Today, coffee with milk will not surprise anyone. Particularly picky visitors can seriously ruin the barista’s life by explaining that the bubbles in the cappuccino are too large and the foam is not elastic enough. Baristas, in turn, hold championships, where one of the competitions is the preparation of a coffee and milk drink. Experts select milk no less meticulously than the type of coffee beans.
How milk and coffee met
Until the 17th century, most Europeans, not counting travelers and merchants trading with the East, did not know the taste of coffee. When the first coffee shops finally began to open in European capitals, the local population did not immediately fall in love with the drink: its bitterness was too unusual, and the appearance of the dark brown liquid seemed unappetizing to many.
Indulging the tastes of visitors, innkeepers began to look for a way to mask the bitter taste. In those days, even the rich were not overly spoiled by sweets: sugar brought from the colonies was very expensive, honey was also not cheap. Accordingly, if a sweetener was added to the already expensive coffee, the price of the drink increased, and the number of people willing to try the overseas wonder decreased.
In different European countries, independently of each other, coffee shop owners came up with the idea of softening coffee bitterness with milk. The French, Austrians, and Italians take the lead. Perhaps the latter are right: most coffee drinks have Italian names.
When milk began to be added to coffee everywhere, healthy competition began among baristas: milk was whipped in a variety of ways, achieving the most homogeneous foam, simmered in the oven until brown, experimented with fat content and temperature, painted with milk foam on the surface of the coffee - in a word, they did everything to attract visitors. In the 20th century, the practice was supported by scientific theory, thanks to which the art of frothing milk reached unprecedented heights.
Milk not only changes the taste of coffee, but can also serve an aesthetic function Choosing milk for coffee
Milk is 88% water. But it contains 3 types of substances, the quantity of which determines the taste of the drink, the quality and stability of the milk foam:
- fats;
- proteins;
- carbohydrates.
The less fat in milk, the easier it is to whip it. But fats give the foam an oiliness, similar to cream. Skim milk foam tastes dry and the bubbles are too large. The optimal milk fat content is considered to be in the range of 2.5–3.2%. With higher fat content, milk is harder to froth, but the foam has a truly “creamy” texture. Milk with a fat content of less than 2% tastes too watery and should not be used for making milk-coffee drinks.
The elasticity of milk foam depends on the presence of proteins. At temperatures above +75 °C, proteins decompose, so boiled milk is not suitable for making milk and coffee cocktails.
Carbohydrates (mainly lactose) give milk its natural sweetness. If you want to make the cocktail a little sweeter without adding sugar, you can use lactose-free milk: in it, lactose is split into glucose and galactose. Glucose is about 5 times sweeter than lactose.
Pitcher with milk frothed High-fat milk masks the bitter taste of Robusta or Liberica well. It is not for nothing that in Indonesia, where a lot of Liberica is grown, it is customary to drink coffee with concentrated (unsweetened condensed) milk. Pasteurized milk with a fat content of 3.8–4%, as well as baked milk, goes well with Robusta.
How to froth milk for coffee
The correct milk foam should be as homogeneous and elastic as possible; large bubbles are unacceptable. It’s easy to check whether it corresponds to the ideal: you need to scoop up a little foam with a spoon and pour it onto a saucer. If the foam is so dense that it flows slowly, it is suitable for cappuccino. Too thin foam is only suitable for...
Steam cappuccino makers (steamers)
The ideal milk foam in cafes is obtained using cappuccino makers built into coffee machines. Carob coffee makers are often equipped with cappuccino makers.
Steam cappuccino makers in coffee machines (steamers) are of two types:
- automatic;
- mechanical.
When an automatic cappuccino maker operates, milk is sucked through a tube into the cappuccino maker’s container, where it is whipped with steam.
A mechanical steamer is a steam tube with a special nozzle (panarello), with which you can quickly and efficiently whip milk into foam for coffee. Before frothing, milk must be cooled to at least +10 °C. It is also better to put the pitcher in the refrigerator first.
