I never liked milk much (always tasted cheesy to me, except the raw stuff, that tastes like hay), then I became lactose intolerant. Most alt milks taste better to me, and oat milk is just better in coffee. Say what you will about America but at least I can get oat milk with my decaf at any real coffee shop. Some gas stations have milk alternatives too, but it’s not as common.
Luckily the EU protected us from associating fake milk with the real good animal milk. He probably was confused because she didn’t ask oat ‘barista’ or ‘drink’ /s
Personally, I agree with you. Oat milk just meshes remarkably well with the general flavor profile in coffee. It’s thick, has the right general umame taste, and the texture is a lot less offensive than almond milk.
If I’m making a sweeter coffee, then I’ll go for coconut. But oat is definitely superior in regards to complementary tastes. Dairy is versatile (and, IMHO, the only right way to make a properly foamy capuccino), but there’s just something in oat milk that just makes coffee feel like a sturdy, rustic, wholesome drink instead of a delicacy.
I never liked milk much (always tasted cheesy to me, except the raw stuff, that tastes like hay), then I became lactose intolerant. Most alt milks taste better to me, and oat milk is just better in coffee. Say what you will about America but at least I can get oat milk with my decaf at any real coffee shop. Some gas stations have milk alternatives too, but it’s not as common.
Oat milk isn’t rare outside the US. It’s a bit harder to get in French coffee shops, but not that much.
This is just France being French. Especially because Toulouse is a small regional airport.
Luckily the EU protected us from associating fake milk with the real good animal milk. He probably was confused because she didn’t ask oat ‘barista’ or ‘drink’ /s
Personally, I agree with you. Oat milk just meshes remarkably well with the general flavor profile in coffee. It’s thick, has the right general umame taste, and the texture is a lot less offensive than almond milk.
If I’m making a sweeter coffee, then I’ll go for coconut. But oat is definitely superior in regards to complementary tastes. Dairy is versatile (and, IMHO, the only right way to make a properly foamy capuccino), but there’s just something in oat milk that just makes coffee feel like a sturdy, rustic, wholesome drink instead of a delicacy.