Health issues aside, there a few GOOD reasons Why You Should Use Fat Milk in Your Coffee:
The thinner milks taste watery in an espresso based drink. That little bit of added fat content means the world to the texture of the foam. Thinner bubbles will burst quicker. Maybe even before your drink is served. You don’t want that!
Great Foam and LOTS of it
If you enjoy the ‘microfoam’ found on a great cappuccino, you must use milk with at least 3.5% fat. After that it’s all about the quality of the machine and the skill of the barista. One or the other won’t cut it. Thin milk won’t ‘stretch’ very much. That means the volume of the milk won’t increase as you heat it. This is essential to foam-making. But even the world’s best barista can’t make foam if the machine’s steam wand doesn’t work well. Don’t skimp on this. Buy a good machine! (And good does NOT mean expensive!) Make sure to try before you buy.
Your heart may not like the higher fat content, but your tongue will! Have a Cappuccino or Latte with 3.5% milk and then sample another with 2% (or less). You’ll immediately know what I’m talking about. It’ll taste thin and milky not creamy. Not much foam. Just not ‘right’. Try it. You’ll see! And you’ll switch back…
The creamy texture and amble foam previously mentioned mean that creating Latte Art is much easier. Thin or fat-free milk just doesn’t work as well. The few bubbles you’ll get will be large and quite visible. They’ll also burst sooner, destroying the work you’ve done. Not what you’re looking for.
So there you have it! If you haven’t tried it before, now’s the time to try some Fat Milk in Your Coffee.