Most people judge a plant-based milk by the taste of their latte. But behind every silky foam, every stable pour, and every beautifully balanced cup is a complex operational process. From sourcing ingredients to fine-tuning production to ensuring every batch performs consistently across cafés.

As an Operations Executive with a background as an ex-barista, Gia brings a rare dual perspective: she understands what the café floor needs and how to build the systems that deliver it at scale.

Today, she shares her journey, her insights, and what she believes defines the future of plant-based beverages.

Q1. What do most brands get wrong about barista-quality milk?

Gia:
Most brands optimize for foam volume, when barista-quality milk is really about creating silky microfoam that blends into espresso. Baristas care about gloss, texture, and pourability.

Good Barista M.lk is defined by how seamlessly it melts into the coffee.

Q2. What inspired your move into an operations role at Mighty?

Gia:
After spending years in the food and drink industry, I became really interested in how operations shape the way businesses run day to day. Moving into an operations role at Mighty was a chance to step into that bigger picture and learn how decisions behind the scenes impact efficiency, consistency, and the overall experience across the whole hospitality sector.

Q3. Why do you believe oat and pea milk are the next generation of café drinks?

Gia:
I see oat and pea milk as the next-gen because they finally balance taste, texture, and nutrition. Oat milk is creamy and naturally sweet, while pea milk brings protein, and a healthier profile, while making plant-based drinks satisfying.

Q4. Why does foam stability matter more than people realise?

Gia:
Foam stability is often underestimated, but it directly shapes the drink experience. If the foam falls apart, the espresso and milk no longer blend evenly, and the drink’s texture and consistency shift.

Q5. What do baristas truly look for in a plant-based milk?

Gia:
Baristas check the milk's performance first, that is being reliable under steam while foaming, and keeping a balanced flavor with the espresso.

Q6. Which drink trends do you see rising in 2026?

Gia:
2026 focuses on adventurous, playful drinks that still feel approachable. Espresso tonics/sodas and cold brew variations are growing as consumers try new flavors and alternatives without losing the coffee base.

Q7. How do you see café culture evolving in Cyprus and the UK?

Gia:
In Cyprus, café culture is evolving fast. Specialty coffee shops and in-house roasting are on the rise, and people are exploring new brewing methods both in coffee shops and at home, buying high-quality beans to experiment themselves. Coffee is also becoming part of social experiences, from morning coffee parties to runner clubs gathering after the finish line for an extra boost.

In the UK, independent cafés and specialty spots continue to push quality, ethical sourcing, and creative drinks, while coffee remains both a social ritual and a way for consumers to explore flavors and wellness.

Both markets are clearly moving toward quality, variety, and richer experiences, shaped by local traditions and growing coffee curiosity.