The future of non-dairy coffee
As our milk preferences evolve, baristas have a challenge on their hands, as they learn to grapple with new milk varieties and how they interact with coffee. The acidity and high temperature of espresso cause it to act as a coagulant, making many non-dairy milks split in the cup. Nevertheless, discerning coffee-lovers expect to get a great coffee, whatever kind of milk it’s served on.
To the rescue, a new generation of non-dairy milks. Some innovative companies are working with baristas, roasters and coffee technologists to create non-dairy milks that blend beautifully with coffee. Perhaps it’s only natural that we should see this kind of innovation coming.