1. From a barista perspective, is there a difference between fresh milk and UHT milk?
Yes. There is a flavor difference due to the different heat treatment methods. Fresh milks can have reduced barista performance later in shelf-life whereas UHT milks will be more consistent throughout their full shelf-life.
2. What is the difference between homogenized and unhomogenized milk?
Homogenized milk is easier to work with because you get a consistent fat content in each jug of steamed milk prepared. Unhomogenized milk needs to be shaken every time before pouring into the jug.
3. Are there any other differences between homogenized and unhomogenized milk?
Unhomogenized milk, with larger fat globules, offers a creamier texture and richer flavor. Homogenized milk has more stable fat which helps create a smoother and more consistent foam.
4. What type of milk is best suited for cold foam?
Low fat milk (<1%) is better for creating cold foam because it contains less fat. A dense, stable foam can be created which has long lasting properties.
5. Why do some milks not foam?
Some milks don’t foam well due to poor raw milk quality. For fresh milk it can also be due to incorrect handling and storage methods.
6. Does seasonality affect my milk?
Seasonality can influence milk composition, affecting fat and protein content. At Arla we standardise this to minimise any noticable effects for the barista.
7. Is the pH value of milk important?
The pH of milk is important for coffee as slightly acidic milk (around 6.5 pH) enhances foam quality, while lower pH levels can indicate poor milk quality, affecting foam stability.
8. Why does milk need to be chilled when steamed?
The first job for the barista when steaming is to add air to the milk. The air needs to be added before the milk reaches 37 degrees. So, if you use milk at room temperature, you need to be skilled, as you will have a very limited time to aerate the milk.
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