Selecting the right milk for your coffee is all about the balance you prefer, according to this yearвЂ™s reigning U.S. But used as the main ingredient in a latte is akin to eating your morning bowl of cereal with ice cream. Ranging from 12% fat in half-and-half, to 38% in a heavy cream, most creams are best suited for small dashes in a brewed coffee, especially in a dark roast. On the opposite end of the spectrum, creams can add a hefty dose of body to a coffee. But steamed, skim milk creates a drier and denser head of foam, and allows an espressoвЂ™s flavor to cut through clearly. Because of its even lighter body, it doesnвЂ™t add much density to a brewed coffee. Skim milk, which contains little to no fat at all, actually retains some sweetness compared to reduced-fat milk. While not a bad option to cut down on fat and calories, a latte or cappuccino made with reduced-fat milk will feel a bit weak and watery in the cup.

Reduced-fat milks, like 1% or 2%, lose some of the sweetness and body gained compared to using whole milk. Whole milk is the baristaвЂ™s default choice when the consumer doesnвЂ™t specific their milk preference. At about 3-4% fat content, it achieves an ideal balance of taste and texture when mixed with coffee. Which makes whole milk the go-to option for most coffee bars. Whole, Reduced-Fat or Skim?ДЄ general rule of thumb in choosing your milk: the more fat that exists in the milk, the richer and creamier it will taste. This reaction generates an even better taste when the coffee is hot. And itвЂ™s the merging of the milk proteins with coffee globules that highlight the favorable taste characteristics in lattes and cappuccinos. The level of protein in cowвЂ™s milk is essential in creating tiny bubbles, or microfoam, during heating. This makes milk a perfect complement to a rich, sweet and creamy drink, but a less pleasing addition to a fruity drink.ДЄnother piece of the milk puzzle is two kinds of proteins: whey and casein proteins. Milk fat globules coat the tongue and inhibit the taste of the coffee, which leads to less bitterness and less acidity compared to a black coffee.

These globules act as emulsifiers to keep the individual globules from coalescing, as well as to protect them from degradation or oxidation by the enzymes in the fluid portion of the milk.

Not a chemistry buff? Just look for the two essential elements in milk: fat and protein content.ДЄn important part of milkвЂ™s chemistry is a complex combination of fats, called milk fat globules. Whether or not certain types of milks are compatible with coffee depends almost entire of the milkвЂ™s molecular makeup. Sweet and creamy has a great flavor balance with coffee.вЂќ The Science of Milk вЂњI personally look for a milk that best promotes what I enjoy in coffee, sweetness, and the coffee has to highlight what I find delicious in steamed milk, also sweetness. вЂњFinding the right milk is crucial for competition,вЂќ Lem said. Before competing in the 2016 World Barista Championship in Dublin, Ireland, he sought theВ recommendation of Colin Harmon, the 2009 Irish Barista Championship, to seek out the best local and organic milks Ireland had to offer. Barista Champion and Urnex Ambassador, intimately understands the importance of sourcing the highest quality milk available to use with a world-class coffee. Where milk comes from, its chemical content, flavor and texture all matter for the quality of a coffee beverage. There are many more factors to consider than just whether or not the milk is past its use-by date. But for lattes, cappuccinos and a range of other dairy-infused coffee beverages, milk makes up more than half of the drink. Milk is often an overlooked aspect of creating a delicious coffee concoction. Dare we say itвЂ™s an even more perfect pairing that peanut butter and jelly? The balancing of flavors, the added nutritional benefit, or even the entrancing visual of coffee and milk blending together should be enough to convince any skeptic of the coffee-milk matrimony. There are fewer culinary duos more dynamic than coffee and milk.

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