BOB's BLOG - Meet the Makers - Volume 11 - Alt Milks: Can they Enhance the Specialty Coffee Experience? - Friday 14 November 2025

Let's be honest—ordering a flat white with oat milk has gone from niche request to mainstream phenomenon faster than you can say "extra shot." But here's the question every specialty coffee lover wrestles with: are alternative milks just riding the wellness wave, or do they genuinely enhance what's happening in your cup?

Spoiler alert: it's complicated, delicious, and surprisingly scientific.

The Magnificent Four: Meet Your Dairy Alternatives

Oat Milk: The People's Champion

If alternative milks were a popularity contest, oat milk would be accepting the trophy with a perfectly microfoamed acceptance speech. Baristas love it. Customers request it by name. Even your dairy-devoted uncle probably tried it once and didn't hate it.

In the cup with Red Brick espresso: Oat milk is the diplomat of the alt-milk world. Its natural sweetness and creamy body play beautifully with a slightly acidic espresso, softening bright notes without bulldozing them. That subtle grainy sweetness? It actually complements fruity, complex coffees rather than competing with them. The result is balanced, approachable, and genuinely tasty.

Steaming and pouring: This is where oat milk earns its barista credentials. Quality barista-blend oat milks (looking at you, Oatly Barista and Minor Figures) steam like a dream—silky microfoam, stable enough for latte art, and forgiving if you accidentally overheat it. The secret? Added fats and stabilizers that mimic dairy's protein structure. Your rosetta might not be Instagram-perfect on day one, but you'll get there faster than with most alternatives.

Beyond the cup: Oat milk's neutral flavor makes it brilliantly versatile in coffee-based cooking. Affogatos? Lovely. Coffee ice cream base? Absolutely. Tiramisu experiments? Go for it.

Soy Milk: The OG Alternative

Soy milk has been the reliable friend in the alternative milk lineup since before it was cool. It doesn't seek attention, but it gets the job done.

In the cup: Soy brings a subtle bean-y earthiness that some coffee purists actually prefer—it adds complexity rather than just sweetness. With a bright, acidic espresso like Red Brick, soy can create interesting flavor bridges, though it occasionally curdles if the coffee is particularly acidic or if you're heavy-handed with the pour. Pro tip: let your espresso cool for literally ten seconds before adding soy. Patience, grasshopper.

Steaming performance: Soy can be temperamental. It foams decently but requires a gentler touch—too hot and it splits faster than a bad relationship. Aim for around 55-60°C (130-140°F) rather than the usual 65°C. Many cafes now stock barista-specific soy milks with added acidity regulators that behave much better under pressure.

Cooking credentials: Soy's protein content makes it excellent for baking and cooking. Coffee-soy panna cotta? Surprisingly sophisticated.

Almond Milk: The Delicate Diva

Almond milk walked so oat milk could run. It's lighter, subtly nutty, and decidedly more high-maintenance.

In the cup: Almond milk's thin, watery consistency means it doesn't stand up to bold espresso the way fuller-bodied alternatives do. With Red Brick's acidity, you'll taste more coffee and less milk—which some people love, but don't expect a creamy latte experience. Think of it as coffee with a whisper of almond rather than a milk drink.

Steaming challenges: Here's where almond milk reveals its diva side. Most almond milks simply refuse to foam properly due to low protein and fat content. Barista blends help (they add thickeners and oils), but even then, you're looking at sparse, large bubbles rather than dense microfoam. Latte art? Maybe a wobbly heart if the coffee gods smile upon you.

Kitchen versatility: Almond milk shines in iced coffee and cold brew where texture matters less. Hot applications? You're better off with literally any other option.

Coconut Milk: The Tropical Wild Card

Coconut milk is that friend who shows up to the party in a Hawaiian shirt—bold, unapologetic, and not for everyone.

