Lattiz oat foam makes oat cappuccinos more consistent during crowds

Laatst bijgewerkt op: 03/06/2026

Coffee with oats has quickly become a fixture on menus. In many hospitality businesses, the share is now substantial, while consistent quality is not a given in practice. How do you ensure that every cup is right, even during busy times and with changing staff behind the bar?

In many hospitality businesses, oats now account for a large portion of milk coffee orders. At the same time, business owners are looking for ways to improve their coffee quality and simplify processes. Lattiz ‘s milk foam solution shows how that can be done in practice. Guests expect the same quality from oats as from dairy, while in practice this is not always obvious.

“With dairy, everyone knows what they’re doing,” says barista Nadia van Neutegem. “With oats, it just goes wrong more often.”

Good oat foam makes all the difference in your cappuccino

That difference is in the product itself. Oats react more sensitively to temperature and air than dairy. The margin between good foam and overheating is small. Where dairy gives some leeway, oats can quickly become unstable. “In practice, it often gets too hot,” Nadia says. “Then you’re basically just left with hot oats, with no foam.”

You see this immediately in the cup. Whereas good milk foam is smooth and creamy, oat foam quickly becomes thin or coarse in texture. The foam sinks in faster and does not mix as well with the espresso, which affects both the taste and appearance of the cappuccino.

According to Henriëtte Koman-Boterblom, a development specialist at FrieslandCampina involved in the development of Lattiz’s oat foam solution, this is not only due to the preparation. “Oats are by themselves less stable than dairy products. The combination of temperature and structure listens much more closely. If you go just over that, you see it immediately in the foam as well as in the taste.”

Crowds increase the challenge

Just when speed and consistency are important, making good oat foam becomes more complex. Employees must consider multiple factors at once, from temperature and timing to texture, as pressure mounts.

This increases the likelihood of deviations in the foam. Especially in business with changing staff, it is difficult to keep delivering the same quality. The result is doubt on the floor: is this cappuccino or latte good enough to serve?

For some business owners, this is a reason to offer coffee with oats less actively, despite growing demand.

Less dependent on timing and technique

Growing oats requires a different way of working. Not only to maintain speed, but also to better ensure quality. Therefore, it becomes more important to make frothing less dependent on timing, technique and experience.

More and more hospitality businesses are looking at solutions where oat foam can be prepared at the touch of a button. Systems where temperature and texture are preset provide more consistency in the cup. One example is the use of Lattiz oat foam, where the foam is prepared automatically and always delivers the same quality.

“It’s just always good,” says barista Van Neutegem. “No matter who is behind the machine.”

More peace on the floor, better coffee for your guests

When making oat foam requires less attention, it creates space on the shop floor. Employees can focus on speed and service while maintaining the same quality of coffee.

This has a direct effect on guests’ experience. Coffees are served faster, look neat and taste more consistent. Business owners experience more peace of mind in the team and serve consistent quality coffee, no matter who is behind the bar.

Naturally part of the menu

A milk foam solution for oat foam makes coffee with oats easier to offer. Guest demand has changed in recent years, and so has the way coffees are prepared.

If making oat foam becomes easier and more consistent, the barrier to actively offering it disappears. “You don’t have to keep doing it,” Nadia said. “It just works.”