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Milk preparation.

Milk plays a very important role for fans of milk froth: discover here what you need to know to prepare your milk-based beverages.

Coffee and Milk: love at first sight.

The combination of coffee and milk allows the coffee enthusiast to enhance best the aromatic characteristics of a good espresso with those of good milk.

The chemical composition of milk and different types.

The major components of milk are water, proteins, fats and sugars, and other elements like vitamins, minerals, and salts. There are different types of milk in the market: Whole, Semi-skimmed and Low-fat. For people with lactose intolerance or are curious to try alternatives to cow’s milk, plant- based drinks can be an easy-to-find: Soy, Oats, Almond, Rice are just a few examples of what is available in the market.

The ideal combinations.

Dense and compact foam with a particularly fine texture perfectly matches with that of the espresso, producing a unique and sweet mix. Whereas cow’s milk tends to be neutral at the palate, plant-based milk has recognizable flavour profiles. To pair the right milk alternative with the right coffee, it’s necessary to get a little familiar with the flavour profiles of the various coffees.

The pairing tips​​​​​​​.

Arabica coffees from East Africa have floral and fruity aromas with a pleasant acidic taste, pairing best with plant-based drinks made with oat and almond.

Arabica Coffees from Central and South America have nut and bakery aromas, with perceivable sweetness, sometimes with light acidity. They pair well with plant-based drinks made with soy, oat and almond.

Arabica coffees from Asia and all Robusta origins have bakery, cocoa, pipe tobacco, spicy aromas with an intense body and bitter taste. They pair well with plant-based drinks made with soy and oat, which enhance the aromas and the persistent aftertaste.
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If you want to improve your Latte Art skills and train yourself with the decoration of your milk beverages with foam patterns and textures, here you can find a few tips to improve your skills.

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The temperature. To ensure correct foaming, it’s best to start with milk just out from the fridge. The final temperature is important too: when milk exceeds 65-70°C the fats it contains begin to separate and this leads to a loss of texture.
The process. To begin, the coffee mug should be held in one hand and tilted slightly away to facilitate the creation of a “latte pattern” without having to move the milk frother too much.
The precision. Hold the milk frother 2-3 centimetres above the cup and slowly and steadily start pouring the milk cream into the cup. Now wiggle the milk frother gently and fluidly back and forth to begin creating a zig-zag pattern.

LatteCrema system.

De’Longhi has combined its design talents and technical expertise with its passion for coffee to create the formula for optimal fresh-milk drinks ensuring creaminess, density and temperature stay with you until the last drop. The scientifically engineered LatteCrema System automatically produces dense and creamy milk directly into each cup, so as to guarantee that only the right proportion of milk and coffee are delivered to your cup. At the touch of a button, the machine does everything for you, delivering the perfect level of foam, with its characteristic micro-bubbles for the ultimate milk pleasure.

Milky suggestions to use your coffee machine.

To remove residual milk fat deposits and ensure the correct flow, clean the steam wand with a small amount of steam before use and wipe it with a cloth. Fill the stainless-steel milk jug to about 1/3 full, as when you steam milk it will increase in volume. Fresh is best: always use cold milk, just out of the fridge, and never reheat it: this helps to stabilise the foam. Latte Art lovers: to determine the correct temperature of the milk, hold the jug while steaming. If you can't hold it for more than 3 consecutive seconds, the temperature is perfect and it's time to turn off the steam wand. When you've finished steaming, swirl the jug and tap gently on the surface to remove any unwanted bubbles in the milk.