Welcome to Coffee Run Co., where we believe everyone deserves a truly exceptional cappuccino, even—and especially—if you're dairy-free.
For years, we've obsessed over the perfect marriage of espresso and oat milk, and we're finally ready to share our secrets.
Forget everything you think you know about oat milk cappuccinos.
We're not just slapping some foamed oat milk on top of espresso and calling it a day.
We're talking about a symphony of textures and flavors, from the rich, nutty crema of our carefully extracted espresso to the velvety microfoam that clings to your upper lip as you take that first sip.
Our cappuccinos are about balance.
A comforting warmth, that subtle sweetness from the oat milk – it all combines to create an experience, not just a drink.
At Coffee Run Co., nestled in the heart of Hamilton, we pride ourselves on sourcing the highest quality beans and crafting each drink with precision and passion.
This recipe embodies that commitment.
We'll guide you through every step, from dialing in your grinder to creating the silkiest oat milk foam you've ever seen.
We even include our signature Brown Sugar Syrup recipe that takes it to the next level, trust us when we say you won't regret making the small leap from a standard cappuccino.
Whether you're a seasoned barista or a home coffee enthusiast, we're confident that this guide will elevate your oat milk cappuccino game.
So, grab your favorite mug, and let's get brewing!
Not in the mood to brew?
Order at Coffee Run Co.Total Time
25m
In a saucepan, combine the brown sugar and water.
Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture simmers.
Remove from heat and let cool completely. Stir in the vanilla extract (if using). Store in an airtight container in the refrigerator for up to two weeks.
Weigh out 18g of your favorite medium-dark roast espresso beans. Grind them to a fine consistency—think caster sugar. The grind is crucial; too coarse, and your espresso will be weak and sour. Too fine, and it'll be bitter and over-extracted.
"Always grind fresh, right before brewing. Pre-ground coffee loses its aroma and flavor quickly."
Distribute the coffee grounds evenly in your portafilterportafilterThe handle with a basket used to hold coffee grounds.. Tamp firmly and evenly, applying about 30 pounds of pressure. A level tamp is essential for consistent extractionextractionThe process of dissolving delicious flavors from coffee grounds into water.. A slight angle here can ruin the whole shot.
"Use a calibrated tamper to ensure consistent pressure every time."
Insert the portafilterportafilterThe handle with a basket used to hold coffee grounds. into your espresso machine and start the brewing process. Aim for a 1:2 ratio—about 36g of espresso in 25-30 seconds. Watch the extractionextractionThe process of dissolving delicious flavors from coffee grounds into water.; the cremacremaThe golden-brown foam that settles on top of a shot of espresso. should be a rich, reddish-brown, like tiger stripes.
"If your espresso is too sour, adjust your grind finer. If it's too bitter, adjust it coarser."
Pour 150ml of chilled barista-blend oat milk into your milk pitcher. PurgePurgeReleasing a burst of steam to clear the wand of any condensation or residue. your steam wand to remove any condensation. Submerge the wand tip just below the surface of the milk and introduce air to create microfoammicrofoamFinely textured milk foam with microscopic bubbles, ideal for latte art and smooth mouthfeel.. Lower the pitcher as the milk volume increases, keeping the tip near the surface. Once you’ve doubled the volume, angle the wand and create a whirlpool to incorporate the foam and heat the milk to 140-150°F (60-65°C).
"Tap the pitcher on the counter to release any large bubbles and swirl gently to create a silky, smooth texture."
Gently swirl the espresso to redistribute the cremacremaThe golden-brown foam that settles on top of a shot of espresso.. Slowly pour the steamed oat milk into the center of the espresso, holding back the foam initially. As the cup fills, lower the pitcher and pour the remaining foam on top to create a beautiful, velvety dome. If adding Brown Sugar Syrup, add it to the espresso before pouring the steamed milk.
"For latte art, practice your pouring technique. Start with simple hearts or rosettas."
Perfect for hot summer days, this variation adds a refreshing chill to your favorite cappuccino.
Add a touch of warmth and complexity with a blend of aromatic spices.
1Experiment with different oat milk brands. Some froth better than others. We find that barista blends specifically designed for coffee perform best.
2Preheat your cup! A warm cup helps maintain the temperature of your cappuccino and enhances the flavor.
3Don't be afraid to experiment with different roasts of coffee beans. Each roast will impart a unique flavor profile to your cappuccino.
1Overheating the oat milk. This can cause it to curdle or develop an unpleasant taste. Aim for 140-150°F (60-65°C).
2Using the wrong type of oat milk. Regular oat milk often doesn't have the right protein and fat content to create stable microfoam.
The cappuccino evolved from the Viennese 'Kapuziner' coffee in the 18th century, eventually taking on its modern form in Italy in the early 20th century with the advent of the espresso machine.
Did you know the word 'cappuccino' comes from the resemblance of the drink's color to the robes of Capuchin monks?
This recipe captures the essence of Coffee Run Co. in Hamilton. Authenticity isn't just about ingredients; it's about place.
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