Oat, Almond, Coconut… Which Milk Steams Best?
Alternative milks have exploded in popularity in cafés across Ireland and beyond — and for good reason. Whether you're dairy-free, vegan, or just love the taste, there’s never been a better time to swap the cow for a plant. But when it comes to coffee, especially espresso-based drinks, not all milks steam equally.
So, which alt milk makes the silkiest flat white? The frothiest cappuccino? And which ones fall flat? Let’s break it down.
Oat Milk: The Barista’s Favourite
Texture: Smooth and creamy
Foam: Excellent microfoam
Taste: Mild, slightly sweet, compliments coffee well
Oat milk is the go-to for most specialty cafés, and for good reason. It steams similarly to dairy, holds texture beautifully, and produces a glossy, velvet microfoam perfect for latte art. It also doesn’t overpower the espresso, making it the top pick for flat whites and lattes. Many brands now have a "barista edition" with added fats for even better texture.
Verdict: The all-round winner for performance and flavour.
Almond Milk: Tricky, But Doable
Texture: Light and watery
Foam: Can separate or curdle
Taste: Nutty, can clash with darker roasts
Almond milk is notoriously fussy when heated. It can split or curdle if the temperature’s too high or the espresso is too acidic. The foam is often thin and unstable unless you're using a barista-specific version. That said, when handled right, almond milk can make a nice, lighter coffee — especially for those who like a more delicate drink.
Verdict: Not ideal for beginners, but usable with the right milk and technique.
Coconut Milk: Sweet, But Froth-Challenged
Texture: Rich but thinner than oat
Foam: Poor frothing ability
Taste: Distinctly coconutty
Coconut milk’s strong flavour tends to dominate the cup — which can be a good or bad thing depending on your preference. It doesn’t froth very well and lacks the creamy body of oat milk, so latte art lovers may struggle. But it’s a good dairy-free choice for iced drinks or sweet espresso pairings.
Verdict: Tasty, but better in iced coffees or mochas than hot steamed drinks.
Honorable Mentions: Soy & Pea
Soy still holds up for frothing (with the right brand), but some dislike the aftertaste. Pea milk (like Sproud) is rising in popularity for its neutral flavour and good texture, often rivalling oat milk.
So, Which Milk Wins?
If you’re after a milk that behaves like dairy, oat milk is the top pick — especially if you’re chasing that silky flat white texture. Almond and coconut milks are great for specific flavour profiles, but can be more temperamental on the steam wand.
Come Taste the Difference at Bodega Café
At Bodega Café and Bodega Café at Inspire, we stock a variety of dairy alternatives and use Old Barracks Coffee to get the most out of every cup — no matter your milk of choice. Our baristas are trained to steam each milk to its sweet spot, so whether you’re oat loyal or almond curious, we’ve got you covered.
