DOCUMENT

262 For smooth and creamy milk froth The coffee machine is only one of many important requirements for the preparation of perfectly smooth and creamy milk froth. The right accessories are just as important. For example, Miele's Cappuccinatore produces fine-pore milk froth. The use of the right type of milk is also important in order to produce a perfect latte macchiato or cappuccino. The deciding factor with respect to the consistency of milk froth is the protein content of milk. The more milk protein it contains, the better. The fat content of milk is only a matter of taste, as aromatic substances from the espresso used to make a cappuccino or latte macchiato are transported by the fat in the milk. Consequently, the use of full-fat milk is recommended. The temperature of the milk is also important for the preparation of fine milk froth. The cooler the milk, the longer it can be frothed using hot steam. As soon as a temperature of above 60°C is reached, milk froth tends to collapse. Even when using fresh long-life milk or UHT milk, the froth can collapse fast. Milk stays cool and fresh for longer when stored in Miele's milk container. Latte Macchiato and Cappuccino Available anytime