The Forgotten Element in Specialty Coffee: Rethinking Milk’s Role
In the intricate world of specialty coffee, where every detail matters, one critical component remains consistently overlooked: milk. Despite its integral role in countless coffee beverages, milk rarely receives the same scrutiny as beans, origins, or brewing methods. This oversight, highlighted by coffee expert and entrepreneur Enea Muskaj, has sparked a crucial conversation about the standards surrounding milk in specialty coffee.
Muskaj’s thought-provoking Instagram post addressed this gap in the industry, arguing that milk should be treated with the same care and precision as single-origin coffee beans. “The Forgotten Element of Specialty Coffee: Milk,” Muskaj wrote. “Having spent a year in the UAE, I’ve noticed an important conversation missing from the specialty coffee scene: milk. Locally sourced, farm-fresh milk isn’t just a nice addition—it’s essential.” His call to action urged coffee professionals to prioritize milk quality, not as an afterthought, but as a defining feature of an exceptional cup.
This sentiment struck a chord, drawing responses from experts and enthusiasts alike, all of whom contributed nuanced perspectives to the discussion.
A Shift in Cultural Perception
Claudia, from Keep Calm and Drink Coffee in Italy, shared her personal evolution in coffee preferences, moving from milk-based drinks to black coffee. Yet, she acknowledged the significant impact milk quality has on beverages like cappuccinos, underscoring the importance of this often-ignored element.
Milk in the UAE: Quality and Awareness
Coffee expert Sayed Naveed provided a deeper look at milk quality in the UAE, where standardized products dominate the market. “For years, I never gave much thought to the quality of milk,” he admitted. However, a recent conversation with Muskaj led him to reflect on factors that influence milk’s taste and nutritional value, from the breed and care of cows to the processes of homogenization and pasteurization. He also raised concerns about how industrial treatments might exacerbate lactose intolerance, emphasizing the need for greater awareness about the milk we consume.
Crafting the Perfect Texture
From Al Ain, UAE, coffee expert Khaled Al Dhaheri shifted the focus to how milk is handled in cafés. “The issue isn’t just about milk quality,” he argued. “It’s about steaming it correctly.” According to Al Dhaheri, improper steaming often results in textures that fail to meet the standards of specialty coffee. “The froth process for cappuccinos, lattes, and flat whites is frequently mishandled, even in high-end cafés,” he noted, calling for a renewed emphasis on technique to ensure each drink achieves its intended texture and flavor profile.
The Larger Problem: A Need for Standards
Al Dhaheri’s observations resonated with Naveed, sparking a candid exchange about the lack of consistency in milk preparation across the industry. “Many cafés, especially in the West, prioritize speed over quality,” Al Dhaheri lamented. “This is not Starbucks. Specialty coffee deserves better.” Both experts agreed that the industry must uphold higher standards, not only in milk sourcing but also in preparation techniques.
The Chemistry of Milk: Insights from Rony Baz
SCA-certified coffee expert Rony Baz added a scientific dimension to the conversation, emphasizing the role milk plays in achieving a balanced cup. With over 60% of a cappuccino’s composition consisting of milk, Baz explained how its fat content, proteins, and lactose contribute to the drink’s texture, foam, and sweetness. He criticized the use of UHT milk in specialty coffee, calling it “pure laziness” and stressing the importance of fresh, whole milk to enhance the coffee experience. Baz also acknowledged the growing demand for alternative milks, such as oat and soy, while noting that they often fail to replicate the results achieved with fresh dairy milk.
Elevating Milk: A New Standard for Specialty Coffee
This dialogue has underscored a fundamental truth: milk is far more than a complement to coffee—it is a key ingredient that shapes the overall experience. The conversation revealed several critical insights:
- Milk Quality is Non-Negotiable: Locally sourced, farm-fresh milk enhances flavor and texture, while industrial processes may compromise both.
- Steaming Techniques Matter: Proper handling of milk is crucial to achieving the desired consistency and flavor balance in milk-based beverages.
- Awareness is Essential: Just as specialty coffee educates consumers about beans, it must also highlight the importance of milk in creating exceptional coffee experiences.
At QahwaWorld, we recognize the need to redefine standards in specialty coffee by giving milk the attention it deserves. This conversation is only the beginning of a broader movement to ensure that every element of coffee, from bean to cup, reflects the highest quality and care.
We invite you, our readers, to contribute to this vital dialogue. Share your thoughts with us at news@qahwaworld.com, and join us in reshaping the future of specialty coffee. Together, let’s elevate every cup.
