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Plant based drinks and coffee

Plant based drinks and coffee

Join us for an in depth look at the world of plant based drinks
Online November 11, 2021 €60

Course overview

This course examines the plant based drinks and their interaction with coffee:

  1. What are plant based drinks and their features?
  2. What are the sensory qualities of plant based drinks when paired with coffee and their sustainability values?
  3. What are the nutritional values, risks from allergens, intolerances and cross-contamination?
  4. What are the physical and chemical properties of plant based drinks that allow them to be heated and create foam?

Throughout the course, examples of different drink recipes are given. These can be applied across different food service outlets and also at home.

The course is based on independent research, and industry experience from the University of Camerino, Alpro, Damian Burgess, Merijn Gijsbers.


  • Understand plant based drinks and their relationship to coffee.
  • Be confident in managing risks associated with allergens and intolerances.
  • Be able to speak to the sensory qualities and nutritional benefits of plant based drinks.
  • Be able to discuss the different sustainability values of plant based drinks.
  • Be able to choose between different plant based based on their suitability for mixing with coffee.


There are no formal prerequisites for this course.



Plant based basics – Particularities of PB

What are plant based drinks.

An breakdown analysis of Soy, almond, oat and coconut growth cycles

Production of PB. – how each drink is produced, how products can vary from brand to brand


Tasting Profiles & Sustainability values

Analysis of results from the session 1 assignment

Fresh ideas and recipes

End of session Quiz


Nutritional values. Allergies and contamination.

Allergies vs tolerance and how they differ.

Cross contamination (study done by Nuova Simonelli)

End of session quiz and assignment



How companies can ensure foaming ability in plant based drinks and tricks to be aware of as a barista.

Curdling- A breakdown of what happens and why.

Final Q&A,

Final exam and feedback form.


November 11, 2021 - November 18, 2021
Starts at 04:00PM
UTC +01:00 (Europe/Amsterdam)
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Meet your trainers

Merijn Gijsbers

Growing up in the hospitality industry, coffee has never been an unfamiliar topic to Merijn. But it...

View Merijn's profile
Image of Merijn Gijsbers

Damian Burgess

Hi, I've been working in the world of coffee since 2008, initially representing a large Italian...

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