The two downfalls I can think of off the top of my head would be that 200F is too hot to heat milk and retain the sweetness, and that milk is too thick to properly extract the desired elements from the grounds.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,661 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 Mon Jun 11, 2012, 6:46am Subject: Re: Brewing coffee with MILK
Not all of it! It never totally is removed, even when cooking with it.
That said, I did accidently brew with some Vodka once. I bought a Oscar that was shipped from New York in the winter and the seller had added some Vodka to the boiler to prevent freeze damage (it worked wonderfully) but in my excitement to brew a shot, I forgot about the Vodka in the boiler and just pulled a shot and took a sip. NASTY NASTY NASTY AND BURNS!!!!!! I spit it out and my mouth burned for hours. YMMV!
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
EvanOz85 Senior Member Joined: 9 Jul 2011 Posts: 258 Location: Lafayette, LA Expertise: I live coffee
Espresso: La Spaziale Mini Vivaldi II Grinder: Baratza Preciso, Hario... Vac Pot: Bodum Santos, Yama 5-cup Drip: Chemex, Kone 3, Kalita Wave,... Roaster: Behmor 1600
Posted Mon Jun 11, 2012, 7:42am Subject: Re: Brewing coffee with MILK
Well..I tried brewing with milk this morning. It was disgusting. A few interesting notes though:
I used whole milk which likely allowed less of the desirable solids to be extracted than say, skim milk.
When pressing down the filter, the milk curdled inside the steel mesh. This made it harder to push down, BUT it made the filter VERY effective as I got zero fines in the cup. Never had that clean of a cup from a press and I likely never will again.
The "coffee" was thick like the gooest, thickest chocolate milk. It also just...didn't taste right. Almost cardboardy. I had to add sugar to make it palatable.
I will likely not try this again, but if someone else wants to then I recommend trying skim milk.
oktyone Senior Member Joined: 26 Apr 2012 Posts: 26 Expertise: I love coffee
Posted Mon Jun 11, 2012, 11:17am Subject: Re: Brewing coffee with MILK
I've heard of brewing coffee with distilled liquors with the cold-dripping method (known also as kyoto style, and many other names), sounds a lot more convenient, i think i'll eventually try it, maybe with rum or vodka. I'm guessing milk could work with this method too, but somehow i don't find that much appealing, the nice thing about it is that you don't need to heat the liquid up to a certain temperature, so you compensate with long extraction times, a cold-brew immersion should work similarly.
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