Tag: plant-based milk

An Easy Way to Boost Protein in Your Daily Coffee

Posted on by Qahwa World

Dubai – Qahwa Word

Protein is essential for maintaining the body’s structure, supporting muscles, tissues, and overall health. As protein-focused eating habits continue to gain attention, many people are searching for simple ways to increase their intake without overhauling their diets. One surprisingly effective option may already be part of a daily ritual: coffee.

Milk is a common addition to coffee, but the small amount typically used limits its nutritional contribution. For those looking to turn their coffee into a more protein-rich drink, ultra-filtered milk offers a practical alternative. This type of milk is processed in a way that concentrates protein while reducing lactose, resulting in a more nutrient-dense option than standard milk.

Even a modest splash of ultra-filtered milk can noticeably increase the protein content of a cup of coffee. In addition to its nutritional advantages, it also improves texture. The higher protein level gives coffee a fuller body, smoother consistency, and a richer, creamier taste that pairs well with a wide range of roasts.

Expanding beyond basic coffee

Ultra-filtered milk is especially useful in drinks that rely heavily on milk. Beverages such as lattes, cappuccinos, and other espresso-based drinks allow for a larger quantity of milk, making them an ideal vehicle for added protein. Its ability to foam well also makes it suitable for milk foam and cold foam toppings.

It can be used in whipped coffee preparations, blended iced drinks, and flavored foams, offering versatility without sacrificing creaminess. In many cases, it can replace heavier dairy ingredients, simplifying recipes while maintaining a smooth finish.

Outside of coffee, the same milk can be incorporated into smoothies alongside yogurt and fruit, providing another easy way to increase protein intake during the day.

Dairy-free options

For those following a plant-based diet, soy milk stands out as a reliable protein-rich alternative. While other plant-based milks are popular for flavor, soy milk offers a balance of creaminess and protein that works well in both hot and cold coffee drinks.

With the right milk choice, coffee can serve not only as an energy boost but also as a convenient addition to a protein-conscious routine.

How to Add More Protein to Your Coffee with the Right Milk

Kim Thompson Reveals to Qahwa World the Vision Behind RAW’s New Barista Training Centre

Posted on by Qahwa World

Dubai – Ali Al Zakary

Dubai marked a new milestone in its speciality coffee journey on September 25, 2025, when RAW Coffee Company, in collaboration with MILKLAB, inaugurated the RAW × MILKLAB Barista Training Centre at its roastery and café in Al Quoz. Described as the first of its kind in the UAE, the initiative brought together RAW’s deep-rooted expertise in specialty coffee with MILKLAB’s innovative portfolio of barista-grade plant-based milks.

The centre aims to raise barista skills, respond to the growing demand for plant-based alternatives, and strengthen ties within the local and regional coffee community. Yet beyond the launch itself lies a wider story—one of vision, change, and the future of coffee education.

In an exclusive conversation with Qahwa World, Kim Thompson, Co-Founder and Director of Culture & Brand at RAW Coffee Company, explained the motivations behind the project. “There’s nothing more certain than change and our industry is experiencing plenty of it. The way people consume coffee is evolving, with new trends in flavor preference, preparation, and lifestyle. We felt it was the right time to re-examine how customers enjoy their coffee and to help the next generation of baristas adapt and excel. At RAW, we’re passionate about supporting this evolution through education. We were impressed by MilkLab’s commitment to quality and sustainability, particularly in how their range of plant-based milks is developed in collaboration with baristas and produced using responsible farming practices. Their products align perfectly with our values and the standards we uphold in specialty coffee.”

For Thompson, the collaboration with MILKLAB was not a coincidence but the result of shared values. “We love meaningful collaborations especially those rooted in shared values of quality and authenticity. Murad Janakat from JAR Premium Foods introduced us to the MilkLab range, and we were immediately impressed by both the taste and texture of their milks and their versatility across our coffee menu. What makes this partnership unique is that it brings together two brands that genuinely care about improving the barista and customer experience—MilkLab through innovation in product, and RAW through education, quality, and community. Together, we’re bridging the gap between product and practice.”

Kim Thompson

The new training centre, she emphasized, was created with one core goal: to raise quality standards across the industry by empowering baristas. “We believe that every coffee served should represent the care, knowledge, and passion behind it. By equipping baristas with a deeper understanding of the ingredients they use daily, we’re supporting both consistency and creativity in cafés throughout the region.”

Importantly, the programs are not reserved solely for industry professionals. Thompson stressed that the centre was designed to cater to a wide audience. “The training programs will cater to a broad audience, from professionals working in busy cafés to individuals passionate about improving their home coffee skills. Sessions will be practical, hands-on, and tailored to real-life scenarios in the café environment. Each course explores the science and art behind milk texturing, highlighting how different fat and protein levels influence performance and flavor. It’s about creating confidence, whether you’re a barista steaming milk for 200 coffees a day or a coffee lover perfecting your morning ritual.”

As Dubai’s coffee scene grows increasingly vibrant and competitive, Thompson sees consistency and education as the biggest challenges. “Dubai’s coffee scene is vibrant, diverse, and increasingly sophisticated. But as the market expands, consistency and education remain key challenges. RAW has always believed that real progress comes from collaboration and knowledge-sharing rather than competition. This new centre extends our long-standing training program, which already includes SCA-certified courses in barista skills, brewing, and sensory development. By adding a dedicated plant-based milk training series, we’re providing operators and baristas with an additional layer of expertise that will translate directly to better customer experiences.”

