Milk pouring into coffee

Be it a cappuccino, a latte or a flat white – in Australia, more than half of coffee drinkers prefer the popular hot drink brewed from beans with added milk. But why do coffee and milk actually complement each other so well, and what makes the perfect froth? Don't worry, you don't need to be a qualified barista with a professional coffee machine. With your K-fee capsule machine, you can conjure up superb frothy milk too; it's as easy as one, two, three!


An important reason for the popularity of coffee with added milk is the fat contained in the milk. It serves as a flavour carrier and also creates a richer and creamier texture. The addition of milk also reduces the impact of the substances in the coffee that are responsible for the traditionally bitter taste.

If you have a sensitive stomach, adding milk also has a beneficial effect as it protects the stomach lining against the chlorogenic acid contained in coffee. Inside your stomach, the milk acts like a buffer against the acid and makes the coffee easier to digest. It also ensures that the stimulating effect of the caffeine lasts longer than it does when you do not add milk to your coffee. Why? The fat in the milk slows down the absorption of the caffeine into the bloodstream.


The quality and consistency of milk froth has an extremely important effect on the taste of a good cappuccino or latte. The density of the foam should be thick and consistent, with very small bubbles. That is why professional baristas also call this froth "micro-froth". The milk should also be no hotter than approximately 60 degrees Celsius, as otherwise the protein in the milk starts to flake above this temperature and becomes bitter.

Perfect milk froth has a mild and creamy taste and a silky texture.