Recipe for frothing milk with a mechanical steamer
- Pour milk into the pitcher (special jug). Due to the foam, the volume of milk increases approximately 2 times. Therefore, the level of milk in the pitcher should not be higher than the base of the spout (groove), otherwise the foam will splash out.
- Turn on the cappuccino maker and wait until steam with drops of water comes out and the steam becomes “dry”.
- Lower the steamer nozzle into the milk approximately 0.5–0.7 cm. The tube should be located away from the center of the pitcher, but not at the very edge. The pitcher should be tilted slightly away from you: then when turned on, the liquid will begin to move in a circle.
- Turn on the pitcher. If the sound is too dull, it means the nozzle is too deep in the liquid. If the sound is whistling, the nozzle is too high. If splashes appear when whipping, the nozzle needs to be lowered a little.
- When whipped, the volume of milk increases greatly. As the foam rises, the pitcher is lowered so that the nozzle is constantly at the very boundary between the milk and the air, but is completely immersed in the milk.
- When there is enough foam, the pitcher is raised so that the nozzle does not reach the bottom by about 0.5–1 cm. You need to hold the pitcher by the handle with one hand, and support the bottom with the palm of the other. When the bottom warms up so much that your hand becomes too hot (that is, to a temperature of +55 to +65 ° C), stop beating.
- The foam does not always immediately turn out homogeneous. To compact it and get rid of large bubbles, the pitcher is placed on the table and, without lifting the bottom from the tabletop, quickly make 10-15 circular movements. Then lightly shake the pitcher several times (5-6), knocking the bottom on the tabletop.
Manual cappuccino maker
There are small hand-held battery-powered cappuccino makers on sale. Unlike steamers, manual frothers do not heat the milk. To keep the foam tender, it should be heated before whipping. Coffee lovers who love precision measure the milk temperature with a thermometer: it should not be higher than +65 °C. But you can just watch the milk: at this temperature, steam begins to form.
Manual cappuccino maker Having noticed steam, remove the bowl with milk from the heat, lower the cappuccino maker whisk into it, slightly tilting it, and begin to whisk. When the milk froths, the foam must be compacted in the same way as when whipping with a steamer.
Mixer and blender
You can use a mixer or blender to froth warm milk. Sometimes, to save time, it is whipped while heating. In such cases, place the container with milk on a small fire and immerse the device nozzle in it. Remove the frothed milk from the heat and thicken the foam by shaking the container.
Mixer French press
Warm milk is poured into a French press and whisked vigorously with a piston. In about a minute the foam will be ready, all that remains is to compact it.
French press Hand whisk
Warm milk can be beaten with a regular egg whisk. True, the foam will be less dense and stable than even when foaming in a French press.
Hand whisk Frothing milk in a jar
When not only household appliances, but even a whisk are not at hand, an ordinary jar with a lid will help out. Fill the container no more than halfway with warm milk, close the lid and begin to shake vigorously. The foaming process lasts 0.5–1 minute.
You can do it differently: before frothing milk for coffee, do not heat it. You need to froth cool milk in a jar and then put it in the microwave for about 30 seconds. When heated in the microwave, the foam thickens a little.
Calorie content of milk
True coffee lovers are concerned about the calorie content of milk after they have already drunk their cappuccino. But don’t worry in vain: judging by the table, milk with normal fat content will not have too much of an impact on your figure.
Dependence of calorie content of milk on fat content
As can be seen from the table, the difference between milk with 0.1% fat content and 2.5% is only 23 kcal. In principle, cappuccino and latte cannot be diet drinks. So if you want to treat yourself to a delicious cocktail, then you can use moderately fat milk, and then “save” calories on a dessert or snack.
Coffee machines are divided into those with an automatic cappuccino maker and those equipped with a manual (mechanical) similar device for frothing milk and cream. You just need to pour milk into the automatic one as needed.
