There has been a “home espresso” renaissance over the past few years. What was once the domain of coffee professionals has become more accessible to those who are willing to invest time and money in education and equipment.

Many home baristas have finetuned their espresso, but milk-based beverages – complete with intricate latte art – are still often out of reach. The need for expensive machines, tools, and accessories only presents a greater barrier.

Manual espresso machines have helped bridge the gap, making high-quality espresso available to more people at home, but very few also allow users to steam milk.

To cater to the growing demand for milk-based drinks, manufacturers are also making latte art more accessible. I spoke to Charles Temkey and Jeff Walcott at Flair Espresso to learn more.

You may also like our article on how to pull the perfect shot using manual espresso machines.

More people are making espresso at home

Interest in coffee education spiked during the pandemic. Government restrictions forced many businesses to close, prompting people to learn more about making café-quality drinks at home.

Roasters and cafés published brew guides and blog posts in response. As the number of online resources grew, coffee knowledge that was once confined to barista training programmes became more accessible.

This created a generation of highly skilled home baristas – or prosumers – invested in learning more about extraction variables, best brewing practices, and the science of coffee.

“Specialty coffee, and its growth and availability, has made people aware of what a drink can be,” explains Charles, the Head of Product at coffee equipment manufacturer Flair Espresso, which recently launched the Wizard stovetop milk steamer. “They are not as satisfied as they were with an average cup of coffee, even at home.” 

Espresso consumption is also rising in countries like the US, where filter coffee was traditionally the most popular brewing method. According to the 2025 National Coffee Data Trends Specialty Coffee Breakout report, 43% of US adults enjoyed an espresso-based beverage in the past week.

Milk-based espresso drinks typically account for the bulk of coffee shop beverage sales. Cappuccinos, lattes, and flat whites are considered a more approachable, palate-friendly entry point to espresso. 

“A cappuccino, for example, lasts significantly longer than a single shot of espresso, making the time spent with the drink more enjoyable and intentional,” says Jeffrey, the Head of Marketing and Operations at Flair Espresso. “Add in the possibility of latte art, and the experience is elevated even further.”

Latte art’s visual appeal – with crisp, high-contrast, and symmetrical patterns – enhances the coffee shop experience. A study published in the Journal of Sensory Studies found that people are willing to pay up to 13% more for drinks with latte art.

As consumers continue to demand higher-quality options in cafés, the interest in replicating these drinks at home grows.

Making milk steaming more accessible

Despite growing interest in home espresso, the financial barrier remains substantial. Traditional espresso machines capable of producing both quality espresso and steamed milk require significant upfront investment. Premium models from established brands can easily exceed thousands, meaning they’re out of reach for many people.

Manual lever espresso machines have emerged as a compelling alternative, offering exceptional espresso quality at a fraction of the cost. These devices, including the Flair 58 Plus 2, rely on user-applied pressure rather than electric pumps but offer stable temperatures and the ability to control brewing variables. This allows skilled home baristas to extract espresso similar to a traditional machine.

However, many come with an inherent limitation: they lack a boiler and heating element, so they cannot steam milk.

To fill this gap, Flair Espresso recently launched the Wizard, a professional-grade stovetop milk steamer priced at US$189 to lower the barrier to entry.

“We set out to design and produce a stovetop steamer capable of generating steam that rivals commercial machines in terms of power and workflow,” Jeffrey explains. “We incorporated a cool-touch steam wand that rotates 270° and articulates 15° up and down. This allows both left and right-handed users to find a comfortable steaming position. 

“The Wizard also includes a pressure gauge with a marked steaming range, so customers can easily see when it’s reached the desired temperature,” he adds.

Achieving the proper pressure and temperature levels for milk steaming – typically between 122°C and 125°C (251.6°F and 257°F) and 1.1 to 1.3 bar of pressure, according to Barista Hustle – is crucial for producing silky, stable microfoam.

“The steam pressure in the vessel allows us to achieve temperatures nearly 140°C (302°F),” Charles explains. “The size and shaping of the steam pathway, as well as the geometry and sizing of the holes in the three-hole and one-hole tips, deliver steam with near-zero loss in energy.

“This results in commercial quality steam power, that is, on average about twice as fast, and about 50% less diluted than steaming with a home machine,” he adds. “In practised hands, this leads to a better textured and tastier, richer milk consistency.

“The Wizard has been used in cafés, at latte art competitions by Latte Art World Champions, like two-time champion Emilee Bryant, and now by the 2025 World Barista Championship competitor Oscar Zuleta of El Salvador.”

To improve accessibility, the steamer is compatible with a variety of heat sources, including gas, glass top, coil, and almost all induction stoves and plates.

“The stovetop that people have in their home varies by geographic location, country, and income,” Jeffrey says. “We wanted to make sure that as many people as possible could enjoy latte art at home.”

How to pour latte art at home

Creating exceptional latte art needs more than enthusiasm and a steady hand. Success lies in producing properly textured milk, which requires both skilled technique and premium equipment. 

The quality of microfoam – tiny, uniform bubbles that create a silky texture and allow you to pour intricate designs – depends heavily on the quality of steam produced by your equipment.

“Higher-quality steam allows a quicker aeration,” Charles explains. “It also has the power to move the aerated (thicker) milk around the pitcher in a faster whirlpool to encourage quick and even heating, rather than producing hotspots of scalded milk.

“In other words, more powerful steam allows for more even heating, ensuring smoother and more stable microfoam to pour excellent latte art,” he adds.

For those new to milk steaming, the Wizard includes two different nozzles that cater to varying skill levels.

“The single-hole nozzle is ideal for beginner latte artists to get up to speed, while the three-hole tip maximises power for those with more experience,” Jeffrey explains.

Learning proper steaming technique is essential, regardless of the equipment used. Temperature control is critical; maintaining a temperature between 60°C and 65°C (140°F to 149°F) prevents proteins from denaturing, which would otherwise compromise both texture and flavour.

“Heating and texturing are the most important things to practice. Emilee Bryant’s milk steaming YouTube tutorials are a great resource,” Charles says. “You can then refine pouring techniques over time, but achieving the proper texture must come first.”

The gap between manual espresso excellence and complete café-quality beverage preparation has narrowed considerably. For home baristas who have invested time in mastering espresso extraction, new product innovations like the Wizard stovetop milk steamer are a natural complement to their setup.

Ultimately, having access to professional milk steaming capabilities without the substantial investment required for traditional espresso machines will help democratise latte art at home – improving quality standards more widely.

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

Photo credits: Flair Espresso

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Plant milks have cemented their place in café culture, with oat milk now the default option in some specialty coffee shops. Many more have accepted that dairy alternatives will be in permanent, high demand, especially as cold coffee proliferates, and have scrapped their upcharges in response.

But more expansive menus inevitably reshape barista workflow and increase operational complexity. Furthermore, customisation can cause overwhelm and confusion during ordering, prolonging wait times. 

Switching between different types of milk requires baristas to refine steaming temperature, texture, and timing. This not only slows service and complicates workflow, but also requires significantly more training for new staff.

Optimising workflow is therefore essential for coffee shops to cope with these demands. I spoke to Dhan Tamang, six-time UK Latte Art Champion and a brand ambassador for Latte Art Factory, to learn more.

You may also like our article on whether customised drinks push us away from specialty coffee.

Plant milks & cold drinks are reshaping the coffee industry

Plant milks and iced drinks have long been on coffee shop menus. But they were often an afterthought in specialty coffee shops – rarely ordered, and thereby largely ignored – as baristas focused on pour overs and traditional milk-based beverages.

However, as consumers increasingly value variety and personalisation, there has been something of a “cold coffee revolution”. Iced drinks are leading orders at major coffee chains across the world; in its 2023 third-quarter financial report, Starbucks stated that they represented an impressive 75% of sales in the US.

Cold coffee particularly resonates with Gen Z, who order these drinks all year-round at any time of day. Matcha has also become a go-to base for customisation and a global viral trend, with its vivid green hue capturing the attention of social media users. Black Sheep Coffee, meanwhile, reported a 227% year-on-year surge in iced beverage sales in May 2025 following the launch of its Peaches & Cream Matcha and Matcha Lemonade lines.

A contributing factor to this shift is, ironically, the rising costs of living; more consumers are less willing to spend money on “simply coffee” or other straightforward drinks. The freedom to customise drink flavour, mouthfeel, and appearance meets the demand for value and a unique experience in ways that black coffee often can’t. In turn, customisation has catapulted coffee and matcha beyond just beverages into cultural symbols of self-expression and identity.

