No matter how carefully selected, roasted and fresh your coffee beans are, the milk you choose for your coffee entirely changes the texture and flavour of your brew.
What do baristas want?
Baristas are looking for a full-bodied milk which easily and consistently creates a stable microfoam for a creamy, smooth mouth-feel. The protein in milk is responsible for creating and stabilising the foam, whereas the butterfat content gives a creamy flavour. The best coffee offers a fresh flavour with a touch of richness, but not so much that it overpowers the all-important coffee.
Milk foam is essentially an emulsification of air, water and fat. Whole milk produces a creamier, richer foam with a more velvety texture, which works best in coffee. What’s more, fat-globules coat the tongue, which inhibit coffee’s naturally bitter and acidic flavours from coming through. This means you’ll get a sweeter, rounder flavour overall.
As experts in milk, we know how important it is to achieve the right balance of butterfat and protein. Trewithen Dairy milk comes from a mix of dairy herds: Brown Swiss, Friesian, Holsteins and Jerseys, used specifically for the balance between protein for the consistent foam and high butterfat content to produce the perfect milk for coffee.
We also created Barista Milk – homogenized and blended milk with a 4% fat content for consistent results each time.
Tips for the best brew
Barista champion and coffee roaster, Hugo Hercod, gives the scoop on what makes the perfect pour.
Don’t make it too hot
Your taste buds can’t taste sweetness above a certain temperature, so leave your boiling water to sit for a few minutes before you pour it into your cup. Ideally you want your coffee at the hot end of warm. Bear this in mind when you heat your milk, as overheated milk loses its natural sweetness and you may feel like adding sugar.
Filtered water
If you live in a hard water area, it’s much better to switch to filtered water. A standard filter works, but something like the Peak Water filter will do a better job. Hard water is already loaded with minerals so is less able to dissolve the important flavour molecules of coffee.
Use better milk
Always use full-fat milk, or one especially designed for coffee. The flavour that the fat brings is crucial. Milk foam is essentially an emulsion of air, water and protein, coated in fat. Whole milk produces a creamier, richer foam with a more velvety texture, which works best in coffee. What’s more, fat-globules coat the tongue, inhibiting coffee’s naturally bitter flavours. This means you’ll get a more satisfying flavour.
Owens Coffee reveal their 6 tips for a better cup of coffee
Owens Coffee is 100% Fairtrade and certified organic by the Soil Association. The team run barista courses from its roastery in Devon to help people get the absolute best out of their beans.
- Choose a coffee which is recommended for the way you brew e.g. espresso machine (includes moka pot) or filter (covers cafetiere / V60 / Clever Dripper)
- Buy freshly roasted coffee where possible – the fresher the better!
- Invest in a burr grinder and freshly grind whole beans only to the amount you need, every time you brew – we recommend fine ground coffee for espresso machine / moka and medium ground for filter. Air is the enemy of the coffee bean, so by using only what you need every time, you’ll ensure that the remaining coffee stays as fresh as possible.
- Always follow the recommended recipe ratio (tweak only to suit your taste). Treat this how you would treat any other recipe as it has been calculated to get the best overall result.
- Keep all of your brewing equipment clean. Clean it every time you use it, including unscrewing and properly cleaning the filter element of a cafetiere, for example – any coffee left in the equipment will affect the flavour of your future cups! Don’t forget, if you have a composter, add your coffee grinds to this as they are good for the garden (when they’ve been composted)
- Store coffee in an airtight container NOT in the fridge (or freezer!)
