Susu Oat Barista, Tahan Simpan

I’ve gone through three cases in my café this month and the way it steams is almost unfair—microfoam turns out glossy every single time. The sunflower oil base keeps it light without that chalky finish I’ve had with other barista blends, and the shelf-stable packaging saves my fridge space big time.

The organic oats give it a cleaner taste than other oat milks I've tried, and the sunflower oil keeps the texture rich without any weird aftertaste. It steams up nicely in the espresso machine, so I'm stocking up on the wholesale cases for the café.

The shelf-stable aspect is a lifesaver for our pop-up bar—no fridge space needed, and the sunflower oil base keeps the texture light, not greasy, even in a steamy cortado. I've gone through a few cartons already and the creaminess holds up perfectly every single pour.