Alternative milks are no longer a niche request - they're an expectation. Here's everything you need to know about oat, almond, soy and other milk alternatives for your café.
The Alternative Milk Revolution
A decade ago, asking for oat milk in a coffee shop was unusual. Today, it's completely mainstream - and cafés that don't offer a good range of milk alternatives are losing customers to those that do.
The UK alternative milk market has grown dramatically, with oat milk now accounting for a significant share of all milk used in coffee shops. Understanding the different options, their characteristics, and how to use them well is now an essential skill for any café.
Oat Milk: The Barista's Choice
Oat milk has become the dominant alternative milk in UK cafés, and for good reason. It has a mild, slightly sweet flavour that complements coffee without overpowering it, and barista-grade oat milk steams and froths in a way that's very similar to whole milk.
The key is using the right product. Standard supermarket oat milk will separate when steamed and produce a poor result. Barista-grade oat milk (such as Oatly Barista, Minor Figures, or Alpro Barista) is specifically formulated for use in coffee and will produce a much better result.
Oat milk is also the most sustainable option - it has a lower carbon footprint than dairy milk, almond milk and soy milk.
Almond Milk
Almond milk has a distinctive nutty flavour that some customers love and others find overpowering in coffee. It's lower in calories than oat milk and is popular with customers who are watching their calorie intake.
The main challenge with almond milk in coffee is that it can be difficult to steam - it tends to separate if overheated. Use a barista-grade almond milk and steam at a slightly lower temperature than you would for dairy milk.
Soy Milk
Soy milk was the original alternative milk in coffee shops and is still popular, particularly among customers who are avoiding oat milk for health reasons. It has a slightly beany flavour that some customers find off-putting, but it steams and froths well.
Soy milk is also a good source of protein, which makes it popular with fitness-conscious customers.
Coconut Milk
Coconut milk has a distinctive flavour that works well in some drinks (particularly iced coffees and chai lattes) but can be overpowering in a flat white. It's worth having available as an option, but it's unlikely to be your most popular alternative milk.
Practical Tips for Serving Alternative Milks
Label your jugs clearly. If you're steaming multiple types of milk simultaneously, make sure your jugs are clearly labelled to avoid mix-ups. Charge appropriately. Most cafés charge a supplement of 30-50p for alternative milks to cover the higher cost. This is widely accepted by customers. Keep them fresh. Alternative milks have a shorter shelf life once opened than dairy milk. Check dates regularly and don't serve milk that's past its best. Offer them proactively. When a customer orders a coffee, ask "would you like dairy or alternative milk?" rather than waiting for them to request it. This signals that you take alternative milks seriously and makes customers with dietary requirements feel welcome.Falcon Sales stocks a range of barista-grade alternative milks. Contact Toby or Lucy to discuss what's available and find the right products for your café.
