Non-Dairy Milk Steaming by Brand
Not all plant-based milks steam the same. This guide breaks down performance by brand, showing which non-dairy options work best for microfoam, latte art, and flavor.
Why Plant-Based Milks Vary So Much
Plant-based milk steaming is inconsistent across brands because formulations differ significantly. Protein content, fat composition, stabilizers, and emulsifiers all affect how milk froths, integrates, and holds microfoam. A brand that works beautifully in one region may perform poorly in another due to formula variations. This guide maps performance by brand so you can choose the right milk for your setup.
Oat Milk: The Barista Standard
Why Oat Milk Dominates
Oat milk has the highest protein content among plant-based options (2–3g per 100ml), which creates stable microfoam. The natural fat content and starch composition allow oat milk to stretch and incorporate air similarly to dairy milk.
Top Performing Oat Milk Brands
Oatly Barista Edition
Performance Rating: ⭐⭐⭐⭐⭐
Oatly Barista Edition is specifically formulated for steaming. It produces thick, stable microfoam that holds patterns for 30+ seconds. The milk froths quickly and integrates smoothly into espresso. Latte art is achievable even for beginners.
Steaming Tips: Steam to 150–155°F. The milk will expand 30–40% in volume. Pour immediately after steaming for best results.
Alpro Barista Oat
Performance Rating: ⭐⭐⭐⭐⭐
Alpro Barista Oat is nearly identical to Oatly in performance. It creates fine, velvety microfoam and works reliably across different espresso machines. Slightly less sweet than Oatly, which some baristas prefer.
Steaming Tips: Similar to Oatly. Steam to 150–155°F and watch for the milk to rise smoothly.
Minor Figures Oat Milk
Performance Rating: ⭐⭐⭐⭐
Minor Figures produces excellent microfoam with a slightly thinner texture than Oatly. It froths quickly and integrates well. Slightly less stable than barista-specific brands, but still reliable for latte art.
Steaming Tips: Steam to 150–155°F. Microfoam may be slightly less dense than Oatly, so pour with slightly more control.
Store-Brand Oat Milk
Performance Rating: ⭐⭐⭐
Generic oat milk from grocery stores varies widely. Some perform adequately; others produce thin, unstable foam. Test your local brand before committing.
Steaming Tips: Monitor closely. If foam breaks down quickly, switch to a barista-specific brand.
Soy Milk: High Protein, Finicky
Why Soy Milk Is Challenging
Soy milk has the highest protein content (3–4g per 100ml) but is prone to curdling if overheated. It also tends to produce larger bubbles and less stable microfoam than oat milk. Soy works best in cooler climates and with careful temperature control.
Top Performing Soy Milk Brands
Alpro Barista Soy
Performance Rating: ⭐⭐⭐⭐
Alpro Barista Soy is formulated to resist curdling and produces decent microfoam. It's less stable than oat but more reliable than standard soy milk. Works well for cappuccinos and flat whites.
Steaming Tips: Stop at 150°F (65°C)—do not exceed. Soy milk curdles above 160°F. Pour immediately after steaming.
Silk Barista Series
Performance Rating: ⭐⭐⭐
Silk Barista Soy produces acceptable microfoam but is less stable than Alpro. Foam breaks down faster, making latte art more difficult. Better for cappuccinos where thicker foam is acceptable.
Steaming Tips: Keep temperature below 150°F. Watch for signs of curdling (small flecks in the milk).
Standard Soy Milk
Performance Rating: ⭐⭐
Non-barista soy milk is unreliable for steaming. It curdles easily, produces large bubbles, and breaks down quickly. Avoid unless you have no other option.
Steaming Tips: Not recommended for latte art. Use for hot soy lattes only, and keep temperature very low.
Almond Milk: Low Protein, Limited Foam
Why Almond Milk Struggles
Almond milk has very low protein (0.3–1g per 100ml), which makes microfoam nearly impossible. It produces large, unstable bubbles that break down quickly. Almond milk is better for cold drinks than hot espresso drinks.
Almond Milk Performance
All Almond Milk Brands
Performance Rating: ⭐⭐
Almond milk, regardless of brand, is not suitable for microfoam or latte art. Even barista-formulated almond milk produces weak, unstable foam. If you must use almond milk, use it for hot lattes where thick foam isn't required, or for cold drinks.
Steaming Tips: Steam to 150–155°F. Expect large bubbles and quick breakdown. Pour slowly to minimize foam separation.
Coconut Milk: Niche Option
Coconut Milk Performance
Coconut milk has low protein and produces weak microfoam. However, its fat content creates a creamy texture that some prefer. Performance varies significantly by brand and formulation.
Barista Coconut Milk
Performance Rating: ⭐⭐⭐
Some brands (like Aroy-D or barista-specific coconut lines) produce acceptable results. Foam is less stable than oat but creamier. Works better for cappuccinos than flat whites.
Quick Reference: Non-Dairy Milk Comparison
| Brand | Type | Microfoam | Latte Art | Stability | Best For |
|---|---|---|---|---|---|
| Oatly Barista | Oat | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | All drinks |
| Alpro Barista Oat | Oat | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | ⭐⭐⭐⭐⭐ | All drinks |
| Minor Figures Oat | Oat | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | All drinks |
| Alpro Barista Soy | Soy | ⭐⭐⭐⭐ | ⭐⭐⭐ | ⭐⭐⭐ | Cappuccinos |
| Almond Milk (all) | Almond | ⭐⭐ | ⭐ | ⭐ | Cold drinks |
Universal Steaming Temperature Guide
- Oat Milk: 150–155°F (65–68°C) — Most forgiving; can handle slight overheating
- Soy Milk: 145–150°F (63–65°C) — Lower limit to prevent curdling
- Almond Milk: 150–155°F (65–68°C) — Temperature doesn't improve foam quality
- Coconut Milk: 150–155°F (65–68°C) — Similar to oat milk
Related Guides
Find Your Perfect Plant-Based Milk
If you're committed to plant-based milk, Oatly Barista Edition or Alpro Barista Oat are your best bets. Both produce microfoam comparable to dairy milk and are widely available. Start with one of these, master your steaming technique, then experiment with other brands as you gain confidence.