We may call them coffee shops, but the fact is, most cafes go through more milk than coffee by volume.
“At least half of our beverage sales are milk-based drinks as opposed to straight espressos and brewed coffee,” says Nathan Shelton, co-owner of Cultivar Coffee.
Despite the countless gallons cafes steam through, milk is all too often overlooked. Customers are more likely to know the name of the coffee roasting company a cafe uses than the name of the dairy that produces their milk. Likewise, many cafe operators – while having no problem slurping through cup after cup to find the perfect coffee to feature on their pour-over bar – select their milk simply based on what’s cheap or what their food purveyor distributes.
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