The secrets of coffee milk frothing technique: is fresh milk necessary?

This article introduces the techniques of frothing milk in coffee and discusses whether fresh milk is necessary. Although fresh milk is the most common choice, plant milk can also be used instead, such as soy milk, almond milk, etc. The author emphasizes that the key to frothing milk is to correctly master the temperature, proportion and the skills of using the milk frothing machine. Correct operation can produce delicate and rich milk foam, improving the taste of coffee.

In coffee culture, milk foam is an indispensable part. It not only improves the taste of coffee, but also adds rich layers and charming appearance. There are many controversies about how to make perfect milk foam, especially what type of milk to use. Let's explore the techniques of making milk foam in coffee and answer whether fresh milk must be used.

We need to understand the principle of milk foam formation. Milk foam is formed by heating milk and stirring it at high speed so that the air in it is fully mixed with the milk to form fine foam. This process is a technical job for baristas because different milk types and operating techniques will affect the final quality of the milk foam.

Fresh milk is the first choice of many baristas because of its high fat content and the delicate and long-lasting milk foam it produces after being whipped. However, it is not the only choice. There are many other types of milk on the market that can be used to make milk foam.

Non-fresh milk option 1: Plant milk

In recent years, with the craze for plant-based foods, various plant milks such as soy milk and almond milk have gradually become popular choices for coffee companions. These plant milks have attracted widespread attention for their environmental protection and health characteristics. Although they have certain differences in taste and texture from fresh milk, as long as you master the correct whipping techniques, you can also make beautiful milk foam.

Non-fresh milk option 2: skim milk

Because of its lower fat content, the milk foam produced by skimmed milk after whipping is not as delicate as that of fresh milk, but it still has its unique features. The milk foam made with skimmed milk is more suitable for those who like a light taste.

How to master the correct technique of making milk foam?

Tip 1: Choose the right milk

The characteristics of different types of milk have been mentioned before. Choosing the right milk is the first step to making good milk foam. Different milks will have different effects after foaming, so you should choose according to your taste and coffee style.

Tip 2: Control the temperature

Heating milk to the proper temperature is the key to making good milk foam. Overheated or overcooled milk will affect the foaming effect and even the taste.

Skill 3: Master the intensity of the beating

Whipping force is another key factor. If the force is too light, not enough milk foam will be formed; if the force is too strong, the milk foam will be too rough or the milk will splash out.

Tip 4: Pay attention to the timing of operation

The timing of whipping is also very important. Control the flow rate and direction when pouring the milk, observe the changes in the milk foam, and adjust the whipping strength and angle in time.

In addition to the above tips, there are some common mistakes that need to be avoided, such as using expired milk, whipping time too long, etc., which will affect the final effect and taste.

By mastering these skills and methods, I believe every coffee lover can make beautiful and delicious milk foam at home. As for the question of whether fresh milk must be used, the answer is already very clear: it is not necessary to use fresh milk, other types of milk can also make delicious milk foam. The key is to master the correct skills and methods. Every barista or enthusiast can choose and try according to his or her own taste and needs to explore the most suitable way of making milk foam.