Plant-Based Milk in Coffee

The Rise of Plant Milk

Plant-based milks have gone from niche alternative to mainstream cafe staple. Whether for dietary, ethical, or taste reasons, more coffee drinkers than ever are choosing non-dairy options. The good news: quality has improved dramatically, with several plant milks now performing beautifully with espresso.

Oat Milk, The Barista Favorite

Oat milk has become the default plant milk in specialty coffee for good reason:

• Naturally sweet and creamy with a neutral flavor
• Froths well, barista-grade versions produce excellent microfoam
• Does not curdle in hot coffee
• Complements coffee flavor without overpowering it
• Brands like Oatly Barista and Minor Figures lead the market

Soy Milk, The Original

• High protein content creates stable, creamy foam
• Neutral flavor when fresh and high quality
• Can curdle with very hot or very acidic coffee, pour milk first, then add espresso
• Best with medium to dark roasts

Almond Milk

• Light, nutty flavor that can complement or compete with coffee
• Thin texture, harder to froth without barista-grade versions
• Can separate in very hot beverages
• Best for iced drinks and lighter coffee preparations

Coconut Milk

• Rich, creamy body with distinct tropical flavor
• Froths reasonably well
• Flavor-forward, not suitable if you want the coffee to shine
• Works well in cold brew and tropical-inspired drinks

Tips for Plant Milk in Espresso

• Always choose barista-grade versions, they contain added oils or stabilizers for better performance
• Temperature matters, plant milks scorch faster than dairy; steam to 55-60°C max
• Acidity and curdling, lighter roasts with higher acidity can cause separation

At Röstschmiede, we always offer oat milk as our standard plant-based option because it consistently delivers the best results in terms of flavor, texture, and compatibility with our coffees.