Coinciding with the explosive growth of cold coffee is the rise of plant milks. The two often go hand-in-hand, allowing consumers to expand their customisation options. 

In the mid-2010s, oat milk emerged as the undisputed champion of plant-based beverages in specialty coffee. According to data from World Coffee Portal, over 28% of customers at UK-branded coffee shops have ordered oat milk, which makes it the most popular plant milk in the country.

Oat milk continues to outperform other plant milks – and dairy in some cases. The news that some well-known roasters and coffee chains in the US and UK defaulted to oat – and even upcharged for cow’s milk – was a clear sign of its mainstream popularity.

However, after reports that oat milk may spike blood glucose levels, the historically “healthy” drink came under fire. This has opened up more market opportunities for other plant-based milks, as consumers continue to show interest in dairy alternatives.

“Many customers are reducing their dairy consumption for health, dietary, or ethical reasons,” says Dhan, a World Latte Art Championship finalist, the founder of Kavi Coffee, and a brand ambassador for Latte Art Factory. “Plant milks like oat, almond, soy, and coconut are considered healthier or easier to digest than dairy.”

Why coffee shops are turning to automation for support

Allowing customers free rein in building their perfect beverage has been a successful strategy for coffee shops. However, as new ingredients and milk alternatives pop up on café menus, the practice becomes more demanding on staff.

More expansive menus inevitably reshape barista workflow and increase operational complexity. This can impede the speed and quality of service to such an extent that, in the case of Starbucks, it cut 30% of its US menu in January 2025 to reclaim its traditional coffeehouse culture.

Switching between different types of milk requires baristas to re-optimise steaming temperature, texture, and timing. This can not only slow down service and complicate workflow, but also requires significantly more training for new baristas.

“Many cold beverages are usually easier to prepare than hot beverages because cold drinks can be pre-made,” Dhan says. 

But in the limelight of cold coffee and plant milks is cold foam – an airy yet dense and stable layer of milk that is appearing atop a broadening array of cold drinks. Cold foam has gained traction since its debut in several chains over a decade ago. 

According to Google Trends, search interest in the term “Einspänner” – a hot coffee topped with sweetened whipped cream – has climbed to new heights worldwide in the past three years. In turn, the number of cafés offering Einspänner-inspired hot and cold drinks has skyrocketed, as coffee shops have found new ways to create visually stunning drinks with cold foam that attract Gen Z consumers who value aesthetics and quality equally.

Cold foam’s “Instagrammable” visual appeal and creamy texture – which can be achieved with dairy and any type of plant milk – create a drink experience that feels premium.

However, making cold foam by hand is arduous and time-consuming – a task that many baristas no longer have the capacity for. Additionally, because milk’s foam structure is influenced by its protein-to-fat ratio, plant milks are generally trickier to master with this method.

This has opened up new opportunities for café operators to leverage automation, including systems like the award-winning Latte Art Factory. The compact, automated milk foaming machine uses patented no-steam technology, precise temperature control, and fully customisable settings to optimise milk texture for both hot and cold drinks. 

“The Latte Art Factory reduces cognitive load, ensures quality consistency, and allows baristas to focus on hospitality instead of operational complexity,” Dhan says.

He explains that the system can dispense up to 1.6 litres of hot or cold milk foam per minute in up to three predefined foam textures, assisting baristas with workflow. It can also customise textures for up to two different liquids in the same recipe – including plant milks and cold brew – allowing for easy transitions between drink types, so that cafés can serve oat milk cappuccinos, nitro lattes, and more without losing pace or quality.

How coffee shops can increase capacity for new cold drinks and plant milks

Coffee shops will need to keep adding new cold drinks, plant milks, and customisation options if they want to thrive in an ever-increasingly competitive market. 

But this means cafés need to find new ways to adapt. More plant milks, cold drinks, and beverage personalisation inevitably mean more operational complexity – all of which creates the potential for disjointed service.

On top of effective barista training – helping reassess workflow to incorporate more ingredients and even different movements – automation can provide support by handling repetitive tasks, enabling staff to focus more on customer service. 

“Baristas use the Latte Art Factory as a precision tool to apply their expertise, ensuring every drink has the right temperature, volume, and texture tailored to both the milk type and customer preference,” Dhan says.  

The system offers precise, stable, and customisable temperature control, ranging from 4°C to 75°C (40°F to 167°F), to serve a wide variety of different milks and beverages consistently. 

“It gives baristas the precision and flexibility to experiment, innovate, and deliver consistent quality while staying ahead of cold coffee and plant milk trends,” Dhan says. “Café staff can have the confidence to deliver consistency today while unlocking creativity for the coffee trends of tomorrow.”

Automation is also providing support to baristas in new ways, allowing them to utilise and improve their skills and knowledge to customise temperature, volume, and texture for different milks and drinks.

Solutions like the Latte Art Factory can also reduce waste, potentially increasing revenue by up to 30% and saving more than 10 litres of milk per day, and cut wait times by half.

The system’s automatic cleaning cycle – an important consideration when using automated beverage dispensing equipment – also frees up baristas’ time to focus on other tasks.

The future of coffee is seemingly cold and versatile, with consumers continuing to demand more options than ever before. As plant milks and iced drinks proliferate on menus, cafés will need to tap into the emerging trends.

But simultaneously, quality and consistency are paramount, and coffee shops can’t afford to compromise on either. To find success, operators will have to adapt their service routines, invest in supportive equipment, and empower baristas to perform at their best.

Enjoyed this? Then read our article on innovation in cold milk foam for coffee.

Photo credits: Latte Art Factory

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Plant milks are a staple in specialty coffee – and consumers want variety.

Oat milk remains a firm favourite, while others stay loyal to soy, almond, and coconut. As such, coffee shops need to stock a range of options that suit different needs and preferences.

For skilled baristas, this poses no problems; they simply use different steaming and pouring techniques to create silky microfoam and crisp latte art, no matter the type of milk.

But when it comes to super-automatic coffee machines, which have become more prominent in recent years, offering multiple options can create challenges. The different compositions and ingredients of plant milks, especially compared to traditional dairy options, can lead to poor machine performance and quality issues if not properly maintained.

Stefanie Sterzer at WMF Professional Coffee Machines and SEB Professional and Keelan Hartnett at Flo-Smart explain how manufacturers are innovating to overcome these issues.

You may also like our article on whether dairy is making a comeback in specialty coffee.

Specialty coffee embraces plant milks

Plant milks, especially oat milk, have exploded in popularity in recent years, particularly across Europe and North America, where it stands out as a clear favourite. 

“It’s not a passing trend to offer plant milks; it’s become an expectation,” says Keelan, the managing director of Flo-Smart, a company specialising in smart beverage dispensing. 

This sentiment is echoed across the coffee industry, with plant milks becoming so popular that the once-common surcharges for non-dairy options are now mostly a thing of the past. Over half of major US coffee chains, such as Starbucks, Panera, Pret A Manger, and Philz Coffee, have ditched additional charges for plant-based options.

Some forward-thinking specialty coffee shops even offer oat milk as a default. Notable names like Stumptown, Onyx Coffee Lab, and Blue Bottle have been quick to embrace this shift, emphasising the vital importance they place on catering to changing consumer preferences.

“The way people drink coffee around the world has changed significantly in recent years,” says Stefanie, the Team Lead of Product Training & Coffee Competence at WMF Professional Coffee Machines. “Where a small selection of vegan offerings was once enough to attract consumers, today’s expectations are very different.” 

Oat milk, in particular, has seen exceptionally high demand due to its compatibility with coffee, ease of handling, and more environmentally friendly production. Its creamy texture and stable performance also allow it to closely mimic dairy.

But plant milks can pose problems for coffee

The coffee industry has had no choice but to adapt and embrace the shift towards plant milks.

Cafés have been at the forefront of this movement. Baristas quickly learnt how to steam and pour different milks, incorporating less air or heating to lower temperatures, to get the best results.

Fully automatic and beverage dispensing machine manufacturers have also had no alternative but to keep pace with these evolving trends and accommodate different plant milks. Sophisticated machines from brands like WMF, Schaerer, Franke Coffee Systems, Eversys, Flo-Smart, and Marco can increasingly accommodate multiple types of milk, sometimes up to four different varieties.

