View Poll Results: What type of milk do you prefer in coffee?

Voters
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  • Almond

    0 0%
  • Coconut

    0 0%
  • Cows milk, full cream.

    41 75.93%
  • Cows milk, low fat

    5 9.26%
  • Cows milk, skim

    2 3.70%
  • Hemp

    0 0%
  • Rice

    0 0%
  • Soy

    1 1.85%
  • Who puts milk in coffee?

    5 9.26%
Results 1 to 39 of 39
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  • 4 Post By Yelta
  • 6 Post By herzog
  • 1 Post By robusto
  • 2 Post By noidle22
  • 11 Post By WhatEverBeansNecessary
  • 5 Post By NJD
  • 2 Post By Andy
  • 1 Post By Yelta
  • 2 Post By woodhouse
  • 2 Post By Javaphile
  • 1 Post By Andy
  • 2 Post By Javaphile
  • 1 Post By SanderP
  • 2 Post By Javaphile
  • 1 Post By Lyrebird
  • 1 Post By CafeLotta
  • 1 Post By TampIt

Thread: What type of milk do you use in coffee? Poll.

  1. #1
    Senior Member Yelta's Avatar
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    What type of milk do you use in coffee? Poll.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    What type of milk do you use in coffee?

    New member foregetmenot asked this question in another thread a short time ago, perhaps a poll will provide a bit more information.

    I've listed alphabetically, wouldn't want any perception of bias.

  2. #2
    Senior Member robusto's Avatar
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    Low-fat. The other option.

  3. #3
    Senior Member Yelta's Avatar
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    Unfortunately cant edit the poll Robusto, I assumed skimmed would cover low fat.

  4. #4
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    Only two of the options are milk.

    The rest are frankenmilks.
    Dimal, Mono, robusto and 3 others like this.

  5. #5
    Senior Member robusto's Avatar
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    I love almonds. And almond meal in pastries. So you'd think almond milk would also be a like. Yet it is putrid undrinkable (to my taste anyway).

    Full cream milk has about 3.5% fat, which is very low when compared to say another dairy product, hard cheese which is a whopping 30% or 1/3 fat.

    Lite milk (Coles brand) which my wife insists on, is 1.3% fat.

    Skim milk which I don't believe I've ever had, is virtually fat free at under 0.1% fat.
    flashpixx likes this.

  6. #6
    Member IrisGanache's Avatar
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    I prefer full cream milk but I use skim/light milk.

  7. #7
    Senior Member noidle22's Avatar
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    Gimme dat F A T
    Dimal and Sullo like this.

  8. #8
    Senior Member flashpixx's Avatar
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    Lactose Free low fat cows milk

  9. #9
    Senior Member WhatEverBeansNecessary's Avatar
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    Quote Originally Posted by herzog View Post
    Only two of the options are milk.

    The rest are frankenmilks.
    To quote the great Ron Swanson - "Thing only thing I hate more than lying. Skim milk, which is water lying about being milk"
    Brewster, Dimal, Javaphile and 8 others like this.

  10. #10
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    To quote the great Ron Swanson - "Thing only thing I hate more than lying. Skim milk, which is water lying about being milk"
    �� haha that's a classic

  11. #11
    Senior Member CafeLotta's Avatar
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    50/50 - Pauls Un-Homogenised Organic Full Cream / Physical Low Fat.

  12. #12
    NJD
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    I use a locally owned Baffle creek or Central Queensland branded full cream milk pasteurised only because nothing else compares . But I also urge everyone to please when the product / milk you are buying is available from small local growers or co operatives , choose them over the large supermarket grubs . Support our local farmers first and foremost , you won’t be disappointed .
    Brewster, Dimal, DaveD and 2 others like this.

  13. #13
    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by Yelta View Post
    ...cant edit the poll...
    I just shuffled it around to fit "low fat" in there and added one at the end too.

    Just like you Yelta, I mentally lumped skim/low fat together and I see all the non cow options as "nut juice", not milk and while I understand the appeal to some, good coffee black has to be a better, lower fat, healthier option if "calf growth liquid" isn't to your taste.

    I voted "full cream" - while I mostly drink black I've taken a liking to "long black filter with a splash of creamy milk" in my travel mug in the mornings. I't possibly a morning-rush meal replacement.
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  14. #14
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by Andy View Post
    I voted "full cream" - while I mostly drink black I've taken a liking to "long black filter with a splash of creamy milk" in my travel mug in the mornings. I't possibly a morning-rush meal replacement.
    Half & Half!


    Java "Is it easier to find in Oz than it was in Atlanta? " phile
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  15. #15
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Andy View Post
    I just shuffled it around to fit "low fat" in there and added one at the end too.

