Because finding synergy between coffee and milk does not happen by chance, our dedicated team of coffee experts across various departments worked for years to craft delightful pairings of coffees for milk. It all begins with the beans. Different coffee origins carry different aromatic profiles and tastes.
Part of specially designing BIANCO DOPPIO for milk for your larger cappuccinos, latte macchiatos, and flat whites meant crafting a particularly aromatic blend that would land in harmony with milk in a larger cup size. We selected Arabicas from Kenya, Colombia and Nicaragua for their ability to deliver this compelling aromatic complexity. Roast parameters also impact the final coffee and milk alchemy and we eventually found a complex light split roast that allowed us to develop the unique aromatic characteristics in each of the blend’s coffees. The bespoke roast gives the blend a delicious caramelly character and smooth texture. It’s that harmony carefully crafted for pairing with the silky sweetness of milk in those longer milky coffee treats.
This coffee uses the split roast technique. The majority of the coffee goes on a very light first split – including the Kenyan coffee – while the second split is pushed a bit further. A very clear and light roast overall.
With milk, Bianco Doppio has a sweet and milky profile, with fruity, biscuity, caramel and cereal notes and a creamy texture.