Let’s talk about milk

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Let’s talk about milk
A perfectly frothed milk is not a simple task and it takes a lot of practice and time to learn how to make. But, understanding how frothing occurs, could potentially help you become better at making it, the same way that watching videos of people making latte art can help you learn how to make a simple, nice, white heart on your cappuccino. Foam in milk happens when we introduce hot air (steam). The spinning of milk helps us break the bubbles we created by introducing air. The proteins in milk are actually the ones responsible for the formation and stability of the foam, while fats play an important role on mouthfeel. Info about our Barista Courses. 
Fun facts about milk
Did you know though, that 65% of adults lose the ability to digest lactose at some point during their adulthood making them lactose intolerant? What a bummer...
Aaand...that’s how plant based mylk entered the chatroom. The most popular plant based mylk in Europe you ask? I’ll tell you: It’s Soy mylk and Oat mylk is also growing drastically and probably will be number one very soon. Soy and Oat mylk are also the most sustainable to produce in water used during production and in Co2 produced per liter. When manufacturers want to make the plant-based mylk suitable for Barista use, they add emulsifiers to make it suitable for frothing. Did you know that the average amount of vegetable base that is used in a mylk formulation is 10%? But many of the plant-based mylks that we find in the supermarket do not have more than 5%. Dryk has 10%.