In manual mode - froth milk using a steam wand while holding a cup with it. The second case will not prepare lattes and cappuccinos at the touch of a button. Therefore, it is better to choose a unit that has the function of automatically adding milk.
So, a coffee machine with a cappuccino maker simplifies the preparation of coffee with milk. Which milk is more suitable for a coffee machine? This depends on the type of drink, as well as on the properties of the milk.
Differences between latte and cappuccino
Only true coffee connoisseurs differentiate between a latte and a cappuccino. For example, the first type is considered a drink, and the second is coffee. Both types should have an even foam without bubbles. But in a latte it is airy, while in a cappuccino it is dense. Cappuccino is poured into a 150 ml cup with widened edges. The latte is served in a 240 ml glass that can withstand high temperatures. But most of all, types of coffee with milk differ in composition. A latte contains half the milk, while a cappuccino contains only 1/3.
When frothing milk for a coffee machine, it cannot be boiled. After all, this process changes the structure and taste, which complicates whipping. The required heating temperature is up to 70 degrees C, above which the valuable properties of the drink disappear. Milk is also initially required cold (+ 4 degrees C).
Milk for a coffee machine in which cappuccino will be prepared must contain a lot of protein, that is, be as natural as possible. Powdered milk is not suitable, but homemade milk is just right. Soy milk is not good enough, although there are people with contraindications to natural milk.
The higher the fat content, the better the foam. Sometimes cream is used, but this is a matter of taste, 3 - 3.5% is quite enough. What kind of milk a particular coffee machine with cappuccino maker requires also depends on its manufacturer and technology.
Cooking process
First of all, you need to prepare the device by releasing steam from the tube while heating. Otherwise, water may get into the milk when churning. A coffee machine with a cappuccino maker, that is, a steam wand, and a pitcher, a metal jug, forms foam on the drink. The milk is poured into the pitcher, but there is still room in it because the volume of liquid will increase. The steam pipe goes down there.
The steam pressure is now turned on. The glass in the central part should be placed at an angle of 45 degrees to the cappuccino maker. The milk is poured into the espresso after it has been heated and frothed.
Once you have mastered the correct method for preparing coffee with milk, you can enjoy the drink.
The choice of milk for making cappuccino in a coffee machine should be taken seriously, since the quality of the final product - aromatic coffee with fluffy foam - depends on its characteristics. The debate among professional baristas about whether to use very full-fat milk or just cream is related to the preferences of individual coffee delicacy lovers.
Important! When choosing milk, you need to take into account seasonality and changes in the diet of cows - these factors will affect the properties of milk purchased from the same producer.
By what criteria to choose
The history and experience of making cappuccino allows us to identify a number of criteria by which to choose milk. Among them: fat content, protein content, shelf life and others. Let's look at the most important criteria briefly.
Fat content
The fat content of milk affects the type and composition of the resulting foam. By frothing milk with a fat content of 3.5%, the ideal foam for cappuccino is formed. This is the milk that is used in most coffee shops.
Low-fat milk or completely skim milk- sweeter in taste and different in composition. The foam from such milk will be dry and quite dense, and the coffee to which it is added will acquire a grayish tint.
Natural or powdered milk
When purchasing a product for a coffee treat, be sure to check the presence of milk powder in its composition. The fact is that a significant shelf life of milk will not be an advantage for making coffee. It is not easy to whip milk powder into foam due to the small amount of protein in its composition.
Reference! To prepare cappuccino, it is recommended to use only natural milk.
Soy, low lactose
Soy milk is a product of plant origin. It, like milk containing a small amount of lactose, is suitable for people who do not tolerate cow's milk products well. Low-lactose milk, which has a sweeter taste, is used by many baristas.
By shelf life
If milk has a long shelf life, it is unlikely to be suitable for cappuccino, because it contains many artificial additives. Homemade cow's milk, which has a limited shelf life, - the most correct choice.
