Which milk do you suggest for cappuccino coffee?
Generally, regular cow’s milk tends to produce a thicker, creamier foam whereas skim milk can produce more foam of a lighter, airier consistency. There are also a range of specially designed milks for that perfect, frothy cappuccino.
Last updated 31/01/2025
The secret to good cappuccino foam is in the type of milk used, along with expert training and equipment used by a barista.
Different milks have different steaming temperatures due to their composition differences and variations in fat, protein, lactose and lipase (a natural enzyme in milk) content can all impact the type and quantity of foam produced. Controlling the temperature and time when heating the milk as well as the action of using the steam wand all impact the quality of foam.
Generally, regular cow’s milk tends to produce a thicker, creamier foam whereas skim milk can produce more foam of a lighter, airier consistency. There are some foodservice brands of milk designed specifically for coffee making and often labelled “frothy” milk that are modified, such as with added protein via skim milk powder, to produce consistent, excellent foam.
References
- 1. National Health and Medical Research Council. Australian Dietary Guidelines Canberra: Commonwealth of Australia; 2013.
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