Does MILKLAB foam well? A barista's guide to perfect microfoam

January 2, 2026 •

4 min read

According to coffee professionals, barista-designed plant milks are formulated to stretch and hold shape more consistently than standard versions. When it comes to milk alternatives, MILKLAB is a brand frequently used in cafes and renowned for its performance and consistency. The key question for many home baristas is whether this brand lives up to its reputation for creating excellent microfoam for lattes, cappuccinos, and latte art.

Quick Summary

An analysis of MILKLAB's plant-based milks, including oat, almond, and soy, confirms they are formulated for superior frothing, stretching, and latte art compared to standard alternatives. Optimal results depend on specific techniques for each milk type, such as starting cold and managing temperature.

Key Points

Superior Foaming Performance: MILKLAB is specifically formulated for baristas, delivering superior frothing, stretching, and latte art capabilities compared to standard plant-based milks.
Variety of Milks, Consistent Results: The brand offers a range of options, including oat, almond, soy, and coconut, all designed to perform consistently in coffee applications.
Oat Milk for Silky Microfoam: MILKLAB's Oat Milk is highly regarded for creating a silky, stable microfoam, making it a top choice for latte art.
Almond Milk Resists Separation: MILKLAB's Almond Milk is praised for not separating when heated, creating a velvety, nutty-flavored foam.
Proper Technique is Crucial: Achieving the best microfoam requires specific techniques, including starting with cold milk, proper aeration with a steam wand, and monitoring temperature.
Works with Home Tools: While best with a steam wand, excellent foam can also be achieved at home using automatic frothers, handheld wands, or even a French press.
Collaborative Formulation: MILKLAB's products are developed in collaboration with coffee professionals, ensuring they are optimized for taste and texture in espresso-based drinks.

MILKLAB, a brand proudly developed with input from baristas, is specifically designed for the demanding environment of specialty coffee making. Unlike standard plant milks, which can often split, lack body, or create inconsistent foam, MILKLAB's barista editions are enhanced with proteins and fats to create a texture that closely mimics dairy milk when frothed. This means that for coffee lovers striving for cafe-quality results at home, the brand's milks are a reliable option.

Why MILKLAB is designed to foam well

There are several factors that distinguish MILKLAB's performance from other plant-based milks. First and foremost is the formulation. The company collaborates with baristas and coffee professionals to create milks that complement espresso, focusing on texture and taste without overpowering the coffee's flavor. For example, MILKLAB Oat Milk contains a higher percentage of oats than some competitors, which contributes to its rich, creamy mouthfeel and natural sweetness. The higher fat and protein content in all its barista milks is crucial for creating the stable microfoam needed for professional-looking drinks and latte art.

Beyond the composition, the performance is also tied to proper technique. Baristas and home enthusiasts alike consistently report that MILKLAB stretches and textures beautifully when handled correctly. The milks are engineered to withstand heat without curdling, a common problem with lower-quality plant-based options, and to create a long-lasting, velvety foam.

The MILKLAB range and frothing performance

MILKLAB offers a variety of products, each with slightly different frothing characteristics. Understanding these nuances can help you achieve the best results for your preferred drink.

Oat Milk: Widely praised for producing a silky and stable microfoam, MILKLAB Oat is often cited as a top-performer for latte art. Its creamy texture and mild sweetness make it an ideal complement to espresso.
Almond Milk: This product is known for its excellent steaming and frothing capabilities, resulting in a consistent, velvety foam. It has a subtle nutty flavor that pairs well with espresso without being overpowering.
Soy Milk: A long-standing favorite in cafes, MILKLAB Soy produces a dense, stable froth thanks to its high protein content. It requires careful heat management to prevent curdling, typically staying below 60°C.
Coconut Milk: This variant produces a lighter froth compared to oat or soy but still performs reliably for lattes. It offers a distinctive tropical flavor profile for those seeking variety in their drinks.

How to get the best foam from MILKLAB

Achieving the perfect microfoam with MILKLAB requires attention to a few key details. The process is similar to dairy but with slight adjustments for the plant-based composition.

