Post by Verhaert | Masters in Innovation

Ordering coffee used to be simple: black or with milk. Today, oat, almond, soy, and coconut have turned milk frothing into a real engineering challenge. For appliance manufacturers, milk is no longer one predictable ingredient. Plant-based alternatives behave differently under heat, pressure and aeration than traditional dairy. That changes how coffee machines need to be designed. To create consistent microfoam across different milk types, engineers are rethinking: • Steam systems → with more adaptive, sensor-driven control • Heating profiles → tailored to different protein and fat compositions • Fluid handling → to manage ingredients with very different behaviors Designing beverage appliances with old assumptions about milk no longer matches how people actually drink coffee today. Robert Eckstein explores how milk diversity is reshaping coffee machine innovation in his latest article 👉🏼 Link in the comments #ApplianceEngineering #FoodTech #ProductInnovation