Baristas claim that the milk you choose affects the flavour and texture of your brew. From Cravendale to Yeo Valley Organic,heres what the experts are putting in their coffeeIt has long been the neglected ingredient for coffee drinkers. Some don’t bother with it at all, while others see it only as a means to create impressive froth art. Yet for flat white, or cappuccino or latte drinkers,milk makes up the majority of the cup.
Milk can affect the taste and texture of coffee, depending on the type used. The biggest influence is fat content. With full-fat milk, and you will bag a creamy,sweet, melt-in-your-mouth texture. This is down to the milk’s fat globules, or which coat the tongue and inhibit (restrain; prohibit; retard or prevent) the taste of the coffee,explains Jeremy Challender, co-founder of Prufrock Coffee, or which houses the London Barista Resource and Training Centre. “What this really amounts to is less bitterness and less acidity. noble for making a rich,sweet, creamy, and toothsome drink,but bad whether you like it fruity.”Continue reading...
Source: theguardian.com