In the cup: Coconut brings obvious tropical notes that will either complement or clash with your coffee, depending on your palate. With a fruity, acidic espresso, it can create interesting pina-colada-adjacent vibes. But if you want to taste your single-origin's delicate flavor notes? Coconut will absolutely steal the spotlight and tap-dance on the stage.

Steaming: Coconut milk is hit-or-miss. Barista blends foam reasonably well, but the result is often less stable than oat or soy. Expect your foam to settle quickly—drink fast or embrace the flat white aesthetic.

Culinary bonus points: Where coconut milk truly excels is in coffee-based desserts and Southeast Asian-inspired iced coffee drinks. Vietnamese-style iced coffee with coconut milk? Chef's kiss.

The Sustainability Question: Not As Simple As You'd Think

Ah yes, the reason many of us tried alt milks in the first place—saving the planet one latte at a time. The reality is more nuanced than marketing would have you believe.

The good news: All four alternatives have a significantly lower carbon footprint than dairy milk. Dairy production requires enormous amounts of land, water, and feed, and produces substantial greenhouse gases. By comparison, plant-based milks are environmental overachievers.

The plot twist: Not all alt milks are created equal.

• Oat milk is the sustainability darling. Oats need relatively little water, grow in temperate climates (reducing transport emissions), and the crop itself is pretty low-maintenance. Winner.

• Soy milk performs well environmentally, but soy farming is complicated by deforestation concerns—though it's worth noting that most soy-related deforestation is driven by animal feed production, not soy milk.

• Almond milk is the problematic favorite. Almonds are incredibly water-intensive (one almond requires roughly 12 liters of water to grow), and most commercial almonds come from drought-prone California. The environmental cost adds up.

• Coconut milk travels the furthest—most coconuts are grown in tropical regions—which increases transport emissions. The crop itself is relatively sustainable, but "food miles" matter.

The verdict? If sustainability is your primary concern, oat milk is your champion. But any alternative milk is better than dairy from an environmental perspective.

Are They Worth The Extra Cost?

Let's talk money. Alternative milks typically cost £0.30-0.60 more per coffee, which adds up if you're a multiple-cups-per-day person.

Worth it? That depends on what you value:

• For flavor exploration: Absolutely. Different milks unlock different dimensions in specialty coffee.

• For dietary needs: Obviously yes if you're lactose intolerant, vegan, or have dairy allergies.

• For environmental reasons: The cost difference is your contribution to lower-impact coffee drinking.

• For barista skills: Oat milk especially gives you an excellent canvas for practicing latte art without dairy.

The democratization of quality alt milks means you're no longer paying extra for a compromised experience—you're paying for an alternative experience that can genuinely enhance your coffee ritual.

The Bottom Line: It's All About Choice

The specialty coffee world has evolved beyond "coffee snobs vs. alt-milk crowd" tribalism. Quality alternatives—especially oat milk—have proven they can hold their own alongside traditional dairy, creating different but equally valid coffee experiences.

With a complex, slightly acidic espresso like Red Brick, oat milk offers the most balanced, accessible entry point. It enhances without overwhelming, steams like it means it, and won't have you questioning your latte art skills. Soy brings earthy complexity, coconut delivers tropical boldness, and almond keeps things light—each has its place depending on your mood and palate.

The real enhancement to the specialty coffee experience? Having options. The freedom to explore how different milks interact with your favorite beans, to consider environmental impact, to accommodate dietary needs without sacrificing quality, and to genuinely enjoy what's in your cup.

So yes, alternative milks can absolutely enhance your specialty coffee experience—especially if you approach them not as dairy substitutes, but as ingredients in their own right.

Now, if you'll excuse me, I have an oat milk cortado calling my name.

What's your go-to alternative milk? Drop your hot takes in the comments—bonus points if you're team coconut and willing to defend that choice.

Keywords: alternative milk, oat milk, specialty coffee, plant-based milk, barista milk, coffee alternative, dairy-free coffee, sustainable coffee, vegan coffee, almond milk coffee, soy milk latte, coconut milk cappuccino

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