By origin
Soy milk is not entirely suitable for cappuccino, since its composition is very different from cow's milk. However, for people who cannot tolerate natural milk, many coffee shops prepare cappuccino from just such a substitute.
Why do you need to buy the right milk for cappuccino?
Considering all the above criteria, choose the highest quality milk to get a real cappuccino with fine-grained foam. If at least one component is not taken into account, be it fat content, milk composition or shelf life, the taste of ideal coffee will be lost.
Which brands of milk are most suitable for making cappuccino?
Based on reviews, a rating of the most popular brands of milk in our country was compiled. It is from these that coffee shops and bars prepare cappuccino:“Parmalat”, “Jolly Milkman”, “Honest Milk”, “Vologda”, “Brest-Litovsk”, “Dmitrovskoe Milk”.
Adding cream to milk for cappuccino
Why add cream to milk for cappuccino?
According to one version, cappuccino was invented by Capuchin monks who once lived in an Italian monastery near Rome. Initially, they added cream to coffee, which turned into foam when heated.
Later, hot whipped milk was used instead of cream. Nowadays, baristas mix cream with milk, following the ancient tradition of Italian monks, to create a unique taste and stable foam.
What cream and when can you add to milk for cappuccino?
When purchasing coffee creamer, you should pay attention to its fat content. When added to coffee, 10% cream is most suitable because it dissolves better and does not form lumps.
Buy cream from Valio, which has a fat content of 30-38% - it creates a thick foam during whipping. If you cover the prepared coffee with a thick layer of whipped cream, and then sprinkle the foam with chocolate, you will get a delicious, invigorating drink with an amazing aroma.
How to best prepare milk for frothing
Before frothing milk in a coffee machine, it must be cooled to +3, +4 degrees. The structure of the product is also important, so the milk should not be boiled, but only heated to a temperature no higher than 75 C. Make sure that there is no water in the container before whipping.
Conclusion
If you choose the right milk and follow the preparation technology, the foam for cappuccino should be quite dense, homogeneous and elastic, without large bubbles.
A thick head of milk foam is the hallmark of a professionally prepared cappuccino. You can achieve optimal density and consistency of foam with Ekomilk milk.
How to froth milk for cappuccino at home?
Five simple devices that every housewife has in her arsenal will help solve this problem.
- whisk. Heat the milk in a high-sided bowl in the microwave. With the container tilted at an angle of 45 degrees, whisk the milk with quick movements of the whisk until foam appears.
- Glass jar. Fill a small glass jar one third full with cold milk and close the lid. Shake the container with sharp up and down movements for 1 minute. After such manipulations, the volume of contents will increase by 2 times. After opening the can, place it in the microwave and heat the milk for 30 seconds. The foam will settle, becoming thick and dense.
- French press. Fill the flask of the device a third with warm milk, lower the French press filter to the very bottom and lift it to the top. Move the plunger quickly for 30-40 seconds. Milk foam for coffee is ready.
- Mixer. An effective and fast, but not very convenient way to turn milk into foam. Use a very deep bowl to avoid splashing.
- Manual cappuccino maker. It works on the principle of a mixer and is very small in size. The device is convenient for frothing a small volume of milk and allows you to prepare thick and dense foam for cappuccino.
And in. In other words, you should not separate the concepts of “the best milk for cappuccino in a coffee machine with an automatic cappuccino maker” and “the best milk for frothing with a manual cappuccino maker, with or without panarello.”
Here I will write specifically about how to choose the best milk for cappuccino in a coffee machine, not about whipping methods.
Milk for frothing in a coffee machine or coffee maker must meet the following requirements:
- Whole, natural, pasteurized or, better yet, UHT. UHT milk tastes disgusting if you just drink it, but in coffee machines it is precisely this “dead” milk that froths better. Therefore, all lovers of “BIO”, “ECO”, “live”, “farm” and other “shelf life 3 days” are in flight.
