Cerridwyn Senior Member Joined: 6 Jun 2010 Posts: 395 Location: Inland Empire California Expertise: I live coffee
Posted Thu May 17, 2012, 5:13am Subject: Re: Adding milk to drip coffee
I would imagine it changes the temperature lowering it a bit more but I could be wrong. And that it likely gives a more even distribution. While I know some who add whitener stir it a lot, others just put a blob on top and let it diffuse. The latter would lead to a very uneven distribution.
It has been over 40 years since I whitened my coffee, but that's an interesting observation.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,680 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Thu May 17, 2012, 6:14am Subject: Re: Adding milk to drip coffee
I really can't see why it would make any difference but if you can taste the difference then just do it your way. Sometimes we think something is true but in truth, it makes no difference.
To find out for sure, have someone else make your coffee for you for a few weeks and have them mix up the methods of making your coffee and you then say which is which. If you can pick out the different ways it is made consistently, then it truly makes a difference.
However it goes though, drink it any way you want to and enjoy!
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
emradguy Senior Member Joined: 31 Mar 2011 Posts: 1,722 Location: Houston Expertise: I live coffee
Espresso: Izzo Alex Duetto II Grinder: MacapM4T, Macap M4, OE Lido,... Drip: Espro press; Aeropress Roaster: internet
Posted Thu May 17, 2012, 10:33am Subject: Re: Adding milk to drip coffee
I agree with Wayne. I can't see any reason for the order of mixing to make any difference at all. It would surprise me, if you can really tell the difference in a blind taste test. My suspicion is you're ratios are slightly varied. Maybe the color change (assuming that's your cue) causes you to reach the mixing endpoint at different times depending on whether you start with coffee, or milk or together. You might want to try using measured aliquots and then do the different mixing orders, especially if you have difficulty finding someone to run you through the blind test.
Posted Thu May 17, 2012, 8:36pm Subject: Re: Adding milk to drip coffee
Alvin, your preferred method will minimize the temperature fluctuations that your coffee and milk mixture experiences during the pouring cycle. I am making the assumption that your coffee is hotter than your milk. When milk is added to hotter coffee the initial portion of the milk will experience a greater temperature shock than the final portion since the coffee and milk mixture is cooled as more milk is added. This method will also result in a very slightly lower temperature when the pouring is completed. This is because, if other factors are the same , the rate of heat transfer depends on the temperature differential, and the temperature difference between the hot coffee and the cup or surrounding air is greatest before the milk is added. I do not know if I can taste the changes these temperature differences make, but certainly when taken to extremes hot temperatures permanently change the taste of milk. Your method also maintains an almost identical coffee to milk ratio from beginning to end. I do not know if this could change the taste but I would be very interested to hear any theories.
that's a big leap. the ratios will be highly dependent on the pour rate with each hand. I can't believe that his pour rates don't differ between his two hands from time to time. I think to establish that fact, he needs a method to quantify the amount of coffee and milk in each pour...then you can comment about indentical/consistent ratios.
The only proper way to observe the masters of this is to come on down to New Orleans to the Cafe DuMonde across from Jackson Square and watch it being done. Old hands at it.....and, of course, you get the proper "ambient aromas" of nearby horse manure, stale liquor, urine, and other stange scents wafting from the street.
Having lived in New Orleans a few years, it became a ritual. Oh.....and don't INHALE as you bite into a powdered sugar coated beignet!!
Posted Sat Aug 4, 2012, 12:57am Subject: Re: Adding milk to drip coffee
Oh, I dunno - I'm now pretty good at serving the mix people ask for without having to go to New Orleans ;o) And of course, to do it properly the right pot pours into the left side of the cup/bowl and vice versa.
It is easier with pots that have longer fairly narrow curved spouts, rather than those which have more of a jug type lip. Some cafe au lait sets have one of each style, and the rate at which they pour differs. The best ones to use are those where both pots have the same shape spout.
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