what milk are you using?

askthecoffeeguy

Well.. to those who know me well it will come as no surprise to learn that I only drink organic at home, and I've been loving some un-homogenized, un-pasteurized organic Jersey milk that i managed to get my hands on recently

Also been using the Macro organic milk recently which comes up quite good in the cup as does (surprisingly) the Safeway homebrand organic UHT (no snickers please)

What are others using?

At work we use Procal and I think that this is the best commercial product on the market

Pat

floatncoffee

yer i use procal... they arnt the absolute cheapest but its always consistant and taste good

blanyon

I'm using Riverina Fresh, made right here in Wagga. My customers seem pretty happy with the resulting microfoam.

One-a-day

I spotted some short dated 2L pauls parmalat organic un hom milk the other day it worked well and tasted great even with the lumpy bits, wouldn't have given it a look in if it wasn't half price though. Also got some farmers best omega 3 on the chuck out, thought some thing smelt fishy and yes its the milk.  

psaigh

Tweedvale.  Awesome single farm boutique milk producer from lobethal in the adelaide hills.  Absolutely love it!!

sketchy

Hi Bannister Downs milk from WA LE

jimseventhree

I've tried many types of milk, but always find dairy farmers to be very consistent. Organic milk can taste nice but texturing can sometimes go very very wrong (and that to me is the most important factor in milk based coffee), and judging by price it really doesn't make it worth it for me. That being said I'm always looking for different  milk to try and the jersey cow milk is next on my list.  

psaigh

Just did a blind tasting of a few different milks and found dairy farmers (with the exeption of their 'cafe' milk) all had a foul metalic/refridgerator flavour, espeially in the finnish.  The cafe milk was actually not too bad, though I personally still prefer Tweedvale, Bannister Downs and Procal

omotesando

My favourite in Victoria, for 65C coffee, has to be A2 milk. It creates the best micro-foam by far, is viscous and thick, 'sweet'. Problems with A2?  Sometimes it doesn't froth up at all, whilst at other times it froths up too easily. Also tends to have too much strong 'cow' taste sometimes. Inconsistent when heated, but great when cold. Parmalat Organic (by Pauls) is way too overpowering for me, I can't stand its taste - it seems slightly fermented by default to me, kind of like expired milk. I also find the normal Paul's milk to be slightly too creamy/yellowish and overpowering as well, also it froths into bigger bubbles despite being more creamier. I like Dairy Farmers Crema Milk a lot for coffee. It is very very consistent with frothing, slightly sweet and viscous, without a foul smell when heated. Although when cold, it is slightly yoghurt like? I use Procal Full Cream (not extra frothy) for 'commercial'. Its not sweet but it doesn't have foul smells or overpowering the coffee. Its not that thick to be honest but really white compared to Paul's. I actually think Procal is inferior to Pauls as a cold or creamy milk, but for coffees I'd rather go for blander, almost skinny taste like milk. Organic milk wise (other than Parmalat/Pauls) - they're awesome for both cold as well as for coffees. I like them cold as well as for making colder milk based coffees. Cafe Ish in NSW uses a type of Organic Milk that is just awesome heated or cold. Forgot the name but its not available in Victoria unfortunately. 100% my type of milk.      

askthecoffeeguy

I'm still enjoying un-homogenised and unpasteurised  Jersey milk with my coffee. the flavour is unbelievable!  The milk wont take a lot of temperature, and it doesn't always produce microfoam, but it's like espresso coffee with a dollup of fresh cream! now there's an idea...