Topic: Adding Milk and Milk Alternatives To Your Coffee
Guest: Chris O’Brien, Coffee Cycle Roasting
Title: Founder & Head Roaster
Connect: Coffee Cycle Roasting • www.coffeecycleroasting.com • @coffeecycleroasting
KEY TAKEAWAYS FROM THE PODCAST
Milk proteins and fats blend well with coffee. They are why we can create the microfoam needed to develop the pleasant textures we like in our lattes and cappuccinoes.
Some people also appreciate the balancing of coffee acids with the alkaline components of milk.
We want a balanced flavor between sweet, savory, and bitter. Milk is a creamy sweetener.
All this goes off the rails if you use a milk alternative like soy, oat, or almond beverage. The lack of fatty proteins makes it more difficult for your barista to perfectly steam and froth in your coffee drink. If you’re someone like me who orders their latte with an alternative milk, cut your barista a little slack regarding the latte art.
Some companies offer barista-versions of their alt milks to enable better results.
Finally, sometimes getting close is okay. If you’re happy, we’re happy.
LATTE VS. CAPPUCCINO
Cappuccino: Stronger espresso taste due to less steamed milk, but more milk foam (or milk alternative) on top.
Latte: Milder espresso taste, enhanced sweetness from more steamed milk. Has less milk foam (or alt foam) on top.
This list is from an earlier Coffee Smarter segment done on the original R!WC podcast.
AN OVERSIMPLIFICATION OF THE COMPOUNDS IN COFFEE
Acids
Salts
Caffeine
Sugars
Sugars, salts, and acids have the most easily identifiable flavors. Adding sugars in the form of sugar, cream, and syrup will change the flavor of your coffee. Add too much, and you risk masking the natural sweetness of the coffee and may diminish the other flavor notes. That said, the best coffee to drink is the coffee you enjoy. If adding a bit of milk or cream makes coffee more enjoyable for you, then go for it!
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