Havrely Barista
Made with cafés, for cafés.
The first people to taste every batch are baristas. If it doesn’t steam well, it doesn’t leave the mill.
Three things we promise the steam wand.
It foams.
A fine, glossy microfoam at 55–65 °C that holds long enough to pour a rosetta.
It sits in espresso.
No splitting, no grey film on a bright roast. The oats stay in the background.
It’s the same every time.
One recipe, one mill, tested batch by batch, so Tuesday’s flat white matches Saturday’s.
Steaming guide
Oat drink steams a little differently from dairy. Four habits make the difference.
- 1
Start cold
Straight from the fridge, 4–6 °C. Cold oat drink gives you more time to stretch.
- 2
Stretch early
Introduce air in the first few seconds, then sink the tip and let it roll.
- 3
Stop at 60 °C
Hotter than 65 °C and the sweetness goes flat. The pitcher should just be too warm to hold.
- 4
Pour soon
Swirl, tap once, and pour within 20 seconds for the finest texture.
Try it against what you pour now.
We’ll send a sample box of Barista to your café: six cartons, a steaming card, and nothing to sign.