The WMF 2-Milk Solution, for instance, allows two different milk types in one machine, while the WMF MultiMilk System can handle up to four plant-based drinks plus dairy. Flo-Smart dispensing systems, meanwhile, are available in two and four-tap models, accommodating various plant milks.

Super-automatic machines often have built-in milk systems, which feature dedicated tubes that draw milk directly from a carton or container, steam it, and then dispense foamed milk into a cup with a single touch. These systems, including WMF Dynamic Milk and Franke FoamMaster, are often optimised for plant-based milks, often providing different microfoam textures tailored for various milk types.

However, non-dairy options, particularly oat milk, can introduce unique challenges for these complex machines and dispensing systems. 

“Different milks behave very differently in every automated system,” Keelan says. “Oat, almond, soy, and dairy each have unique compositions that can affect flow, residue buildup, and foaming characteristics.”

Different types of plant milk naturally possess varying consistencies and textures. For instance, oat milk tends to be thicker and can be grainier than other alternatives. This inherent variability can lead to malfunctions and performance issues in automated systems.

Each variety’s specific protein and fat content affects not only how it foams but also its behaviour within the machine’s milk system.

Plant milks also tend to be more sensitive to higher temperatures, reacting unpredictably. Some varieties may dissipate under a sudden increase in temperature, while others might separate, making it challenging to achieve the desired consistency.

“Plant-based milks like oat split over a period of inactivity and can leave behind sticky residues,” Keelan says. “If not properly addressed, this leads to quality concerns and, crucially, a need for more frequent and intensive maintenance. Operators need to understand how milk works in different environments when choosing plant-based milks for their automated machines.”

There are also food safety and hygiene considerations to take into account.

“Using alternative milk options, depending on the type, requires greater awareness around potential food intolerances,” Stefanie explains. These include allergies to gluten, soy, and nuts.

To ensure customer safety, it’s essential to maintain clean and separate preparation processes for each type of milk. This need for stringent hygiene standards, coupled with the ongoing shortage of skilled workers, makes automated solutions more vital than ever.

“A lot of these maintenance tasks still involve a minimum number of manual steps, and in practice, that is not always carried out reliably,” Stefanie says.

Is there a solution?

The inherent challenges with plant milks and fully automatic machines represent an unavoidable aspect of working with diverse milk types, each requiring a tailored approach. Even manual steaming of different milks demands varied techniques.

The boom in plant-based milks has spurred the development of coffee machines specifically designed to handle various types of milks, confirming that fully automatic machines are keeping pace with these innovations. While dairy milk remains generally the easiest to handle, these machines are now achieving better consistency with plant-based options.

“The goal isn’t just ‘reinventing the cappuccino’; it’s more about creating ever-new combinations of milk, plant alternatives, and a wide range of ingredients like syrups, toppings, colours, and every kind of sweetener,” Stefanie says. 

Home equipment manufacturers are innovating rapidly; Breville, for instance, developed the Barista Touch Impress with vegan milk options in mind. Other prominent home coffee machine manufacturers have also embraced this trend with their proprietary milk foaming systems, including Philips’ LatteGo system and De’Longhi’s LatteCrema Technology, which control air infusion and temperature to create microfoam for various milk types.

Plant milk manufacturers have also responded by producing formulations with higher concentrations of proteins and fats, specifically designed to create more stable foam. 

Perhaps the most significant development in the plant-based milk sector is the introduction of Barista Edition versions. These are specially formulated milks designed to closely mimic the characteristics of dairy, making them far easier to use in automatic machines and dispensing systems.

These barista-specific plant milks incorporate added stabilisers to prevent separation and maintain a smooth texture during the heating phase. They have increased fat and protein content, often achieved by adding pea proteins or concentrated oats, to ensure desired creaminess and consistent foaming performance.

To further enhance machine performance and beverage quality, operators of fully automatic or dispensing machines must also adopt best practices. 

Simple user habits can significantly impact performance. Using cold milk gives the machine sufficient time to incorporate enough air before foaming. Regularly shaking or stirring milk containers can also help, as plant milks tend to separate when left static for longer periods.

Proper and regular cleaning schedules also help remove any built-up residue, maintaining the effectiveness and longevity of equipment.

Super-automatic coffee machines have evolved to handle different types of milk with impressive capability. This evolution has been driven by relentless innovation in milk systems and the crucial development of Barista Edition plant milks. 

While challenges persist due to the unique properties of various milk alternatives, the industry’s collaborative efforts and technological advancements have made options for plant-based coffee drinks more diverse and accessible than ever before.

Enjoyed this? Then read our article on how automation can better support baristas.

Photo credits: WMF Professional Coffee Machines, Flo-Smart

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Plant milks, especially oat-based drinks, became ubiquitous with specialty coffee in the mid-2010s. But the recent growing movement against ultra-processed foods could mean dairy is reclaiming the top spot in coffee shops.

Prominent roasters like Stumptown, Blue Bottle, and Onyx Coffee Lab defaulted to oat milk as its popularity soared over the last few years. However, emerging global consumer trends suggest a potential recovery for cow’s milk. 

US sales of dairy milk increased 2% to over US$17 billion in 2024, while consumption in the Asia-Pacific market continues to grow. Around the world, consumers increasingly cite health concerns as the main reasons behind this shift.

This change in consumption is likely to extend to coffee shops; does specialty coffee need to reassess its milk offerings?

Toby Weedon at Oatly and Maria Kurenkova at MILBOK share their thoughts on whether dairy is making a comeback in the coffee industry.

You may also like our article on how much people are really willing to pay for oat milk.

How oat milk became the barista’s best friend

In the mid-2010s, oat milk emerged as the undisputed champion of plant-based beverages in specialty coffee shops. According to data from World Coffee Portal, over 28% of customers at UK branded coffee shops have ordered oat milk, which makes it the most popular plant milk in the country.

Oat milk continues to outperform other plant milks – and dairy in some cases. The news that some well-known roasters and coffee chains in the US and UK defaulted to oat – and even upcharged for cow’s milk – was a clear sign of its mainstream popularity.

But the oat milk “revolution” wasn’t coincidental; it was the result of strategic marketing.

Brands like Oatly, Minor Figures, and Califia Farms spearheaded the movement through branding campaigns targeted directly at the specialty coffee community. 

In 2017, Oatly’s newly hired Barista Market Developers familiarised themselves with coffee shops across major cities in North America and Europe. They introduced staff to the Barista Edition oat milk, demonstrating its similarities to dairy in terms of foamability and pourability, but without the higher carbon footprint. This grassroots approach proved effective, creating coffee-oat milk advocates who could speak authentically about the brand’s products. 

The “Barista Edition” label – a claim of superior performance to other plant milks – also played a critical role in this success. Oat milk brands developed formulations that addressed baristas’ main concerns about dairy alternatives: foamability, flavour neutrality, and texture consistency. 

The result was a product that created microfoam comparable to dairy milk without overpowering the delicate flavours of espresso. Many baristas were impressed and quickly embraced oat milk as the new alternative to dairy.

Many consumers agreed, persuaded by its creamy texture, neutral flavour, and track record for sustainability. In 2022, coinciding with the growing global vegan movement, retail sales of oat milk increased by more than 50% to over US$527 million in the US alone.

A growing backlash against plant milks

Despite their initial success, plant milks have faced mounting criticism in recent years. Health-conscious consumers are increasingly scrutinising the nutritional value of these products – specialty coffee’s favourite, oat milk, in particular.

After reports that oat milk may spike blood glucose levels, the historically “healthy” drink came under fire.

The broader movement against ultra-processed foods has also affected consumer perception of plant milks overall. The term refers to foods that contain ingredients not commonly found in home kitchens and have undergone multiple stages of processing.

Social media “FitTok” influencers have started to highlight the extensive processing required to transform oats, almonds, and other plant-based ingredients into milk-like beverages. These products often include emulsifiers, stabilisers, and other additives that conflict with the clean-eating philosophy that more consumers are adopting.

Current controversy also surrounds the processed seed oils used to make oat milk achieve its desirable creamy texture. Some believe they lead to a number of health issues, although many of these claims have been disputed.

“Ultra-processed is a catch-all term that has been oversimplified to mean ‘bad and unhealthy’, by default,” says Toby, the EMEA Barista Development Manager at Oatly. “We’re proud of our fortified products, and we also understand that it’s important for some people to have fewer ingredients, which is why we also have organic options.”

