Pairing like an expert

Coffee culture

Espresso and frothed milk, no matter whether in a cappuccino or latte, allows the coffee enthusiast to best enhance the aromatic characteristics of a good espresso combined with those of a good milk. A dense and compact foam with a particularly fine texture, perfectly matches with that of the espresso, producing a unique and sweet mix. 

Today, for all those who have a lactose intolerance or due to ethical reasons or simply because they want to change the classic match with cow’s milk, vegetable drinks can be an easy to find alternative. Whereas cow’s milk tends to be neutral at the palate, plant-based milks have recognizable flavour profiles .

Choosing the right milk to blend with the coffee, depends on the variety of the beans and their level of roasting.

Choosing the right milk to blend with the coffee, depends on the variety of the beans and their level of roasting.  Making the right pairing can definitely enhance both the aromas of coffee and those of the vegetable drink. In order to pair the right milk alternative with the right coffee, it’s necessary to get a little familiar with the flavour profiles of the various coffees: 

Arabica coffees from East Africa have floral and fruity aromas with a pleasant acidic taste, pairing best with plants milks made with oat and almond.

Arabica Coffees from Central and South America have stone fruits and bakery aromas, with a good sweetness, sometimes with a light acidity, pair well with plant milks made with soy, oat and almond.

Arabica coffees from Asia and all Robusta origins have bakery, cocoa, pipe tobacco, spicy aromas with an intense body and bitter taste pair well with plant milks made with soy.

Soy and oats

Arabica and Robusta blends with MEDIUM DARK and DARK roast. Blends 100% Arabica MEDIUM DARK and DARK roast.
These types of coffee are well suited to those vegetable drinks that enhance their body and their intense aromas of bakery, toasted bread, pipe tobacco and bitter cocoa with a strong bitter note.

Single origin Robusta coffee: Indonesia Java, India Cherry, MEDIUM DARK and DARK roast.
Robusta is the coffee botanical variety that releases intense aromas of wood, tobacco leaf, cocoa and spices, creating a pronounced bitter taste and an intense aftertaste. With these types of coffees, soy and oats enhance the aromas and the persistent aftertaste.

Single origin Arabica coffee: Ethiopia, Kenya, Panama, MEDIUM and LIGHT roast and 100% Arabica coffee blends LIGHT roast.
For coffee lovers who appreciate medium/high acidity with fruity and floral aromas, with a sweet taste, the optimal match is with soy and oats. The final cup will remain pleasantly acidic and sweet, with a soft and creamy body and with biscuit, citrus, honey and milk chocolate aromas.

Soy and almond

Single origin Arabica coffee: Brazil, Mexico, Guatemala, Honduras, Indonesia, India, Jamaica Blue Mountain MEDIUM roast.
Single origins are roasted coffees that come from a single production country and are able to express into the cup the best of a particular terroir. Each single origin has its own specific sensorial profile, but the above coffees are united by a pleasant bakery aroma such as biscuit, caramel, caramelized milk, candied fruits, milk chocolate, roasted nuts, with a medium body and an elegant and persistent aftertaste. With these coffees it is possible to use all types of vegetable drinks with a particular preference for soy and almond which enhance the biscuit, candied fruits and roasted nut aromas.


100% Arabica coffee blends MEDIUM roast.
Arabica blends roasted with medium colours have good aromatic bakery bouquets with dark caramel, dark chocolate and roasted nuts aromas, a pleasant balance of sweet and bitter tastes and a pleasant liquorice aftertaste.
With these coffees, the almond vegetable drinks enhance the roasted nut aromas and the sweet taste.

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Coffee is pleasure, with milk it’s love