Types of milk to use when making coffee

When it comes to the choice of milk for making your coffee drink, you have to take into consideration some important factors before making your final decision. These are: the taste of the finished drink, the texture of microfoam, the consistency of the foam, and the amount of foam required for the beverage you are preparing. With knowledge of all the factors that contribute to great milk characteristics and by applying them when you prepare

the milk, your finished coffee drink will be very satisfying. There are many different types of milk to choose from, and the choice can be overwhelming if you are not properly educated about the effect that each has on your coffee beverage of choice. There are noticeable differences in the taste and the body of the coffee beverages that use two different types of milk. Cow’s milk is most ideal when it comes to milk for your coffee beverages.

There are other options of having sheep’s and goat’s milk to be used with

your coffee, but they are not as good, because they have a much stronger taste than cow’s milk and can easily cover up the aroma of your espresso drink. The colder the milk, the more time you will have to work on it when you are steaming and frothing for your coffee beverages.

Whole Milk

When it comes to steam or foam milk for coffee beverages in coffee shops worldwide, whole milk is the most common type of milk used. It contains 3.5 to 4 percent fat; ideally, the amount

of fat whole milk contains is not too much or too little and supports the perfect balance of flavor, microfoam texture and holds a strong consistency. Whole milk will take a bit longer to steam and froth than all milk products, because of its high fat content. The coffee beverages mixed with whole milk will have a fuller body and a sweeter taste to the beverage.

Low Fat – 1% and 2% milk

1% and 2% milk have less milk fat than whole milk. Low fat milk has slightly more protein per cup than whole milk

(maybe less than a gram in most cases). They produce similar quality and consistency microfoam to the whole milk and take a less time to steam than whole milk. There is not a significant difference in taste and mouthfeel when using low fat milk than when using whole milk, but low fat milk has less body.

Skim milk

Skim milk does not contain any fat and gives a larger volume and more dense foam than any other type of milk. When steamed, skimmed milk tastes sweeter

than other types of milk. It is not as flavorful or as robust as other types of milk.

Cream

Cream used in coffee beverages are usually placed in four categories: half-and-half, full or heavy cream, light cream and heavy whipping cream. The main difference between these categories of cream is the fat contents. The least fatty and more popularly used of the four flavors is thehalf-and-half, which consists of 12% fat and has a sweet buttery flavor to it.

Light cream has 20% fat, while heavy cream and heavy whipping cream both have 38% fat. The difference between the heavy cream and the heavy whipping cream is the air that is added to the whipping cream.

Almond milk

Almond milk foams very well and with good consistency, but does not have as much body as dairy milk. It is becoming increasingly popular among persons looking for an alternative to dairy milk, as it is said to be the healthier choice when it comes to non-dairy milk. There

are different varieties of almond milk that will give your coffee beverage a unique flavor. All flavors of the product, except chocolate, have fewer calories than skim milk, and no cholesterol. However, the drink has a lot less protein than dairy milk.

Soy milk

Soy milk was once the most popular choice for people searching for an alternative to milk or for people that are lactose intolerant. It has a very smooth taste, and naturally, it has more protein than all other non-dairy options. Soy

milk produces good quality froth with larger bubbles and quickly loses its density when added to espresso drinks or vice versa. At times, soy milk does tend to lose its texture and curdle when added to coffee beverages. There are several types of barista soy milk available that does a better job at frothing and hold consistency longer than regular soy milk.

Coconut milk

Coconut milk has low calorie, calcium, protein and fat. The milk will produce some foam, but it is not as dense as other

non-dairy milk. The bubbles produced are much larger than other types of milk, except the rice milk that does not froth very well. It adds a unique taste and a nice flavor to coffee beverages.

Rice milk

Rice milk has fewer calories than all types of non-dairy milk. When steaming, the milk heats up very quickly and produce very little to no foam. Rice milk will be more ideal for coffee products that require little to no froth. It also has very little protein and a lot of starch, which makes the beverage unsuitable for

someone with diabetes.

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