However, not every milk alternative performs as reliably as cow's milk. Some are difficult to froth, others curdle when they come into contact with hot espresso, and some just don't taste as good.
In most cases, this isn't your fault or the machine's fault, but rather because every milk alternative has a different composition and behaves differently when frothed. Once you figure out why this happens, you'll quickly find the type of milk that goes best with your coffee.
In this article, we'll explain what to look for when choosing the right milk alternative and which type is best suited for which drink.
Why does plant-based milk behave differently in coffee than cow's milk?
When making milk foam with plant-based milk, the protein and fat content are the main factors that determine its quality.
Protein
When the egg whites are whipped, they form a coating around the air bubbles and keep them stable.
Fat
The fat gives it a creamy mouthfeel and keeps the foam from drying out right away.
Cow's milk naturally contains enough of both to keep the milk foam stable. That's why frothing almost always works reliably, no matter how skilled you are with the steam wand.
The situation is different with plant-based milks. Oat, almond, and coconut milks naturally contain significantly less protein, which causes the foam to collapse more quickly or not form properly in the first place. Soy and pea milks are the exception, as they have a protein content similar to that of cow’s milk.
The foam remains stable.
The foam collapses more quickly.
A Quick Look at the Most Popular Milk Alternatives
There are now countless plant-based alternatives. In addition to the all-time favorite, oat milk, lesser-known varieties such as millet milk, cashew milk, lupine milk, and even hemp milk have also become popular. However, the most popular and reliable varieties remain oat, soy, almond, and coconut milk. Here’s a quick overview of these four:
01 · OatsOat milk: the reliable choice
Oat milk is by far the most popular alternative to cow's milk. During production from oats or oat flour, starch is converted into simple sugars, creating a pleasantly light sweetness that pairs well with dark-roasted beans. In terms of flavor, only a subtle hint of grain remains, which is barely noticeable in a cappuccino.
In the barista version, it’s almost as easy to froth as cow’s milk. If you’re switching to plant-based milk for the first time, you can’t go wrong with oat milk.
- Foam
- In the barista version, it's almost as simple as using cow's milk
- Goes well with
- Dark-roasted beans and cappuccino
02 · SoySoy Milk: The Powerhouse
Soy naturally contains more protein than most other alternatives and therefore foams up nicely even without a special barista-style frother. In fact, you almost have to be careful not to froth the milk too much.
In terms of flavor, it has a more pronounced taste than oat milk, with a tart, beany note that isn't to everyone's liking but holds up well in rich milk-based drinks. For anyone who likes a strong flavor and especially stable milk foam, soy milk is just the thing.
- Foam
- Stable even without the barista version
- Goes well with
- Flavored milk drinks
03 · AlmondAlmond Milk: The Reserved One
Almond milk is appealing for its light, nutty, and naturally sweet flavor, but it can be a bit tricky to froth. Because of its low fat and protein content, the foam tends to be thin and unstable without a special barista-grade version. So it’s really worth reaching for the specially developed version in this case.
It's still a good choice for coffee with milk or filter coffee with a splash of milk, but it's not very well-suited for creating latte art.
- Foam
- Usually weak without the Barista Edition
- Goes well with
- Coffee with milk and filter coffee with a splash of milk
04 · CoconutCoconut Milk: The Flavorful One
If you like to add a touch of wanderlust and that summery feeling to your coffee, coconut milk is your best bet. Its distinct flavor comes through much more clearly than with other alternatives and pairs especially well with bold, chocolatey espressos.
However, much like with almond milk, it is difficult to produce a stable milk foam with coconut milk.
- Foam
- Hard to keep steady
- Goes well with
- Strong, chocolatey espressos
What about the other varieties?
The most interesting new addition: Its protein content is almost on par with cow's milk, and it foams just as well, but like soy milk, it has a slightly earthy flavor.
It foams similarly to almond and has a slightly rounder flavor.
By far the sweetest, and it hardly foams at all.
