milk proteins form complexes with tannins and other bitter/astringent compounds in coffee, making it smoother
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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There's a 10:1 coffee concentrate called Cool Brew that I like, put that in the glass and fill with half and half.
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MMMMMMMMMMMMMMMMM
End of conversation
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