Be it a cappuccino, a latte macchiato or café au lait – in Germany, two-thirds of coffee drinkers prefer the popular hot drink brewed from beans with added milk. But why do coffee and milk actually complement each other so well, and what makes the perfect froth? Don't worry, you don't need to be a qualified barista with a professional coffee machine. With your K-fee capsule machine, you can conjure up superb frothy milk too; it's as easy as one, two, three!
Milk fat is a flavour carrier
An important reason for the popularity of coffee with added milk is the fat contained in the milk. It serves as a flavour carrier and also creates a richer and creamier texture. The addition of milk also reduces the impact of the substances in the coffee that are responsible for the traditionally rather bitter taste of coffee.
If you have a sensitive stomach, adding milk also has a beneficial effect as it protects the stomach lining against the chlorogenic acid contained in coffee. Inside your stomach, the milk acts like a buffer against the acid and makes the coffee easier to digest. It also ensures that the stimulating effect of the caffeine lasts longer than it does when you do not add milk to your coffee. Why? The fat in the milk slows down the absorption of the caffeine into the bloodstream.
Fine-pored and creamy
The quality and consistency of the frothy milk has an extremely important effect on the taste of a good cappuccino or latte macchiato. It should be particularly fine-pored, and there should be no large bubbles in it. That is why professional baristas also call this froth "micro-froth". The milk should also be no hotter than approx. 60 degrees Celsius, as otherwise the protein in the milk starts to flake above this temperature and becomes bitter.
Perfectly frothed milk has a sweet and creamy taste and a silky texture.
With your K-fee capsule machine you too can enjoy perfect frothy milk without any effort. Simply use our product ESPRESTO Cappuccino, for example.