The Ultimate Guide To Plant‑Based Milks In Specialty Coffee

There are many reasons to choose non‑dairy milk and almost as many types to pick from. But which non‑dairy milk is best for specialty coffee? Can you make a vegan cappuccino that tastes good?

We’ve tested all the main contenders for your cup (so you don’t have to) and we’ll give you our top tips for the perfect non‑dairy cup!

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1. Soy Milk

Probably the best‑known plant milk around the world, Soy milk is a great plant‑based alternative not just for those who want to avoid dairy, but also for people with nut allergies.

How does it taste?

Soy milk with its creamy texture and slightly yellowish color is reminiscent of cow’s milk, but also has a nutty taste. This nutty flavor can complement coffee with chocolatey caramel notes. However, it may also distort the qualities of coffees with fruity or floral notes

Does it froth?

Because soy milk has a very similar consistency to cow’s milk, it’s relatively easy to froth it.

Soy is particularly sensitive to heat and may start to split if steamed at a higher temperature.

To ensure that the milk remains silky and perfectly textured, try not to introduce too much air and consider steaming it between 55-60° C

Does it curdle?

As a reaction to acidity or hot temperature, soy has the tendency to curdle in coffee - especially the ones without preservatives

To get a stable cup use low acidity coffees (darker roast typically) and pour the milk reasonably fast and consistently. This will evenly combine the coffee and soy protein. If you introduce the soy too slowly, you risk the coffee and soy protein reacting.

2. Oat Milk

This plant milk is quickly gaining popularity, and for good reason. Prized for its fiber content, oat milk has a rich and creamy taste that is perfect for coffee.

How does it taste?

Oat milk is a popular choice for coffee-based drinks. Creamy and thick, and with a less distinctive flavor than nut milks, it’s a close dupe for dairy.

Does it froth?

Oat milk can be foamed, though it may produce larger bubbles than dairy milk due to its lower protein content.

Protein is one of the things that holds the small bubbles together for microfoam. With the lack of protein, the small bubbles start to combine with each other creating bigger bubbles.

Try incorporating more air into oat milk than dairy in order to stabilize the foam as much as possible.This will ensure a smoother texture that retains its form better and longer

Does it curdle?

We found that oat milk didn’t curdle in our coffee regardless of whether it was added hot or cold

3. Almond Milk

Almond milk is one of the most popular nut‑based milk alternatives for coffee. It generally comes in two forms, sweetened or unsweetened, and is widely available in most supermarkets.

How does it taste?

If you like a nutty flavour then this could be for you. A word of caution though, almond milk can have a bitter taste which may overpower the flavour of your coffee and we don’t want anything competing with your coffee beans.

Does it froth?

Regular almond milk can be steamed however, the foam will begin to separate and leave a watery later underneath. Avoid steaming the milk beyond 55-60° C as it may start to taste burnt.

Does it curdle?

Unfortunately, almond milk can curdle in coffee for the same reasons as soy milk: temperature and acidity.

To combat curdling, use low acidity coffees and ensure that there isn’t a large difference in temperature between the coffee and milk.

If you prefer cold beverages, opt for a cold brew instead of iced coffees.

4. Coconut Milk

Prized for its thick, creamy texture, coconut milk is quickly becoming a favorite dairy alternative for coffee drinkers.

How does it taste?

If you like your coffee sweet, this might just be the one for you! Coconut milk is naturally sweet and creamy however, just like almond milk, it may overpower your coffee with its distinctive taste.

Does it froth?

While it's possible to froth coconut milk, its resulting large bubbles (compared to dairy) may make the froth less dense.

Does it curdle?

Like most plant-based alternatives, coconut milk is likely to split in acidic coffees or if there is a huge temperature difference between milk and coffee.