CoffeeSoldierIn Defense of Cream
AdaCream is a very American thing, so I’m a little confused what this article is saying, as sometimes it mentions cream and milk. How interchangeable are they?
zephorahSomeone says “cream” it could mean powdered creamer, half & half, or the 2 inch list of ingredients liquid garbage that is international delights flavorings.
Milk is adjacent to this category, but unless it’s whole, will add an “off” milk flavor to the coffee which is pretty foul. Skim, for example, will destroy any cup of coffee with an unmistakeable pure milk flavor, no natural sweetness of cream, and no creaminess to the texture.
Pure cream is almost oily in the coffee.
“Cream” is more or less just half and half. Creamy milk, slightly sweet such that the bitter edge is cut. True half and half has 2 ingredients: milk & cream.
Sweetness is the last thing I want in coffee! Being Australian, I’m quite familiar with milk. That’s what our entire cafe culture is centred around
MudManHonestly, I wonder if this is at the core of at least some of the underlying snobbery. I've seen the things Americans put in coffee and they're not right.
Over in the real world coffee is flavoring for milk. I said it, and I'm correct.
I’m Australian. We do coffee snobbery better than the Italians. And we only use milk when it’s not black, never cream
From what I have heard, the Italians use milk/cream to cut the bitterness of their espresso and moka pots.
I kind of hate the bitterness that I get out of my moka pot, so I can believe that.
Otherwise, I find that a well brewed coffee (French press, aeropress, cucumella, moka pot) is so rich in oils, that they really don’t need anymore fat.
Something like instant tho… Needs creamer desperately.
But sweetener… I hate coffee without sweetener.