Oatly launched its Barista Organic Oat Drink, which contains organic oats, water, rapeseed oil, unsaturated fat, sea salt, and potassium carbonate, as part of efforts to diversify. 

But many consumers still question whether the perceived environmental and ethical benefits of oat and other plant milks justify the nutritional trade-offs.

“Many consumers are questioning the ingredient list and sugar content of some plant milks. There is a growing awareness around additives and processing levels, and people are prioritising clean label products, whether dairy or plant-based,” says Maria, the marketing manager at MILBOK, a specialty dairy brand designed for baristas.

“This is opening up space for dairy again, especially when it’s transparently and ethically produced, as well as minimally processed,” she adds.

Global dairy consumption is on the rise

Concurrent with the growing scepticism about plant milk’s nutritional value, global dairy consumption has experienced notable growth.

USDA data shows Americans consumed a record amount of dairy products in 2023, up by 3% in volume over the past five years. Meanwhile, Asia will continue to see the strongest growth in demand for dairy products over the next few years, and the Middle East and Africa are also poised for significant growth.

UK supermarkets are also reporting rising sales of whole-fat milk in line with the shift away from highly processed foods. In 2024, UK supermarket sales of whole milk grew faster than those of plant-based milk, up by 1.2% and 0.9%, respectively, according to data from Kantar.

Rising disposable income and rapidly expanding café culture have created substantial demand for premium dairy products in the Southeast Asian market, in particular. This regional growth has global implications, influencing trends in the international dairy market.

Dairy companies are now recognising the opportunity to reclaim market share in specialty coffee. By branding cow’s milk as the “original barista milk”, they can emphasise its natural foaming properties, flavour compatibility with coffee, and higher protein content.

“The rise of plant milks challenged dairy brands to rethink how we communicate our value, especially in the specialty coffee scene, where taste, texture, and performance matter,” Maria explains. “It pushed us to not only improve product quality but also clearly define what makes premium dairy stand out.”

How is dairy innovating in coffee?

Recent innovation in dairy processing has resulted in premium products specifically designed for specialty coffee.

Freeze-distilled, or cryo-dessicated milk, is just one example. This process involves the application of low temperatures and different pressures to remove moisture, effectively doubling the concentration of sugars and fats. The result is cow’s milk with enhanced sweetness and mouthfeel without the addition of other ingredients – appealing to health-conscious consumers.

Competitions like the World Barista Championship have inadvertently promoted these products. Year after year, baristas increasingly use freeze-distilled milks in their routines, showcasing how the higher sugar and fat contents can enhance the coffee experience. 

In fact, cryo-dessicated milks have started to become just as common as WDT tools and other high-end espresso gadgets at the WBC. This level of visibility has generated broader interest, as baristas seek to replicate competition-quality beverages in coffee shops.

Also important to note, however, is that more WBC competitors are creating freeze-distilled dairy and plant milk blends. Coconut and oat milk are two popular options to pair with cow’s milk, increasing fat content or enhancing mouthfeel. 

Ultimately, this underscores the evolution of milk pairings in specialty coffee. Increasingly, dairy or plant milks alone don’t make the cut in competition settings.

So what does this mean for specialty coffee?

With data indicating a resurgence in global dairy consumption, coffee shops may need to reconsider their milk offerings. Those which found success positioning plant milks, especially oat, as the go-to option could risk alienating customers who are increasing their dairy intake.

Simultaneously, the shift away from ultra-processed foods means coffee shops may also have to focus more closely on the quality of both their dairy and plant milk offerings.

“As more people look into the ingredients of what they’re drinking, they start asking more questions: Where is it from? What’s in it? How was it processed?” Maria says. “Cow’s milk that is simple, additive-free, and made for quality rather than shelf life is suddenly more appealing again.”

To capitalise on this growing trend, more coffee shops have switched to higher-quality suppliers, highlighting the origin and quality of their dairy products. Single-farm milks and grass-fed dairy have become more common, as brands like The Estate Dairy and Brades in the UK, for instance, increasingly focus on coffee shops as their main B2B consumer base.

However, the environmental and ethical considerations that initially drove the surge in plant milk consumption still remain relevant. Research from the Vegan Society shows that over 25 million people tried following a vegan diet globally in January 2025 as they seek to reduce consumption of animal-based products for a number of reasons.

“In the UK, oat drink continues to be the number one choice in terms of plant-based milk, making up 55% of consumer sales,” Toby tells me. “This points to oat drink remaining dominant in coffee shops, particularly as customised and signature drink trends grow.

“Between 2024 and 2025, the number of people choosing oat drink in their coffee in the big four UK coffee chains increased from 14% to 15%,” he adds. “In specialty coffee, oat drink usage is even higher, with a number of our key partners sharing that 40% to 60% of their coffees are now made with oat drink.”

Rather than a reversal of plant milk adoption, the current trend suggests a rebalancing of options that acknowledges the strengths of both high-quality dairy and plant-based options.

“It’s not about dairy versus plant-based anymore; it’s about choosing quality and transparency. Specialty coffee deserves better than a one-size-fits-all approach,” Maria says. “Whether people choose dairy or plant-based, the goal should always be to enhance the drink, not just follow a trend.”

The coffee shops that successfully navigate this transition will likely offer diverse, high-quality dairy and plant milk options that cater to varied consumer preferences.

Specialty coffee’s relationship with plant milks is clearly evolving as consumer awareness and preferences shift. While plant-based options have an established presence in coffee culture, emerging health concerns and debates over food processing have created opportunities for dairy to reclaim market share. 

However, the future of milk in coffee shops won’t be defined by the dominance of a single option but rather the coexistence of premium options across multiple categories. In turn, consumers can make more informed choices based on their priorities and preferences.

Enjoyed this? Then read our article on why coffee shops need to focus more on milk quality.

Photo credits: MILBOK, Sugi Ye, Marek Stratil

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These efforts clearly worked. A recent survey from World Coffee Portal shows that 60% of consumers have tried plant milks in coffee shops, demonstrating a notable shift in consumer habits.

Today, there are more than 17 varieties of non-dairy milks on the market – some of the most popular ones being almond and oat. With so many options available, coffee shops and baristas have to prioritise quality if they want to exceed customer expectations.

I spoke to Carmen Bourgaize, Chief Commercial Officer at Blue Diamond, to learn more.

You may also like our article on why coffee shops need to focus more on milk quality.

The meteoric rise of the non-dairy milk market

The global plant milk market has boomed over the past ten years, and further growth is on the horizon. By 2030, the plant milk industry is projected to grow by 15% every year.

“Consumers have various motivations for requesting a plant-based milk in food service,” says Carmen Bourgaize, the Chief Commercial Officer at Blue Diamond, the world’s leading almond marketer and processor. “Many just prefer the taste. Some appreciate that it’s lactose-free while others are interested in plant-based alternatives.”

Vegan and plant-based lifestyles continue to gain more global traction. By early 2024, the number of self-identified vegans more than doubled to 2.5 million in the UK alone.

Millennials and Gen Z, in particular, are more willing to spend money on brands and products they consider ethical and sustainable – and they increasingly focus on health and wellness.

Many plant-based milks are fortified with essential vitamins and nutrients like vitamin C and calcium. Almond milk, for example, is rich in vitamin E and is known for its antioxidant properties – and it also contains fewer calories than other plant milk products.

According to data from Mintel, two in five US consumers purchased almond milk in 2023, underscoring its mass appeal among consumers.

Why specialty coffee and plant milks go hand in hand

Plant milks have taken centre stage in specialty coffee shops for some time now. Throughout the early and mid-2010s, leading dairy alternative companies zeroed in on cafés to gain organic brand exposure – and they were successful.

Baristas were impressed by the neutral flavours and creamy textures of specially formulated blends, as well as the ability to steam well-textured microfoam and pour crisp latte art. This appreciation extended to consumers; a 2024 study found that 51% now prefer plant-based milks in their coffee.

Coffee shops worldwide responded to the boom in the popularity of plant milks, stocking a wide variety to meet increasing demand. However, with so many options on the market now, café operators and baristas need to be mindful of which ones they choose to serve.

