Milk Technology in Coffee

Milk science is central to cafe-quality espresso drinks. Whole milk (3.5% fat, 3.5% protein) steams to a stable microfoam at 55-65 degrees C. Plant-based milks (oat, almond, soy, coconut) vary widely in steam performance; oat milk barista editions most closely mimic dairy. The SCA has published standards for milk steaming in barista competitions since 2018. Understanding milk behavior is essential for any barista working in specialty coffee.