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Question of the Week / QotW - 24.05.24 - What affects the frothiness of coffee foam?
« on: 17/05/2024 17:34:07 »
Thomas writes, 'I heard that the milk foam we make for our cappuccinos consists of denatured clumping proteins. If I heat up the milk for my coffee for a bit too long, it forms a skin. After removing that skin, I can still make pretty nice foam from the milk. How come? Shouldn?t the lack of protein prevent the formation of proper foam?'