Is it worth adding extra fat to the equation when whipping up your milky coffee at home? A couple of Serious Eats editors did what this site does best—opened up some bottles of EVOO and tried it for ourselves.
Kelli Solomon is a freelance writer, editor, and recipe developer constantly dreaming up beautiful breads and badass briskets. While her tastes are eclectic, her favorite things involve fire or fermentation. She's contributed to Food52, where she has worked on some of their top series, including Bake It Up A Notch, Sweet Heat, The Secret Sauce with Grossi Pelosi, Off-Script with Sohla, Weeknight Dinners, and Cook and a Half.
Megan used an Aerolatte stick frother on 1/4 cup of hot whole milk combined with 1 teaspoon of extra-virgin olive oil and brewed her freshly ground medium roast La Colombe XO XO coffee in an Aeropress. My battery-operated handheld frother created the most EVOO-spiked foam in my tests; it was more frothy and less dense and stable than the non-oiled milk while lasting a similar amount of time. It had a smooth, creamy viscosity similar to something like half-and-half; the olive oil flavor was noticeable but not overpowering.
Megan's assessment was mixed: "The foam was fairly dense and didn't break on top of my coffee, but it tasted terrible both on its own and when added to the coffee. It seemed to just sit on top and provide an unpleasant prelude to each sip."
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