The latest edition of Übermilk technology has hit Australian shores. With the rollout starting in November 2025, just how much could it change the face of the national café market?
The next essential technology that is needed in a café”. That’s how Barista Group Owner Joe Chalhoub describes the Übermilk Plus.
After originally launching in the Australian market in 2023 before an updated version became available in 2024, the latest evolution of the Plus not only turned heads at Host Milano, but has the potential the redefine just how a café works.
“People were queuing up to look at the Übermilk Plus at Host Milano in October,” says Joe. “I can confidently say no competitor was able to display anything like it.
“This is because it can dispense more than milk. The market has been begging for a solution that can dispense other liquid products in the same, simple fashion, and providing that solution was a basic requirement.
“Those three dispensers on the old Übermilk have been expanded to seven – three can dispense textured hot and cold foam, and four can cold dispense liquid that has nothing to do with milk or grow the range of alternative milks on offer.”
Australia, by and large, loves milk-based coffee drinks – and the quality of the milk and its preparation is often a make-or-break detail for consumers.
Research commissioned by Norco, an Australian dairy cooperative, released in 2025 states 29 per cent of Australians state milk quality was the most important aspect of their coffee, while cappuccinos, flat whites, and lattes make up 65 per cent of Australian coffee orders.
Golden Bean Australasia released its own data set in 2022, with its Café Pulse survey indicating 96 per cent of retail coffee-based beverages sold in Australia were milk-based.
But even with that long-held and growing love for milk-based coffee in Australia, the market is shifting, and key demographics of consumers are demanding more than a simple flat white or latte. They want to plus their experience up.
Übermilk? Über-anything
While all seven units can, theoretically, be used for expanding the range of dairy and dairy alternative milks a café could offer, Joe says the most powerful way to take advantage of these additional spouts is the use of different ingredients that have become critical to café menus.
“There are two outlets at the back and one at the front which can dispense the hot and cold milk foam, all of which can hold different milk types. Then, there are four more in the middle for cold dispensing liquid,” he says.
“These can be non-dairy, or other liquids like syrups. We’re even testing whether it can dispense matcha.”
While the user interface and spouts of the Übermilk Plus sit above the bench, all the liquids that run through the machine are stored underneath. The result? An uncluttered bench, a sleek, almost spaceship-like machine that grabs attention, and more space for the baristas to operate.
Joe says the way in which the liquids used in the Übermilk are contained out of sight and in the same place help enable the machine to redefine how cafés operates.
“Think of a typical workflow,” he says. “Imagine all the mess you have opening one-litre cartons of alternative milks and having all those boxes and cartons all over the place.
“Then, when adding the milk to the coffee you put liquid into the jug – it might be too much or too little – then it’s steamed – it might be too hot or too cold – and then served.
“With the Übermilk Plus you get the luxury of control in dispensing quantity which means no wastage, efficiencies in reducing movements behind the counter, and saved labour costs.”
He says the same limitations on workspaces are only exacerbated by the sheer number of syrups, liquids, and other ingredients now needed for a competitive menu.
“You have a pump for all types of syrups and liquids, you have to take the cup to the pump, create mess, go back and forth and froth the milk manually.
“Reducing product waste is a huge advantage and having the luxury of being able to dispense four liquids from one outlet, it adds efficiency in moving from point A to point B with the least number of actions.
“All you have to do is grab your cup, go to the Übermilk Plus, press a button, and the drink is ready.”
The Übermilk Plus’ ability to deliver not just coffee, but a range of coffee-based specialty drinks – and even beyond – see it well suited to the current Australian café market.
With Generation Z looking beyond traditional milk and coffee-based drinks – however their popularity remains strong in other generations – and instead leaning towards trending products, aesthetic beverages, teas, and sweeter concoctions, the added versatility Übermilk Plus affords is crucial for modern café environments.
The Mix and Match function of the Übermilk Plus, Joe says, totally eliminates the inefficiencies in this process and makes the most of its multi-liquid functionality.
“Mix and Match is the outstanding feature of the product. With the four cold modules, you have the option of ‘single dose, double dose, or triple dose’,” he says.
“Take something like a caramel oat latte. Traditionally you’d have to grab the milk, steam it, pump the syrup in, create all that mess, add time, and potential product wastage. Here, you can create recipes for mixed drinks and store them on the machine.
“You pick an icon to save it under, you name it, and you programme the machine by manually starting and stopped the dispensing, and then you simply press done. You can use Mix and Match for hot or cold foam, and with the four cold liquid dispensaries.
