I start to become much more health-conscious in my life and therefore I am more likely to purchase dairy alternatives rather than traditional high-fat dairy products such as whole or skimmed milk. Soon I have discovered that this had a direct result on my coffee consumption behaviour and the way I enjoy the perfect coffee cup.
During my time in Australia, I quickly realize the importance that choosing the right coffee can allow the flavour of both coffee and plant-based drink to shine!
The sweetness and creaminess of dairy milk perfectly balance the bitterness and acidity of coffee. Whether for dietary or ethical reasons, choosing a non-dairy pairing for our daily coffee calls for more careful consideration. Whereas cow’s milk tends to taste more neutral, plant-based drinks have recognizable flavour profiles of their own.
Milk is largely made up of fats and proteins, effecting the way a cup of coffee tastes. The fats in milk enhance a cup of coffees “mouth feel.” While, the flavour of any coffee drink made with plant-based rather than dairy will be different, though, because of plant-based’s different fat and protein content.
While coffees can have little or large bodies, all brewed coffee is primarily water — and it feels like drinking water. Adding fats from milk changes the texture of coffee, making it thicker and, when done well, giving it a velvety smoothness.
The proteins in milk soften coffee’s bitterness by binding to polyphenolic compounds, such as tannins. Although good for the body, tannins have an astringent taste that detracts from coffee. When proteins bind to these molecules, their flavour is covered up.
Milk proteins also help lessen a coffee’s acidity, or brightness. Just as they bind to tannins, proteins will also react with chlorogenic acids (CGAs), largely responsible for coffee’s brightness. When the CGAs react, the coffee tastes less acidic. Acidity is primarily a prized characteristic in coffee, but not all coffee drinkers appreciate extremely bright coffees. Adding milk is one-way people can lessen a brew’s acidity.
Traditionally plant-based drinks aren’t good options for flavour because the fats and proteins in milk are the molecular structures that affect how coffee tastes, milks high in protein and fat have the greatest impact on a cup of coffee. Plant-based drinks are mostly made with water, so they will never enhance a cup of coffee in the same way that cow’s milk will, because they don’t have as many fats and proteins.
Indeed, the key is to pair the right coffee with the right plant-based drink.
As with every other food and beverage, each person must find their own balance between flavour and health. And this is where the idea of al Bacio Coffee & Co. has born: to offer the best coffee to pair with alternative milk.
al Bacio Coffee & Co. offers fresh, artisan blend and single origin Coffee ethically sourced with plant-based drink in mind.
Here a few examples that are uncommon between the majority and it can help you to understand how the pairing works:
· Coffees from East Africa tend to be tart, juicy and floral, pairing best with plant-based drinks with lots of natural sweetness;
· Coffees from Central and South America and Indonesia pair well with plant-based drinks that are creamy and have a nutty flavour profile;
· Naturally-processed coffees need neutral plant-based drink to act as a backdrop for their complex bouquet of aromatics and ripe fruit qualities to come forward.
So let help you with making the right choice!
...and the right choice starts based on your favourite plant-based drink!
I aim to empower the coffee lovers to choose their best cup of coffee according to their favourite plant-based drink, with a special focus on healthy and vegan people.
I hope you can enjoy every day your cup of coffee...as I do.