Abstract
A2 milk: a new way to offer a flat white?
Highlights
Guo Jingsi has recently completed a Master of Gastronomy qualification at AUT University, studying the impact of A2 milk within Aotearoa New Zealand’s coffee and café culture
This research sought feedback from professional baristas on their views and experiences of A2 milk use in café coffee production. Their views are important because Aotearoa New Zealand prides itself on its unique café and coffee culture
Our interest in A2 milk aligns it with another Kiwi icon, the flat white
Summary
Guo Jingsi has recently completed a Master of Gastronomy qualification at AUT University, studying the impact of A2 milk within Aotearoa New Zealand’s coffee and café culture. This research sought feedback from professional baristas on their views and experiences of A2 milk use in café coffee production. Their views are important because Aotearoa New Zealand prides itself on its unique café and coffee culture. Four milks dominate café and coffee culture in Aotearoa New Zealand (Table 1).
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