Cream Feathering in Coffee

In 1923, Burgwald was the first to observe the occurrence of cream feathering when mixed with hot coffee, pinpointing the primary contributing factors to this phenomenon as the cream's acidity and the homogenization process.

Coffee is typically enjoyed either "black" or "white," depending on personal preference. To achieve the whitening effect in coffee, there is a wide range of milk and non-dairy products available in both liquid and powder forms. Cream, which is a concentrated emulsion of milk lipid globules in skimmed milk, can be obtained by separating it from milk using either gravity or centrifugal force.

Creams are primarily classified based on their fat content (g/100 g), including double cream (45–50%), cream or full cream (30–40%), single or half cream (15–25%), coffee cream (15–18%), and light coffee cream (less than 10%).

There are several methods for combining cream and coffee: 

(a) Adding cream to coffee without sugar.

(b) Adding cream to coffee and sugar. 

(c) Adding coffee to cream without sugar. 

(d) Adding coffee to cream and sugar.

Coffee cream is a shelf-stable product containing over 10% fat. It undergoes processes such as homogenization and UHT processing before being filled aseptically or sterilized in its container. This widely popular product serves mainly to whiten coffee and enhance its flavor. Additionally, it has various applications in food and drink preparation and can be consumed directly.

With a minimum shelf life of four months at room temperature, coffee cream typically contains 10–12 g of fat per 100 g, occasionally reaching 15–20 g of fat per 100 g. Its shelf life is similar to that of UHT milk.

The fat emulsion in cream is susceptible to destabilization, causing some of the fat to rise to the surface when mixed with coffee. This separated fat appears as glistening oil droplets or globules, easily noticeable to coffee drinkers, and is commonly referred to as "oiling off."

To ensure the stability of coffee cream in coffee, it must possess properties of instant solubility, satisfying criteria such as dispersibility, wettability, and solubility, which are essential when incorporating fat-containing powders into water. Additionally, when dissolved in coffee, the creamer should not coagulate or form a sludge-like precipitate or sediment.
Cream Feathering in Coffee

Caffè macchiato

A caffè latte is coffee with a reasonable amount of milk. A stronger version is the caffè macchiato, basically an espresso with a dash of milk; macchiato means flecked. A caffè macchiato is identical to an espresso macchiato, but should not be confused with a latte macchiato.

A latte macchiato is steamed milk ‘marked’ with espresso, as its Italian name suggests, whereas a caffè macchiato is an espresso ’marked’ with spoonful of milk foam.

An authentic latte macchiato is a traditional Italian breakfast drink made with one 45 ml shot of espresso poured into a cup with 240 ml steamed milk; no froth or foam.

The stirring of the caffè macchiato, creating a moussey mixture of milk and crema, and the subsequent licking of the spoon constitute one of the great morning rituals in the Italian espresso bar experience.
Caffè macchiato

Italian coffee drink of cappuccino

The Italian term cappuccino means capuchin. The color of the coffee reminded Italians of the brown robes with pointed hoods worn by one of the Roman Catholic orders of monks, namely Capuchins.

It is said the first cappuccino coffee served had little peaks of milky foam that looked like the pointed hoods. Cappuccino is the strong coffee is covered with a layer of hot frothy milk topped with a dash of chocolate powder, ‘caffelatte’ (milk coffee), usually half coffee and half milk in a large cup or glass.

Sometimes sweetened cinnamon, cocoa, or vanilla powder is sprinkled over the foamed milk.

In Italy, cappuccino is made by forcing steam through milk or cream to produce a creamy topping, but in North America, it is often served simply with whipped cream on top. In coffee bars of the 1950s, cappuccino was known as ‘frothy coffee’.
Italian coffee drink of cappuccino

Coffee-based drink Cappuccino

Cappuccino is a coffee based drink prepared with espresso, hot milk and steamed milk foam.

It is the most difficult coffee drink to make. The cappuccino drink should be a well-mixed pour, and wet foam with a velvety taste. This drink is traditionally served in a 6 ounce cup.

The name comes from the order of Franciscan Minor friars, named Cappucini from their custom of wearing a hood with their habit (cappuccio means hood in Italian).

The most important element in preparing a cappuccino is the texture and temperature of the milk.

A cappuccino made with equal parts steamed and frothed (thicker) milk is a classic espresso based drink. A latte is made with steamed milk and usually a small amount of frothed milk.

If a cappuccino is made correctly, the perfume and body of espresso completely permeate the froth and milk, extending throughout the drink without losing a molecule of power, while the sharpness of the coffee is softened without being subdued.

In North America cappuccino is frequent garnished with cinnamon, nutmeg or chocolate. 
Coffee-based drink Cappuccino