The one where Kate is stumped

In talking with my favorite barista this morning, she let me in on a bit of a secret that has caught me a bit off guard. Namely that milk with lower fat content provide thicker, more velvety foam.

This sounds suspicious to me, but I am not a trained coffee professional and will generally respect the perspectives of folks who have more experience than I. However, instinct tells me that higher fat content in milk should provide better foam.

To you coffee fanatics out there: Who’s right and why?

tags technorati : coffee barista milk foam