Every good barista knows that he or she cannot make perfect coffee without delicious and mainly high quality dairy products. You won’t make a delicious latte or an unforgettable cappuccino if your milk isn’t at least 3.5% fat. Likewise, for some, espresso wouldn’t be the perfect experience without a dose of high-quality and flavour-balanced cream.

The basis of a good cappuccino is 1/3 coffee, 1/3 hot milk and 1/3 frothed milk, but a guest may ask you for a “dry” cappuccino, which has more foam, or a “wet” cappuccino, with less foam. In Italy, a cappuccino is typically served in a cup of around 200 ml with a single dose of espresso as a bottom.

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ESPECIALLY FOR CAFES AND BARISTAS in their professional design. It contains the optimal ratio of protein for a proper creamy foam texture. It’s also suitable for the homes of all lovers of coffee.

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