Blue Diamond, a farmer-owned cooperative representing approximately 3,000 of California’s almond farmers, will relaunch its Barista Blend Almondmilk at the 2025 Specialty Coffee Expo in Houston, Texas, from 25 to 27 April. The relaunch features a new brand identity that aligns with modern café culture and comes at a time of rapid growth in the non-dairy category. 

“The brand’s aesthetic is designed to resonate with our audience; the design is clean and focused and somewhat whimsical,” Carmen says. “The redesign feels very at home in coffee shops.”

After making the strategic decision to expand its coffee shop presence, Blue Diamond wanted to ensure it was engaging with its target audience.

“We did quantitative and qualitative studies to understand their perceptions about using almond milk in specialty drinks, both hot and cold,” Carmen explains. “We sent our product to a nationally representative sample of baristas and confirmed that our product performed well. In fact, eight out of ten said Blue Diamond Barista Almondmilk was better than the almond milk they were using.”

The company then used the feedback to inform the redesign and create packaging that acknowledges the journey from farm to cup between almond farmers and baristas. 

“We wanted to show baristas that our quality begins in the orchard, just as delicious coffee beans begin at farms globally,” Carmen adds. “We grow and harvest our own almonds from a co-op of small family farmers in California.”

To tell this story, Blue Diamond’s packaging features illustrations in a contrasting blue and white colour palette that connect the hands of the almond tree “Shakers” with those of the coffee “Creators”.

Why quality needs to be at the forefront

As more customers order non-dairy milks in coffee shops, brands are pushed to create truly innovative products without compromising on quality or performance. The benefits of this are clear; according to Nielsen, brands are nearly twice as likely to increase overall sales when their innovative products perform well.

Today, plant milks can’t just be an alternative to dairy. They must deliver across the board, including flavour, nutritional value, sustainability, and branding. 

It’s more important than ever that they meet baristas’ high expectations for taste, texture, and milk steaming and pouring capabilities. For instance, plant-based milks must have the optimal protein-to-fat ratio to mimic the performance of dairy milk to achieve stable microfoam and crisp latte art.

This has led brands to explore new formulations and diversify the types of plant-based milks available. Recent advancements have allowed non-dairy milks to perform at a similar level to dairy.

“The quality of our product starts in our orchards as the small family farmers in our co-op grow and harvest our almonds,” Carmen explains. “The result delivers a drinking experience that is rich and creamy and meets customer expectations for drinks like lattes and cappuccinos.”

She tells me that Blue Diamond partnered closely with café operators and baristas to develop its Barista Almondmilk, which the company will showcase at booth 301 at Specialty Coffee Expo in Houston.

“We designed our R&D efforts to create drinks that meet consumer expectations: a good amount of foam, rich and creamy taste in an almond milk that is free from cholesterol, lactose, gluten, casein, and carrageenan,” Carmen adds. “Our research confirms that baristas get superior performance from our product, as it is easy to steam with foam that has great depth and stability.

“To achieve this, you place the steam wand under the surface of the liquid for five seconds before raising it. Maintain the temperature between 140°F and 145°F (60°C and 62°C) to create the ideal smooth texture and optimal flavours.”

Plant-based milks are an integral part of specialty coffee. As consumers grow more mindful of health and sustainability, demand for non-dairy options shows no sign of slowing down.

At the same time, expectations from café operators and baristas are at an all-time high as customers become more discerning. Ultimately, it will be plant milks that meet customer and barista demands while delivering exceptional taste, texture, and performance in every cup that thrive.

Enjoyed this? Then read our article on how plant milks at competitions is a step forward for specialty coffee.

Photo credits: Blue Diamond

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Oat milk once dominated fridge shelves of specialty coffee shops, with baristas and customers alike preferring it for its neutral, creamy taste that didn’t overpower the nuanced flavours in coffee. 

A recent backlash over its nutritional value, however, has led many consumers to turn away from oat milk and seek out other products that offer both quality and health benefits.

This shift has challenged plant milk brands to find new ways to meet changing consumer demand for sustainability, functionality, and flavour – spurring innovation and bringing new plant-based ingredients into the spotlight.

I spoke to Christopher Robertson, COO and co-founder of Swedish pea milk manufacturer Sproud, to find out more.

You may also like our article on whether defaulting to oat milk actually worked for coffee shops.

An increasingly saturated plant milk market

The global plant milk market has grown significantly over the last decade for a number of reasons.

The vegan diet and lifestyle, which avoids the use and consumption of animal products – including meat, eggs, and dairy – continues to gain momentum and is one of the main drivers behind market growth. In early 2024, there were 2.5 million self-identified vegans in the UK alone, up from 1.1 million in 2023.

Increasing awareness of the dairy industry’s environmental impact has also led many people to reduce or even eliminate their consumption of cow’s milk. Others are drawn to the naturally lactose-free content and perceived health benefits of plant-based milks, including lower levels of unsaturated fats that reduce the risk of high cholesterol levels and heart disease.

The shift away from dairy in recent years has caused demand for plant-based products to skyrocket across the board. Global retail sales of plant-based foods grew from US $21 billion in 2019 to US $29 billion in 2023, and alternative milks continue to hold the largest market share of all plant-based categories at 15%.

Brands have responded with an influx of new non-dairy milk products. Barista-formulated plant milks, designed to mimic dairy in terms of foamability, have emerged as popular options, catering to both home and professional baristas.

As a result, the plant milk market has become increasingly saturated. To resonate with today’s consumers, brands have to go beyond simply offering an alternative to dairy.

“You need to deliver on taste, nutrition, functionality, sustainability, and branding,” says Christopher Robertson, COO and co-founder of pea milk brand Sproud. “It’s about creating products and a movement that people want to be part of and can identify with.”

Once a top contender, oat milk faces scrutiny

For a long time, non-dairy options were seen as healthier alternatives to cow’s milk, which typically contains a higher level of fat than products like soy, almond, and oat milk. Recent advancements have also allowed plant-based products to perform at the same level as dairy when steamed and poured as latte art.

Oat milk quickly became a stand-out option in the late 2010s for its neutral flavour and creamy mouthfeel that closely mimics dairy. Following its rapid growth in popularity, some major specialty coffee brands made it the default option in their cafés, claiming it outsold cow’s milk in many locations.

However, the health benefits of oat milk have recently come under question. There have been growing concerns over its nutritional value, such as its fast-releasing carbohydrates, low protein content, and artificial additives.  

Research also suggests that finely processed oats, like those in oat milk, may lead to sharp blood sugar spikes shortly after consumption.

These recent health scares have caused oat milk to quickly fall out of favour with increasingly health-conscious consumers, with demand dropping 1.8% from 2023 to 2024.

Consequently, sales of other plant milk options like almond and soya are also down 7.4% and 3.5%, respectively, losing traction as health-conscious consumers become more cautious.

“As consumers become more informed, they’re questioning the nutritional value of their go-to options, especially concerning products that spike blood sugar,” Christopher says. “Many are now realising that most oat milks contain as much sugar as juice or soft drinks.”

This growing awareness presents an opportunity for alternative milk brands to offer healthier products while still prioritising quality, flavour, and performance.

A renewed focus on sustainability and health

In the years following the pandemic, coffee consumer behaviour has fundamentally shifted as more people prioritise wellbeing and sustainability.

Today’s consumers, especially millennials and Gen Z, are increasingly aware of how their choices impact both their health and the environment. Their spending habits indicate this shift, as clean-label products saw an 8% increase in the last year, according to research from Nielsen.

Misconceptions about plant-based products still persist, however. 

“Being plant-based doesn’t automatically mean it’s sustainable or healthy,” says Christopher. “I think consumers today seek indulgence without compromise, making sustainability and health non-negotiable factors.”

While plant milk options generally have a lower environmental impact than dairy, they still bring about certain challenges.

“As awareness grows, people are paying closer attention to the sugar and carbohydrate content in plant-based products, like oat milk, as well as environmental concerns regarding soy and nut milks,” Christopher adds. 

Although it’s rich in vitamins A, C, and E, almond milk is notorious for its high water usage. It takes up to 23 gallons of water to make one gallon of almond milk, and its production also contributes to higher rates of eutrophication (where excess nutrients pollute bodies of water).

Rice milk is a low-fat and low-protein option, yet it requires almost as much water as almond milk and generates the highest amount of emissions among all types of plant-based milks.

Meanwhile, oat and soy milk production is known for producing high emissions levels. Many oat milk brands also use sunflower or rapeseed oil, both of which require extensive processing, increasing their carbon footprint.

Soy milk is free from cholesterol, low in fat, and can be fortified with essential vitamins and calcium. However, soya beans are a common allergen for adults and children, making them a less inclusive option.

New market contenders have emerged

Plant milk brands must find ways to stand out in an increasingly crowded market by focusing on environmental impact and health benefits without sacrificing quality and performance. This has pushed manufacturers to seek out new ingredients and diversify their products.

Pea milk has recently become a strong contender because of its neutral taste, creamy texture, nutritional value, and sustainability – touching on all aspects that consumers demand.

Unlike other dairy alternatives, pea milk is produced by extracting protein from yellow split peas and combining it with water and other ingredients. This results in a high-protein, low-sugar beverage free from saturated fats, making it an appealing choice for health-conscious coffee drinkers who still value flavour and performance.

To cater to this evolving consumer demand, Sproud recently launched its new Barista Zero range, which contains no added sugar or sweeteners.

“Today’s consumers are more conscious than ever about what they put in their bodies,” Christopher explains. “By removing added sugar and sweeteners, Barista Zero delivers a clean, natural experience that resonates with their evolving health priorities.”

Pea milk also has a low carbon footprint since yellow split peas require minimal water, support biodiversity, and produce low amounts of greenhouse gasses. Peas can also fix nitrogen in the soil, reducing the need for synthetic fertilisers.

Baristas and consumers still expect quality

Dairy alternatives are currently in the spotlight due to rising concerns over their health benefits. Knowing this, more brands are prioritising improving the nutritional value of their products – driving innovation and diversifying the plant milk market. 

According to the Nielsen NIQ BASES study, brands are almost twice as likely to grow overall sales when innovative product sales increase. This underscores the need for plant milk brands to develop new, differentiated products to remain profitable and cater to a wider range of consumer demands.

Simultaneously, plant milks must meet baristas’ high standards for flavour, texture, foamability, and the ability to pour crisp, high-contrast latte art. High-performing dairy alternatives should have an optimal protein-to-fat ratio for smooth, stable microfoam.

“Coffee shops can position Sproud’s Barista Zero as the choice for health-conscious customers who don’t want to compromise on quality, offering ‘Zero cappuccinos’ that meet demand for health, sustainability, and flavour,” Christopher says. “The trend for no-sugar alternatives has been steadily growing, and we believe it’s here to stay.”

Plant milks can be a unique selling point for specialty coffee shops

Christopher emphasises that choosing the best plant milk for coffee is a simple yet effective way for cafés to elevate their menu and meet the rising demand for more health-focused options.

Sproud is also the first and only global food company to receive ISO 26000 status, which provides guidance to organisations on how to operate in socially responsible ways, including contributing to sustainable development and improving impact on workers, communities, and the environment.

“Our ISO 26000 status represents credibility. It proves our commitment to ethical business practices, sustainability, and social responsibility,” Christopher says. “For coffee shops, it shows that partnering with Sproud aligns them with a progressive, planet-positive brand. For consumers, it reinforces trust in a brand that consistently delivers on its commitments.”

Consumers are becoming more aware of the impact of plant milks on the environment and their health. This growing awareness has pushed brands to rethink the potential of dairy alternatives and sparked a wave of innovation in the market.

To succeed, plant milk brands must balance meeting consumer demands for sustainable, nutritious products with delivering the performance, taste, and quality that coffee professionals and enthusiasts expect.

Looking ahead, we can expect brands to continue to push the boundaries to create the best plant milks for coffee.

Enjoyed this? Then read our article on how national Latte Art Championships have embraced plant milks.

Photo credits: Simeon Frohm

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Whether it’s for reasons related to lactose intolerance, lifestyle choice, or simply a dietary preference, many people are willing to pay more for oat milk. But the question still remains whether plant milk surcharges are fair.

For business owners, the argument is that higher retail prices for oat milk mean customers have to pay extra to spread the costs. On the other end of the spectrum, some consumers feel that surcharges are unreasonable – especially if they’re unable to drink cow’s milk.

As the debate continues, key players in the industry have seemingly sided with customers. By March 2023, Starbucks had dropped its plant milk surcharge at all of its UK, German, and French stores. However, for smaller independent coffee shops, is it realistic for them to follow suit?

David Schneiderman, co-founder of Two Bears, and Bryan Serwatka, Coffee Community Manager at Minor Figures, have their say in today’s article.

You may also like our article on whether defaulting to oat milk paid off for coffee shops.

Oat milk’s cult following: Why people are willing to pay more

In a market once dominated by soy, almond, and coconut products, oat milk has truly come out on top. According to data from World Coffee Portal, over 28% of customers at UK branded coffee shops ordered oat milk – which makes it the most popular plant milk in the country.

The situation is similar in many other countries, with some major players in the US specialty coffee market – such as Stumptown, Blue Bottle, and Onyx Coffee Lab – even defaulting to oat milk in recent years.

Oat’s ascension to specialty coffee’s favourite plant milk can be traced back to 2017, when cult brand Oatly ran highly effective marketing campaigns in the US and UK. Sales representatives handed out free samples of the company’s barista edition oat milk to cafés, and many were impressed with its neutral flavour, creamy texture, and ability to create high-quality microfoam.

In the ensuing months, more and more coffee shops began to stock Oatly – leading to supply shortages following sharp rises in demand, which heightened interest even more. 

A plant milk like no other

Oat milk’s remarkable similarities to dairy helped drive its popularity in specialty coffee shops – replicating the creamy mouthfeel and flavour of cow’s milk better than any other plant milk before it.

David Schneiderman is the co-founder of Two Bears, a Canadian roaster that also manufactures ready-to-drink coffee products and oat milk. 

“For baristas and consumers, there’s nothing more important than taste,” he says. “There are many reasons why people drink dairy alternatives, but many of them don’t complement the flavours in coffee.”

Bryan Serwatka is the Coffee Community Manager at Minor Figures – another cult oat milk brand. He agrees, saying that many consumers prefer dairy alternatives for their taste, but oat remains a firm favourite.

“Demand in cafés rises massively year on year, but we’re also seeing the same level of growth in grocery stores, while sales of other dairy alternatives are in decline,” he tells me. “Dairy is no longer accepted as the default, nor should it be.”

The debate about oat milk surcharges continues

It’s not uncommon for coffee shops to charge extra for oat milk, which has caused a fair amount of controversy over the past couple of years. As the number of people who follow a vegan lifestyle has increased around the world, coffee consumers have become more vocal about their dissatisfaction with plant milk surcharges.

The most notable example is Starbucks. Even though the chain dropped its additional fees for oat, soy, almond, and coconut milk in some countries, US stores still charge customers up to 80 cents for dairy alternatives.

As part of a marketing campaign, anti-dairy advocacy group Switch4Good criticised the decision in a fake press release, which suggested that Starbucks would instead implement a dairy surcharge to “eradicate dietary racism”. This statement may appear unusual at first, but given that lactose intolerance is more likely to affect people of colour, it’s understandable why plant milk surcharges are considered unfair. Research has found that between 90% and 100% of East Asian people have issues consuming lactose, so dairy alternatives are naturally a more viable option. But should that mean they have to pay more for them in coffee shops?

The answer is a little more complicated than we might expect. According to data from Mintec, the retail price of plant milk is roughly twice the amount for dairy for a number of reasons. The costs of research and development, production, transportation, packaging, and marketing are all higher for plant milks compared to dairy. Moreover, the price of oats reached an all-time high in 2023 – albeit still lower than cow’s milk.

Coffee shop owners have a decision to make

For most café operators, stocking oat milk is a necessity, but it also means higher costs for their business. This begs the question: do coffee shops need to charge more for oat milk?

According to a recent Perfect Daily Grind poll, 53% of respondents said plant milk surcharges were fair, while only 29% stated that coffee shops shouldn’t charge customers extra.

“We know it costs more to buy oat vs dairy, so we would never judge a café for doing what it needs to make ends meet,” Bryan says. “However, we work with many coffee shops that serve oat as their default option and find ways to make the margins work for them.”

At the same time, however, food and energy costs have never been higher for store operators, so some may have no other choice but to implement surcharges to maintain increasingly tight margins.

Is there a “fair” price for oat milk?

The decision to charge customers extra for oat milk is heavily dependent on individual business needs. There is, however, no market regulation on surcharges, so prices can vary across different coffee shops. 

