Coffee and milk: dairy, soy, and almond
Different milks can change the way you experience coffee. From taste profile to mouthfeel and aroma, here’s what to expect…
Not sure which milk to have with your favourite coffee-based drink? We have several choices available in store; dairy, soya, coconut and oat milk.
Understanding the difference each can make to the taste and texture of your daily coffee will help you decide which milk’s right for you.
Dairy milk and coffee
Dairy milk was traditionally added to enhance the sweetness in the espresso and lift the aromatic notes of the roast.
Milk’s microscopic protein particles, like fat and sugar, make it a perfectly reliable liquid to steam, resulting in the continuum of coffee-based beverages we serve in our coffee houses.
The overall coffee experience is influenced by the amount of milk added as well as the way the milk’s foamed.
A Cortado and Flat White are foamed less and so the drink’s denser on the palette. A Cappuccino’s foamed more to allow for a larger layer of micro foam on top and thinner milk.
When milk’s added to coffee it completely changes the end experience. Regardless of the type of milk, the more you add to coffee, the sweeter the drink will be.
Soy milk’s one of the more widely used dairy-free alternatives, because it’s dairy and nut free.
While the texture’s similar to that of dairy milk, soya does have a more profound flavour, which can influence the overall taste profile detectable within the blend.
Soy has a good nutrient content for foaming, which creates creamy and rich mouthfeel similar to that of dairy milk.
Made from the juice of soy beans and filtered water, soy’s creamy/beige colour brings a soft nut flavour to our blend.
Almond milk is a plant-based milk made from almonds and water. It has a creamy texture and a nutty flavor, and is cholesterol-free and lactose-free.