- Unboiled.
- Milk should have maximum protein content. It is the high protein content that makes the foam viscous, creamy, and microdispersed. The protein content is preferably 3% or higher. Protein, not fat. Let me point out that protein is even more valuable to milk producers than fat. Therefore, as far as I know, it is often “not reported.” They write 3% protein, but in fact it is 2-2.5%.
- Fat content just fades into the background and affects the beating process itself indirectly. Fat content affects the taste, final thickness (consistency), and duration of foam standing. You can use both skim milk and 6%. Usually the guideline here is that for cappuccino it is better to use fat milk of 3% or higher, for latte or latte macchiato 1.5-2.5%. The higher the fat content, the overall foam is denser, sweeter and lasts longer.
- Milk should be as cold as possible, 2-6°C. That is, from the refrigerator. This affects the beating. The warmer the original milk, the worse it whips. But if you have a milk machine without adjusting the milk temperature (and this is 99% of milk machines), and you still think that the final cappuccino is too cold for you, then you can try frothing milk at room temperature. It is clear that in this case you need to understand that milk at this storage temperature will simply quickly turn sour, and no ultra-pasteurization will save it.
Frothing milk also depends on other indicators, but I have listed the main ones. Usually the reader asks more simply: “recommend a specific brand of milk for cappuccino.” Firstly, each region has its own dairy plant, and I don’t know whether you sell any specific milk or not.
Secondly, milk of the same brand is often made in different factories, again depending on the region of sale.
Thirdly, milk, even of the same brand from the same plant, but from different batches, can be whipped differently.
However, for those suffering, I will give here some examples that USUALLY, ON AVERAGE, whip up very decently. Here I will warn you that, as a rule, such milk is more expensive than typical “for drinking” milk, and cheap milk from the nearest village is whipped 90% poorly.
Subjective rating of cappuccino milk for frothing in a coffee machine, first place – the best
| Photo | Name | Protein content | Actual manufacturer | A comment |
| Rioba UHT 3.5% “ideal for cappuccino” No longer for sale. METRO has changed its supplier! Current information is below. |
3,2% | OJSC "MILKOM", Sarapul | The best or “one of” among those I have tried. No wonder it says “ideal for cappuccino.” The problem is that it is sold only in METRO stores. | |
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Rioba UHT 3.5% “ideal for cappuccino” | 3% | LLC "EkoNiva Moloko Voronezh", urban settlement. Anna, Voronezh region. | The supplier has changed, but the quality remains the same high. I will say more, recently Rioba has given up a bit, perhaps that’s why they changed it. Now it’s exemplary again, despite the fact that formally the protein stated is less than before. The problem is that it is sold only in METRO stores. |
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Milk river “For cappuccino” 3.5% | 3,2% | OJSC "MILKOM", Sarapul | An analogue of what was previously sold in METRO under the Rioba brand. Sold in various stores, but hard to find. |
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UHT tape 3.5% “for cappuccino” | 3,2% | OJSC "MILKOM", Sarapul | The same MILCOM in packaging “exclusive to Lenta”. Sold only in Lenta. In an impractical and very expensive (per liter) package of 200 ml. |
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Valio Selected UHT 3.5 – 4.5%
In Moscow you can buy: |
3% | LLC "Galaktika", Gatchina | Not inferior to MILCOM, but very expensive. |
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In Moscow you can buy: |
3% | LLC "Galaktika", Gatchina | Already more modest, but also very worthy. And yet expensive. |
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Petmol UHT “For cappuccino” 3.2%
In Moscow you can buy: |
3,7% | JSC "Danone Russia", Yalutorovsk | Based on the protein content, you'd think this would be "wow." But the reality is more modest than with the above. Although, nevertheless, very worthy. |
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Parmalat Natura Premium 3.5%
In Moscow you can buy: |
