Once you've had your morning coffee with raw milk, ordinary milk can feel a little flat. Here's why — and how to get the best from it in the cup.
Why it's a treat in coffee
Because our milk is unhomogenised, there's a layer of real cream at the top of every bottle. Pour that into an espresso and you get a richness and natural sweetness that low-fat, homogenised milk simply can't match. The fuller fat also carries flavour, so the coffee tastes rounder.
Frothing & steaming tips
- Shake or pour. Shake the bottle for an even whole milk, or pour just the cream line for an extra-luxurious flat white.
- Start cold. Cold milk straight from the fridge gives you more time to texture it before it heats.
- Don't overheat. Aim for around 60–65°C. Scalding the milk dulls its natural sweetness.
- Whole milk froths best. The fat gives a glossy, velvety microfoam; skimmed froths up airier and lighter.
No machine? No problem
Warm the milk gently in a pan, then froth with a handheld frother or by shaking it hard in a sealed jar and microwaving the foam for a few seconds to set it. You'll still get a lovely cap of foam.
The cream line turns a home coffee into something that tastes like a café flat white.
Upgrade your morning brew
Try our grass-fed raw whole milk in your coffee — delivered fresh on our weekly rounds.
Taste real raw milk
We deliver living, grass-fed organic raw milk across East Sussex and UK-wide.