Creating the perfect cup of coffee is an exact science, but it is not just down to how carefully the coffee beans are selected and roasted; the milk used can entirely change the texture and flavour of your favourite caffeine pick-me-up.
Baristas are looking for a full-bodied milk which creates the perfect foam ‘texture’, consistently – and of course tastes wonderful when mixed with their coffee. We know that Trewithen Dairy Milk is exactly what they’re after.
Whole milk tends to be favoured by baristas; this is because the fat globules that it contains coat the tongue and suppress the naturally bitter taste of coffee, creating a sweeter and well-rounded flavour.
The 2008 UK Barista Champion, Hugo Hercod states:
“Trewithen Dairy Milk works so well, the foam texture is always good, it’s so consistent and lasts a long time.
It’s as good as it gets for milk for coffee… I simply won’t use any other milk”
As Hugo says, Trewithen Dairy milk has a stable microfoam which is easily and consistently formed. This is what creates that creamy flavour and smooth feel that we are all familiar with. This is all thanks to the butterfat and proteins found in the milk.
At Trewithen Dairy, our milk comes from a mix of dairy herds: Brown Swiss, Friesian, Holsteins and Jerseys, which creates a balance of fresh milk for consistent foam and a high butterfat content to produce the perfect milk for coffee. It is this teamwork between us and
our farmers which ensures the cows have the right diet, care and attention to produce perfectly balanced milk every time.
Bill Clarke, Chairman of Trewithen Dairy says “[it is] achieved from a rich diversity… working with farming families who care.” He goes on to state “For any barista, this blend of care, knowledge, and expertise creates the perfect milk for great tasting coffee.”
