You may have seen AJ test five different kinds of milk in two machines if you are a subscriber to our YouTube channel. Non-dairy milk is becoming increasingly popular in homes and cafes for many reasons, including health, diet, and ethics. How do they compare? And which one tastes better?

While we’ll be talking about almond, coconut, and oat milk, there are many other types, such as cashew and hemp, rice and flax, hazelnut, and macadamia. These four kinds of milk were most commonly paired with coffee and we felt they were worth our review. (Personal experience: I find Chobani’s oatmeal milk to be delicious. More Info here –

Best Non Dairy Milk for Coffee


Coffee and milk should be paired together. We had to test which milk made the best latte, given the variety of milk options available. Find out more!

These non-dairy kinds of milk are typically thinner than cow’s milk and more difficult to froth due to the lack of fat and protein. To counteract this, cartons can be labeled “barista-style”, “barista edition”, or “barista mix.” These contain small amounts of stabilizers such as oils and gums that help create foam when milk is steam steamed. These additives contain proteins that help to form and stabilize tiny air bubbles. Fats also contribute to creaminess and mouthfeel.

Let’s now look at how these kinds of milk are processed on super-automatics such as the Gaggia Magenta Prestige Super Automatic Espresso Machine. Whole milk is the best option. We compared all other kinds of milk to it. The bottom third of the milk was mixed when the drinks were frothed. However, the top foam retained its volume well.


Gaggia Magenta Prestige Super-Automatic Espresso Machine

The Gaggia Magenta Prestige espresso machine is sophisticated and powerful. It produces one-touch, authentic milk drinks instantly with crisp full-color displays and an easy-to-use menu.

Different methods for frothing almond milk Although the foam is similar to whole milk, espresso makes it darker and more concentrated. The bottom layer extends higher in the glass than the whole milk.

This difference is even more evident in coconut milk. Espresso forms a thin layer of dark chocolate in the middle. The milk fills the rest of the glass. It also doesn’t produce much foam. This combination means that the drinks will be stronger at the beginning, but then taper off to a milder, thinner finish.

Oat milk is often praised for its creaminess and being the best non-dairy alternative. While everything may appear fine once the milk is dispensed, the drink becomes less appealing when you add the shot. There are a few reasons this can happen: the plant-based milk may be too hot or spoiled.

Soy milk is often the first non-dairy milk that people try. Soy milk can look very similar to cow’s milk. It forms nice layers and settles over time. It is a lovely drink that has a milky hint and starts with espresso but ends with milky espresso.

We also tested the semi-automatic Quick Mill Arnos Espresso Machine to compare how each milk performs for a standard latte.



Quick Mill Arnos Espresso Machine- Walnut Accents

The Quick Mill Arnos semi-automatic espresso maker is an outstanding choice. It features PID temperature control, steam, hot water joysticks, and beautiful walnut wood elements.

We started with whole milk, just like the Gaggia Magenta Prestige. Whole milk will without doubt form a lovely latex paint texture that makes pouring latte art with fine details easy.

We found that almond milk produced larger bubbles than the original. The poured design looked more like an orange than a rosetta, even after a few taps. Air bubbles are a part of almond milk texture, it seems.

Milk Froth Off Almond, Coconut & Rice Milk


Marc and Morgan made almond, coconut, and rice milk using the Gaggia Brera Espresso Machine’s Panarello wand. Watch how different kinds of milk are frightened for a cappuccino.

Coconut milk has fewer big bubbles and a more presentable appearance. However, it can be difficult to find the right texture. It can also end up being a little too thick. It’s still more flexible than almond milk and it pours better.

5 Tips for Beginners: Milk Frothing

Marc shares five tips for milk frothing. These tips include how to keep your steam brush clean and the best milk frothing techniques.

Oat milk is the most similar to cow’s milk when it’s steamed and poured. This is why it’s a popular choice among baristas. The super-automatic oat milk will curdle, but it won’t when manually frozen.

While soy milk thickens while steaming, it is still pourable for lattes art. The final product will have more foam. This can be good or bad, depending on your preferences. You may be able to reduce the amount of air in the steaming process and avoid foam by practicing.

We must also talk about taste. We have to talk about taste again.

Almond milk is the best tasting. It’s sweeter than cow’s milk, but not overwhelmingly so. It also has a subtle nutty taste that complements the coffee’s flavors. Overheating can quickly make the milk bitter so aim for a temperature of 130-135 Fahrenheit (54-57 Celsius).

It is important to note that almond farming and almond milk production have raised concerns about sustainability, especially about water consumption. 

Anita Wagner

She loves history and has a PhD in History and Antopology. Loves to dig up a past.

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