Koveh

Buying

What milk and coffee cost right now.

Farm-gate milk from AMA. Oatly is the oat carton in almost every Austrian bar. No invented HORECA prices. Public numbers we keep. Airflow checks shelf prices.

Milchkanne, Espresso, Keramiktasse
Barista gießt Milchschaum in eine Tasse
Oatly Barista Edition Kartons

Oat

Oatly. The carton behind the bar.

Barista Edition. In Austrian cafés this is the oat they steam when the guest does not want cow. Airflow pulls shelf prices from Open Prices. HORECA lists sit behind Transgourmet and METRO — we write those only when a catalogue is open.

oatly.com

Kinds

What goes in the jug.

  • Regular

    Whole milk ~3.5 % fat · ~3.3 % protein (casein ~80 %, whey ~20 %)

    The benchmark. Fat makes the body silky, casein holds the microfoam. This is how you learn latte art.

    Cup profile

    Sweetness from lactose, warmer after steam. Brasil and Colombia sit. Ethiopia stays, but rounder.

    Ideal for

    Cappuccino, flat white, cortado, babycino. Not for guests without cow.

  • Oat

    Barista oat · starch + beta-glucan, often 2–3 % plant oil

    In Austria this is almost always Oatly Barista. Sweet, creamy, buries the shot less than coconut.

    Cup profile

    Cereal, soft sweetness. Ethiopia stays audible. Brasil turns dessert.

    Ideal for

    Cappuccino, flat white, matcha. Not for guests who taste oat as porridge.

  • Soy

    Soy · ~3.0–3.5 % protein, less fat than cow

    Foams almost like milk. Splits on a light, acidic roast. Not with Ethiopia.

    Cup profile

    Beany, slightly nutty. Can cover the shot. Colombia and Brasil hold better.

    Ideal for

    Cappuccino on a darker roast. Allergen: soy.

  • Pea

    Pea protein · barista recipe (e.g. Sproud: 2.0 g protein / 3.0 g fat per 100 ml)

    A lot of protein without soy or nut. More neutral than oat, foams like a milk drink.

    Cup profile

    Little flavour of its own. The espresso stays espresso.

    Ideal for

    Cappuccino and flat white when cow, soy and nut are out.

In the cup

Milk makes the drink, not only the bean.

Whole milk is about 3.5 % fat and 3.3 % protein. Casein holds the microfoam, fat makes it silky. Target 60–65 °C — past about 70 °C sweetness burns. Skim foams big and tastes thin.

Oatly Barista is the Vienna default without cow: oil and dipotassium phosphate, or espresso splits the drink (pH about 4.5–5). Soy foams well, but curdles on a light roast — not with Ethiopia. Almond has too little protein. Coconut is loud and falls. Pea-protein barista is neutral and lighter on allergens than soy and nut.

Farm gate

AMA June 2026: 45.18 ct/kg.

GMO-free raw milk, average of all qualities. 4.07 % fat and 3.37 % protein at delivery. Down 0.74 ct/kg from May. June 2025 was 55.79 ct/kg. April 2026: conventional 44.04 · hay milk 47.43 · organic 55.16 · organic hay 61.35 ct/kg. That is the farmer price, not the carton behind the bar.

Agrarmarkt Austria

  • Barista gießt aufgeschäumte Milch in ein Glas
  • Milchkanne, Espresso, Keramiktasse
  • Barista gießt Milchschaum in eine Tasse
  • Oatly Barista Edition Kartons

Photos: Pexels