Water, no thank you: Cocoa wants Milk
beckscocoaMUC, Michael Beck

Warm water, any kind of milk and a dash of cocoa powder – is that all it takes?

Far from it! There's more to the art of a good cocoa, says BecksCocoa!

To make sure the aromas in our luxury cocoas can release their full potential what you need is whole milk (3.5% fat) or oat milk, a few moments' time and the ambition to create something special. For everything else you need to know, read this article!

The recommendation of Café au lait connoisseurs for perfect milk foam is to use pasteurised milk and heat it moderately. If too much heat goes into the milk the protein forms structures that collapse easily. So, the mental note to make is: The colder your milk, the more time you gain for frothing. Golden rule number 2: The higher the fat content, the frothier the foam you get from it. Makes sense.

Achtung: Wer statt klassischer Kuhmilch auf Ersatzprodukte wie Sojamilch, Mandelmilch oder Hafermilch setzen möchte, um Milchschaum zu machen, der kommt um ein wenig Üben nicht herum. Nicht jedes Produkt eignet sich, um einen guten und stabilen Milchschaum zu erschaffen. Wir haben sehr gute Erfahrung mit Hafermilch gemacht, da sie sehr neutral im Geschmack ist und der Kakao gut zur Geltung kommt. 


(for 1 cocoa lover)

250ml milk (vegan version: oat milk)

2 heaped tsp BecksCocoa (alternatively, use a 25g sachet)

For decoration: cocoa powder, administered with the BecksCocoa shaker

Preparing the perfect BecksCocoa:

Moderately heat 250ml milk and steam into a silky foam. Fill half a drinking glass with milk foam and add tow heaped teaspoons or one 25g sachet BecksCocoa. Stir well until the powder has melted into the milk. Pour the rest of the milk foam into the glass so that it forms a froth head. Dust with cocoa from the BecksCocoa shaker and enjoy.


Once a slurping sound signals that the milk has gained about half of its volume, check once more whether the foam is smooth and creamy. It's easy to find out: Stop, look, listen. Milk foam should be solid enough to make sure it doesn't break down before you start the coffee spectacle. But at the same time you don't want to whip up the consistency of building foam. For anything that requires a solid mass on coffee the ingredient to use is whipping cream. Irrespective of whether you use a wand, a steamer or a milk frother, what matters is a creamy final result free of bubbles. 


Don't allow too much time to pass before you start to pour the foam into your glass or cup. It takes only a few seconds before the liquid and the foam disintegrate. If it's not possible to pour the foam immediately, then keep it in motion with a circulating movement. The swirling adds some extra creaminess with super-fine pores.

Now it's time to showcase your precision skills. The trick is to get the milk foam under the cocoa. To create the right pattern you need to exploit the whirling currents the foam creates when it is poured. Ready? Now rest your pitcher against the top edge of your cup and gingerly start to pour– very gingerly. It takes careful motions to steer the foam to where it belongs – which is under the cocoa. To achieve that do not aim for the centre of the cup. Instead, target a spot slightly off-centre.

Note for vegan cocoa lovers: All varieties except White Wedding and The Fudge can be prepared with oat milk. 

To find out how to pour perfect shapes into the foam we recommend this detailed description  – also our

source of wisdom ist: 


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