With recent changes in the World Barista Championship rules, the specialty coffee industry is increasingly focused on milk quality, blending dairy and plant milks to create unique beverage experiences. Influential baristas like Anthony Douglas and Jasper De Waal are leading the charge, experimenting with milk blends to enhance flavor profiles and texture. The blending of different milks, such as dairy with oat or coconut milk, offers new sensory experiences and meets the growing consumer demand for personalization. While practical considerations like quality, consistency, and availability play a crucial role, workshops and tastings are helping baristas master the art of milk blending. Although this trend is currently more prominent in competitive settings, it has the potential to become a staple in high-end coffee shops. Blending milks could significantly elevate the quality of milk-based beverages, provided that logistical challenges are managed effectively. As consumer education improves, milk blending may become a mainstream practice in the specialty coffee scene.
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