Coffee and plant-based drinks: dairy-free cappuccino and macchiato

An increasingly frequent request

We have worked with coffee for over fifteen years, and lately one question keeps coming up: which plant-based drink pairs best with espresso?

The reasons for choosing an alternative to milk can vary: dietary needs, personal preferences or simply the wish to try something new. We focus above all on the aspect we know best: the result in the cup.

Oat, soy, almond and coconut have, in fact, very different characteristics. They change the taste, the texture and above all the way the drink behaves when frothed.

Naturally, cow's milk remains one of the traditional bases for cappuccino: this guide is not meant to replace it, but simply to explore some of the alternatives available today.

So let us look at why some plant-based drinks foam better than others, which characteristics to consider for cappuccino and macchiato, and how to achieve a pleasant, creamy result at home too.

Why milk foams and what changes with plant-based drinks

Cappuccino foam comes from the interaction between air and the components of the drink, in particular the proteins, while fats and other elements contribute to the texture and the sense of creaminess.

In cow's milk, the proteins make it possible to create a stable microstructure when air is incorporated during heating.

Plant-based drinks, on the other hand, have compositions that differ greatly from one another and from milk. The amount and type of proteins, fats and carbohydrates change depending on the raw material and the formulation of the product. This is why some foam easily, while others produce a less stable foam or one with larger bubbles.

Temperature is important too. Excessive heating can alter taste and texture and make it harder to obtain a pleasant foam. The ideal temperature can vary depending on the drink used, so it is always worth following the manufacturer's instructions as well.

Another element to consider is the acidity of the coffee: some plant-based drinks, particularly those based on soy, can separate or form small flakes when they come into contact with a very hot or particularly acidic espresso.

Versions labelled "barista" are formulated precisely to offer greater stability during frothing and when combined with coffee. Their composition varies from one producer to another, but it is generally designed to achieve a creamier texture and a more stable foam.

For those who often prepare plant-based cappuccinos, choosing a barista version can therefore make the result much simpler and more consistent.

Oat, soy, almond and coconut: how they behave

Oat has become one of the most popular alternatives in coffee-based drinks. It has a naturally smooth taste, with cereal notes and a slight sweetness. Barista versions generally manage to create a fine, creamy foam, particularly well suited to cappuccino.

Soy generally has a good protein content compared with many other plant-based drinks and can produce a dense, stable foam. It does, however, have a distinctive taste and can be more sensitive to the acidity and temperature of the coffee. Here too, a barista formulation can make preparation much easier.

Almond adds a distinct nutty aroma to the cup and tends to have a lighter texture. The result varies a great deal from product to product: some versions foam little, while those formulated for cappuccino can offer a decidedly creamier texture. It is interesting both in a macchiato and in a cappuccino when we want the almond aroma to be part of the drink.

Coconut has a very recognisable aromatic profile and can add a pleasant sense of creaminess. Its ability to create and hold foam, however, depends a great deal on the formulation chosen. Its particular taste makes it interesting above all for those who want a drink different from the traditional cappuccino.

There is therefore no single best plant-based drink: the choice depends on the result we want to achieve and, above all, on personal taste.

Plant-based cappuccino at home

The basic technique is similar to the one used with cow's milk: we start with the drink cold, incorporate air during the first phase and then work on the rotation to make the texture more uniform. We covered this in more depth in our guide to frothing milk.

With a steam wand it is important not to incorporate too much air and to pay attention to the texture as it forms. Different plant-based drinks react differently, so a few attempts may be needed before finding the ideal technique.

An electric milk frother is a particularly simple solution for home use. With a plant-based drink suited to frothing, it delivers fairly consistent results even without much experience.

In our accessories and cups section you can find a range of useful products to complete your coffee break.

One last tip: it is preferable to heat only the amount we intend to use. Heating and frothing the same drink several times can, in fact, worsen its taste, texture and ability to form a good foam.

Which coffee to choose for plant milk

Every plant-based drink brings an aromatic profile of its own. This is why the choice of coffee becomes part of the pairing.

With oat, for example, we can try full-bodied blends or ones with notes of cocoa, hazelnut and roasting, which go well with the natural sweetness and cereal notes of the drink.

With soy it can be interesting to use an espresso with a bold character, while with almond we can play on contrast or look for blends with notes of nuts and chocolate.

Coconut, with its more pronounced aroma, lends itself well to pairings with full-bodied coffees and aromatic profiles reminiscent of cocoa and chocolate.

These are not rigid rules, however. A more delicate blend can create a completely different and equally pleasant result: it depends on how much we want the coffee to remain the protagonist in relation to the plant-based drink.

For capsules, the intensity level can be a first reference point within the range of the same brand. If the coffee tends to disappear once the plant-based drink is added, we can try a fuller-bodied or more intense blend. We explained in more detail how to read these values in our guide to the intensity scale.

In our range of coffee beans and ground coffee and Nespresso® compatible capsules you can compare different profiles and find the one closest to your taste.

Getting started without mistakes

The simplest way to find your own balance is to change one variable at a time: first the plant-based drink, then the coffee blend and finally the preparation technique.

A good starting point can be an oat drink in barista version paired with a balanced, full-bodied espresso. From there we can try soy if we want a different texture, or almond or coconut if we are looking for a more distinctive aromatic profile.

Pay particular attention to temperature and frothing: an unsatisfying result often depends not on the drink chosen, but simply on the way it was handled.

Above all, there is no perfect pairing for everyone. The beauty of plant-based alternatives is precisely the chance to experiment and find the combination of coffee, taste and texture we like best.

If you would like advice on pairing coffee with a plant-based drink, contact us: the Maracatú team is always available to help you choose a combination to try.