This undoubtedly influences consumer behaviour. Research from McKinsey shows that price increases have a greater impact on sales of plant milks than dairy products, so customers may decide to visit another coffee shop if they deem surcharges to be too high.

In line with this, it’s important to ask whether cafés across the board should implement a set price for upselling plant milk.

David, however, says it’s impossible to know just how much consumers are willing to pay for oat milk.

“Some people will never spend over US $3 for a coffee, while others are happy to pay US $6 or more,” he tells me. “We used to sell RTD flash-brewed Gesha for US $100 which sold out quickly. You need to set the right price in the right location at the right time.”

Specialty coffee is marketed as “superior”, so most customers anticipate paying a higher price, as Bryan explains.

“Cafés are experiential places, and this extends to the milk they use,” he says. “Some have even started to serve freeze-distilled milk to pair with competition coffees. These are premium products, and coffee shops can communicate the value of these experiences to their customers.”

Oat milk is reinventing itself

Whether we can refer to oat milk as a “premium product” that warrants a surcharge is up for debate. But David emphasises that customers are usually willing to pay extra for products marketed as healthy or functional.

“Quality matters more than ever. People will pay extra for products that meet their standards,” he says. “We make our barista oat milk with organic, gluten-free oats, so our customers appreciate the value of the product because they can taste the difference. Price is relative to perceived value.”

In the wake of recent controversies about the sugar content and nutritional value of oat milk, the market has started to diversify. Oatly notably launched its Barista Organic Oat Drink in early 2024, which contains fewer ingredients than the original Barista Edition milk to target more health-conscious consumers.

So does this mean people will be willing to pay more for organic or simple-ingredient oat milk? The answer is still unclear.

“We believe oat milk is the best pairing for coffee, as well as the planet and the consumer,” Bryan says. “Defaulting to oat is the direction coffee shops should go in, which would eliminate the discrepancies in surcharges. We know that not everyone is aligned on this vision, but it’s what we hope for.”

David, meanwhile, highlights how communication will play a huge role in consumer behaviour.

“Coffee businesses are experiencing a tough time with rising inflation and costs,” he says. “On the other hand, consumers will essentially let coffee shops know how they feel about surcharges through their purchasing behaviour. Owners need to ask consumers for their feedback so they can make the right decisions.”

With its cult following, many people will always be willing to pay more for oat milk. But, at the same time, the question of whether they should have to will also linger.

There’s no straightforward answer, and both coffee shop owners and consumers are sure to disagree. Ultimately, it’s about balancing business costs with customer expectations – which isn’t always as simple as it may seem.

Enjoyed this? Then read our article on what roasters need to know about roasting for oat milk vs dairy.

Photo credits: Tim Craig

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Dairy and plant-based milks, however, are inherently different. Moreover, the chemical composition of various brands – including protein-to-fat ratios – can differ widely, which will ultimately affect the sensory characteristics of milk-based beverages.

So when it comes to developing specific roast profiles for these drinks, coffee professionals need to understand how to tweak certain variables to get the best results for both cow’s and plant milks – especially oat milk, given that it’s the most popular non-dairy option in specialty coffee.

To understand more, I spoke to Akash Ovian, roaster and Managing Director at Naivo Café, Tommy Bates, head roaster at Extract Coffee Roasters, and Callum Parsons, co-founder of Fire & Flow Coffee Roasters.

You may also like our article on whether defaulting to oat milk has worked for coffee shops.

Why develop roast profiles for milk beverages?

For years now, coffee professionals have developed roast profiles specifically for espresso and filter (although some use omni roasts, which work for either, but don’t always produce the best results). This is largely because espresso is a much more concentrated beverage than filter coffee, and needs to be extracted within a significantly shorter time frame. 

In turn, tweaking different roasting variables means we can extract and showcase the coffee’s most desirable characteristics in a smaller window of time. Some of these variables include:

• Total roast time
• Air temperature
• Air flow
• Rate of Rise (or RoR, which means the speed at which the temperature of the coffee beans increases)

In recent years, more roasters have developed roast profiles which are specifically designed to be used as espresso for milk-based drinks. Essentially, these customised roast profiles ensure that the coffee’s flavours are expressed in a way which is complementary to the natural sweetness and creaminess of milk.

This makes sense given how popular milk-based drinks are in coffee shops. According to the National Coffee Association’s spring 2024 National Coffee Data Trends report, lattes are the most popular espresso-based beverage in the US, with 18% of adults saying they had one in the past week.

How to develop a roast profile for milk drinks

As with any roast profile, roasters need to start with choosing the right green coffee.

Akash Ovian is a roaster and the Managing Director at Naivo Café, a specialty coffee roaster and supplier in Bengaluru, India.

“Green coffees with higher densities and more balanced acidity are better to use for milk-based beverages,” he says. “Although you can improve mouthfeel during the roasting process, it’s easier to choose coffees which already have better potential for a richer texture.” 

This could mean using a number of different origins, varieties, or processing methods, including:

• Central or South American beans, which tend to be sweeter and less acidic
• Varieties such as Bourbon that are generally denser and have higher sugar content
• Natural processed coffees, for example, often have sweeter and fruitier flavours

Why proper roast development is essential

When it comes to creating the roast profile itself, light roasted coffees usually lack body and are too acidic to pair well with milk drinks, so proper development is crucial.

Tommy Bates is the head roaster at Extract Coffee Roasters, a UK roaster with locations in London, Bristol, and Manchester.

“You want to be able to taste the coffee when added to milk, and you want to pull out the sweetness and body in the cup where possible,” he tells me. “For milk-based drinks, I like to prolong the Maillard phase, which enhances body and emphasises sweetness.”

This is a non-enzymatic reaction between amino acids and reducing sugars that causes coffee beans to “brown” – which results in the development of volatile flavour and aromatic compounds.

First crack, meanwhile, happens at a certain point in the roasting process. When the internal temperature of coffee reaches between 201°C and 207°C (395°F and 405°F), there is an audible cracking or popping sound, which signals that a build up of pressure has caused trapped water to turn into steam.

Shortly after first crack, most of a coffee’s innate characteristics should be developed enough to taste in the final flavour profile, but roasters need to be mindful of balancing acidity, sweetness, and bitterness.

“Prolonging the roasting process for at least 60 to 70 seconds beyond first crack also helps to mute any undesirable acidity that can create ‘weird’ flavours when combined with milk,” Akash says.

Do we need different roast profiles for dairy and oat?

The chemical composition of dairy and oat milk are very different, of course. The latter has significantly lower natural sugar, protein, and fat contents, which will massively impact how it steams, pours, and tastes with coffee. 

But does this mean roasters have to develop different roast profiles for oat milk specifically? Well, the answer isn’t as straightforward as we might initially think.

“Oat milk tends to have a less prominent texture and mouthfeel compared to dairy,” Akash says. “Developing body in your roast profiles is especially important, which can be achieved by gradually extending profiles with different applications of heat supply, airflow, and drum speed.”

There is, however, a fine line between over-developing a roast profile for milk-based drinks, especially for oat milk.

Callum Parsons is the co-founder of Fire & Flow Coffee Roasters, which created its own unique Ignite blend for oat milk drinks a few years ago.

“I find that overly roasty coffee can taste and feel quite dusty when paired with oat milk,” he explains. “Bitterness can be excessive as well because oat milk doesn’t have the same level of sweetness as dairy.”

Balancing acidity is key

Whether you use dairy or oat milk, combining either with highly acidic coffee can often result in more sour and undesirable flavours. But Tommy points out that roasters should be particularly careful with oat milk.

“If your coffee isn’t working with oat milk, it’s probably too acidic,” he says. “So you need to tweak the roast profile to reduce acidity and enhance body, which means more development and caramelisation.

“Recent advancements in oat milk production, however, have resulted in different versions that now better complement acidity and don’t sacrifice flavour,” he adds. For example, many barista edition oat milks include acidity regulators that change or maintain pH levels.

“With our house blends, we always make sure we try and test them with both dairy and oat milk,” Tommy continues – and advises other roasters to do the same.

Finding the “right” coffee

Choosing which coffee to use in the first place is also important.

“We often get asked which coffee would go better with oat-based drinks and we are more than happy to accommodate,” Callum tells me. “We have exclusively served oat milk in our espresso bar for almost three years now, so we have to make sure that our coffees really shine.”

