Rising Trend of Blending Dairy and Plant Milks in Coffee
In recent years, there has been a noticeable shift in the coffee industry as baristas pay more attention to the quality of milk, treating it as a crucial ingredient akin to coffee itself. The practice of blending dairy with plant milks has emerged as a popular trend, particularly on competition stages, where baristas experiment with different textures and flavors. This trend is gaining traction as it allows for new sensory experiences in coffee beverages.
Milk-based drinks dominate café sales, and the quality of milk plays a significant role in the taste and texture of these beverages. Baristas are now considering factors such as protein and fat content, which affect the stability of microfoam essential for high-quality latte art. Jason Loo, the 2025 Malaysian Barista Champion, emphasizes the importance of milk in the final sensory experience of a coffee drink.
Various plant milks, such as oat, almond, and coconut, offer distinct flavors and textures. Oat milk, for instance, adds a creamy texture with a subtle malt-like flavor, while almond and coconut milks contribute nutty profiles. By blending these with dairy, baristas can create a balance of structure, sweetness, and unique flavor accents that complement specific coffee profiles.
The trend of milk blending is most evident in competitions like the World Barista Championship, where competitors formulate signature milks by combining dairy and plant milks. Since plant milks were permitted in 2023, blending has become a natural evolution, improving the performance of plant milks in steaming and pouring latte art.
Supermarkets in countries like the UK and the US are beginning to offer dairy-plant milk blends, which cater to flexitarians—individuals who primarily follow a vegetarian diet but occasionally consume meat or dairy. These blends provide a middle ground, balancing taste, nutrition, and sustainability without requiring consumers to forgo dairy entirely.
While the technique is becoming standard in competitions, its adoption in everyday coffee shops faces challenges. Custom blends require time and consistency, which are difficult to achieve in busy café environments. However, as consumers become more curious about their coffee ingredients, there is potential for thoughtful blends to become a staple in specialty coffee menus.
Baristas interested in exploring milk blending are advised to start with simple combinations and adjust ratios gradually to discover how different blends affect texture and sweetness. Understanding the steaming behavior of both dairy and plant milks is crucial, as it impacts foam stability and the overall quality of the beverage.
