Specialty coffee is always pushing for perfection. Whether it’s developing new techniques to optimise espresso extraction or leveraging the power of automation to improve pour over brewing, it seems as though innovation never stops.

Recently, milk quality has also become a key focus of coffee shops. With both dairy and plant milks, baristas have started to pay even more attention to the brands they use, as well as their impact on overall beverage quality.

Largely driven by a recent World Barista Championship rule change (which allows competitors to use milk blends), a small but steadily growing number of prominent coffee professionals have started to mix different milks together to create the “perfect” milk-based beverage. But will we see this trend take off more widely, too?

To find out, I spoke to Maria Kurenkova, Marketing Manager at MILBOK, Anthony Douglas, 2022 World Barista Champion and Research & Development lead at Axil Coffee Roasters, and Jasper De Waal, product specialist at Ahold Delhaize Coffee Company and 2022 Dutch Barista Champion.

You may also like our article on how innovation in the dairy industry has improved milk quality.

WBC rule change: A catalyst for further innovation

The World Barista Championship has a lot of influence over the coffee industry. Every year, the competition continues to evolve – showcasing endless creativity and reflecting the dynamic nature of specialty coffee.

In December 2022, the Specialty Coffee Association announced the updated rules and regulations for the 2023 edition. By far the most noticeable change was the addition of commercially-available plant milks. Prior to this, competitors were restricted to exclusively using dairy in their milk-based beverage routines.

Although the new plant milk rule didn’t specifically state that competitors could create their own milk blends, some decided to do so, including:

• Danish Barista Champion Patrik Rolf (who placed sixth) used a blend of 90% cow’s milk and 10% coconut milk, which he said complemented the tropical flavour notes in his coffee
• Canadian Barista Champion Ben Put, who blended dairy with oat milk
  • Some competitors even exclusively used oat milk, including UK Barista Champion Ian Kissick

Following this, it came as no real surprise that the 2024 WBC rules clarified that competitors could combine any commercially-available milks.

Jasper De Waal is product specialist at Ahold Delhaize Coffee Company, a private label roaster in the Netherlands. He is also the 2022 Dutch Barista Champion and a freelance consultant. 

He says he used a 80:20 dairy and oat milk blend at the 2024 Dutch Barista Championship.

“I used MILBOK for its caramelised sweetness, buttery texture, and white chocolate notes,” he says. “My coffee – a natural Panamanian Gesha – had a noticeable acidity, so when combined with dairy, it had a yoghurt-like quality. 

“But to counteract the acidity, I also added Zuivelrijck oat milk for a nuttier flavour, a creamier mouthfeel, and a sweeter and tropical fruit-like flavour profile,” he adds. “Additionally, by steaming it to 50°C (122°F), I created the texture of melted ice cream.”

Why blend different milks?

Given the continuous push for excellence and innovation in specialty coffee, it’s certainly possible that blending different milks will become more than a passing trend. But why do it in the first place?

One of the main advantages is to create unique flavours and textures. By combining dairy with plant milks – such as almond, oat, or coconut – baristas can offer entirely new sensory experiences. Moreover, the interaction of different milk textures can change and enhance a beverage’s overall mouthfeel and richness.

Anthony Douglas is the Research and Development lead at Axil Coffee Roasters in Melbourne, Australia. He is also the 2022 World Barista Champion, and is one of the leading coffee professionals that has influenced the growing practice of blending milks.

“Lactose free milk is a great way to boost sweetness and lift up natural fruit notes in coffee,” he says. “A small amount of coconut milk seems to highlight texture and elevate tropical notes, and I’ve also had some good results with oat milk creating a better foundation for the drink overall.”

Customisation has never been so important

As more and more consumers prioritise personalisation, combining different milks could be one way to meet this growing demand.

Maria Kurenkova is the Marketing Manager at MILBOK – an innovative dairy brand which caters specifically to the specialty coffee industry

She explains that even though mixing milks seems like a significant additional step in the coffee-making process, it’s also recognised as a valuable technique to differentiate a coffee shop’s offerings. 

“Incorporating methods used in competitive routines means cafés can provide customers with a better quality cappuccino or latte,” she says. “What’s more, brands like MILBOK’s higher protein density can enhance the texture and give a fuller body to the final beverage when blended with other milks.

“With the growing trend of functional beverages, MILBOK’s higher protein and lactose contents, along with no added sugars, can cater to those looking for enhanced nutrition and natural sweetness without artificial additives,” she adds.

Practical considerations for coffee shops

There’s clearly a lot of interest in milk blends, but it’s still important to consider the practical implications for coffee shop owners and baristas. From choosing different brands to blending to the “perfect” ratio, mixing milks to get the best results requires great care, expertise, and plenty of time to experiment.

Factors such as quality, consistency, and availability of milk brands will play a big role in the decision-making process. Additionally, prices and potential partnerships with local producers or companies may influence their choices. 

“During my competition preparation, once I had determined which milks I enjoyed, I prepared individual coffees with different milks and started to blend them using different ratios, depending on specific flavour notes I wanted to highlight,” Anthony says.

Although practice is certainly helpful, baristas must also have a thorough understanding of the characteristics of different milks and how they interact with the flavours in coffee, as well as how they impact texture and mouthfeel. 

Maria says MILBOK hosts workshops, which include milk tastings and milk-based beverage cuppings, that are designed to enhance baristas’ ability to discern more subtle nuances in different types of milk and their processing methods.

“We help guide baristas through the science of adding milk to coffee and tea, and also encourage them to experiment with innovative recipes,” she says.

Could milk blends become a wider trend?

Looking ahead, the practice of mixing milks will surely become even more prominent at competitions – and possibly even in more high-end coffee shops. But given the time and skill it takes to develop these blends, we’re unlikely to see them pop up on many café menus in the near future.

“Consumer education will play a key role in this growing trend,” Maria says. “There will be an increasingly bigger focus on using milk with a higher protein-to-fat ratio to create richer, more indulgent milk-based drinks.”

Anthony, meanwhile, believes that in time, more and more coffee shops will heighten their focus on the milks they use.

“In the future, I can foresee more cafés tailoring their milk options like baristas do at competitions,” he tells me. “Mixing milks can create a harmonious balance to highlight the best qualities of both the coffee and milk.

“Most coffee shops serve multiple milk options anyway, so blending them becomes an easy way to use ingredients on hand to create unique flavour experiences,” he adds.

Milk blends can certainly help improve overall beverage quality, but consistency and practicality are also important considerations.

While combining different milks can help change or enhance the sensory experience, coffee shop owners and baristas still need to account for any logistical challenges. In time, however, we may see more milk blends on coffee shop menus.

Enjoyed this? Then read our article on which milk is best for latte art.

Photo credits: Riverina Fresh, Horecava, Specialty Coffee Association, World Coffee Events, MILBOK

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