C-man wrote:
You guys are crazy. or full of beans! so name a good stand-out SO that cuts through milk.
Not picking on you C-Man, but again I see an example of the term "cut through milk". If there is ever a term that is over-used and in many cases mis-used, it has to be that old chessnut saying "cut through milk". Generally, people see it mentioned and they think it's the way to describe what they want in a coffee. But really folks - what does it actually mean ? Is it a flavor that does not get lost when milk is added ? Is it a body that shows through with milk ? Is it a sparkling, bright, well-balanced acid level that mixes nicely to produce a refreshing, enjoyable milk-based espresso ? Applying the term "cut through milk" is misleading without more descriptors. Is it strong, chocolate, caramel, malt, nutty, fruity, winey, citric......most people just want a rich, smooth, creamy, sweet coffee with a lingering finish. Now how does that match "cut through milk" ?. People use it to sound knowledgeable and experienced (please, I'm not meaning to offend or insult anyone) and one person's thought of a cut through milk surely cannot and will not match another person's own individual preferences. As a roaster - it means absolutely nothing to me and when I get people calling up asking for a great coffee that cuts through milk......I need to count to 10 before responding. When it comes to single origins, saying bean X will cut through milk better than bean Y is really quite misleading. It depends upon the bean varietal, processing (read quality), roast profile and last but by no means least, the ability of the person brewing and extracting. I can take just about any arabica and make it cut through milk - damn it, now I'm unable to stop saying it. :head:
