Baristas Blend Dairy and Plant Milks for New Coffee Experiences
In recent years, the coffee industry has witnessed a shift in focus towards the quality of milk used in beverages, with baristas treating it as a crucial component akin to coffee itself. An emerging trend sees baristas blending dairy and plant milks to create unique textures and flavors, a practice that has been gaining traction on competition stages.
Milk-based drinks dominate sales in cafés, with the quality of milk significantly impacting the taste and texture of these beverages. Baristas are now paying close attention to factors such as protein and fat content, which influence the stability of microfoam, essential for high-quality latte art. Jason Loo, the 2025 Malaysian Barista Champion, highlights the importance of milk in the sensory experience of a coffee drink.
Various plant milks, such as oat, almond, and coconut, provide distinct flavors and textures. Oat milk offers a creamy texture with a subtle malt-like flavor, while almond and coconut milks contribute nutty profiles. By blending these with dairy, baristas can achieve a balance of structure, sweetness, and unique flavor accents that complement specific coffee profiles.
This trend is particularly evident in competitions such as the World Barista Championship, where competitors create signature milks by combining dairy and plant milks. Since the allowance of plant milks in 2023, blending has naturally evolved, improving the performance of plant milks in steaming and pouring latte art.
Supermarkets in countries like the UK and the US have begun offering dairy-plant milk blends, catering to flexitarians who primarily follow a vegetarian diet but occasionally consume meat or dairy. These blends offer a compromise, balancing taste, nutrition, and sustainability without requiring consumers to give up dairy entirely.
Despite its popularity in competitions, the adoption of milk blending in everyday coffee shops faces challenges. Custom blends require time and consistency, which can be difficult to maintain in busy café environments. However, as consumers become more interested in the ingredients of their coffee, there is potential for blended milks to become a staple in specialty coffee menus.
For baristas interested in exploring milk blending, it is recommended to start with simple combinations and gradually adjust ratios to discover the impact on texture and sweetness. Understanding the steaming behavior of both dairy and plant milks is crucial, as it affects foam stability and the overall quality of the beverage.
