We put a lot of attention on our coffee sourcing and roasting. So, when it comes down to the milk choice in our cafe service, we don’t leave it to chance.
These are the milks we currently use in Surry Hills and St Peters, which have enjoyable textures and balance well with our espresso blends flavour profiles.
Jersey cow milk
Our ‘standard’ milk is Sungold Jersey cow full cream. We chose this one for its super creamy texture and rich flavour, which pairs amazingly with our espresso blends. It also has higher levels of protein and calcium and comes from farms in South West Victoria (Australia).
We also offer the lite version for those keen to cut down on fat (this has 2% fat, full cream has 4%).
Cow milks are dispensed via Juggler, a milk tap that helps us dose more accurately and slightly reduce packaging, as it comes in 10L bladders that we connect straight to them.
The Juggler milk system for dispensing milk at the cafe, which makes it easy for baristas and saves packaging waste.
Soy milk
Our alternative m*lk number one is Bonsoy. Made in Japan from organic soya beans, it achieves a nice texture and frothy top—decent for latte art and palate texture. It’s been our longtime alternative choice for its taste and quality.
Oat milk
In the oat milk department, we just switched to Boring Barista Grade Oat Milk. It’s made in New Zealand with kiwi-grown oats; it has a workable texture and, most importantly, a flavour that stands out within this category. Not to mention its great name. 😬
Almond milk
In the last year or two, we brought back almond milk to our offerings due to ongoing demand, especially in our Surry Hills cafe. We use Milklab, which is made with almonds from Northwestern Victoria, low in sugar, and free of artificial colours, flavours, and preservatives.
The alternative nut milks we use in our cafes
Got any questions or suggestions?
As always, you can send us an email or chat with our friendly baristas—they’ll tell you the important stuff so you can enjoy your coffee (with or without m*lks) with full transparency and pleasure.