You’ll find no shortage of coffee fiends across Australia. A survey by research firm McCrindle found that 75 percent of us enjoy at least one cup of coffee daily. And in our endless pursuit for the perfect cup, we’ve come across product after product that promises to produce an ever-more delicious caffeine hit. The latest of these is ‘barista milk’. These alternative milks promise to produce an even creamier coffee than regular alternative milk products – but do they really deliver? 

Yes they do, says Aussie-owned alternative milk brand Minor Figures, which has its own barista-grade oat milk. The brand says the barista milk isn’t just a marketing gimmick, but a specialty drink designed to partner perfectly with the flavour of coffee beans, as well as withstand the temperatures of the coffee making process. 

“Everyday alternate milks are great all-rounders which are designed for people’s everyday needs,” Minor Figures general manager Henry Catts explains. “This includes a straight glass of milk, smoothies, breakfasts, cooking and, of course, combining with coffee.” 

But it’s that last one where barista-style milks kick things up a notch. “Barista-grade products are specifically formulated to handle the pressure of heat treatment and the acidity of coffee,” Catts says.

Credit: Getty

ST. ALi’s head barista Alex Wang says it’s all true. “Alternative barista milks are formulated specifically for coffee, designed to create foam and integrate seamlessly with milk-based coffee,” he says. “They enhance the overall flavour, texture and experience, whereas regular alternative milks might not foam properly or pair as well with coffee.”

And then there’s the key sell (for baristas, anyway): mouthfeel. “For a good cup, we focus on flavour, sweetness, mouthfeel and aftertaste,” Wang says. “Most barista-focused alternative milks excel in mouthfeel, providing a creamy and balanced texture.”

In fact, if you don’t lean towards a barista-focused milk for your morning brew, you run the risk of a sub-par coffee, Catts believes. “Using a non-barista-grade plant milk can impact taste, texture and have a higher chance of splitting or curdling,” he says.

But just to make it even more complicated, not all barista milks are created equal. So choose yours carefully; otherwise, upgrading to a more expensive barista-grade milk is kind of pointless. 

“Products with higher levels of stabilisers can actually mask or smother the true flavour of the coffee,” Catts warns. “So, if you can’t taste the difference between roasts because of your choice of milk, then you’ve wasted your money buying that expensive bag of beans!”

Related article: Melbourne’s absolute best cafés to grab brunch this weekend