At 66%, it’s presently the preferred milk different and there’s a purpose for this: Its style is barely candy and subtly cereal-like. The consistency is creamy and just like cow’s milk. In what is named barista high quality, it’s wonderful for frothing and kinds a fine-pored, secure foam. Truly excellent for a cappuccino, latte, or flat white.
Nonetheless, oat milk just isn’t actually the primary selection for anybody who doesn’t like their espresso specialty candy or sweetish. Personally, I discover it too voluminous within the mouth and too heavy with 7% carbohydrates. However fortuitously, that’s a matter of style. In any other case, oat milk harmonizes properly with just about all forms of beans – particularly the robust Robusta blends. For me personally, nevertheless, it could be somewhat too dominant for a chic, refined Arabica.
