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 The classic Italian Espresso Bar - Milan, over 100 years ago. The typical transaction would have gone something like;
Bar: “buongiorno" Customer: “un caffe" (at this point put one coin on the counter) Bar:“grazie!" Customer: "ciao!"
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 How to remove sugar from my daily coffee If you’re like me you enjoy the sweetness of sugar in your coffee and trying a coffee without sugar is confronting!
It’s just the way you’ve always ordered coffee, “two sugars and milk”. Before coffee became great, it was the only way you could drink coffee, and that’s what everybody ordered. But times have changed and the quality of coffee for most people has improved dramatically. We now have access to fresh roasted coffee beans and proper coffee machines in almost every suburban cafe and a lot of homes and offices. One way to enjoy a naturally sweet coffee is with the technique that the italians call Ristretto, that means to cut the coffee extraction process in half which results in the sweetest part of the coffee landing in your cup, and the second half of the coffee is discarded. The next time you order a coffee give it a try, order a Ristretto if you usually enjoy an espresso, or a flat white made from a Doubleshot Ristretto If you usually enjoy milk based coffees. Ordering ristretto will halve the amount of coffee in your cup since you are discarding the second half of the extraction, however, that first half of the extraction is the sweetest part of the coffee. So where you may have previously ordered a single shot, now you will be ordering a double shot but with the same volume as a single shot. If you’d like to reduce the amount of sugar in your daily coffee, try ordering a ristretto with one sugar and then cut down to a ristretto with no sugars.  The benefits of a2 milk when steaming milk for coffee The fact is, A2 milk is more expensive than regular milk, and when you compare it to supermarket milk which usually sells for only $1 per litre, the difference becomes even more noticeable.
So, there needs to be a benefit, either in taste, quality, or ethically, to make the premium price worthwhile. In using A2 milk in coffee, the benefit comes from the quality of the feed used to produce the milk - A2 milk dairy cows are not exposed to the Silage Season, where the dairy cows are fed fermented grass - this season which is unpredictable to the consumer, which results in another variable that we need to account for. This can be the reason why one day your steamed milk is velvety smooth and creamy, and the next day, with a new bottle of milk, the results a re a bubbly mess with separation in the foam. If you are chasing a consistently high quality steamed milk, A2 may be the answer. It is also thought that the higher protein count in A2 milk can improve the results too. If you don't want to select A2 milk, you can instead reach for regular full cream milk (4% fat) instead of light milk (2% fat) - the light milk will almost always result in a fluffy steamed milk which does not have the same mouth feel or texture of full cream milk, or A2 milk. |
Coffee BlogWelcome to the Bay Beans coffee blog. James hopes you enjoy reading about the wonderful world of coffee and the adventures of Bay Beans coffee beans. Categories
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