving together!
☕ EduArt Coffee: Road to Home Barista