Start with cold milk: Always begin with cold, fresh MILKLAB directly from the refrigerator. This gives you more time to aerate and stretch the milk before it gets too hot, creating a smoother texture.
Proper aeration: When using a steam wand, introduce air into the milk just below the surface for a slightly longer duration than you would with dairy milk. Aim for a gentle hissing sound rather than a loud roaring.
Vortex motion: Once you've introduced enough air, submerge the steam wand deeper and tilt the pitcher to create a whirlpool effect. This motion integrates the air and breaks down larger bubbles into a fine, silky microfoam.
Monitor the temperature: For all MILKLAB variants, avoid overheating. For soy milk, keep the temperature below 60°C to prevent curdling. For oat, almond, and macadamia, a temperature between 60°C and 65°C is ideal.
Swirl and pour: After steaming, swirl the milk in the pitcher and tap it gently on the counter to eliminate any remaining surface bubbles. The milk should have a glossy, paint-like consistency, ready for pouring.

Comparison: MILKLAB varieties for frothing


Feature	Oat Milk	Almond Milk	Soy Milk	Coconut Milk
Microfoam Quality	Exceptional: Silky, creamy, and stable	Excellent: Consistent, velvety texture	Good: Dense and stable, but sensitive to heat	Fair: Lighter froth than oat or soy
Best For	Latte art, creamy flat whites	Smooth lattes, delicate nutty flavor	Cappuccinos, dense foam	Tropical-flavored drinks, lighter consistency
Heat Tolerance	High, handles moderate temperatures well	High, formulated to avoid separation	Medium, requires careful temperature control (<60°C)	High, handles heat well
Flavor Profile	Mildly sweet, creamy, pairs well with espresso	Subtle nutty flavor, complements espresso	Neutral to slightly nutty, strong flavor dominance	Distinctive tropical flavor
Key Ingredient	100% Australian oats	Australian almonds	Soy	Whole coconut cream

What tools are best for frothing MILKLAB?

While a professional espresso machine with a steam wand will yield the best and most consistent results, there are several tools you can use at home to successfully froth MILKLAB:

Automatic Milk Frother: For minimal effort and consistent results, an electric frother that heats and aerates automatically is an excellent option.
Handheld Frothing Wand: A battery-powered wand is a budget-friendly and portable solution. For best results, pre-warm the milk slightly before use.
French Press: By pumping the plunger up and down in warm milk, a French press can create a decent layer of foam.

Conclusion

In conclusion, MILKLAB is a high-performance, barista-designed brand that foams exceptionally well, especially when compared to standard, non-barista plant milks. Its unique formulation, developed specifically for coffee applications, allows it to produce a stable, creamy microfoam ideal for lattes and latte art. While different variants like oat, almond, and soy have distinct characteristics and require slight adjustments in technique, all reliably deliver cafe-quality results. Whether you are a professional barista or a coffee enthusiast at home, MILKLAB is a consistent and high-quality choice for creating delicious, dairy-free coffee beverages.

For more detailed tips on techniques, visit MILKLAB's official news section for barista insights on using their products effectively.

Frequently Asked Questions

MILKLAB's Oat Milk is generally considered the best for latte art due to its ability to create a silky, stable microfoam that holds its shape exceptionally well.

Yes, MILKLAB can be frothed using a variety of home tools, including automatic milk frothers, handheld wands, and even a French press. However, for professional-level results, an espresso machine's steam wand is recommended.

No, MILKLAB almond milk is specifically formulated to handle heat and resist separation, unlike cheaper or standard brands. It is designed to texture and stretch reliably for coffee.

To prevent curdling, it's best to froth MILKLAB soy milk at a moderate temperature, ideally under 60°C (140°F).

Many baristas and consumers find MILKLAB to be a top-performing brand, often preferred over competitors for its reliable performance, creamy texture, and balanced flavor that complements coffee.

Start with cold milk and incorporate more air initially than you would with dairy. Create a vortex motion with the steam wand and stop heating once the pitcher is hot to the touch, or before the milk exceeds 65°C.

Yes, MILKLAB offers a lactose-free dairy milk option in addition to its range of plant-based milks. This version is also specially crafted to perform well with espresso.