koffie met melk

A good cappuccino isn’t just about fresh coffee, but also the right milk. The type of milk determines whether your foam will be sturdy and creamy, or thin and airy. Whether you go for whole milk or prefer a plant-based alternative like oat milk: the choice affects the flavour, the structure AND your coffee experience. Here you’ll learn which milk works best for your perfect cappuccino, whether you’re a barista or a home coffee lover.

What makes milk suitable for a cappuccino?

Not every milk is equally suitable for frothing. The secret of a good cappuccino lies in the balance between flavour and texture. And that’s largely determined by the fat and protein content of the milk.

Milk with enough fat gives a full, creamy flavour — exactly what you’re after in a cappuccino. Think of that soft mouthfeel that pairs perfectly with the strength of espresso. At the same time, milk proteins create the airy, stable foam layer. The more proteins, the easier it is to get firm foam that doesn’t collapse