From early testing with roasters and baristas, to ongoing refinement by MILKLAB’s R&D team, a new soy formulation is designed to deliver smoother texture, balanced flavour, and reliable performance with espresso.
Before plant-based milk became a permanent fixture on café menus, combining soy with specialty coffee came with its challenges, even for the most seasoned baristas.
Dom Majdandzic, Co-Founder of White Horse Coffee in Sydney, remembers those early days vividly, which also serve as a nice reminder about how far the category has come.
During that time, he believes few have advanced plant-based milks as Noumi, which manufacturers MILKLAB. Since its inception 11 years ago, the plant-based milk brand has continued to evolve formulations across its almond, oat, soy, macadamia, coconut, full cream dairy, and lactose-free milk ranges. The aim has been to create products specifically for baristas, to deliver high performance, texturing, and stretching with a creamy mouthfeel to complement espresso coffee.
Dom has had a front row seat to MILKLAB’s rise, with the brand trusting White Horse Coffee as a key collaborator, providing end-user feedback on its latest development: the new MILKLAB Soy formulation.
“The genius behind MILKLAB is that they care deeply about the industry, they care about cafés and they care about baristas, as well as the customers drinking the coffee,” Dom says.
“They are always making plant-based milks that are stratospherically better than what we had when plant-based milk was in its infancy. Before they started making plant-based milks, coffee making was largely targeted to dairy drinkers.”
During the testing phase for MILKLAB Soy, White Hose Coffee trialled many iterations in various coffees to help discover the optimal formulation.
“We have seen amazing advances in quality and production techniques – a genuine leap from where it was before. It will be a true pleasure for baristas to use,” Dom adds.
Lydia San, Brand Manager at MILKLAB, says the brand prioritises the needs of baristas. She says MILKLAB Soy has always been developed with coffee in mind, with the R&D team investing countless hours testing it in-house to ensure it performed properly with espresso.
“They looked at things like how it steamed, how stable the foam was and how it tasted in the cup alongside coffee,” she says.
“Throughout the process we’ve collaborated with roasters and baristas to trial different iterations and share feedback. That input has played an important role in shaping the product over time.
“We’ve continued to refine the recipe based on what we’ve learned and the feedback from baristas and roasters along the way. The new MILKLAB Soy is smoother, more balanced in coffee, and delivers improved steaming and texture behind the machine.”
Supanan “Fon” Sopapol can attest to this. The Beverage Consultant and Founder of Fonix Studio is collaborating with MILKLAB to create a range of soy-based recipes for cafés to try.
A hallmark of the MILKLAB Soy is its neutral flavour, she says, letting the coffee – or any other flavour – shine through while adding body and gentle natural sweetness to the drink.
“One moment that really stood out during testing was when I first steamed the soy and poured it with espresso there was no noticeable curdling,” she says.
“As baristas, we know that the natural acidity in coffee can often cause soy milk to split, which affects both the texture and how the drink presents in the cup. What impressed me about MILKLAB Soy was how stable and smooth it remained, while still allowing the coffee flavours to shine through. It creates a creamy texture that supports latte art while keeping the flavour of the coffee clean and balanced.”
MILKLAB Plant Milk Product Development Manager, Alice Makimian, says another standout feature of the refined formulation is reduced bitterness sometimes associated with soy. This approach is better suited to cafés by increasing sweetness for better balance with espresso and improving the mouthfeel to create a creamier texture.
“We also optimised the processing to minimise beany or earthy notes, resulting in a smoother, cleaner flavour profile that performs well in coffee,” she says.
“It really comes down to how smooth and creamy it is. The flavour is nice and neutral, so it works well with coffee without being overpowering. It’s also really versatile behind the bar and holds up nicely in other café drinks like matcha and chai.”
Lydia agrees: “It integrates really well with coffee and gives a richer, more indulgent mouthfeel. We also had more than just coffee in mind. It’s designed to work across a range of café drinks, from matcha through to other flavoured beverage builds.”
Menu elevation
This new-found versatility thanks to the improved formulation of soy milk excites Fon, helping cafés broaden their menus and pave the way business success.
“One piece of advice I would give cafés is that soy milk can work well across different drinks on the menu,” she says.
“In hot coffee, it can stay smooth and stable enough for milk-based drinks and latte art, which helps baristas feel more confident when using it. It’s also a great option beyond coffee, like matcha, chai, iced drinks, or even smoothies.”
Dom sees a nostalgic opportunity for cafés to tap into.
“When I think of soy it takes me back to the infancy of specialty coffee in Australia,” he says.
“During that special time, LSDs (latte soy dandies) were a popular coffee alternative, similar to where matcha sits in this day and age. I think reintroducing dandelion tea and soy on the coffee menu could be a stroke of marketing genius for many cafes. Who doesn’t want to go back and relive the 90s?
“MILKLAB is constantly improving on their products, with soy being their latest. It’s great that more of society are now able to enjoy beautiful coffees with the use of MILKLAB.”
For more information, visit milklabco.com
This article appears in the April 2026 edition of BeanScene. Subscribe HERE.
