The UK drinks its coffee with milk, and milk is not a neutral ingredient. Milk adds sweetness, fat and volume. All three flatten delicate acidity and floral aromatics — the exact qualities a light roast is prized for when drunk black. Darker development gives chocolate, caramel and nutty notes with enough intensity to still be tasted through 200ml of milk. Push it too far and you get ash and bitterness that no amount of sugar hides. The practical answer is usually a medium to
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