In milk for latte and cappuccino, fat content is not important, but the protein content - consistency of foam depends on its: (a high) protein content, the foam is viscous and oily; (a small) dry and coarse-grained. Experienced barista prefers a percentage of protein from 2.8 to 3.8%. While boiling, proteins’ structure collapses and loses their properties. Therefore, tasty and thick foam is obtained only from raw (pasteurized) milk, of course, not powdered.
top of page
bottom of page