Feb 11, 2008

2.5 ounces of raw milk

DSC_7206-Raw-latteSince coming down to Texas I've spent a lot of time steaming the various organic milks available at the supermarkets. Of course, inevitably I got pulled further into the rabbit hole of Texas milk and recently started playing with Raw Milk (cow's milk taken straight from animals fed only fresh, organic, green grass, rapidly cooled to somewhere around 36-38 degrees F and then bottled - no processing, just filtration, and cooling). It's been interesting and has demonstrated some surprising results. Well I suppose not that surprising really, the raw milk is simply better. Better taste, better mouthfeel, better pour, better smell, better finish, etc. Where it gets interesting is comparing two different raw milks against each other and that's what has been going on recently. One of the raw milks shows a good sweetness and acts as an excellent carrier for the espresso but here's the interesting part - it literally disappears in the cup - it's there of course but it manages to have almost zero impact on the true character of the espresso. Sort of like invisible milk but with all the sweet, silky goodness it can provide. The other raw milk isn't as sweet but comes across with more heft, a bit more viscous, more creamy, more milky. The descriptions don't do them justice, you will just have to come over for a four ouncer like this one which I poured today. ;-)

Of course they are different tasting milks, the cows eat different grass, they drink different water and they are different breeds. Interesting to think that you can strategize your milk against the espresso shot. Want to tone down a punchy exotic shot, use the heftier raw milk. Want to allow a subtle and delicate note in a single origin shot to shine fully, use the invisible milk. Want to turn it on it's head then use the invisible milk with the punchy shot, and, well, etc. Funny how only 2.5 - 3 ounces of microfoamed milk can make such a difference in the cup, and by difference I mean comparing raw milk against premium "Organic" milk available in grocery stores or specialty stores like "Whole Foods".

So where did these raw milks come from? Well here's a hint - I took this image on the weekend and this handful of Jersey cows produced one of the raw milks I'm playing with. Standing next to the cows with the jugs in my hand and watching them chew away on the green grass was pretty cool. Direct from the organic grass-fed farm cow to the espresso machine - perfect.

As an aside, I wonder which one of the cows isn't a basketball fan. ;-)

DSC_7213Jersey-cows

7 comments:

DB said...

Yes, Shaun, but can they hit from the 3-point line?

BoldJava
Lake Cheddar, WI
The Land of Real Milk

Shaun Taylor said...

Haha, I'd guess based on the cow's general attitude that they are more content to stay in their end rather than crossing mid-court. It would have to be a real long throw from there. I bet the net they are hanging around is actually their own. ;-)

JeffO said...

Since cows can't jump they need to bring the hoop down to their level.

I wish I could taste the milk.

Shaun Taylor said...

Bwahaha, can't jump...

Heeelarious!

John said...

You are a freak.

Shaun Taylor said...

Yeah John, it takes one to know one. ;-)

John said...

I can't offer an honest defense.

Shoot! Snared by the time honored "takes one to know one" gambit.

Man.....