    Just like you Yelta, I mentally lumped skim/low fat together and I see all the non cow options as "nut juice", not milk and while I understand the appeal to some, good coffee black has to be a better, lower fat, healthier option if "calf growth liquid" isn't to your taste.

    I voted "full cream" - while I mostly drink black I've taken a liking to "long black filter with a splash of creamy milk" in my travel mug in the mornings. I't possibly a morning-rush meal replacement.
    Thanks Andy, much appreciated.

    Agree with your sentiments re "nut juice" but, as they say, to each his own.
    Andy likes this.

  16. #16
    Senior Member woodhouse's Avatar
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    the coffee I drink wouldn’t taste nice with milk.
    Andy and Dimal like this.

  17. #17
    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by Javaphile View Post
    Half & Half! - Is it easier to find in Oz than it was in Atlanta?
    Nah matey, we don't have it here at all and as far as I can guess it's only the Republic of Trump that's ever had it.


  18. #18
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by Andy View Post
    Nah matey, we don't have it here at all and as far as I can guess it's only the Republic of Trump that's ever had it.

    Per the Australia New Zealand Food Standards Code – Standard 2.5.2 – at 12-12.5% fat content Extra Light/Lite cream would be the equivalent to the US's Half & Half.

    Some of the other countries that have equivalents are the UK, Russia, Canada, Sweden, and Switzerland. In the last two it's called Coffee Cream.


    Java "Different name, same stuff!" phile
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  19. #19
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    If it's 12% fat, what are the two halves of half & half?

  20. #20
    CoffeeSnobs Owner Andy's Avatar
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    I think it's meant to mean half milk, half cream but I also thought that it had sugar (corn syrup and stuff) in it, doesn't taste pure dairy to me.
    Just like the little UHT motel fridge things don't taste like milk.

    edit -- after thinking more, maybe I'm remembering UHT half and half in a hotel. I think the one that Java eventually sourced in Atlanta was less sweet and more like dairy.

    Milk around the world is weird, Asia has nearly only UHT along with cans of evaporated or condensed (too hot for cows and lack of infrastructure) and for the World Latte Art comp in Cologne we imported our own milk (Farmhouse) as German milks were odd both in taste (like cheese) and texturing.

    Milk is pretty regional.
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  21. #21
    Super Moderator Javaphile's Avatar
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    It is indeed half milk and half (heavy) cream.

    Depending on who's making it/where you are in the country the fat content can be anywhere from 10.5% up too 18% fat, the legal requirement for it to be called Half & Half. It can also vary in being either pasteurized or ultra-pasteurized. It's also usually, but not always, homogenized. It can contain emulsifiers, stabilizers, nutritive sweeteners, and flavoring ingredients (Labeled as Flavored Half & Half.). Again whether you'll find any of those in your Half & Half will depend where you are in the country. Unless you're one of those nut jobs who buys the Fat Free Half & Half. Then you're pretty much guaranteed to see them in the ingredient list.


    Java "Gimme the pure stuff!" phile
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  22. #22
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    Wouldn't fat free half and half be a little mound of chemicals and some water?
    Andy likes this.

  23. #23
    Super Moderator Javaphile's Avatar
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    Pretty much. Skim milk and everything not milk/cream on the above list.


    Java "Pure...cr@p!" phile
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  24. #24
    Senior Member Lyrebird's Avatar
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    They will contain a fat substitute to maintain mouthfeel.

    I was working as a process engineer in the food industry when these first came out: they were designed to mimic the function of fat but pass through without being absorbed and thus contribute no calories.

    Think about what happens when you load up with something that maintains the lubricating qualities of a fat all the way through the digestive tract....
    CafeLotta likes this.

  25. #25
    Super Moderator Javaphile's Avatar
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    Fat Free Half & Half contains plenty of calories, just no fat.


    Java "and still taste like cr@p!" phile
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  26. #26
    Senior Member Lyrebird's Avatar
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    You make them sound so attractive.

  27. #27
    Super Moderator Javaphile's Avatar
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    Good to see my thoughts on the matter have been simply and clearly communicated.


    Java "And BTW...they still taste like cr@p!" phile
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  28. #28
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by Lyrebird View Post
    I was working as a process engineer in the food industry when these first came out: they were designed to mimic the function of fat but pass through without being absorbed and thus contribute no calories.
    Homogenised v UnHomogenised?

  29. #29
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    Here in Gippsland region we get Gippsland Jersey either full cream or light. More expensive but best we have found so far in years.
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  30. #30
    Senior Member CafeLotta's Avatar
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    Quote Originally Posted by kraybone View Post
    Here in Gippsland region we get Gippsland Jersey either full cream or light. More expensive but best we have found so far in years.
    Was reading somewhere that milk from Jersey cows has predominately A2 proteins which seems to cause less issues for some people than A1 proteins.

