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    Coffee: Black vs. Milk

    Coffee: Black vs. Milk

    Many coffee enthusiasts suggest that by adding milk to your coffee you decrease the intensity and flavour of the coffee bean. Many people have intolerances to milk and many just don’t like it. However, a poll by Good Food amongst Melbourne café owners, has suggested that 85% of Melbournians will ask for milk with their coffee.

    So what really is better? Is a good espresso superior? Could drinking black coffee be bad for you? What are the benefits of adding milk? Let’s explain the facts and help you make your choice when you next head to your local cafe. 


    Black Coffee:

    Having an espresso or black coffee has many health benefits when consumed in moderation. Not only does it have less calories than coffee with milk but it can also reduce your chances of developing liver diseases as well as reduce stress levels by stimulating your nervous system and uplifting your mood. It is also the way the Italians drink it and if that isn’t incentive to give it a go, we don’t know what is!

    However, there are some pitfalls as well. If you love drinking a hot black coffee, you increase your risk of thermal burns in the oesophagus which can result in oesophageal cancers. By adding milk to your coffee you significantly decrease the temperature of your drink and make it much safer for you to consume.


    Coffee with Milk:

    Many coffee experts scoff at adding milk to coffee. However, many baristas believe that milk can actually add to specialty coffee by cutting through the coffee and complementing the flavour of the bean. For those of you who don’t love a very strong coffee, adding a bit of milk or a lot of milk will help smooth out the taste for you.

    We all know coffee energises you, but if you are going to drink a coffee in the evening, adding a bit of milk to it will help to prevent any disrupted sleep.

    If you enjoy a bit of sugar in your coffee, maybe you should give almond milk a go instead. Not only does it add a natural sweetness to your coffee, but baristas say that it is just as easy as working with full cream milk, so you shouldn’t lose any frothiness!

    So when you next have wonder down to your local café to pick up your ‘usual’, consider the time of day, the different health benefits and flavour profiles and maybe mix it up. You may just be swayed to change.

     

    References:
    Coffee Science 2018, ‘The Impact of Milk in your Coffee’, Health, viewed 11/01/2019, <https://www.coffeescience.org/impact-milk-in-coffee-good-bad/>

     Doctor NDTV, 2018, ‘Benefits of Black Coffee: 7 Amazing Health Benefits of Black Coffee’, Living Healthy, viewed 12/01/2019, <https://doctor.ndtv.com/living-healthy/black-coffee-7-amazing-health-benefits-of-black-coffee-1854981>

    O’Brien, M 2013, ‘What type of milk in best for coffee?’ Good Food Guide, viewed 12/02/2019, <https://www.goodfood.com.au/eat-out/news/what-type-of-milk-is-best-for-coffee-20130930-2unwt>

    Holden, M 2014, ‘Putting almond milk in coffee to the test’, Good Food Guide, viewed 12/01/2019, <https://www.goodfood.com.au/drinks/putting-almond-milk-in-coffee-to-the-test-20140908-3f2ru>

    Coffee Facts: Part 4

    Coffee Facts: Part 4

    Need a break from the daily grind? Take some time out and enjoy part 4 of our coffee facts! We also give you permission to claim them as your own at tomorrows morning meeting.

    1. In ancient times, an Arab women could in fact legally divorced her husband if he did not provide her with enough coffee.
    2. Coffee was discovered when shepherds noticed their goats were "dancing."
    3. The world record for most coffee consumption is 82 cups of coffee in 7 hours.
    4. Finland drinks the most coffee per capita. Australia is ranked number 28.
    5. There’s a tourist agency for people wanting to take coffee vacations called Cafe Away – we know who will be calling to organise our next trip!
    6. Coffee can also be used as a moisturiser and a fertiliser!

     Coffee Icecream

     Coffee Icecream

    INGREDIENTS

    • 1 1/2 cups whole milk
    • 3/4 cup sugar
    • 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
    • Pinch of salt
    • 1 1/2 cups heavy cream
    • 5 large egg yolks
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

    METHOD

    Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

    Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

    Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.


    Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

     

    Anzac Biscuits

    Anzac Biscuits

    In honour of our National Day of Remembrance, why not try this Aussie favourite with your next cup of St Remio tea or coffee?

     

    INGREDIENTS

    • 1 1/4 cups plain flour, sifted
    • 1 cup rolled oats
    • 1/2 cup caster sugar
    • 3/4 cup desiccated coconut
    • 150g unsalted butter, chopped
    • 2 tablespoons golden syrup or treacle
    • 1 1/2 teaspoons water
    • 1/2 teaspoon bicarb soda

     

    METHOD

    Preheat oven to 170C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

    In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

    Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.

    Bake for 12 minutes or until golden brown.