Why does cream on a coffee at cafe’s stay firm for far longer than the home alternative that comes out of this foaming pressurized canisters?
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Do you mean foam that’s made from an espresso machine?
It’s a combination between the actual milk/cream they use, their machines, and technique.
It’s likely that the cafe is using higher quality milk or cream specifically for cafes. Especially with alternative mills, many brands have a barista blend that has a higher fat content which helps maintain the stability of the foam. For traditional milk, it’s likely they’re using whole milk or half and half which has higher fat content than like 2% or lower.
The machines that cafes use are also professional coffee makers. They’re designed to control all the aspects of the coffee making process. When it comes to foaming & steaming milk, you can normally control the volume and intensity of the steam.
And of course, people working in cafes are making coffee and foaming milks for them almost back to back for hours on a shift. So they’re getting more experience and perfecting their techniques to get the perfect foam. From getting a perfect swirl in the cup to evenly steam and warm all the milk and fold air creating micro bubbles, to also getting a feel for the perfect temperature for the milk. All of those things are dialed in to create better foam.
If you’re only making coffee daily at home without the same tools and ingredients of a cafe, it’ll be a while before you get exactly the same level of foam as you get at a cafe.
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