There are many different types of milk

Right from the farm or from the chilled shelf, whole milk or haymilk, fresh or extra long life: never has there been such a variety in milk before. And not always are the differences clearly visible to the consumer.

Basically there are three important criteria which come into the choice of the type of milk: the fat content, the protein content and the heat treatment. If you like the full-bodied taste of milk, you should use fresh whole milk, because its natural fat content of at least 3.5% gives you that wonderfully creamy taste experience on the palate. Semi-skimmed milk, however, has a slightly watery taste, but contains fewer calories. With its much longer shelf life heat-treated longlife milk it is a suitable alternative to fresh chilled milk – particularly for stockpiling.

And which type of milk is best suited for the perfect milk foam and flavour in the coffee? For this to work, the protein and fat contents must be just right. Milk with a protein content of 3.3 to 3.8g per 100ml is ideal for a fine-pored and stable foam.
And the fat content must not be too low either, because it provides the creaminess. So whole milk, best of all out of the fridge, is the best choice.

By the way: if you are lactose-intolerant or follow a vegan diet, you need not do without the perfect foam in your cappuccino. A hood of milk foam can also be conjured up of plant-based lactose-free milk or milk substitutes on a soya, oat or rice basis. But in this case the barista variant with the right protein content should be chosen.

Cappuccino

consists of an espresso and of creamy frothed milk. 25ml espresso and about 100ml foamed milk.

Espresso Macchiato

Spotted espresso, topped with a dollop of milk foam, served in an espresso cup or in a glass. 25ml espresso and about 20ml foamed milk.

Latte Macchiato

consists of three, ideally clearly discernible layers: hot milk, milk foam and an espresso, served in a high glass. 200ml foamed milk and 25ml espresso.

Caffè Latte

Half coffee and half hot milk, possibly with a crown of milk foam. 250ml in all, served in a jumbo cup.

More practical coffee tips worth exploring

Origin & Cultivation

Coffee giant Brazil

With an annual production of more than 50 million sacks, which is approx. 3,000,000,000 kg of coffee, Brazil is the biggest coffee producer of the world. Enough reason for Peter and Stefan Schreyögg to visit the South American country of origin. On the trip, which was made in winter – i.e. outside the harvesting season – they had the opportunity to extensively study and assess both the growth and the after-blossoming phases. Stefan Schreyögg was particularly impressed with the size, extension and diversity of the country – after all Brazil is the giant of the coffee market with more than 30 % of world coffee production; at the same time coffee is one of the most important agricultural export products of the country.

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