“The whole process of now creating the drink by adding to the extracted espresso takes just a few seconds.”
In a live demonstration to BeanScene, the process of adding new products to the user interface, creating new recipes, and saving them takes Joe a matter of seconds.
Beverages ranging from strawberry matcha, to Mont Blanc, hot chocolate, oat cold brew, chai or root teas, and anything in between can be programmed in with just a few pushes of a button – and it’s easily changed if a café wants to replace ingredients or mix and match options on a whim.
Joe says the Übermilk Plus’ ease of use is a strength that will enable any barista to integrate it into their workflow without any fuss.
“It’s an incredibly intuitive display and it’s very straightforward to use,” he says.
“For me, it’s all about the value this product can add to a café. It helps reduce staffing needs since it can do a lot of the work you might need to have multiple baristas rostered on to do, and it’s super easy to operate,” he says.
An ongoing evolution
The Übermilk name is by no means new to Australia, nor is it new to Barista Group.
The Western Sydney-based equipment supplier first introduced the Übermilk One to the market some eight years ago after first importing it in 2017. This workhorse of a machine is still going strong in cafés around the country, according to Joe.
“The Übermilk One still works and is incredibly reliable,” says Joe. “It helped Barista Group establish itself as a pioneer of milk foaming technology in Australia and enabled us to grow more and sell more,” says Joe.
To cater for the existing group of businesses that continue to benefit from the Übermilk One, Barista Group has also introduced the Übermilk Plant-Based to Australia to complement the existing technology.
“The Plant-Based is like the Übermilk One, which we introduced eight years ago. It has a specialised pump to cater for specific types of plant-based milks,” he says.
“It’s the same machine mechanically and it can use one type of milk per machine.
“That was created for people who already have an Übermilk One and want to provide an alternative dairy alongside it.”
The prototype of the Plus was soft launched at Melbourne International Coffee Expo (MICE) 2024, but since the release of the One almost a decade ago, parent company Beyond has had to evolve the solution quickly to meet the demands of the market.
“There have been a few different versions of this machine. The V1 was a prototype that was never launched,” says Joe. “It was a triple milk solution, but the market moved on.
“This is where the Übermilk Plus in its current state comes in. What started as a simple milk foaming product has become a complete liquid dispensing solution.”
been a staple of Australia’s café scene for almost a decade. Image: The Street Canteen.
Café ready for 2026
At the time of writing, Barista Group is in the midst of an intensive internal testing phase for the machine, where Joe and the company’s technicians are putting the new Übermilk Plus through its paces to ensure it can meet the rising demands of cafés around Australia.
These testing and trial phases are not only critical to understanding the limitations of the machine, but to advise how they can best be used by those taking the leap.
“We’re a really responsible importer and we need to make sure everything works perfectly. I’m fully comfortable in saying the Übermilk Plus is ready to go in terms of the hot and cold modules,” says Joe.
“We have a waiting list of people wanting to use this technology like you wouldn’t believe. The first 50 machines are going into cafés around Sydney, and the rollout across the rest of Australia will begin in early 2026.”
Whether it be the Übermilk One, Plant-Based, Plus, or any other machine Barista Group supplies to the Australian market, Joe says both he and the entire brand look to their ‘why’ as to whether it is worth their time to import it.
“Barista Group is not a supermarket; we’re not selling all different kinds of grinders or coffee machines. We have a ‘why’ and we stick to that,” he says.
“Our ‘why’ is people wanting to eliminate steps in their workflow, for people that want to save money, that want to have consistency.
“When people buy Barista Group, they know the product is going to make a difference for their business. We’re selling a feeling, at the end of the day – and that feeling is the customer is going to feel much better because they’re going to feel less starved when using our products.”
The debut of the next evolution of the Plus ties back into Joe’s own personal mission of finding solutions to solving issues that Australian café owners face daily, whether they’re technical problems, easing workflow issues, or finding the best-looking, functional piece of gear.
Selling that feeling and looking back on that ‘why’ Joe speaks so passionately about is the reason he believes the Übermilk Plus is bound for success in Australia. He believes it upholds all three pillars.
“People need to start re-evaluating workflow because things are getting incredibly tight. Costs are increasing, but cafés are scared to increase their prices,” he says.
“Technology like the Übermilk Plus may take a bit of up-front investment, but at the end of the day that investment will be returned massively through the saving of labour, limiting product waste, and improved processes.
“This is the next essential technology that is needed in a café.”
For more information, visit baristagroup.com.au
This article appears in the December 2025 edition of BeanScene. Subscribe HERE.
