{"id":105719,"date":"2022-11-04T11:20:14","date_gmt":"2022-11-04T10:20:14","guid":{"rendered":"https:\/\/mareterracoffee.com\/the-importance-of-milk-in-specialty-coffee\/"},"modified":"2026-01-08T09:15:02","modified_gmt":"2026-01-08T08:15:02","slug":"the-importance-of-milk-in-specialty-coffee","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/en\/blog\/the-importance-of-milk-in-specialty-coffee\/","title":{"rendered":"The importance of milk in specialty coffee"},"content":{"rendered":"

One of the most commonly used products to modify the flavor of coffee is milk. Milk is a nutritious and complex product, with more than 100 substances in solution, suspension or emulsion.<\/strong> The most important components are casein (the main protein in milk), fat, soluble vitamins and lactose (the natural sugars in milk). Protein, fat and lactose are the main ingredients present in milk that allow us to emulsify perfectly. Both the milk <\/strong>Semi-skimmed and skimmed milk are more difficult to emulsify than whole milk,<\/strong> and are therefore not advisable. Skim milk has less fat, gives the cream a harder and drier appearance, and is much more difficult to make drawings with.<\/p>\n

There are several factors to take into account when using milk in our coffee recipes. The most important thing is to make sure that the milk is in good condition.<\/strong> If it has been open for several days, it is important to check that it has not expired or been cut, since it is a highly perishable product that is highly perishable. should be kept cold, at 4 \u00b0C.<\/strong><\/p>\n

Milk should not be heated to a temperature higher than 70 \u00b0C.<\/strong> In addition, we must check that the steamer of the machine is clean and free of milk residues from previous emulsions.<\/p>\n

To emulsify the milk, follow the steps below<\/strong>:<\/p>\n