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A cows’ diet is essential to the flavour of its milk. Protein is made in the udder of the cow and regulated genetically, the concentration does not depend on what the cow is fed. Conversely, the aroma of the milk is influenced by small molecules that diffuse from the feed and is passively incorporated into the milk secreted by the cow. Working in collaboration with Coffee Minds’ sensory scientist, we have been able to understand the relationship between feed and milk aroma and have developed a specially formulated diet to create dairy milk that works best with coffee.
At The Estate Dairy we match traditional milk making methods with the latest dairy processing technology. Our unhomogenised milk is tested before its bottled to ensure it passes our own quality control programme enabling us to continually bring you the best possible and consistent dairy produce. We understand that natural seasonal changes occur with single source herds and we are continually adjusting the cows’ nutrition as well as our processing to ensure consistency of flavour and foam stability.
Our dairy production team has a wealth of experience; drawing from expertise in milk science and dairy technologists at world leading dairies.
Morten Munchow, one of the founding partners of The Estate Dairy, is a leading dairy scientist and consultant on the best dairy practices. Morten has published papers in the international dairy journal and has been involved in dairy projects across the globe.
With his vast skill set we use laboratory analysis to continually improve on and produce better milk for culinary professionals and consumers. Our work with Morten means assessing every process from the cow to the milk pitcher. In collaboration with the specialty coffee association of Europe, Morten spent five years extensively researching the complex content of milk and how it reacts with coffee.
Our milk will be released over time in different versions. Combining our industry knowledge and with Morten’s scientific input we can adapt a range of factors to best suit the needs of our customers. All of our milk is tested with a 50\50 ratio of light to medium roasted espresso coffee from various London roasters. It is then steamed to a temperature of 50-70 degrees in the dairy just before processing on a Dualit steam arm. Each variable is precisely tracked and controlled before being passed for distribution.
This is how we ensure the most consistent milk.