Uploaded April 2021 | Updated September 2026, 2 weeks ago
Foamed milk flows like cream and it shines. You can make it without a costly #espresso machine. Learn to get genuine microfoam, even with a non-dairy alternative like almond milk. Is the #latte_art potential and higher temperature we get from steam worth spending thousands of dollars more? #Café style milk drinks are indeed possible on a shoestring budget.
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Donate to the UNICEF Palestine Emergency Appeal: unicef.org/appeals/state-of-palestine
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Test Notes:
All samples 125 ml; heated to 60° C / 140° F; and dashed for 30 secs.
Dairy:
Half and half, 12% fat: Light, airy froth. Useless.
Milk, 3.5% fat: Genuine microfoam, tastes fine, good mouthfeel, too dry for making designs.
Milk, 3.5% fat, with 1 tsp added milk powder: Too dry / meringuey and poor flavor.
Milk, 2% fat: Foam too coarse.
Milk, 2% fat, with 1 tsp milk powder: Coarse foam and poor flavor.
Milk, 1% fat: Unusable, virtually no foam.
Milk, 1% with extra protein and plant gum (commercial): Coarse, dry foam, bland flavor.
Milk, 0% fat: Unusable, no foam.
Milk, 0% fat, powdered and reconstituted: Unusable and poor flavor.
Non-Dairy:
Nutty Bruce almond milk, with rice: Works well with mild flavor. Can tolerate more heat than dairy milk. The rice appears to give it better foam. Too dry for making designs.
Alpro almond milk, plain: Giant bubbles and stale, cardboard flavor. Vile.
Real almond milk, homemade: Not as foamy as Nutty Bruce; the strong almond flavor is often good, but not welcome in coffee.
Oatley oat milk, plain: Coarse foam and dull, papery flavors.
Oatley oat milk, "barista edition" containing seed oil: Some coarse foam and some microfoam. Better flavor than the plain. Almost works, but not quite.
Real oat milk, homemade: Total fail; no foam at all.
Alpro soy milk, containing plant gum: Mostly microfoam with some visible bubbles. Stiff and dry, like meringue; all of it would float. Dull, papery flavor.
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Additional footage courtesy of:
Kelly Lacy - pexels.com/@kelly-lacy
Cottonbro - pexels.com/@cottonbro
Pressmaster: pexels.com/@pressmaster
Ron Lach: pexels.com/@ron-lach
Pixbay: pexels.com/@pixabay
Tim Douglas: pexels.com/@tim-douglas
Cristian Rojas: pexels.com/@cristian-rojas
Martina Tomšič: pexels.com/@martina-tomsic
Tima Miroshnichenko: pexels.com/@tima-miroshnichenko
Pavel Danilyuk: pexels.com/@pavel-danilyuk
Cirmula: pixabay.com/users/cirmula-12061588
Sergei Starostin: pexels.com/@sergei-starostin-15862958
Jake Heinemann: pexels.com/@jakeheinemann
Additional stills courtesy of:
Chevanon Photography: pexels.com/@chevanon
Music courtesy of:
Kalimba Relaxation Music by Kevin MacLeod
Link: incompetech.filmmusic.io/song/5711-kalimba-relaxation-music
License: filmmusic.io/standard-license
Acid Trumpet by Kevin MacLeod
Link: incompetech.filmmusic.io/song/3340-acid-trumpet
License: filmmusic.io/standard-license
Foamed milk flows like cream and it shines. You can make it without a costly #espresso machine. Learn to get genuine microfoam, even with a non-dairy alternative like almond milk. Is the #latte_art potential and higher temperature we get from steam worth spending thousands of dollars more? #Café style milk drinks are indeed possible on a shoestring budget.
========
Donate to the UNICEF Palestine Emergency Appeal: unicef.org/appeals/state-of-palestine
========
Test Notes:
All samples 125 ml; heated to 60° C / 140° F; and dashed for 30 secs.
Dairy:
Half and half, 12% fat: Light, airy froth. Useless.
Milk, 3.5% fat: Genuine microfoam, tastes fine, good mouthfeel, too dry for making designs.
Milk, 3.5% fat, with 1 tsp added milk powder: Too dry / meringuey and poor flavor.
Milk, 2% fat: Foam too coarse.
Milk, 2% fat, with 1 tsp milk powder: Coarse foam and poor flavor.
Milk, 1% fat: Unusable, virtually no foam.
Milk, 1% with extra protein and plant gum (commercial): Coarse, dry foam, bland flavor.
Milk, 0% fat: Unusable, no foam.
Milk, 0% fat, powdered and reconstituted: Unusable and poor flavor.
Non-Dairy:
Nutty Bruce almond milk, with rice: Works well with mild flavor. Can tolerate more heat than dairy milk. The rice appears to give it better foam. Too dry for making designs.
Alpro almond milk, plain: Giant bubbles and stale, cardboard flavor. Vile.
Real almond milk, homemade: Not as foamy as Nutty Bruce; the strong almond flavor is often good, but not welcome in coffee.
Oatley oat milk, plain: Coarse foam and dull, papery flavors.
Oatley oat milk, "barista edition" containing seed oil: Some coarse foam and some microfoam. Better flavor than the plain. Almost works, but not quite.
Real oat milk, homemade: Total fail; no foam at all.
Alpro soy milk, containing plant gum: Mostly microfoam with some visible bubbles. Stiff and dry, like meringue; all of it would float. Dull, papery flavor.
=======
Additional footage courtesy of:
Kelly Lacy - pexels.com/@kelly-lacy
Cottonbro - pexels.com/@cottonbro
Pressmaster: pexels.com/@pressmaster
Ron Lach: pexels.com/@ron-lach
Pixbay: pexels.com/@pixabay
Tim Douglas: pexels.com/@tim-douglas
Cristian Rojas: pexels.com/@cristian-rojas
Martina Tomšič: pexels.com/@martina-tomsic
Tima Miroshnichenko: pexels.com/@tima-miroshnichenko
Pavel Danilyuk: pexels.com/@pavel-danilyuk
Cirmula: pixabay.com/users/cirmula-12061588
Sergei Starostin: pexels.com/@sergei-starostin-15862958
Jake Heinemann: pexels.com/@jakeheinemann
Additional stills courtesy of:
Chevanon Photography: pexels.com/@chevanon
Music courtesy of:
Kalimba Relaxation Music by Kevin MacLeod
Link: incompetech.filmmusic.io/song/5711-kalimba-relaxation-music
License: filmmusic.io/standard-license
Acid Trumpet by Kevin MacLeod
Link: incompetech.filmmusic.io/song/3340-acid-trumpet
License: filmmusic.io/standard-license
