Thanks a Latte
Katie Purcell, Brian Deng
Sir Winston Churchill Secondary
Floor Location : M 036 D
Every day, millions of people drink coffee. There are many forms, but perhaps the most popular is the latté. As avid latté lovers, we thought: what milk would be best used to froth foam, creating the ingredient that renders the latte so delicious? Based on the common knowledge that shaking a soda can creates effervescence, we came up with the initial hypothesis that frothing milk from a jug that has been opened will produce the most foam. We experimented with skim, 1%, 2% and homogenized milk, measuring the amount of froth each milk produced from opened and unopened jugs. Our general procedure was to pour out 100ml and froth for 30 seconds. Afterwards, we would pour the milk through a strainer, catching all the foam. Then we would measure it on a scale that we had tared the weight of the strainer on. From the results, we found that skim milk that had not been opened produces the most foam. 2% and Homogenized milk produced little foam, but the bubbles popped too quickly for it to be measured. 1% produced a decent amount of foam, more than 2% and homogenized and able to be measured, but not as much as skim milk. Through our results, we came to the conclusion that the best milk used to create an abundance of foam is skim milk that is unopened.