Tomorrow we are closed until 4 pm. as we are in the 2nd stage of making a global survey mixing espresso and milk together.
We will be analyzing effect on different roasting styles combined with 29 different milk.
As a barista we like our espresso to be served with an appealing look, creamy viscosity and a smooth mouthfeel.
In some espressos with milk smaller bubbles appear rapidly and in other the surface stays shiny and homogeneously.
Some espresso´s with milk have a lack of taste or some coffees seems to create a chemical reaction breaking the surface so it looks unappealing. Often we dont know which milk is suitable with a specific coffee or a specific roasting style.
Basically we like our coffees to balance – with the right amount of milk, giving the coffee drink a homogeneous taste, creating a balanced cup, without too much milk and the right choice of milk.
The tendency on the market now, is Espresso with milk – not Cappuccino/Caffe Latte etc. but having the right balance when mixing these two ingrediens together. As when the cook uses any ingrediens to balance his meal.
In this test we will analyse the correlation between fixed parametres “actually its a lot” aiming to highlight the Pro/cons with the set parameters developed with the Arla team.
You can follow the test over the next few weeks initiated by Arla in cooperation with GreatCoffee