[Homeroast] Coffee and milk

Yakster yakster at gmail.com
Fri Oct 8 19:49:16 CDT 2010

My wife makes me put vanilla soy in her cappuccinos.  Tastes ok, I guess,
but I stick with espresso or black coffee.

It's supposed to be harder to steam than milk, but I don't know since that's
what I learned on.  Kirkland brand is not bad.  I tried steaming almond milk
but gave up.


Pecked out on my mobile phone.
On Oct 8, 2010 5:34 PM, "mary deem" <catechumenes at gmail.com> wrote:
> Mike McKofee - Thanks for sharing that decadent recipe....will have to
> modify it slightly since I have only a moka pot and a French Press.
> I drink mainly café au lait which is to say strongly brewed coffee with
> heated milk. I use 2% most of the time since I absolutely detest skim. I
> am with Mike on the skim milk having few if any culinary applications.
> Having said that, I do find that using whole milk masks too much of the
> coffee - for me at least.
> I have found that milk can both obscure and bring out certain naunces in
> coffee. For example, some of the citrusyflavors and acid get obscured by
> the addition of milk. Conversely grain/malt and chocolate flavors become
> more noticable with the addition of milk - perhapes because the acid is
> reduced?
> To add a new twist to this thread, I have found that raw unhomoginzed /
> unpasturized milk, while being lovely to drink, is far too creamy for
> coffee.
> DJ - Those Skinny Cow French Vanilla Truffle Bars sound divine....
> John - Thanks for starting such an interesting thread :)
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