Milk plays a major part when it comes to making coffee milk beverages. There is more to what meets the eye when it comes to selecting milk for your coffee.
Have you ever wondered what creates that cream sweet nice silky foam when frothing the milk for your cappuccino and lattes? It is the protein content in the milk that enables this effect. The difference in protein content vary depending on how the milk is processed and the time of the year. Another important fact that some Baristas live by, the more fat that is in the milk the creamier and richer the milk froth will be hence why Whole milk is the go to milk for most Baristas especially when the guest has no special request. The fat contributes to the formation of the foam which implemented by the protein. It gives the best results. When it comes to shopping for your milk the reality is milk quality differs from brand to brand and farm to farm hence why you see Baristas and Chefs pay close attention to the type of milk they want to buy. This why you have maybe noticed them picking up a packet or bottle of milk and reading behind to check the contents. This is what they looking for. With whole milk, 3-4% fat content is ideal to achieve the perfect balance of the milk and coffee taste and texture. The popular 2% milk is also a good option for making coffee especially for those who want to cut down the fat in the milk. The only downfall is it won’t have as much body compared to whole milk and it would not be as sweet however, it does make a great coffee. Some coffee lovers prefer skim milk. Skim milk has little to no fat and tends to have more protein content 3.4%. Surprisingly, it’s sweeter than 2% with a dryer foam with larger bubbles and also tends to compliment the coffee well.
Lactose is one of the major carbohydrates found in milk. When steaming your milk for coffee, this carbohydrate and some proteins go through what’s called a browning effect which creates an Amadori. In this process it gets creamier and sweetens itself. However do not overheat your milk as you will start to dehydrate and oxidise the milk. It loses a lot of its nutrients and it tastes burnt and bitter and watery mostly from the fatty acids which you would have over heated and they have oxidised. The best is heat your milk between 70-78 degrees Celsius this is our recommended milk temperature for frothing. Milk Plays a major role in your coffee taste. The sweetness and the creamy taste of the milk combines with the great distinct flavours found in coffee, create a wonderful enjoyable pleasure.
On how to froth milk properly please watch video attached in link.