Odds & Ends on Formulating Coffee-Milk

Dairy Foods, Jan, 2002 by Donna Berry

According to research from Dairy Management Inc., coffee-flavored ready-to-drink milks such as mocha and cappuccino present a growth opportunity for fluid milk processors. In fact, mocha flavored milk appeals to 24% of adults (n=678) and 27% of teens (n=701) and cappuccino appeals to 21% of adults and 27% of teens. Consumers surveyed said that lack of available milk flavors was a reason why they do not drink more milk.

The recent school milk vending study conducted by MilkPEP also shows that consumers want more milk flavors, and that coffee-flavored milk is a hit whenever it's made available.

There is a lot of flexibility when formulating coffee-milk drinks, which are also often referred to as iced cappuccino, because they have no standard of identity. They are typically made using either instant coffee, brewed coffee or coffee extract, along with milk and sweetener. In addition, in order to prevent the coffee from settling out of suspension, much like cocoa does in chocolate milk, it is often stabilized with carrageenan, pectin or xanthan gum, or a blend of these hydrocolloids.

"Most manufacturers follow the lead of Starbucks, which uses fresh brewed coffee and is very much like a coffee extract," says Noreen Carroll, director of food ingredient sales for a Rhode Island-based coffee ingredient supplier. Interestingly, coffee milk is Rhode Island's official state drink. "Products made with coffee extract have a fresher, more full bodied flavorful coffee taste. Those made with instant coffee tend to be less flavorful, or they have a flatter taste."

When choosing a coffee ingredient to make a coffee-milk beverage, it is important to first understand coffee. There are two types of coffees available in the world--Arabica and Robusta. "Americans tend to like the higher quality Arabica coffees, which are used to make coffee extracts," says Carroll. "This coffee can be roasted to different levels, with most extracts using a darker roast. The roasts most used for coffee milk beverages are Full City, French and Italian, which is often the same as espresso."

After roasting, the coffee beans are extracted and concentrated. Flavors such as hazelnut or French vanilla can be added for a signature flavor. It is possible to obtain a decaf extract.

The one final hurdle processors need to be aware of is the possibility of milk proteins precipitating or aggregating. This can occur when the system is processed under extreme temperatures, such as those of a retort. It also can occur because the pH of coffee extract, which is usually around 4.8-5.2 at ambient temperatures, can cause milk proteins to become insoluble. If processors encounter this problem, it is necessary to buffer the beverage system.