milk proteins form complexes with tannins and other bitter/astringent compounds in coffee, making it smoother
Butter is milk fat that's had the water (and a bit of other stuff) squeezed out. Why even ?
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yeah, but you've got coffee, which is 99% water, and now you're removing 50% of the mass of the 10% of the beverage that is made up of cream. it's so much easier to brew your coffee 10% stronger and then add 1/2 & 1/2
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