Post By kaanage
Post By noidle22
Is UHT milk "industry standard"?
On Sunday my partner and I bought a coffee from a van at a charity event. She wanted a latte and I wanted a FW. We paid nine bucks for the two. My partner took one mouthful and her eyebrows went north. I sipped mine and instantly uttered "UHT".
She tipped hers out and resigned to not getting a decent cup until after the event when we could go home. I persevered with mine and casually wandered up to the van and politely asked if they were using UHT milk. I got a bit of a telling off from the owners saying that they were brilliantly successful and that the milk (UHT, they plonked a carton of it on the counter) was delicious as was their coffee.
Next up they said that it was "industry standard". Not only that but they had "no power out here". (One wonders how they managed to get their machine to work?) They added "what, do you expect us to have fresh milk EVERY day?"
For four dollars fifty a cup, I expect a good cup of coffee, not a milky UHT disappointment. But I was willing to listen and learn, I tried drinking more of my coffee but just couldn't overcome the UHT twang, even though they kept saying how good it was.
So, educate me, is UHT milk the "industry standard"? Is this something I didn't get the memo about?
Pretty common in Europe, but rare in Australia
Yes- UHT is very common on coffee carts and in Europe.
Whilst not optimum, if the coffee was crap, there is a reasonable chance that the biggest problem with it was espresso quality.
I find UHT is rather hit and miss, sometimes it tastes fine, other times, well, it tastes like UHT...
But yeah, they ought to still be able to make something drinkable.
What exactly are your impressions when it has that taste? I find full cream UHT is usually rather heavy but semi-skim like the Devondale pink makes great milk based drinks (a very good roaster put me on to this)
Originally Posted by jbrewster
It's hard to describe, maybe I don't have the palate for it... Tastes kinda, musty? It's an overtone of something which I find objectionable. I suspect it has to do with silage season, though I don't notice those off flavours in "fresh" milk regardless of the time of year.
Originally Posted by kaanage
I generally can't abide full cream milk, it feels greasy or maybe fatty, not particularly pleasant to my palate (I was bought up on 2% skim). I typically keep Devondale Green in the cupboard for those times I forget I've run out of fresh milk. I find it's still hit and miss but less so than other UHT I've had in the past (homebrands).
My very subjective opinion. I've been drinking full cream dairy my whole life.
I find UHT milk to be abhorrent. It will taint a good coffee and can only make a bad coffee worse. Only, soy, rice, and almond milk are worse. I've yet to try oat.
I also like the Devondale semi-skim, makes a decent milk drink and froths well. Also keeps for about 2 weeks from when opened as long as it spends minimal time outside the fridge.
I find full cream, although tasty, masks the imperfections in the coffee a lot so it's difficult to know how good the espresso is.
Originally Posted by doobs
I'm with you - simply cannot abide the taste of UHT milk. That said, I mostly drink Doppios or Long Blacks.
I find UHT tastes like milk that's been re-used after taking it way past 65 degrees.
Which makes sense considering it stands for Ultra Heat Treated.
It's foul any way you have it and I can immediately tell the difference.
I've had the odd coffee made with UHT from carts in the UK / Northern Europe. While not ideal I don't suspect that the milk was the root cause of the quality of the end product.
I must say that the experiences I've had with the little UHT pods is less than good......they're awful in a cup of tea....and worse if the provider fail to check their use-by dates.
When they said that 'they had no power', maybe they were intimating that they didn't have a refrigerator for their milk? If so, that's just wrong.