Beans

good

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

good

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

good

Heavy body and chocolate notes stand up in milk.

good

Udoy's chocolatey and nutty notes from its Brazil–Guatemala blend point to a profile that should carry well through milk. The shop does not explicitly recommend milk drinks, so this remains inferred.

good

Milk chocolate and caramel notes sit comfortably in milk drinks.

good

Molasses and dried fruit sit under milk; earthiness is a bit heavier than a dedicated latte roast.

good

Dark chocolate, fruit jam, and a heavy cocoa body usually carry through milk, though the shop names espresso rather than latte.

good

Molasses and dried fruit work in milk; earthiness is still a bit heavy.

good

Creamy chocolate notes should sit well in milk drinks.

good

Caramel and milk chocolate notes sit comfortably in milk drinks.

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

Milk chocolate helps under milk; apple-orange zest may taste thin in a latte.

workable

Silky molasses can milk; apple-marmalade fruit will fade in a latte.

workable

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