Beans

good

Smooth chocolate and burnt sugar are built for milk drinks.

good

Dark chocolate, nuts, and sweet molasses are a milk-drink profile.

good

Dark chocolate, caramel, roasted peanut, and a full-bodied finish are a strong milk-drink base.

good

Chocolate-hazelnut-caramel and low acidity are a classic milk-drink profile.

good

Milk chocolate, brown sugar, and orange zest on an espresso blend usually sit well under milk.

good

Milk chocolate, nuts, and sweet orange are a natural milk-drink profile.

good

Nutty chocolate with a hint of spice is an easy milk-drink profile.

good

Sweet chocolate, almond, and raw sugar notes sit well in milk drinks.

good

Smoky dark chocolate and low acidity cut through milk drinks.

good

Shop copy: great with milk or as an espresso.

good

Chocolate-hazelnut-caramel character is a classic milk-drink profile.

good

Nutty dark-chocolate sweetness is a classic milk-drink profile on this Brazil Yellow Bourbon.

good

Heavy chocolate-earth body supports milk drinks.

good

Heavy body and chocolate notes stand up in milk.

good

Dark cocoa and a mellow, low-acid finish sit well under milk.

good

Cocoa and roasted almond are a solid milk-drink base; citrus keeps it from being only dessert-like.

good

Milk chocolate, brown sugar, and almond notes sit well with milk.

good

Milk chocolate and caramel notes sit comfortably in milk drinks.

good

Creamy chocolate notes should sit well in milk drinks.

good

Caramel and milk chocolate notes sit comfortably in milk drinks.

good

Nutty chocolate and caramel bitterness usually cut through milk.

workable

Silky chocolate helps milk; citrus and stone fruit are the main notes.

workable

Silky chocolate helps in milk; citrus and stone fruit can get lost.

workable

Caramel and chocolate help under milk; orange zest may taste thin in a latte.

workable

Berry sweetness may get lost under milk; chocolate-brown sugar still helps lattes.