The barista guide to non-dairy
Lots of people are swapping milk or cream in their coffee for dairy alternatives, but which is the best non-dairy for coffee? Here’s how they affect taste and texture, and a bit about how they’re made.
HOW ARE THEY MADE?
Usually, they’re made from oats that have been roasted at low temperatures to add flavour. That’s really similar to coffee-roasting: using heat to release flavours that would otherwise be hidden.
Water is then added to the roasted oats, then it is filtered to create the final drink.
GOOD TO KNOW...
These have been available for many years, but they need to be treated with a bit of care. Soya drinks without preservatives can separate when added to the hot coffee. That’s why experienced baristas pay particular attention to the temperature of the soya drink when they’re adding it to the coffee.
HOW DO THEY TASTE?
It really depends on which one you choose. Soya drinks can make your coffee taste a bit “beany”, but they usually give coffee a nice, smooth consistency. Some baristas say that the soya flavour can complements South American coffees but can be too powerful for the fruity notes of African beans.