Use Non-Fat Milk For Better Foam On Coffee Drinks

It would seem like rich whole milk would create the most foam for your coffee drinks, but non-fat milk creates thicker and fuller foam. Ask for non-fat for increased foam and whole for increased flavour.

Photo by insidious_plots.

Debra Ronca, writing for TLC's Dining Out guides, highlights the difference between milk fat ratios.

Generally, if you enjoy a good coffee drink, you'll get the best flavor from whole milk. Many coffee gourmands won't even consider using anything less than whole milk in their beverages. More milk fat equals more flavor — it's as simple as that. Interestingly, though, more milk fat also means decreased foam. Foam (or frothed milk) is what you see on the top layer of a cappuccino. If you like a foam mustache with your first sip of cappuccino, then ask for skim milk, not whole.

Check out the link below for other coffee tips and tricks, including ways to save at the coffee shop counter. Have a coffee tip of your own to share? Let's hear about it in the comments.

10 Things Your Barista Doesn't Want You to Know [TLC]


Comments

    I don't really follow this... If your milk is being expanded with steam, then it's just a matter of continuing to steam the milk until the required frothyness is achieved. (as long as you don't burn the milk) So, the point here is that if you want your frothy coffee quicker, ask for skim. If you want more flavor and don't mind waiting like 1 minute longer. Go full cream.

      Exactly.
      Sure, skim milk gives easy froth, but the flavour is shit.
      I dont think in my entire life I have had a better coffee from a shop than I can make myself. And I just use instant at home.
      Theyre always bitter, watery, flavourless, etc.
      If you work in a coffee shop make sure you know how to make a coffee!

        "I dont think in my entire life I have had a better coffee from a shop than I can make myself. And I just use instant at home."

        You clearly don't go to any cafes of any note if your home instant is the best brew you have ever had.

        Try somewhere other than Starbucks or Gloria Jeans or Macca's. I am making assumptions of course.

        http://www.melbournecoffeereview.com/ - have a look at some of the places reviewed here, I guarantee you coffees served at these establishments will open up your taste buds from that foul instant crap you make at home.

        warcroft, anyone who drinks instant has no clue about real coffee.

        Maybe so.
        Or maybe I make a damn good coffee.
        It says something when every time I make a coffee for someone they say "Damn thats a good coffee!"

        I would have to taste it to believe it.

        Youre welcome any time.

    This is wrong. Full fat milk is the best for texturing. Only those with poor technique (ie - not enough experience or practice) think that light/low-fat milk froths 'better' than full-fat.

    This is a MYTH! Many crappy cafes will train their staff to believe it but ask any good barista, it's FALSE. See http://coffeesnobs.com.au/YaBB.pl?num=1268696030 for discussions

    It's the protein in the milk that's responsible for froth. You can get pretty damn good froth out of both skim and full-cream milk. It all depends on using proper technique. As for heating the milk until you get your desired level of froth, the ideal temperature for milk ready to pour is between 60 and 70 degrees. Any more that 70 degrees and you can taste the burnt taste in the milk, you lose silky texture. So don't go heating the milk like crazy.

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