Milk is an important part of many popular espresso beverages. The type of milk, its composition, its temperature and how it is aerated affect the beverages’ taste and presentation.

The protein and fat in milk affects the stability, texture and body of the foam. Generally, the higher the protein content, the easier it is to create foam. The foam is also more stable and finer in texture than milk with low protein content. Fat content provides body and desirable mouth feel but too much fat can make it harder to form a stable foam.

Most New Zealand dairy cows graze outdoors on grass which is high in protein. However, protein content can vary during the year. For example:

There are times, such as winter, early spring or during droughts, when cows need to be fed crops, silage or other supplements so they have enough food to produce milk. Some of these feeds are not as high in protein as fresh grass so the cows’ milk has less protein.

In late summer and autumn, the protein content of grass usually drops which also means the milk produced may have a lower protein content.

Usually milk processors try to keep fat and protein content consistent but there is always some variation. If you look at the nutritional information label on a container of milk you will see that it usually gives the ‘average quantity’ of each nutrient such as fat and protein. If the protein content is given as 3.3 grams per 100 millilitres (3.3%) it could range from about 3.1–3.5 g/100mls (3.1–3.5%). At times of the year when protein levels are slightly lower you may notice that it is harder to create a stable foam.

It is important that any milk you use is cold before using it. Not only does it stay fresh at lower temperatures but it also gives you more time to aerate the milk before it heats up too much. Store milk appropriately to avoid them becoming spoiled.

Milk types

Milk types that are commonly used in espresso beverages include the following.

Reusing heated milk

Ideally fresh, cold milk should be used every time but since a certain amount of milk is needed (⅓ of a jug) to create a smooth texture, sometimes there will be milk left over. For example, if you need to make a single cappuccino and milk is left over you may be able to re-use it but there are three important things to remember:

Key Point

As you gain experience as a barista, you will learn to judge what needs to be done to a jug of ‘mixed’ milk to bring it up to the correct temperature and texture, while keeping the milk's fresh flavour.

Remember, your customer expects a quality espresso drink every time they visit your establishment. If you are unsure of the milk, start from scratch with a clean jug and fresh milk.

Milk-based espresso recipes

Babyccinos or Fluffies

These are offered by most cafes as a children’s drink, often served in a demitasse cup. To make sure the drink is warm but not hot; pour a little cold milk into the cup first before topping with velvety milk and a spoonful of foam. Garnish with chocolate and/or marshmallows.

Adding sugar

When preparing iced coffee, it pays to ask if the customer wants sugar, since it is most practical to add the sugar to the hot espresso shot before adding ice, milk and cream. The same applies for take-away coffee – the sugar should be dissolved in espresso before adding other ingredients. The following recipes are a general guideline only. Your establishment will have a selection of recipes and techniques that you need to follow.