superior milk makes a superior cup of coffee.

Making an amazing cup of coffee at home or at the leading third-wave coffee shop? ORIGIN has got you covered. Nature loaded up Guernsey milk with high levels of key incredible components, namely milkfat and protein, that make for the perfect cup. Heritage Guernsey milk was endowed by nature with the perfect balance of fat and protein to give an amazing robust, creamy mouthfeel and foamability.

superior milk makes a superior cup of coffee.

Making an amazing cup of coffee at home or at the leading third-wave coffee shop? ORIGIN has got you covered. Nature loaded up Guernsey milk with high levels of key incredible components, namely milkfat and protein, that make for the perfect cup. Heritage Guernsey milk was endowed by nature with the perfect balance of fat and protein to give an amazing robust, creamy mouthfeel and foamability.

At home barista

Making a better cup of coffee every day? you don’t need to be an uber barista to make a great cup of coffee at home – you just need good ingredients. Couple your fav freshly-ground Ethiopian blend with ORIGIN milk or cream for a barista-level cup of bold flavor and velvety smoothness.

At home barista

Making a better cup of coffee every day? you don’t need to be an uber barista to make a great cup of coffee at home – you just need good ingredients. Couple your fav freshly-ground Ethiopian blend with ORIGIN milk or cream for a barista-level cup of bold flavor and velvety smoothness.

Science meets art: it’s all about the fat and protein

 

Milk is mostly made of water, fat, protein and lactose (sugar). The concentration and balance among these four main components are at the heart of the science behind a great cup of coffee. Fat and protein are the main active agents behind flavor and rounded mouthfeel and also make steamed milk formable. Good foam ratio comes from the right balance of milk fat globules and protein. Guernsey milk is optimized for coffee by natural balance inherent to superior-quality milk.

Fat is what gives milk its rounded mouthfeel. The rounded mouthfeel is enhanced by steaming the milk because the fats melt; therefore, the more fat there is in milk, the silver it becomes when steamed and the higher the flavor and velvety smoothness of the complete cup of coffee.

Milk with more protein has a more stable foam structure and are crucial in creating the surface of air bubbles in milk foams.Introducing air into coffee by steaming leads to an unstable interface between air and water, which needs to be stabilized by the adsorption of “surface-active components” made up of proteins. The proteins attach to the surface of the air bubbles and stabilize them. The milk proteins form a stable surface layer, resulting in stable foam.

Science meets art: it’s all about the fat and protein

Milk is mostly made of water, fat, protein and lactose (sugar). The concentration and balance among these four main components are at the heart of the science behind a great cup of coffee. Fat and protein are the main active agents behind flavor and rounded mouthfeel and also make steamed milk formable. Good foam ratio comes from the right balance of milk fat globules and protein. Guernsey milk is optimized for coffee by natural balance inherent to superior-quality milk.

Fat is what gives milk its rounded mouthfeel. The rounded mouthfeel is enhanced by steaming the milk because the fats melt; therefore, the more fat there is in milk, the silver it becomes when steamed and the higher the flavor and velvety smoothness of the complete cup of coffee.

Milk with more protein has a more stable foam structure and are crucial in creating the surface of air bubbles in milk foams.Introducing air into coffee by steaming leads to an unstable interface between air and water, which needs to be stabilized by the adsorption of “surface-active components” made up of proteins. The proteins attach to the surface of the air bubbles and stabilize them. The milk proteins form a stable surface layer, resulting in stable foam.

For the barista.

the perfect barista milk for leading third-wave coffee shops

For the dedicated, uber barista, we’ve developed the ORIGIN barista line that is lightly homogenized to allow for a slightly more consistent fat globule standardization for increased consistency. Our micro-batch, low-heat vat pasteurization process means that the milk flavor is smooth and fresh, not burned or cooked as with UHT and other highly-processed milk variations.

For the barista.

the perfect barista milk for leading third-wave coffee shops

For the dedicated, uber barista, we’ve developed the ORIGIN barista line that is lightly homogenized to allow for a slightly more consistent fat globule standardization for increased consistency. Our micro-batch, low-heat vat pasteurization process means that the milk flavor is smooth and fresh, not burned or cooked as with UHT and other highly-processed milk variations.

CHECK OUT WHAT CUSTOMERS ARE SAYING

“We love your milk and it is my preferred milk that I give to my children!”

– New York

CHECK OUT WHAT CUSTOMERS ARE SAYING

“We love your milk and it is my preferred milk that I give to my children!”

– New York