Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)
Coffee... Why milk?
At the origin of cappuccino/latte, milk may have been added to get up for breakfast and may have been added to round out the sweetness of coffee.
But in the coffee market around us, the more important reason for coffee and milk is "fear of bitterness!" There are too many people who think that the taste of coffee is the bitterness of charcoal water, too many bad coffee in order to cover up the bad taste, it is baked into charcoal, in order to make charcoal water drink less painful, and then milk and sugar package crazy add down, over time people think black coffee "should be" very bitter.
Good coffee should not be "courage" to drink, should not be bitter charcoal water, charcoal water with milk and sugar to pressure in fact bitter or in.
So what's left of the coffee without cream or bitterness???
Coffee is a crop, like fruit, so there should be fruit-like fruit acids. But if you drink a knife-sharp metal acid once in your life (beans rot or bake), you will think sour coffee is terrible for the rest of your life.
Good acid should be the mouth of the body fluid, mouth that is even sweet…
So, please try to change the old concept of coffee, re-understand the original taste of coffee bar!
