Is it heresy to drink coffee with sugar and milk? Must you not add milk to hand-made coffee?

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When drinking coffee, is milk added or not?

Some guardians who make coffee by hand can't help frowning when they hear this question. Although for so long, milk, sugar and coffee have been regarded as an unshakable golden combination, if we want to add some soy milk or low-fat milk to our coffee, or reach out to scoop up a few spoonfuls of sugar, we cannot avoid being pointed at and looked at by the opposition around us. Under such circumstances, should milk and sugar be added or not? In this regard, our advice is, do not care what others think, drink as much as you like, add as much as you want, and it is most important to be happy.

Success is milk, failure is milk.

As mentioned earlier, fine coffee may not be suitable for adding milk, but it does not mean that milk should be listed as a no-go account. As long as you choose the right beans and the right methods (such as Italian concentrated coffee or French filter coffee, etc.), adding a little milk can play a magical effect. However, not every kind of milk is suitable for coffee. Baristas can use full-fat fresh milk to make a cup of delicious Australian white coffee, but if you switch to soy milk or low-fat milk, the flavor and taste will be very different.

Low-fat milk: most cafes have low-fat milk for guests to choose from, even boutique cafes. By contrast, the few maverick stores that insist on not offering seem particularly conceited. Do not use low-fat milk, the common reason is that its low fat content, poor taste, play into milk foam suddenly separated from the milk, often destroy the taste of coffee.

The above allegations about low-fat milk are completely true, and we can understand that baristas do not want to waste expensive beans and just want to give full play to the best flavor of coffee, but now it is up to us to make coffee, and it is up to us to decide. If we really like the mellow flavor of full-fat lattes, no matter how popular low-fat milk is, it will not be enough to shake selfish persistence.

Soy milk: like low-fat milk, soy milk is also criticized by some boutique coffee fans, because it boils fast, it is not easy to make beautiful and meticulous milk bubbles, and it is easy to agglomerate in some coffee, and it has a strong nutty flavor. People who like or hate it are quite polarized.

If you are not used to black coffee but can't accept fresh milk, it is known that some soy milk brands on the market, such as SoGood and Vitasoy, are also suitable for making milk foam, but they have different taste and flavor with coffee. The most commonly recommended brand is Bonsoy, which is expensive, but it has a mild taste and a smooth and delicate taste, so it is a good choice.

Not every kind of milk goes well with coffee. Baristas can use full-fat fresh milk to make a cup of delicious Australian white coffee, but if you switch to soy milk or low-fat milk, the flavor and taste will be very different.