Are you or someone you love lactose intolerant?
Do you miss that great taste of adding milk to your cup of coffee in the morning? Look no further. You can now use Lactaid, the same great taste of 100% milk without the lactose.
Tis the season for Pumpkin Spiced Lattes and I do not like to add soy milk to that drink, It doesn’t give it the same effect as it would with milk.
I invite you to take the challenge and have no more #MilkEnvy.
I was recently invited to a coffee tasting and demonstration at Birch Coffee to get a behind-the-scenes look into the art of coffee and milk-based coffee creations. Paul Schlader, master roaster and co-founder of Birch Coffee was on hand to walk us through the process step by step. His passion for a great tasting cup of coffee and providing excellent customer service goes could truly be felt.
Lactaid partnered with Birch Coffee to let customers know they don’t have to make a sacrifice to enjoy a cup of coffee. Coffee is perfect by itself being grown and roasted properly. But when making a PSL you do need milk and he was surprised how the latte turned out when using Lactaid. It had an unrecognizable difference and he was happy to put this brand behind birch coffee and offer Lactaid to his customers.
With an option for everyone Lactaid has you covered from ice cream, egg nog and dietary supplements.
Next time you have your cup of coffee in the morning think of how many steps goes into the process.
Here a few fun facts that I learned while at Birch Coffee.
- When coffee is roasted it loses 13% of its’ weight.
- One tree produces 1 pound of coffee a year
- Coffee cherries are similar to wine grapes,there are many varieties to choose from.
- Roasting time is different for each type of coffee, it all depends on what region it is from
- Espresso is actually not a type of coffee. It is a brewing method.
We were able to see the whole process turning green coffee into the typical coffee beans that you might purchase and grind at home. It is all about timing and temperature. Everything needs to be precise so that no coffee is being burned during the roasting process.
Look at the difference the left is the finished product of the coffee being roasted and on the right hand side is the green coffee. The smell for each is so distinct.
As we move onto the cupping process it is important to know that you are never comparing against each other, they are being evaluated on their own. There is a scale to follow of 1-10 with 10 being the highest. The highest number that Paul has ever graded coffee was 9.6. Getting a perfect 10 can be extremely rare.
The Flavor Wheel develops a glossary of coffee terms based on sensory science and has become the standard that most cuppers today use in describing the coffee they buy and/or sell.
To learn more about the cupping process, I found a great site that will explain it with further detail Click here.
After being surrounded by such aromatic scents of coffee we all had have a sample and I must say it was amazing.
A perfect pairing to end the day a Pumpkin Spiced Latte and Birch Coffee Cold Brew Cupcakes.
Have you tried Lactaid milk?
Did you know the detailed process of making coffee?