The perfect latte, macchiato, or cappuccino relies not only on quality coffee but also on the type of milk used, particularly its fat content. Experiences from baristas reveal that certain milks froth exceptionally well while others, like rice milk, completely fail due to low fat content. The article emphasizes the importance of the balance between fat and protein for creating stable foam. Additionally, it discusses varying opinions on the frothing capabilities of different milks, including the polarizing oat milk.
Rice milk is the worst milk to froth, often too pale and watery because it has no saturated fat and is very low in fat overall.
The key to a perfect latte, macchiato, or cappuccino isn't just in the coffee - it's also in the milk and its fat content.
Using my own personal experiences as well as that of the average home barista, I've come up with a list of the milks you can rely on.
The level of fat in your milk is the main thing you need to know for frothing; balance between fat and protein is essential.
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