Which milk is best for cappuccino in a coffee machine?
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.
The content of the article
By what criteria to choose
The history and experience of making cappuccino allow us to identify a number of criteria by which to choose dairy products. Among them: fat content, protein content, shelf life and others. Let's look at the most important criteria briefly.
Fat content
Fat content 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 what most coffee shops use.
Low-fat or completely skim milk - sweeter in taste and different in composition.The foam will be dry and quite dense, and the coffee to which it is added will take on a grayish tint.
Protein content
The protein content for making cappuccino is no less important than its fat content. Choose products with a high protein content - from 2% more. In this case, the foam will be rich and viscous. When choosing a low-protein foam, the composition of the foam will be different, with large and dry bubbles.
Natural or dry
When purchasing a product for a coffee treat, be sure to check the presence of dry powder in its composition. The fact is that a significant shelf life will not be a plus for making coffee. It is not easy to whip up foam from dry powder due to the small amount of protein in its composition.
Soy, low lactose
Soy 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, sweeter in taste, used by many baristas.
By shelf life
If the shelf life is long, it is unlikely to be suitable for cappuccino, because it contains many artificial additives. Domestic cow meat with a limited shelf life - the most correct choice.
By origin
Soy is not entirely suitable for cappuccino, since its composition is very different from cow's. 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 products to get a real cappuccino with fine-grained foam.If at least one component is not taken into account, be it fat content, composition or shelf life, the taste of ideal coffee will be lost.
Which brands 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”.
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 kind of cream and when can I add it?
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 beating in a coffee machine, it must be cooled to +3, +4 degrees. The structure of the product is also important, so it cannot be boiled, but only heated to a temperature no higher than 75 C.Make sure there is no water in the bowl before beating.
Conclusion
With the right choice and adherence to the preparation technology, the foam for cappuccino should be sufficiently dense, homogeneous and elastic, without large bubbles.
