Today times for all foam spooner and (vegan) milk coffee fans.
Such a cappuccino or latte macchiato consists of up to 80 % milk. This makes it even more important not to pour in any (vegan) milk in your high-quality, perfectly extracted espresso! That is why today it is all about the milk.
General Tips
- Supreme maxim: Only use the milk, which one would drink also pure.
- If it is desired to foam the milk, it should have as high a protein content as 3.3 to 3.5 %.
- The fat content does not affect the foaming, but is known as a flavor carrier and gives the coffee more body.
- Whether it must be cow’s milk or an alternative, everyone must decide for themselves.
- Depending on the milk type, there are big differences in terms of ingredients, taste and foam-ability – you have to try
- Not only milk stating “Barista” or “Barista edition” on the package froth well – but it’s a good orientation when you are not sure.
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Cow’s Milk
- Attested milk or raw milk can still contain germs.
- Therefore use the whole milk with 3.5 to 3.8 % fat.
Soy Milk
- Soybeans are soaked, ground, boiled and finally filtered.
- Soy milk is the only alternative milk that has an approximately high protein content, such as cow’s milk, at 3.0 % – 4.0 % and is perfect for foaming.
- It tastes of grain – some like it, some not.
Oat Milk
- It is made from fermented grains or flour.
- With 1.0 % protein and 3 % fat content, it can be easily foamed.
- In the coffee, the oat milk leaves a grainy, slightly sweetish taste and is currently hyped.
Almond Milk
- For the production, almonds without shells are ground, poured over with boiling water and then filtered.
- The milk has a distinct almond flavor, but can be very foamed very creamy.
- And do not get shocked, in coffee bars it is the most expensive milk alternative.
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Spelt Milk
- It is made from fermented grains or flour.
- The milk froth has more volume and makes latte art very easy.
- The sweetness makes the coffee pleasantly caramel with a light cereal taste.
Rice Milk
- For the production, ground whole grains are boiled, mashed and fermented with enzymes.
- After filtration, it is emulsified with vegetable oil.
- Since the protein content is only 0.1 to 0.3 %, it is not foaming.
- The rice flavor is not noticeable in the milk coffee.
Rice Almond Milk
- A good taste combination with the sweetness of the rice milk and the nutty taste of the almond milk.
- And the foam also has a fine constant strength, which is good for latte art.
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Coconut Milk
- For the production the pulp is poured with water and then pressed through a cloth.
- The milk is difficult to foam and tastes slightly sweet after coconut.
Hazelnut Milk
- The milk has a pronounced hazelnut flavor and can be foamed very creamy.
- Accordingly, the milk harmonizes well with coffees with chocolate or nut notes.
If you already have experience with other milk alternatives such as cashew, hemp, lupine or pea milk in the coffee, please comment.
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