Introduction:Want to try a different coffee experience? Using milk to extract coffee may sound novel, but there’s actually a method to it. This article explains in detail how to use a cold brew method with milk to extract a richly flavored milk-brewed coffee. From coffee bean roast level, milk selection, coffee-to-milk ratio to steeping time, we’ll guide you step-by-step through the key techniques, and share the flavor profiles from actual trials—so you can easily make a captivating cold milk brew at home, reminiscent of sherry and chocolate milk.

When traditional water extraction can no longer satisfy coffee enthusiasts’ pursuit of new flavors, milk has gradually become another extraction medium of interest. However, the first question many people ask is: can you brew coffee directly with milk? The answer isn’t so simple.

If you imagine brewing coffee with milk the same way you would with hot water using a pour over method, this approach is actually not very feasible.The primary reason is that milk has a higher saturation level and its ability to extract coffee flavor compounds is far inferior to that of water.;Secondly, once milk is heated above 70°C, the proteins in it tend to denature, which not only affects the taste but may also cause abnormalities in the beverage's texture.. Therefore, using milk instead of water for pour over brewing is more of a fun experiment and it’s difficult to achieve ideal flavors.

So, what if we take a different approach—using long-duration cold steeping? That’s when cold milk-brewed coffee becomes an experimental direction worth trying. In a low-temperature environment, milk is less prone to spoilage, and the extended steeping time can compensate for milk’s lower extraction efficiency, allowing you to still extract captivating coffee flavors.

To test this idea, we conducted an actual cold milk-brewing experiment, aiming to create a cold brew milk coffee with a well-rounded flavor and a balanced harmony between milk and coffee notes. For the coffee beans, we leaned toward a medium-dark roast blend, because milk itself has a strong flavor—if you choose a light roast bean with prominent floral and fruity notes, those can easily be masked by the milkiness, making it hard to highlight the layers of the coffee.

For this experiment, we selected a medium-dark roast blend described as having flavors of vanilla cream, sherry, brown sugar, and chocolate—similar to the blends we usually use to make espresso drinks in-store—aiming to extract a milk coffee with chocolate and rich sweetness. As for the milk, we chose Guangming Fresh Ranch Fresh Milk, known for its distinct and fresh milk flavor, to ensure the final cup had ample body.

In terms of the coffee-to-milk ratio, we used a more concentrated setting than typical cold brew—approximately1 part coffee grounds to 8 parts milk—to enhance the coffee expression. Specifically, we first ground 25 grams of coffee beans to a coarseness similar to superfine sugar, ideally tested with a #20 sieve, achieving about 85% passing rate. This grind size helps effectively release flavors during cold steeping without overly clogging the filter material.

Next, we placed the ground coffee into a filter bag—a crucial step. Previously, if coffee grounds were directly added to milk for soaking, filtering would be extremely slow and cumbersome. Using a filter bag greatly simplifies the subsequent steps and prevents residue from affecting the taste. The coffee-filled filter bag was then placed inside a clean bottle or container, followed by pouring in 200 milliliters of fresh milk. It’s recommended to gently shake or use chopsticks to help evenly saturate the coffee grounds.

After ensuring the coffee grounds and milk were fully in contact, the container was sealed and placed in the refrigerator for a 12-hour cold steep.Note that while the steeping time can be slightly adjusted based on personal preference, it is not recommended to exceed 15 hours to avoid increased risk of milk spoilage.If you want to further improve extraction evenness, you can gently shake the filter bag during the steeping period to help the coffee grounds and milk make more comprehensive contact.

Once steeping is complete, remove the filter bag and squeeze out the remaining liquid to obtain a milk-brewed coffee with a color similar to an iced latte. What greets you is a prominent aroma of sherry along with a soft lactose sweetness. Upon tasting, the richness of chocolate and milk intertwine, offering a well-balanced and smooth overall profile, with a strength just right for savoring slowly.

In summary, cold milk-brewed coffee may not be a mainstream method, but by mastering key elements such as bean roast level, milk freshness, coffee-to-milk ratio, and steeping time, you can still create a surprisingly delightful coffee experience. Whether you’re looking to try something new or seeking a refreshing yet rich cold drink option for summer, this homemade milk-brewed coffee is definitely worth a try.

The above content is compiled by CoffeeHunters, a coffee news website.