Bern, Switzerland (GenevaLunch) - It’s official: the best way to make a great cup of hot, milky, frothy coffee where the foamy top stays for a while is to use fresh, pasteurized milk, preferably slightly lower in fat, froth it mechanically rather than with machines that steam it, and don’t let it get hotter than 75C. This is the word from the Swiss federal agricultural research station, Agroscope Liebefeld-Posieux ALP. Researchers at ALP decided to test housewives’ tales and popular theory about making macchiato and cappuccino, given the growing popularity of these drinks, especially among young people. The researchers tested various methods for transforming milk into that perfect partner in a cup of coffee, using standardized methods with products and machines available to anyone who makes coffee at home.

Long-life (UHT) and raw fresh milk don’t work as well, nor does milk with additional cream. Steaming machines whip the milk up but with bubbles that are too large, which quickly collapse as a result. Machines simply aren’t as good as mechanical solutions. Bring on the wire whisks! 

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