Specialty coffee has played a key role in the explosive popularity of plant milks over the last decade. In the early 2010s, major plant milk brands targeted cafés to win over baristas, allowing them to see firsthand how their product performed similarly to dairy when steamed or poured as latte art.
These efforts clearly worked. A recent survey from World Coffee Portal shows that 60% of consumers have tried plant milks in coffee shops, demonstrating a notable shift in consumer habits.
Today, there are more than 17 varieties of non-dairy milks on the market – some of the most popular ones being almond and oat. With so many options available, coffee shops and baristas have to prioritise quality if they want to exceed customer expectations.
I spoke to Carmen Bourgaize, Chief Commercial Officer at Blue Diamond, to learn more.
You may also like our article on why coffee shops need to focus more on milk quality.
The meteoric rise of the non-dairy milk market
The global plant milk market has boomed over the past ten years, and further growth is on the horizon. By 2030, the plant milk industry is projected to grow by 15% every year.
“Consumers have various motivations for requesting a plant-based milk in food service,” says Carmen Bourgaize, the Chief Commercial Officer at Blue Diamond, the world’s leading almond marketer and processor. “Many just prefer the taste. Some appreciate that it’s lactose-free while others are interested in plant-based alternatives.”
Vegan and plant-based lifestyles continue to gain more global traction. By early 2024, the number of self-identified vegans more than doubled to 2.5 million in the UK alone.
Millennials and Gen Z, in particular, are more willing to spend money on brands and products they consider ethical and sustainable – and they increasingly focus on health and wellness.
Many plant-based milks are fortified with essential vitamins and nutrients like vitamin C and calcium. Almond milk, for example, is rich in vitamin E and is known for its antioxidant properties – and it also contains fewer calories than other plant milk products.
According to data from Mintel, two in five US consumers purchased almond milk in 2023, underscoring its mass appeal among consumers.
Why specialty coffee and plant milks go hand in hand
Plant milks have taken centre stage in specialty coffee shops for some time now. Throughout the early and mid-2010s, leading dairy alternative companies zeroed in on cafés to gain organic brand exposure – and they were successful.
Baristas were impressed by the neutral flavours and creamy textures of specially formulated blends, as well as the ability to steam well-textured microfoam and pour crisp latte art. This appreciation extended to consumers; a 2024 study found that 51% now prefer plant-based milks in their coffee.
Coffee shops worldwide responded to the boom in the popularity of plant milks, stocking a wide variety to meet increasing demand. However, with so many options on the market now, café operators and baristas need to be mindful of which ones they choose to serve.
Blue Diamond, a farmer-owned cooperative representing approximately 3,000 of California’s almond farmers, will relaunch its Barista Blend Almondmilk at the 2025 Specialty Coffee Expo in Houston, Texas, from 25 to 27 April. The relaunch features a new brand identity that aligns with modern café culture and comes at a time of rapid growth in the non-dairy category.
“The brand’s aesthetic is designed to resonate with our audience; the design is clean and focused and somewhat whimsical,” Carmen says. “The redesign feels very at home in coffee shops.”
After making the strategic decision to expand its coffee shop presence, Blue Diamond wanted to ensure it was engaging with its target audience.
“We did quantitative and qualitative studies to understand their perceptions about using almond milk in specialty drinks, both hot and cold,” Carmen explains. “We sent our product to a nationally representative sample of baristas and confirmed that our product performed well. In fact, eight out of ten said Blue Diamond Barista Almondmilk was better than the almond milk they were using.”
The company then used the feedback to inform the redesign and create packaging that acknowledges the journey from farm to cup between almond farmers and baristas.
“We wanted to show baristas that our quality begins in the orchard, just as delicious coffee beans begin at farms globally,” Carmen adds. “We grow and harvest our own almonds from a co-op of small family farmers in California.”
To tell this story, Blue Diamond’s packaging features illustrations in a contrasting blue and white colour palette that connect the hands of the almond tree “Shakers” with those of the coffee “Creators”.
Why quality needs to be at the forefront
As more customers order non-dairy milks in coffee shops, brands are pushed to create truly innovative products without compromising on quality or performance. The benefits of this are clear; according to Nielsen, brands are nearly twice as likely to increase overall sales when their innovative products perform well.
Today, plant milks can’t just be an alternative to dairy. They must deliver across the board, including flavour, nutritional value, sustainability, and branding.
It’s more important than ever that they meet baristas’ high expectations for taste, texture, and milk steaming and pouring capabilities. For instance, plant-based milks must have the optimal protein-to-fat ratio to mimic the performance of dairy milk to achieve stable microfoam and crisp latte art.
This has led brands to explore new formulations and diversify the types of plant-based milks available. Recent advancements have allowed non-dairy milks to perform at a similar level to dairy.
“The quality of our product starts in our orchards as the small family farmers in our co-op grow and harvest our almonds,” Carmen explains. “The result delivers a drinking experience that is rich and creamy and meets customer expectations for drinks like lattes and cappuccinos.”
She tells me that Blue Diamond partnered closely with café operators and baristas to develop its Barista Almondmilk, which the company will showcase at booth 301 at Specialty Coffee Expo in Houston.
“We designed our R&D efforts to create drinks that meet consumer expectations: a good amount of foam, rich and creamy taste in an almond milk that is free from cholesterol, lactose, gluten, casein, and carrageenan,” Carmen adds. “Our research confirms that baristas get superior performance from our product, as it is easy to steam with foam that has great depth and stability.
“To achieve this, you place the steam wand under the surface of the liquid for five seconds before raising it. Maintain the temperature between 140°F and 145°F (60°C and 62°C) to create the ideal smooth texture and optimal flavours.”
Plant-based milks are an integral part of specialty coffee. As consumers grow more mindful of health and sustainability, demand for non-dairy options shows no sign of slowing down.
At the same time, expectations from café operators and baristas are at an all-time high as customers become more discerning. Ultimately, it will be plant milks that meet customer and barista demands while delivering exceptional taste, texture, and performance in every cup that thrive.
Enjoyed this? Then read our article on how plant milks at competitions is a step forward for specialty coffee.
Photo credits: Blue Diamond
Perfect Daily Grind
Please note: Blue Diamond is a sponsor of Perfect Daily Grind.
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