White purity

The proteins in milk soften coffee’s bitterness by binding to polyphenolic compounds, such as tannins
Good for the body, tannins have an astringent taste that detracts from coffee
Because the fats and proteins in milk are the molecular structures that affect how coffee tastes, milks high in protein and fat have the greatest impact on a cup of coffee
Rice, coconut and other “milks” that are mostly made with water will never enhance a cup of coffee in the same way that cow’s milk will, because they don’t have as many fats and proteins. Soy milk and these other selections have a place in coffee shops, as some people are allergic to dairy milk, and they can be used to create good-tasting beverages
The flavor of any coffee drink made with soy rather than dairy will be different, though, because of soy milk’s different fat and protein content
Isn’t the only suitable milk to use in coffee