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|The main criterion for making a fine and creamy foam is the temperature of the milk, which should be between 4 and 8°C.
The type of milk used and its fat content are not of great importance. The protein contained in the milk is responsible for the consistency of the milk foam, and not the fat. Full fat milk, low-fat milk, goat's or sheep's milk – all these milk types can be used to obtain a good milk foam consistency.
Even soy milk can be foamed. Naturally the taste of the different milk types varies, and it is a matter of preference which milk you choose to make your "personal best" coffee milk speciality.