The Resurgence of Dairy in Specialty Coffee

The mid-2010s saw oat milk rise to prominence within the specialty coffee scene, embraced widely by both baristas and consumers. However, a rekindled interest in dairy is emerging as Americans have consumed record amounts of dairy products, marking a 3% increase over the past five years according to USDA data.

While plant-based milks, particularly oat, have established a significant presence in coffee culture, concerns over health and food processing have provided dairy with an opportunity to regain market share. This is evident as US sales of dairy milk have increased by 2% to surpass $17 billion in 2024. Globally, demand for dairy is on the rise, especially in the Asia-Pacific region.

The shift in consumer preferences is leading specialty coffee shops to reconsider their milk offerings. As Toby Weedon from Oatly highlights, consumers are becoming more mindful of ingredient lists and processing, prompting a discussion about the benefits and drawbacks of plant versus dairy milks.

Maria Kurenkova from MILBOK acknowledges this growing awareness, emphasizing the renewed appeal of minimally processed, ethically produced dairy. Innovative dairy products, such as freeze-distilled milk, are emerging as high-quality alternatives in the specialty coffee market.

The nuanced interplay between dairy and plant milks is pushing coffee shops to provide diverse, premium options catering to varied consumer preferences. The future of milk in coffee doesn't rest on a singular choice but rather on a balance of high-quality options that align with evolving consumer priorities.