Latte art: which is the right milk for the perfect cappuccino?

Latte art is the art of drawing on a cappuccino. This technique was born at the end of the ’70s with Pietrangelo Merlo, a famous barista in Verona.

At the beginning only the three basic patterns were created: leaf, heart and apple. Today there are, however, several designed and classified patterns. Technique is, nevertheless, not enough to realise the perfect cappuccino. The right milk is also needed!

Which is the right milk to prepare cappuccino?

The first of the 5 golden rules of cappuccino is precisely milk! It must be always fresh and cold (4°C), never room temperature! The use of whole milk is suggested, since it is rich in proteins and fats, useful in the steaming stages, and the use of long-life milk is highly recommended.

Cows’ milk is the right one, but there are also some valid alternatives!

There are several reasons not to use cows’ milk to prepare the perfect Italian cappuccino. The alternatives can be: almond milk, kamut milk, soy milk and goat’s milk. Oat milk is also optimal to prepare a good cappuccino. Rice milk, instead, is not recommended since it is less thick and it is low in fats but if we want to use it, it gives a pleasant taste to caffè macchiato.

Can coconut milk be the right one?

To prepare the perfect cappuccino, the answer is no! Its foam does not last long. However, it is perfect to prepare a cold latte macchiato.


As already said before, to prepare a thick and creamy cappuccino with the right foam, besides cows’ milk, the ideal one is soy milk. It is full-bodied in texture like the one of animal origin. The only flaw? Its foam has a low resistance, therefore it tends to break apart easily.

If you want to learn the 5 golden rules of cappuccino and to become a real master of coffee world, discover the courses of our Bazzara Academy.
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