    When I was a kid, small dairy farms were common and my Aunt and Uncle had one in Mirboo North on the north face of Dickie's Hill just out of town. Their dairy herd was 99% Jersey cows.

    Drinking chilled milk taken straight out of the refrigerated milk vat in the milking shed, was quite a treat. Probably frowned upon these days (unpasteurised milk) but quite the norm back then.

    Unfortunately the big companies were screwing over the farmers back then too. I remember when Murray Goulburn Co-Op came to the region (Leongatha) and the farmers standard of living took a sharp downturn. Having to regularly shoot Rabbits to eat due to low milk prices became a fact of life. Eventually many small farmers had to sell up. Not a lot has changed except even that even larger acre farms aren't sustainable due to $1 a litre milk.
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  31. #31
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    Always use full cream but not found much difference between the brands even though the make up of fat/protein does vary

  32. #32
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    Always full cream in my cup.

    I had an ex that was allergic to dairy, soy and nuts so she would get me to add rice milk to her coffee... That was a pretty horrid combo.

  33. #33
    Senior Member Yelta's Avatar
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    Interesting result! not entirely unexpected.

  34. #34
    Senior Member Sullo's Avatar
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    I like my milk to moo

  35. #35
    Senior Member level3ninja's Avatar
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    I think the result is somewhat skewed. When I answered there was about half the options there are now, and I selected full cream milk because <5% of the time when I do add milk it's full cream. I would have selected no milk if it were an option at the time.

  36. #36
    Senior Member Yelta's Avatar
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    Quote Originally Posted by level3ninja View Post
    I think the result is somewhat skewed. When I answered there was about half the options there are now, and I selected full cream milk because <5% of the time when I do add milk it's full cream. I would have selected no milk if it were an option at the time.

    Only to a minor degree, the options added, (see post 13) were "low fat" and "Who puts milk in coffee?" not exactly half, as Andy commented skim and low fat are pretty much the same, unless you want to be pedantic.

    The interesting outcome to me was that the milk alternatives didn't get a single vote.

    As a matter of interest I don't put milk in coffee, however I certainly respect the decision of those who prefer the option.
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  37. #37
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    Quote Originally Posted by CafeLotta View Post
    Was reading somewhere that milk from Jersey cows has predominately A2 proteins which seems to cause less issues for some people than A1 proteins.

    When I was a kid, small dairy farms were common and my Aunt and Uncle had one in Mirboo North on the north face of Dickie's Hill just out of town. Their dairy herd was 99% Jersey cows.

    Drinking chilled milk taken straight out of the refrigerated milk vat in the milking shed, was quite a treat. Probably frowned upon these days (unpasteurised milk) but quite the norm back then.

    Unfortunately the big companies were screwing over the farmers back then too. I remember when Murray Goulburn Co-Op came to the region (Leongatha) and the farmers standard of living took a sharp downturn. Having to regularly shoot Rabbits to eat due to low milk prices became a fact of life. Eventually many small farmers had to sell up. Not a lot has changed except even that even larger acre farms aren't sustainable due to $1 a litre milk.
    Well said CafeLotta

    I totally agree that modern processing / additives has destroyed the flavour of the "fresh from an actual cow" stuff. The only "non cow" ones I make for allergic to life others is either rice or oats - and neither taste anything like milk, however they do not take the taste into the Twilight Zone either. In particular I also find soy reacts with coffee and turns it into undrinkable swill. Shudder.

    Mind you, I am (possibly - ahem) biased as I grew up with a herd of Guernseys, Jerseys, Brahmin and Frisian just over the back fence. I actually prefer Guernsey as a drinking milk, however both it and Jersey tend to overpower most coffees - unless you are also a caffeine freak...

    We used to call the Frisian "white paint milk" - and getting anything else in the West worth drinking (i.e. not processed at least 10 stages past death and then "additived" to really finish it off) is really tricky. So these days I only use milk in coffee - lightly processed Frisian in glass bottles (Bannister Downs - long may you survive!). My usual "car travelling treat" when I get to Renmark in South Oz is a milkshake made with decent "real" milk (sigh - lucky buggers there).

    Enjoy your cuppa, whatever it is.

    TampIt
    PS: Java"I am with you"phile on the half and half when it used Frisian milk (in the US). That was the best Frisian I have ever had. It almost tasted like a natural product, unlike the usual "package tastes better" or utterly tasteless stuff over there.
    NJD likes this.

  38. #38
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    I use long life 'Bon Soy'.

    I have given up on moo...

    Moo...ving on.

  39. #39
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    Cow milk is the way to go. I think using full cream or low fat cow milk makes the taste of coffee much better.



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