I’ve really enjoyed taking a deep dive into the world of plant-based milks in the past few columns and hope you’ve learnt something new along the way. Now that we’ve covered the ‘theory’ behind plant-based milks, this time around we’ll get straight to the practical things you’ll need to know when working on the coffee bar.
Here are my top tips & tricks to help you master dairy alternatives in your café.
1. Have the right options available.
More and more customers are becoming plant-based milk drinkers, but people often have different tastes and preferences. There are many options on the market and having too many can make service difficult to manage. If you have the ‘big
