A Guide to Alternative Milks
Alternative milks have hugely increased in popularity over the last few years, with 54% of Gen-Z consumers avoiding dairy and other animal products in their diet. Research suggests that one in three Brits now drink plant-based milk. By providing dairy-free milk alternatives with your coffee facilities, you are showing thoughtfulness and inclusivity for your staff and visitors.
There are a myriad of reasons why many people opt for alternative milks – ethical reasons, sustainability, dietary requirements and allergies, or simply just for the taste.
Shaerer Soul 12
The Schaerer Coffee Soul 12 machine is a great choice for any business looking to provide more options when it comes to refreshments, and keep up with the times. This commercial coffee machine allows you to have two milk options for your beverages – just be aware that both milks will use the same dispenser, so this machine is not suitable for those with allergies.
So, how do alternative milks compare to regular cow’s milk when used in the same way to make a premium coffee?
As a rule, milk will only froth to a suitable level if it has at least 1% protein content. Producers have introduced ‘barista’ versions of their milk with added proteins for frothing and structure. These are always preferred in automatic bean-to-cup machines. Through our testing, we have found that soya has proved to be the best alternative milk for use in automatic bean-to-cup machines. However, whatever milk is chosen, care should be taken to ensure the machine is correctly set up to that specific choice.
Read on for a summary on three of the most popular alternative milks, Oat, Soya and Almond, and how to best use them in your coffee.
Oat Milk
Taste wise, oat milk is sweeter than others, with a cereal-like or nutty aroma. Well-suited to light roast coffee, as well as fruity and acidic flavours. Thanks to its creamy texture, coffee with oat milk is not far off coffee made with cow’s milk. As they have a low percentage of protein, oat milk is not the easiest for foaming/frothing.
Soya Milk
The taste, aroma and consistency of soya milk varies depending on the manufacturer. Some are taste-neutral, some are sweet and cereal-like, while others impart a bean-like, nutty and also earthy aroma. The consistency can vary from watery to creamy. Use soya drinks with a medium to dark roast of coffee bean to avoid masking the flavour of the coffee. As they are high in protein, soya milks are great for creating a creamy froth for your beverage.
Almond Milk
With a rather watery consistency, almond milk gives a sweet and nutty taste and aroma, sometimes with a bitter aftertaste. Almond drinks are best paired with light roasts of coffee, to which it lends its popular aroma. Almond milk is difficult to foam due to its consistency and lack of protein.
Fancy switching up the milk in your coffee every now and then? Get in touch with our team here to discuss the Schaerer Coffee Soul 12 commercial coffee machine and other office coffee supplies by Liquidline.