He explains that Fire & Flow’s oat milk Ignite blend contains 50% fully washed Ugandan coffee, 25% fully washed DRC beans, and 25% natural processed Brazilian coffee to balance nutty and chocolate notes with plenty of sweetness.

“For example, I wouldn’t recommend a boozy natural processed coffee for an oat flat white,” Callum adds. “Selecting the right coffee in the first place is crucial.”

Dairy and oat milk are inherently different, so with the growing number of specific roast profiles for milk beverages, roasters need to understand how both impact flavour profile.

While balancing acidity and mouthfeel are important for both, it seems roasters need to take extra care with oat milk drinks in particular. And as the popularity of oat milk continues to increase, we could see more roasters develop specific roast profiles for oat-based drinks.

Enjoyed this? Then read our article on how innovation has improved milk quality.

Photo credits: Extract Coffee Roasters, Hannah Keeling Photography

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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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Although plant milks have certainly grown in popularity over the past few years, for the most part, cow’s milk has been the go-to option for global coffee consumers. With its undeniable creamy texture and rich flavour, many consider it the perfect accompaniment to coffee.

There has been, however, little innovation in the dairy industry in recent decades, especially in comparison to the rapid diversification of plant-based options. In response, a small but growing number of dairy companies have prioritised quality and consistency. So with specialty coffee also sharing similar values, could “innovative dairy” be the next big trend in the industry?

To find out more, I spoke to Dominika Kowalska, two-time Polish Barista Champion, and Luca Lee, co-founder of MILBOK.

You may also like our article on why coffee shops need to focus more on milk quality.

The growth of plant milks – but dairy still remains on top

Over the past few years, it’s been hard to ignore the rise of plant milks in specialty coffee, particularly oat milk. 

As consumers have become more environmentally and ethically conscious (especially younger generations), there has been a significant shift in dietary habits, including more people following a vegan lifestyle. According to The Guardian, an estimated 79 million people in the world identified as vegan in 2021.

The plant milk market has also diversified in recent years, with more options available than ever before. But even with the surge in popularity of non-dairy options, cow’s milk has remained a staple on coffee shop menus.

Dairy’s rich and creamy mouthfeel is unmistakable and often difficult to replicate, making it a favourite among coffee consumers in many countries. Data from a 2020 Specialty Coffee Association report found that 91% of drinks ordered in US coffee shops included dairy – and this number has remained stable in the following years.

There has, however, been little innovation in the dairy industry over the past few decades. It can be challenging to maintain consistency with cow’s milk as the compounds (i.e. fat and protein contents) can vary significantly across different farms and brands for several reasons, such as:

• Animal welfare and health and safety standards
  • For example, milk with a low somatic cell count means the cows which produced it are in good health
• The diet which cows are fed
  • Grass-fed cows raised using organic practices tend to produce more nutrient-dense milk
• Processing methods (i.e. pasteurisation and homogenisation)

These inconsistencies between different milk brands can have a major impact on overall beverage quality. So given specialty coffee’s strict focus on consistency and quality, more and more dairy companies have started to innovate and strive for the same high standards.

The push for innovation in the dairy industry

In response to the growth of the plant milk market, the dairy industry has started to innovate and push for higher quality. This has been most noticeable with the development of barista-formulated cow’s milk – similar to “barista edition” plant milks that have become widely used in coffee shops. Essentially, companies process milk in different ways to enhance its richness and creaminess, and often use a higher protein-to-fat ratio so baristas can pour better latte art.

It’s fair to assume that coffee competitions, such as the World Barista Championship, have influenced this shift. In recent years, more and more competitors have started to experiment with their milk beverages. For instance, 2022 World Barista Champion Anthony Douglas used cryodessicated milk in his winning routine to double the concentration of sugars, fats, and proteins.

Dominika Kowalska is a barista and a two-time Polish Barista Champion, and competed at the 2024 World Barista Championship in Busan, South Korea. She explains why it’s so important for both competitors and coffee shops to use quality milk.

“High-quality coffee shouldn’t be wasted on low-quality milk,” she tells me.

How the Asian market is leading the way

In addition to focusing on quality, a growing number of dairy brands have looked for new ways to improve food safety, nutritional value, and shelf life of their milk products. 

The Asia-Pacific market in particular has been leading this charge. With dairy consumption in this region increasing rapidly in the last few years – particularly in China – companies have been driving innovation. 

As consumers demand higher-quality milk products, there has been an increasingly bigger focus on enhancing flavour and texture, as well as minimising the dairy industry’s environmental impact – including reducing carbon footprint and improving animal welfare.

Many specialty coffee shops in Asia now also offer a variety of dairy options to appeal to different consumer preferences, helping to shape other global coffee markets.

Luca Lee, co-founder of innovative Asian dairy brand BeFood, explains more.

“I noticed an urgent demand for better quality milk from baristas in my neighbourhood in Beijing,” he says. “Despite a wide selection of cow’s milk on the market, baristas claimed that none of them consistently performed well when used with coffee, or had consistently high protein and natural sugar contents.

“In response, BeFood introduced MILBOK – the first ‘Double Milk’ specifically designed for coffee and tea – in 2019,” he adds. “Inspired by freeze distillation, this innovation allows baristas to enhance the quality of milk beverages with a naturally sweeter and creamier milk that also has a higher protein-to-fat ratio. Currently, over 20,000 specialty coffee shops in the Asian market use our milk.”

Focusing on milk quality remains essential

There are many factors to consider when talking about milk quality. But for coffee shops and baristas, the most important is to understand more about how the ratio of macronutrients impacts the consumer experience.

“A higher protein content helps create thicker and smoother microfoam that holds its shape better for pouring latte art,” Dominika says. “A higher amount of protein also contributes to a fuller and richer mouthfeel, and can also enhance sweetness.

“Similarly, a higher fat content adds to the creaminess and mouthfeel, and can mellow out bitterness,” she adds.

Dominika explains that because MILBOK has a consistently optimised 5g protein to 5.5g fat ratio in every batch, it’s easier to pour high-contrast latte art every time. In comparison, cow’s milk typically contains between 3.4g and 3.8g fat and 2.9g to 3.5g protein, which can vary depending on the batch or brand.

She adds that she chose MILBOK for her milk beverage course in her 2023 WBC routine because of these reasons. Prior to her decision, she says she faced the challenge of trying to freeze-distil milk herself.

“Finding MILBOK was game-changing,” she says. “Using it in my routine saved hours of planning and preparation so that I could focus more on practice and training.”

Better consistency for coffee shops

Milk quality, however, extends much further beyond coffee competitions. Based on the NCA’s 2024 National Coffee Data Trends report, past-week consumption of specialty coffee in the US increased the most for espresso-based drinks, with many of these beverages also including milk.

“Through working closely with coffee professionals, we realised that processing plays a crucial role in milk quality control,” Luca explains. “Baristas want a pure, clean taste with consistent steaming and foaming performance, and this all depends on maintaining an optimal protein to fat ratio. 

“This has often been overlooked by the dairy industry, as non-coffee consumers typically don’t demand such consistency,” he adds. “For specialty coffee, however, it’s vitally important so baristas can achieve the best results.”

So what does the future hold?

Specialty coffee prides itself on quality and professionalism, so as innovation in the dairy industry continues, we are sure to see higher-quality products launch on the market. 

While alternative milks have garnered significant attention, many coffee drinkers still generally prefer the natural sweetness and creaminess of cow’s milk. In turn, baristas and coffee shop owners need to pay as much attention to the quality of the milk they use as they do with their coffee. 

Moreover, with health and wellness becoming more of a priority for coffee consumers, there is a growing need to meet these demands. Using higher-quality milk is certainly a big part of this – especially in the wake of rising concerns about the negative side effects of drinking oat milk.

To cater to growing demand, dairy products like MILBOK contain no thickeners, stabilisers, artificial ingredients, or colouring agents, and its manufacturing process ensures each batch has the same nutritional content.

Specialty coffee can only gain from focusing more on milk quality. There are many different brands for coffee shops to choose from, but focusing on consistency is essential.

As the dairy industry continues to grow and innovate, we can expect to see more high-quality options available in coffee shops across the world.

Enjoyed this? Then read our article on how much microfoam milk-based beverages should have.

Photo credits: European Coffee Trip, MILBOK, @kawowyjanusz, Specialty Coffee Association, World Coffee Events

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