Green Coffee for Milk-Based Espresso Drinks

Milk softens acidity and adds sweetness and texture, which can either complement or overwhelm certain coffees. Coffees with strong base notes - like chocolate, caramel, nut, or dense fruit - tend to pair better than those with delicate florals or high acidity.

Not necessarily dark, but a little more development helps. It rounds off sharp acidity, boosts sweetness, and gives the coffee more weight - all of which help the flavour hold up when milk is added.

South and Central American coffees - particularly Brazil and Colombia - are a natural fit. They offer dependable sweetness and structure. Speciality robustas can also work well, especially in blends, thanks to their body and crema.

It can be. Blending a sweet, balanced base with a more characterful top note (like a fruitier natural or a punchy robusta) can give you more complexity in milk. But many single origins in this collection are strong enough to stand alone.

Yes - some roasters pre-blend green coffees if they want to develop a unified profile. Just make sure the beans have similar density and moisture content so they roast evenly. Otherwise, blend post-roast for better control.