Oat milk has fundamentally changed the specialty coffee landscape. Five years ago, plant milk was an afterthought. Today, it accounts for over 40% of our milk orders. But not all oat milks are created equal.
The best barista oat milks have enough fat to create microfoam, enough sweetness to complement espresso without overpowering it, and a neutral enough flavor to let origin character shine through. We tested twelve brands over three months before settling on our current choice.
The key insight? Oat milk behaves differently at different temperatures. Steam it too hot and the sugars break down, creating a thin, watery texture. Keep it under 65°C and you get silk. This is why we train every barista on plant milk technique as seriously as dairy.