Choosing plant-based milk as a central theme, she explained, was not just a trend but a reflection of consumer behavior. “Consumer behavior has shifted dramatically. We’ve seen a growing movement toward plant-based choices and a preference for cold, convenient, and on-the-go beverages. Our aim is to help baristas stay ahead of these trends and serve these drinks with the same care and consistency as dairy-based beverages. Each MilkLab milk has its own characteristics, from almond to oat to coconut, and learning how to bring out the best in each creates a more balanced, enjoyable cup. It’s about understanding the ingredient, respecting it, and ensuring the final experience in the cup is exceptional.”

In closing, Thompson highlighted that empowering baristas is the most effective way to elevate consumer awareness and appreciation of specialty coffee. “Empowering baristas is one of the most powerful ways to elevate consumer understanding. When baristas are confident, knowledgeable, and passionate, that energy translates to the customer, through every interaction and every cup. Education creates connection. And connection builds loyalty. By investing in the skills of the people behind the bar, we’re not only improving quality standards but also deepening the relationship between consumers and specialty coffee itself.”

With this vision, the RAW × MILKLAB Barista Training Centre emerges not just as an educational facility but as a shared space for practice, dialogue, and community. And as Kim Thompson underscored in her conversation with Qahwa World, it is also a sign of Dubai’s growing role as a global hub where innovation, sustainability, and specialty coffee culture intersect.

New Barista Training Center Launched in Dubai

Posted on by Qahwa World

Dubai – Qahwa World

Raw Coffee Company, in collaboration with Milk Lab, inaugurated a new Barista Training Center on Thursday at Raw Coffee’s headquarters in Dubai’s Al Quoz Creative District. This step marks the beginning of a new chapter in barista education, where specialty coffee meets expertly crafted milk.

The opening ceremony, attended by officials, industry leaders, hospitality professionals, and specialized media, featured Kim Thompson, co-founder of Raw Coffee Company, who outlined the background of the initiative, saying: “We place great importance on collaboration between brands that share the same values. Recently, we began working with Sage, a manufacturer of excellent coffee machines. However, we noticed complaints from customers because the coffee being used was not always suitable. This highlights the importance of partnerships and the need for alignment between machines, coffee, and training. We also discovered Milk Lab, and it was not only about improving taste but also about their commitment to sustainability. Mr. Murad Jankat, Head of JAR Foods Middle East, proposed the idea of dedicating a training center to plant-based milks, and we welcomed this step. We believe that success lies in the person standing between the machine and the customer, who manages all the variables.”

For his part, Peter Brown, International Business Development Director at Milk Lab, emphasized that the brand, which will celebrate its 10th anniversary this October, was founded to solve a genuine problem: “When almond milk was introduced in Australian supermarkets in 2013, it became popular among health-conscious consumers. But it didn’t work well in coffee — it would curdle due to acidity. That’s why Milk Lab invested 12 to 18 months in research and development, involving experts from across the coffee sector — baristas, roasters, café owners, and Q-Graders — to create a product designed specifically for coffee.”

He added: “Since then, we have expanded to offer a variety of options including almond, soy, dairy, lactose-free, and others, while always keeping coffee as the hero. Our motto is Made for Baristas, and today we are present in more than 30 markets. In the Middle East, almond milk accounts for about 55% of the market. Our strategic partner JAR has played an important role in raising awareness of the brand across the GCC and Jordan. We are not trying to be everything to everyone; our focus is to be the leader in milk designed for specialty coffee, while continuing to invest in the professional community that supports this industry.”

From her side, Purity Kariuki from Raw Coffee Company said: “Training has always been at the heart of our business. Excellent equipment and great products mean nothing without well-trained people. Traditionally, training programs focused on dairy milk, as it is stable, easy to use, and does not overpower coffee flavors. Plant-based milks, however, often produced inconsistent results — almond could be overpowering, soy could curdle, and coconut could be watery. Our partnership with Milk Lab changed that. We began pairing specific coffees with specific milks: coconut with fruity Ethiopian coffees, oat with our house blend for its sweetness and creaminess, and almond as a balanced option. This led us to launch a dedicated training program — starting with our B2B partners and later opened to a wider audience — to share this knowledge and raise coffee quality standards.”

Meanwhile, Matt Toogood, CEO of Raw Coffee Company, stressed the complexity of the market, saying: “The coffee market in Dubai and the Middle East is crowded and complex, and consumers are often confused about what specialty coffee truly means. This is why the idea of a School of Milk was created — to raise standards, provide clarity, and strengthen the sector as a whole. This collaboration is not only about combining coffee with milk; it is a practical step to advance the industry, making it clearer, more sustainable, and higher in quality for everyone.”

For his part, Murad Jankat, Head of JAR Foods Middle East, noted that Milk Lab adapts its products to the preferences of different regions — including Levantine consumers frequenting Dubai cafés — to ensure the best alignment between milk styles and local coffee offerings. Raw Coffee Company, led by Purity and her team, will manage the training programs and oversee the new center in line with the needs of the regional market.