REVscene Automotive Forum - View Single Post - Coffee

SkinnyPupp · 01-23-2024, 09:41 PM

Evaporated milk is basically milk with some of the water taken out. So the fat content will be higher, but nowhere near as high as actual cream. Milk is 3.6% fat, cream 35% fat, evaporated milk 8%. There's also "half and half" (or "light cream") popular for coffee, which is milk and cream combined to about 10% fat

Evaporated milk was created before heat treatment/pasteurization was used, (and I think before powdered milk?) as a way to prolong shelf life of milk. They would combine it with water 1:1 to turn it back into around 3.6% whole milk.

Used on its own, it's like half and half.. it sort of has its own flavour profile though... it's a bit savory. I like it but I never put milk in coffee except when I have an espresso; in that case my choice is always a macchiato.

Condensed milk was another way of prolonging the shelf life of milk, this time adding a shit ton of sugar to it, which makes it shelf stable like candy. Milk + sugar and nothing else; it's milk syrup. It's also 8% fat, but if you dilute it with water you'll end up with an extremely sweet milk. Obviously it's amazing in coffee, with the right bean (we've talked about viet ice coffee many times here.. imo it needs to contain at least some Robusta to get that bitter taste to work against the sweetness)

01-23-2024, 09:41 PM	#888
SkinnyPupp Hacked RS to become a mod Join Date: Feb 2002 Location: Sunny Hong Kong Posts: 55,120 Thanked 25,921 Times in 9,112 Posts Failed 1,574 Times in 720 Posts Member's Picture Albums	Evaporated milk is basically milk with some of the water taken out. So the fat content will be higher, but nowhere near as high as actual cream. Milk is 3.6% fat, cream 35% fat, evaporated milk 8%. There's also "half and half" (or "light cream") popular for coffee, which is milk and cream combined to about 10% fat Evaporated milk was created before heat treatment/pasteurization was used, (and I think before powdered milk?) as a way to prolong shelf life of milk. They would combine it with water 1:1 to turn it back into around 3.6% whole milk. Used on its own, it's like half and half.. it sort of has its own flavour profile though... it's a bit savory. I like it but I never put milk in coffee except when I have an espresso; in that case my choice is always a macchiato. Condensed milk was another way of prolonging the shelf life of milk, this time adding a shit ton of sugar to it, which makes it shelf stable like candy. Milk + sugar and nothing else; it's milk syrup. It's also 8% fat, but if you dilute it with water you'll end up with an extremely sweet milk. Obviously it's amazing in coffee, with the right bean (we've talked about viet ice coffee many times here.. imo it needs to contain at least some Robusta to get that bitter taste to work against the sweetness)