Introduction:Want to make a balanced milk coffee with both coffee and milk flavors at home using pour over equipment, but often struggle with overly strong milk taste or coffee aroma being overwhelmed? The key lies in mastering the right bean selection, grind size, water temperature, and milk ratio. This article provides a detailed breakdown—from choosing medium-to-dark roasted beans, grinding to a standard of 75% passing through a #20 sieve, optimal water temperature of 88–90°C, to practical parameters like a 1:9 to 1:11 coffee-to-water ratio and using 80–100ml of whole milk—to guide you step-by-step in crafting a smooth and flavorful pour over milk coffee.

Making a balanced milk coffee at home with pour over gear often results in milk overpowering the brew, while the inherent sweetness and aroma of the coffee seem to vanish. This usually relates closely to the type of beans, grind fineness, water temperature, coffee concentration, and milk proportion. Compared to a bold espresso, the concentration of pour over coffee is only about 1.3%. Adding a large amount of milk directly can easily turn your coffee into "tea with coffee flavor." Below, we offer a set of immediately applicable parameter suggestions—from bean selection, grinding, water temperature, coffee-to-water ratio, to milk temperature—to help you easily create a pour over milk coffee that honors both coffee and milk flavors.

First and foremost, never attempt to pour milk directly into your pour over kettle and brew it together with the coffee grounds. Not only will this make cleaning the equipment extremely troublesome, but residual milk may also cause future brews to develop off-flavors—leaving you with nothing more than a bland "coffee-flavored milk" that’s simply not worth the hassle. To achieve both the layered complexity of pour over and the smoothness of milk, the best approach is to brew a good black coffee first, then add an appropriate amount of milk at the right temperature. That’s the real solution.

So, how can you use your pour over gear to make a milk coffee that resembles a latte but has more of the unique character of pour over? Start with the beans. Most commercial lattes are based on espresso, which has a coffee concentration of about 9%, whereas pour over coffee is only around 1.3% and typically uses single-origin beans that highlight the original flavors of the origin and processing method. If you add milk directly to such a light black coffee, the coffee flavors can easily be masked by the milk. Therefore, selecting the right roast level and flavor profile of coffee beans is the first step to success.

It is recommended to choose beans that are medium-to-dark or dark roasted, as they often harmonize better with milk. If the roast level isn’t indicated on the bag, check whether the flavor notes include words like chocolate, caramel, nuts, hazelnuts, peanuts, cream, or cocoa—these usually suggest a flavor profile well-suited for pairing with milk. For example, beans like Queen Estate, Mandheling, or Bird of Paradise have all performed well in practical tests.

Next comes grind size and water temperature settings. Because medium-to-dark roasted beans undergo longer roasting times, their internal structure becomes more porous. Grinding them too finely can lead to over-extraction and unwanted burnt or bitter notes. It’s recommended to use a grind that allows about 75% of the particles to pass through a #20 sieve, which roughly corresponds to a setting of 10.5 on grinders like the EK43s. If you don’t have professional equipment at home, just aim for a coarseness similar to coarse sugar. As for water temperature, practical testing suggests using hot water with a kettle temperature of around 88–90°C. Going too high can bring out burnt bitterness, while going too low may result in a flat-tasting coffee.

The coffee-to-water ratio is another key factor. To prevent the coffee flavor from becoming too diluted after adding milk, it’s advisable to adjust the ratio so that the brewed black coffee itself has more intensity and aroma. Based on multiple tests, a range of 1:9 to 1:11 offers a good balance between flavor extraction and overall mouthfeel. For example, using 15 grams of coffee grounds to brew about 150 grams (approximately 1–2 servings) of coffee liquid—equivalent to a 1:10 ratio—can steadily extract the main aromatic compounds, laying a solid foundation for the subsequent addition of milk.

As for how much milk to add? Based on actual tests, under the 1:10 coffee-to-water ratio, about 130ml of coffee liquid can be extracted. Adding 80–100ml of whole milk at this stage achieves a balanced milk coffee flavor, preventing the milk quantity from overwhelming the coffee. Of course, the exact ratio can be fine-tuned according to personal taste—whether you prefer a stronger milk flavor or a more prominent coffee taste, adjustments can be made flexibly.

Finally, the choice and temperature of the milk should not be overlooked. It’s recommended to prioritize whole milk, whose rich fat and protein content complements the aroma of medium-to-dark roasted beans more effectively, resulting in a smoother and fuller mouthfeel. Additionally, if you have latte art experience, you’ll know that the ideal temperature for steaming milk is 55–65°C. Once it exceeds 70°C, the proteins in the milk can denature, not only affecting the stability of the foam but also dulling the original sweetness of the coffee. Therefore, it’s suggested to preheat the milk to 60–70°C before use, ensuring a pleasant texture while avoiding scalding or compromising the overall flavor profile.

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