Appreciation post: The coffee shop in Burlington finally nailed their oat milk

I stopped by that new spot on Main Street in Burlington last week and got a flat white with oat milk. For the first time ever, it actually steamed up with real microfoam instead of just turning into hot water with bubbles. The barista said they switched to a new brand that has a higher fat content, which makes all the difference. My drink had that smooth, velvety texture I've been trying to get at home for months. Anyone else have a local place that finally figured out a good non-dairy milk for espresso?

2 comments

2 Comments

thomas8324d agoMost Upvoted

That oat milk brand change is a total game changer for home brewing too.

emeryw1624d ago

Wait, "game changer for home brewing" got me curious, @thomas83. Are you talking about using it in like, stouts or something? Which brand change made the biggest difference for you, and how are you using it?