Coffee comes in many forms—hot, iced, creamy, bold—and with a bit of practice, your daily brew can become more than a habit. It can be a craft. Whether you're a barista or a home brewer, learning latte art is one way to make each cup more personal and intentional.
But here’s something many forget: great latte art starts with the right milk.
Milk affects not just the taste, but the texture and quality of your foam—making it essential to the overall coffee experience. So if you're exploring milk for coffee or want to try alternative milk for lattes, here’s a quick guide to help you find the best match for your cup.
Oat Milk
Smooth, creamy, and naturally sweet—oat milk is a popular favorite for a reason. Its texture makes it ideal for achieving silky microfoam, and its mild flavor lets the espresso shine through. A great plant-based choice for latte lovers.
Soy Milk
If you're looking for a lactose-free option that still gives you a nice pour, soy milk delivers. It has a subtle sweetness and a slightly thicker body, which can work well for foam art—just make sure to steam it gently to avoid curdling.
Almond Milk
Almond milk adds a nutty layer to your coffee. While it’s lighter and can be more temperamental when steamed, using barista-style almond milk can help you achieve better froth. Best in moderation to avoid overpowering your brew.
Whole Milk
For classic latte art, whole milk is still king. Its natural balance of fats and proteins creates rich, stable foam with a velvety finish—perfect for detailed pours and a traditional coffee shop feel.
Which One’s Best?
It all depends on your taste and brewing style. Trying different milk options for coffee is part of the fun—and part of finding your perfect cup.
Level Up with Intuit Coffee
Pair your milk of choice with our premium coffee beans, freshly roasted and thoughtfully sourced. At Intuit Coffee, we believe that every detail matters—from the farm to the foam.
Follow us for more coffee brewing tips, and order your beans today to start crafting café-quality cups at home.