Plant milk
Oat cappuccino
A cappuccino on oat milk. Oat stretches a little slower than cow's milk, so give it a moment longer at the surface for the tall foam.
How it's made
- Start with a hot cup.
- Pour in the espresso: 30 ml.
- Pour in the stiff oat foam: 150 ml.
Its proportions
What makes it this drink and not its neighbour on the menu. The café in Cuppology judges every one by these.
- Shot: ristretto or espresso or lungo
- Coffee 18–90 ml
- Milk 80–250 ml
- Foam 16 mm or more
- Milk 40–75 °C
More plant milk
- Oat latte: A latte made with barista oat milk, the plant milk most cafés now keep by the steam wand.
- Oat flat white: A flat white on oat milk.
- Iced oat latte: Ice, a shot and oat milk straight from the carton.
- Oat matcha latte: Whisked matcha over steamed oat milk.
- Almond latte: A latte made with almond milk: lighter and nuttier than dairy.
- Iced almond latte: Ice, a shot and almond milk.
- Soy latte: The original café plant milk: a latte made with soy.
- Soy cappuccino: A cappuccino on soy milk.
- Soy chai latte: Chai concentrate with steamed soy milk: a café classic since the nineties.