Coffee competitions have introduced a fascinating twist on the milk debate: competition milk. This specially prepared milk undergoes a process called freeze distillation, which concentrates its milk solids (fats, proteins, and lactose). The result? Milk with an incredibly smooth texture, enhanced sweetness, and superior foaming capabilities.
Competition milk elevates the coffee experience by creating a luxurious mouthfeel and allowing for intricate latte art. However, it will still mute the coffee's natural flavors, pushing the boundaries of what coffee purists might consider acceptable.
Intrigued by the science behind competition milk and want to try it? Check out this article from Barista Magazine for a DIY guide to freeze-distilling milk at home:
How to Make Competition Milk at Home