Finding the right milk dispenser for coffee shops

In 2020, 91% of all coffee-based beverages served in cafes included milk. However, as coffee quality has improved, so have consumer expectations around the milk used in their beverages. This has only been exacerbated by the growth in popularity of the flat white in the 2000s – an Australian staple that later grew to global prominence. 

So, while using great-quality milk is crucial to running a successful coffee shop, storing and dispensing it is another matter entirely. Choosing the right milk dispenser for coffee shops will help.

Operators need to offer options, from low-fat dairy to plant-based alternatives, ensure baristas are trained to prepare various beverages with different milk requirements properly and build efficient workflows.

This is why automated milk dispensing solutions have become more prominent – they help operators eliminate logistical challenges regarding the storage and dosing of their milk.

We spoke with Geoff Weaver, CEO of Koiné Coffee, to learn more.

Dairy & coffee: A guide for operators

Milk and coffee are a well-suited match for several reasons. The flavours pair well and have complimentary tastes: coffee is naturally acidic, and milk is more neutral, which reduces bitterness and adds lactic sweetness. It also adds a creamy texture and mouthfeel, as well as presenting an opportunity for visual appeal with espresso-based drinks, thanks to latte art. 

These are among the reasons why milk-based coffee beverages represent the lion’s share of global cafe sales. In North America and Western Europe, this means lattes, cappuccinos, flat whites, and cortados, but dairy is a common additive even further afield. 

In Vietnam, cà phê sūa dá is a cafe staple, a combination of drip coffee and condensed milk; café con leche is the default order in Spanish cafeterias, and cafe au lait is paired with a fresh croissant across much of France. 

For some dairy-based beverages, simply adding cold milk is sufficient, but the most popular orders – like flat whites and lattes – require steamed, micro-textured milk. This is where the barista’s skill comes in. Correctly preparing high-quality milk involves training. 

“High-quality dairy is essential, if not quite as important as the coffee itself,” Geoff says. “Given that milk is a constant variable – when well prepared – better coffees more easily stand out. Great milk enhances the real star of the show: the coffee.”

The rise of plant-based milk

In the last ten years, plant-based milk alternatives have grown significantly in popularity. 

Gen Z and millennial consumers have more diverse dietary requirements and aspirations, and non-dairy milks often align better with these concerns. At the same time, an influx of investment means plant-based milk quality has improved. 

There are now plenty of “barista-grade” options on the market, which perform close to or as well as cow’s milk when steamed. Finally, availability has massively improved. Altogether, this means plant-based milks are more likely to appear on coffee shop menus. 

“Non-dairy alternatives are essential for coffee shops,” says Geoff. “Whether it’s to address allergies, sensitivities or just a taste or flavour preference, they are here to stay.”

Today, most coffee shops offer alt milk versions of almost all their dairy-based beverages. However, they have had to adapt their workflows, training, and equipment to do so. This makes finding a suitable milk dispenser for coffee shops a challenge.

Why is dispensing dairy and plant-based milk from the same machine so difficult?

So, we know that modern cafes, coffee shops, and restaurants have to offer plant-based milk alternatives alongside dairy to appeal to as many consumers as possible.

A 2019 report by World Coffee Portal indicated that over 60% of British coffee drinkers had tried a plant-based dairy replacement with their coffee order, rising in popularity as age decreased. 

The plant-based milk industry is projected to grow by 15% annually until 2030, reaching a value of $120 billion, compared to dairy’s 6% growth rate. 

However, introducing more options to your menu creates practical challenges: service speed, cost, training, and cross-contamination are all potentially affected by more service complexity. 

Certain alt-milk types are made from nuts, including almonds, cashews, macadamias, and walnuts, all of which are common subjects of food allergies. As coffee shop offerings expand to include these, the risk of cross-contamination naturally increases.

While it is standard practice for coffee shops to have multiple clearly labelled steaming jugs to accommodate the different milks being prepared, most espresso machines have just one steam wand to prepare both dairy and alternative milk. Even with thorough cleaning and hygiene protocols, there is a risk of cross-contamination.

Moreover, milk preparation is a hotspot for ingredient waste – steaming milk is generally not a precise science. The barista usually “eyeballs” the quantity of liquid for each pour. A recent study conducted by the University of Edinburgh estimated that 16% of dairy products are lost or discarded globally each year.

How an automated dispensing solution can help

Seeking a safer, faster and more efficient solution frees up cafe operations and saves your business money. 

At Flo-Smart, we have engineered the right milk dispenser for coffee shops by combating some of these common problems.

“I usually need to rip shots as fast as I can while simultaneously steaming milk,” Geoff says. “The bar counter or register position usually pours the milk, but that can get challenging based on the mix of different drinks we are preparing. A dispenser can alleviate issues for multiple positions.”

Ultimately, automated beverage dispensing increases service speed by delivering the correct liquid at the push of a button – instead of café staff retrieving and replacing different options ad hoc without precise measurements.  

Our solution comes with either two or four taps and features a fully automated chiller line straight into your refrigerator unit, each containing different liquids. This mitigates any risk of cross-contamination and frees up counter space by dispensing directly from the fridge to the benchtop. 

In addition, a coffee shop preparing 300 cups of coffee a day can expect to save over $5,000 a year on milk waste and reduce its plastic waste by over 4,000 two-litre milk cartons in the same period. 

Additionally, unlike other types of milk dispenser for coffee shops, Flo-Smart is compatible with any liquid that is non-carbonated or pulp-free. Your staff can also more accurately measure beverages, including wine and juices, extending your savings. 

To learn more about why Flo-Smart is the right milk dispenser for coffee shops, visit our website or contact us directly. You can also sign up for our newsletter here and check out our latest blog posts here.

Milk dispenser for coffee shop