More a matter of taste than barista-grade coffee.
Why does the milk curdle in an espresso, and what can be done to prevent it?
Milk curdles when the protein in the milk is exposed to both heat and acidity at the same time. An espresso provides both. The less protein and fat a drink contains, and the more acidic the roast, the more likely it is to curdle.
Four things can help counteract this
Barista Version
Go with the Barista version: The acidity regulator it contains solves the problem.
Max. 65 °C
Do not heat the milk above 65 °C: Heat speeds up the reaction.
Milk in the espresso
Pour the milk into the espresso, not the other way around, so that the temperature rises more slowly.
Darker Roast
Switch to a darker roast with less acidity.
So you can keep an eye on the temperature
Espresso Perfetto Thermometer
Espresso Perfetto Milk Pitcher Thermometer. Thermometer for monitoring milk temperature.
ECM 0.36 L
ECM Milk jug 0.36 l. Milk jug for frothing and pouring milk for cappuccino and other coffee specialties.
Profitec , Black, 0.5 L
Profitec Black Milk Pitcher, 0.5 L. Milk pitcher for frothing and pouring milk for cappuccino and other specialty coffees.
* Savings compared to our previous price.
It's All About the Bean
Choosing the right milk alternative is only half the battle. After all, even the best oat milk can’t save a bad cup of coffee. So it’s just as important to buy the right espresso beans—ones that pair well with milk-based drinks. Tart, fruity roasts don’t go well with milk, whether it’s cow’s milk or oat milk. The acidic notes come through unpleasantly, and the drink lacks a well-rounded flavor.
So if you're already experimenting with milk, you might as well take a look at the beans. Rich, chocolatey varieties with a bit of Robusta simply pair better with any kind of milk foam.
Tart, fruity roasts
Full-bodied, chocolatey blends with a small percentage of Robusta
Creamy Cappuccino & More with Espresso Perfetto
Ultimately, choosing the right milk alternative is a matter of trying a few options. But with the right basics in mind, it goes much faster than you might think.
And let's be honest: even the best milk alternative isn't much use if the coffee isn't up to par. You’ll find everything you need for the best espresso in theEspresso Perfetto online store or in person at our locations. There, we offer a wide selection of high-quality portafilter machines, espresso grinders, and, of course, the right espresso beans. Stop by and put together your perfect barista setup, or get advice on choosing the right beans!
Your Perfect Barista Setup
* Savings compared to the manufacturer's suggested retail price (MSRP) or, in the case of "Instead of" prices, compared to our previous price.
* Savings compared to the manufacturer's suggested retail price (MSRP) or, in the case of "Instead of" prices, compared to our previous price.
* Savings compared to our previous price.
* Savings compared to our previous price.
Frequently Asked Questions About Milk Alternatives for Coffee
Which plant-based milk foams the best?
Soy and pea milk, because they have a protein content similar to that of cow's milk. Oat milk, when prepared the barista way, is almost as easy to froth as cow's milk.
Why doesn't oat milk foam as well as cow's milk?
Oats naturally contain significantly less protein. As a result, the foam collapses more quickly. Barista-grade products have been adjusted for protein and fat content and behave much more similarly to cow's milk when frothed.
Why does plant-based milk curdle in coffee?
Milk curdles when egg whites are exposed to both heat and acidity at the same time, and an espresso provides both. The less protein and fat a drink contains, and the more acidic the roast, the more likely it is to curdle.
How hot can plant-based milk get when frothing it?
Don't heat the milk above 65 °C, because heat speeds up the flocculation process.
What is a Barista Edition?
A variety that has been adjusted in terms of protein and fat content so that it behaves much more like cow's milk when whipped. The acidity regulator it contains also helps prevent curdling.
Which espresso beans pair well with milk alternatives?
Strong, chocolatey blends with a small amount of Robusta. Tart, fruity roasts don't pair well with milk, whether it's cow's milk or oat milk.