Which milk gives the best foam?
If you want to play barista at home, the milk layer on your freshly made cappuccino can be quite a letdown. Too watery, too many bubbles or simply not tasty. Which milk do you choose for that perfect foam?
The perfect foam
For a cappuccino, the perfect foam is silky smooth, glossy and creamy without visible bubbles. This is called microfoam and is also perfect for making latte art, if you want to try that. Bubbles that are too large make your milk collapse quickly, which is a shame.
Which milk you need for the layer of foam on your coffee depends first and foremost, and perhaps most importantly, on the coffee you use. Coffee from Rwanda, for example, contains more acids, which means the milk binds less effectively. So it is definitely a matter of trying things out, but as a general rule, a few things can be said about the best type of milk.
Whole cow’s milk
Baristas choose whole cow’s milk without exception, rather than semi-skimmed or skimmed milk, and it comes down to the fat content. If the fat content is too low, especially compared with the proteins you are going to whip, you get a lot of bubbles in your foam. You don’t want that. In whole milk, the ratio between fats and proteins is therefore perfect.
Prefer plant-based?
If you prefer a plant-based option, oat milk is the best choice. Oatly’s barista version works particularly well. An acidity regulator has been added to it (which makes it perfect for more acidic coffees), as well as linseed oil for extra fats. Oat milk also generally contains a lot of fibre, which also has a positive effect on frothing milk. If you don’t want any added ingredients in your milk, you can always use soy milk. It contains enough fat and protein too.
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