Some people believe that adding milk to coffee ruins the taste and for others, milk makes the coffee. Whether you prefer a long black, flat white or a full latte, let’s take a look at whether you should add milk to your coffee and the difference it makes.
The history of adding milk to coffee
Adding milk to coffee is a relatively recent trend in the long history of this drink. While we can’t say who first thought of putting the white stuff into coffee, we do know that it dates back to the 17th century when Europe first started to embrace coffee.
At the time, milk was seen as a way to temper the bitterness of the coffee and make it more palatable to those who were new to the taste. It’s quite possibly why there is such strong feeling in some cultures about how coffee should be drunk as it can be a sign of a more developed palate for the flavours.
We know that the Capuchin friars on the border of Austria and Italy were steaming milk to add to their espressos back in the 18th century and this spread to larger European cities like Vienna and Paris by the 19th century.
This second wave of coffee, with speciality brews, took a little longer to become popular on the UK shores. Helped along by big American chains and a well-known New York-based sitcom to tempt people away from instant coffee or their traditional tea.
Today, it’s not only whether you add milk but how much and what kind that can change the way your coffee looks and tastes.
Different types of milk for coffee
Semi-skimmed cow’s milk is the most popular with customers - although baristas will usually prefer full-fat. When it comes to dairy milk, the fresher the better is the rule to serve by. Here at Souter Bros, we prefer fresh Jersey cow milk because it’s fat content creates a creamier result and this can pair perfectly with the coffee flavours.
Likewise, the fat content is also what helps get that perfect froth and makes great latte art. It’s why you need to adjust your techniques for skimmed milk and plant-based milk to get that perfect top.
When it comes to plant-based milk, there are plenty of choices out there. Soya and oat milk will give the best results for latte art and reduce the risk of the dreaded curdle. Technology has improved the barista-quality plant milk for all bases and you now have options for most nuts, hemp and pea.
It is the oil content in the plant milk that helps give the creamy flavour. Much like dairy milk, the fat content is what gives the foam. You can get good oil-free plant milk brands but these will not give you the same final effect as the barista-quality versions.
While the milk ultimately comes down to customer choice, pairing the right flavours with the roasts can help you guide them to the best flavour combinations. It’s why our single-origin Brazilian roast pairs well with the rich creaminess of Jersey cows, to complement the chocolate notes.
Pros and cons of adding milk to coffee
While the final decision of adding milk is down to the customer, there are pros and cons that can help guide them based on your coffee.
One of the benefits of adding milk is that it can mellow the acidity of coffee. The proteins and fats in cow’s milk soften the sharper tastes and create a smoother drinking experience. Equally, milk in coffee changes the mouthfeel and texture of the coffee, making it feel more indulgent and satisfying.
On the flip side, milk can mute or mask the complex flavours and aromas of the coffee. The nuances can be lost, especially with more milk-heavy drinks such as lattes.
With plant milk, you also get the risk of curdling or separation. This can look and feel unappealing. Coffee needs to be treated differently when adding some plant milk.
The science behind adding milk to coffee
One of the key factors at play is the pH level of coffee, which is typically quite acidic, with a pH ranging from 4.5 to 5.5. This acidity can cause the proteins in milk to coagulate, leading to curdling or separation. However, adding milk can help to neutralise the acidity, creating a more balanced and smooth-tasting drink.
The fat content of milk also plays a crucial role in the way it interacts with coffee. The higher the fat content, the creamier and more indulgent the resulting coffee will be. This is because the fat globules in milk can emulsify with the oils and compounds in the coffee, creating a rich, velvety texture.
Finally, the temperature of the coffee and the method of adding the milk can also influence the final outcome. Pouring cold milk into hot coffee can cause the milk to curdle, while gently steaming or frothing the milk before adding it can give your brew a smoother, more integrated blend.
Cultural perspectives on adding milk to coffee
The debate over adding milk has deep roots in cultural traditions and practices. Around the world, the way people approach this decision is heavily influenced by their cultural backgrounds and the coffee-drinking customs of their respective regions.
In many parts of Europe, particularly in countries like Italy and Spain, adding milk to coffee is considered a social faux pas. These coffee cultures place a high value on the unadulterated flavour of the coffee itself, with the belief that adding milk dilutes and masks the true essence of the drink. The iconic Italian espresso, for example, is typically enjoyed without any milk or cream, allowing the robust, concentrated flavours to shine.
Here in the UK, milky coffee is standard and we love a good latte art on top. You can see changes in preference for milk quantity over time with the options available from long black through to milk-heavy lattes.
Adding milk to your coffee
If you’re a small business without a trained barista (i.e. you’re giving your customers coffee as a nice extra customer service or you’re an independent restaurant or bar), then adding milk might be a bit of an afterthought.
When the brewed coffee is still hot, you need steamed milk to prevent curdling, especially if it’s plant milk. How much milk you add can be guided by your customer but it’s easier to add more in than take out. You want your customer to enjoy their brew, so less is more when it comes to adding milk.
Getting steamed milk into the coffee is an art. If you’ve not been trained then it’s worth watching some videos and having a play with different techniques. The main advice is to pour in a circular motion rather than straight in. This helps give an even distribution of milk across the cup and gives a better appearance.
Ultimately, there is no right or wrong way to drink coffee other than what your customers prefer. You can give suggestions, especially to regular customers who you get to know a little better but ideally, you want your customers to have a great experience - whatever your business is - and keep coming back for more.
At Souter Bros, we support small independent businesses with crop-to-cup wholesale coffee. Find out more here.