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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that's why breakfast every day is eggs and bacon wife outdoes me : she likes goose eggs, which have an even higher yolk/white ratio
3:28 PM - 6 Mar 2019
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