Introduction:Many specialty coffee enthusiasts believe that adding milk to pour over coffee ruins its pure flavor. However, the combination of milk and coffee has a history spanning hundreds of years. This article will delve into the rationale behind adding milk to pour over coffee, explore the origins of café au lait and how it differs from latte, while also analyzing how different types of milk affect the flavor of coffee, helping you find the drinking method that suits you best.
In the current era of growing specialty coffee popularity, many people believe the charm of pour over coffee lies in savoring the unique flavors of the coffee beans themselves, making the addition of milk seem like a form of disruption. Yet, looking back at the hundreds of years of coffee’s development, milk has always been an important companion to coffee. This article will help you understand the rationale for adding milk to pour over coffee, trace the origins of café au lait, clarify its fundamental differences from latte coffee, and explore how different milk choices impact coffee flavor.
In fact, the original intention behind the introduction of the concept of "specialty coffee" was to encourage people to taste higher-quality coffee and experience a purer flavor, but it never stipulated that milk could not be added. More than two hundred years before the advent of latte, which is based on espresso, Europeans were already adding milk to drip or immersion-brewed coffee.
According to records, as early as the 1680s, a café in Vienna, Austria, began serving coffee with milk, considered to be the earliest milk coffee—what is now referred to as Café au lait and is being “revived” by many coffee shops today, also known as coffee欧蕾. However, many modern coffee shops use espresso to make café au lait, leading many to mistakenly think it's the same as a latte.
In reality, traditional café au lait is made by adding hot milk to pour over or French press coffee, and the milk does not require steaming. The technique of steaming milk only emerged after the invention of the espresso machine. This approach can be considered the most basic and easiest-to-start form of milk coffee, which is why it quickly gained popularity across Europe.
Around the 18th century, as Japan embraced European popular culture, café au lait also became one of the popular drinks in local cafés. In China’s early coffee shops, café au lait was equally well-received. Initially, the creation of café au lait was intended to mask any unpleasant flavors that might exist in coffee, but as people began to place more importance on coffee bean quality and roasting techniques, the way milk was added also became more refined.
Hot milk not only neutralizes the bitterness of coffee but also brings a rich layer of flavors. Depending on the distinct flavor characteristics presented by the coffee, choosing milk with different fat content or protein ratios can allow the coffee to exhibit a completely new flavor profile. For example, whole milk can deliver a richer mouthfeel, while low-fat or skim milk can preserve the refreshing qualities of the coffee.
Since café au lait has various regional variations and preparation methods differ, the core remains drip or immersion-brewed coffee paired with hot milk. The insistence on using hot milk is because the heating process releases caramel-like sweet aromas from lactose, enhancing both the smooth and full-bodied sensation of the coffee as well as adding a natural sweetness.
As for the strength of the coffee, there is no strict standard—it can be fully adjusted according to personal preference. Some cafés may adjust brewing parameters based on experience, but the most important factor is that the drinker is satisfied. With changes in coffee consumption trends, although more people are pursuing the authentic flavor of coffee, the combination of milk and coffee remains the preferred choice for many.
The rise of specialty coffee indeed hopes to let people experience higher-quality coffee, but for most consumers, not everyone can discern subtle flavor differences. Adding milk to pour over coffee is a very natural choice—everyone has different taste preferences, and for some, a cup that meets the Golden Cup extraction standard on paper may still taste too strong.
Adding an appropriate amount of hot milk might bring more pleasing flavors, thereby cultivating an interest in specialty coffee. After all, coffee is an extremely inclusive beverage. What matters most is that the drinker enjoys it and feels happy—that’s what’s truly important.
The above content is compiled by CoffeeHunters, a coffee news website.
