Premise one: speciality coffee should be roasted lightly (just enough to caramelise the sugars so the unique characteristics of the coffee are preserved)
Premise two: speciality coffee as an espresso is sufficiently acidic to curdle milk
Conclusion: unless you enjoy drinking curdled milk, milk is incompatiable with speciality coffee
i have never attended a coffee cupping session where milk has been present
i have never seen speciality coffee prepared by a pour over method that has had milk added to it, it simply isnt done just as milk is not added to speciality teas
why do we think it is acceptable to add milk to espresso or long black drinks that have been prepared with speciality coffee?
if we were to use a hi-fi analogy, adding milk is like walking to the other end of the house to listen to your very expensive hi-fi system. this defeats the purpose of having a hi-fi system in the first place as the sound is muffled. so you have to increase the dose to taste it, akin to turning up the volume on your hi-fi. all i am suggesting is that you sit in the same room as you have your hi-fi equipment when you want to listen to it
6-8 weeks of discipline is all it takes to change a habit
make 2015 the year you quit milk in your coffee and discover the taste of speciality coffee in high definition
you’ll also ditch a pile of calories in the process, and in doing so your coffee becomes a health drink (assuming you dont have more than 6 a day)