Milk + Coffee - A Complex Conundrum

"What milk in your coffee, sir?"

Will it be ordinary, permeate free, skim, light, A2, soy, lactose free, gluten free, goat, sheep,  or will sir's coffee be plain black?

It is a complex conundrum to decide what your milk choice will be today in many coffee shops.

It is that same issue of choice where too much choice is the problem.  Hark back to the time when a cappuccino was just that and the big question of choice was cup or mug - no, not even a take away.

Is the coffee any better?

While choice of coffee blend has improved, and that itself creates more choice..............is it worth it?

I admit, I do prefer certain coffee blends  - and a current one from the Brazilian Cerrrado region is a bit of a favourite right now - and best drunk black.

Aficionados might even say - is there any other way than black to drink coffee?

 

But so many milk choices, so many!  Think of the experimental interactions within a simple [???] cappuccino.  Eleven or more milk choices by shall we say three or four available blends at mild, normal, strong or extra strong  - That is a staggering   11 milks x 4 blends  x 4 strengths = 176 options.

No wonder that barista is sometimes a bit short in the mornings!!! 

Blinded by choice - best to do your own.  If you stuff it up........too bad.