We did a comprehensive test of the most common cold foam making methods, and tested a wide range of dairy and nondairy milks too.
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Sorry to the old-school cappuccino heads out there, but cold foam is here to stay. What might’ve at first seemed like a gimmicky new way to sell photo-savvy caffeine parfaits to teens has become an established part of the coffee shop industrial complex. Why? Because people appreciate a little softness with their cold-brew coffee; a pillowy complement for an otherwise hyperconcentrated stimulant salvo in a cup.
Starbucks typically gets credit for popularizing cold foam in 2018, but other chains and indie espresso shops quickly caught on. So, too, did the extensive list of online resources offering copycat cold foam recipes and other methods on how to make cold foam at home. In an attempt to consolidate the popular knowledge online, I, with the help of a few coworkers, conducted a comprehensive test of the most common cold foam making methods, and tested how well a wide range of dairy and nondairy milks actually foam up. I also aimed to answer some of the most frequently asked questions about cold foam online.Cold foam is a light and frothy milk-based topping typically served over cold brew, iced coffee, or iced tea.
This isn’t to say that you can’t use milk with a higher fat percentage to make cold foam, you just shouldn’t expect the same structure and longevity. While we found that electric milk frothers are often too weak to produce a sturdy whole milk foam, we did have success with the French press method. An immersion blender also works great, but felt a little extreme. You could also try a sweetener with an added stabilizer, like gum syrup, to get a more desirable result.
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