Why The Quality Of Your Milk Matters When Making Coffee Drinks

While making a great cup of coffee starts with high-caliber beans, the next most important thing when making creamy coffee drinks is the quality of milk you use, according to Kitchn. Milk quality is important because when it's heated in the right way, the flavors of the lactose become more perceptible, so much so that it can eliminate the need for additional sugar. And since milk froth (both the amount and technique used) is a key factor that distinguishes one milk-based espresso drink from another, it should go without saying that its quality affects how it feels and tastes.

Whole Latte Love explains that one way frothing can occur is when steam is introduced to the milk; the heat creates small bubbles that form and create additional surface area for our mouths to interact with the natural sugars. If you don't happen to have an espresso maker, feel free to use an electric milk frother or even this microwave hack to froth. 

A Couple Cooks also report that the age of your milk is a factor in how well it froths, and, naturally, fresh milk is best. Though fresh cow milk isn't often dated for much longer anyway, the outlet says you may not get milk that's been in your fridge a few weeks to foam. While using fresh milk is a key piece to making a great drink, it's also important to know how to use both dairy and plant-based varieties.

According to Food Network, many types of milk (including non-dairy varieties) will work in a coffee drink, but only some will produce those fluffy, dreamy layers that add the richness and texture we have come to expect in coffee drinks. The outlet claims that while whole milk may not foam as rapidly as skim, it does create the creamiest foam since it contains an ideal balance of protein, sugar, fat, and water. 

Regarding plant-based milk, the best frothing, according to the outlet, comes from oat milk. However, almond milk has a higher fat content than most other plant-based milks, and produces an interesting microbubble effect, which of course, is part of the goal when frothing.