What’s the Buzz About Barista Milk?

Specialty coffee drinks are booming, and the milk you choose makes all the difference. But what exactly sets barista milk apart from the options lining supermarket shelves and cafe counters? Here’s a look at what makes a perfect foam.

What’s in a Name?

The term “milk” has legal definitions. In Australia and New Zealand, for instance, dairy milk must meet specific fat and protein standards and come from milking animals, according to Food Standards Australia New Zealand. Only plant sterols are permitted as additives.

Plant-based milks, however, aren’t held to these same standards. They fall under general beverage regulations. This results in a wide range of ingredients and nutritional content. Manufacturers must clearly label what’s in the package to avoid confusion.

Barista Milk: The Foaming Factor

Barista milks, whether from dairy or plants, are specially made to foam better. They create finer textures and more durable bubbles. Cow’s milk versions usually have higher protein, around 4–5%, versus regular milk’s 3.3–3.5%. “Milk solids,” or dried skim milk, are often added to increase protein.

Plant-based barista milks, such as soy, oat, and almond, vary widely based on the base ingredient and the manufacturer. Common additives in plant-based barista milks include vegetable oils, thickeners (like gellan or locust bean gum), maltodextrin, and emulsifiers such as lecithin to prevent separation.

The Science of a Perfect Foam

Foam is essentially gas bubbles suspended within a liquid. Stability depends on protein, fat, sugars, and other components, along with temperature. In cow’s milk, proteins like casein and whey create structures that stabilize the foam. Fats also play a role, melting above 40°C to help form bubbles. Overheating above 70°C can break down the whey protein.

Plant-based milks use different proteins. Soy and oat milks have proteins that are also ball-like, making them good for foaming, similar to cow’s milk. Barista versions often add vegetable oils to mimic the fat-protein interaction. Some also contain thickeners. Almond milk, naturally low in protein, nearly always includes gums, starches, emulsifiers, and vegetable oil.

Is Barista Milk Worth It?

Many barista milk formulations contain gums, manufactured starches, and emulsifiers, classifying them as “ultra-processed foods” according to the United Nations. While the environmental impact of plant-based milk is often lower, barista milks typically cost more. This reflects ingredient costs and the research that goes into perfecting the product.

For cafes, barista milks provide a more consistent end product. For home use, the value depends on your foaming skills and the importance you place on a perfect result. According to a 2023 study, the plant-based milk market is expected to reach $44 billion by 2027.