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What's the Difference Between Milk Coffee Made with Bobo Purified Milk and Regular Milk?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Milk-based coffee beverages have long reigned as the top-selling products in most coffee establishments, capturing the hearts of countless coffee lovers. In response, innovators have crafted an array of distinctive milk alternatives designed to complement coffee perfectly, including plant-based milks derived from whole grains, luscious coconut cream pressed from coconut flesh, and Bobo—a concentrated milk product boasting a richness that surpasses traditional dairy

Coffee products with milk have always been the best-selling items in most coffee shops and the favorite choice for many coffee enthusiasts. To cater to this preference, people have developed various types of milk with different characteristics to pair with coffee, such as: plant-based milks made from grains, thick coconut cream made from coconut flesh, and even condensed milk that is richer than regular milk. Milk-based coffees made with these innovative milks each offer their own unique flavor profile.

However, beginners often use these innovative milks according to traditional ratios when making milk coffee, resulting in the final coffee being overpowered by the milk's flavor. While the first two options are manageable, the latter—condensed milk—is particularly problematic in this regard. So, when we use condensed milk to make milk coffee, what ratio should we adopt? Wait, you can't find condensed milk? No problem! Let's start with how to make "homemade condensed milk"—or rather, "purified milk"!

The Principle Behind Condensed Milk

The condensed milk sold on the market is a product from Biru, translated from the German word "Eisbock." Originally, this term meant "ice bock"—a technique in Germany known as the uncrowned king of the beer world, which utilizes the difference in freezing points between alcohol and water to obtain more concentrated liquid. The production of condensed milk applies this same principle.

The freezing point of water in milk is 0°C, while other substances (proteins, fats) have slightly lower freezing points than water! So, when you place a bottle of milk in a -20°C freezer, the water will freeze first, followed by other substances! Since water takes longer to freeze, it becomes more solid and thaws more slowly than other components. Therefore, by collecting the liquid that thaws first and discarding some of the water that hasn't yet been released, we can obtain purified milk!

How to Make "Homemade Condensed Milk"

The method is as simple as you might imagine: place a bottle of milk in the freezer overnight, then take it out the next day. At room temperature, invert it over any container and let it drip until about 40% of the milk's total volume has dripped out! If you prefer milk that's not as concentrated, you can extend the dripping time to collect 50% of the milk's total volume before stopping!

And there you have it—your "homemade" condensed milk! The reason we call it "homemade" is because the condensed milk made this way has only about half the concentration of Biru's commercial condensed milk, making it more suitable for daily use in homemade milk coffee!

What to Consider When Using Purified Milk?

Once milk has been purified, its concentration increases to another level. Milk coffee made with it will have a sweeter taste and a richer, more mellow texture. However, if you still use the same ratio to make milk coffee, it will inevitably be overpowered by the milk's flavor! Therefore, when preparing your coffee, we need to appropriately adjust the ratio of coffee to milk to maintain a balanced concentration where neither flavor overwhelms the other!

For example, if we normally make lattes with a milk coffee ratio of 5:1 (200ml milk, 40ml coffee), then when you replace regular milk with purified milk, you can either increase the espresso proportion to 10:3 (200ml milk, 55ml coffee) or reduce the milk proportion to 4:1 (160ml milk, 40ml coffee). This way, you can ensure the taste is maintained and concentration is enhanced, without either flavor overpowering the other!

Speaking of which, purified milk is perfect for making Dirty coffee! Because concentrated milk contains more lactose, it naturally has a higher sweetness. Additionally, its high density makes the overall texture smoother and richer. Furthermore, it's substantial enough to support the espresso floating on top, allowing the layering to last longer!