milk proteins form complexes with tannins and other bitter/astringent compounds in coffee, making it smoother
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What I don't get is butter coffee. Much more of a hassle to make, much harder to clean the cup afterward, and you don't get the aforementioned flavor boost.
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Which is then coated with butter. And blenders are a PITA to wash properly. we reject this emphatically
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Butter is milk fat that's had the water (and a bit of other stuff) squeezed out. Why even ?
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Replying to @sonyasupposedly @sonyaellenmann and
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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