Oat milk is an alternative creamer for coffee and is generally less viscous than traditional milk creamers. The coffee used is the Starbucks Tribute blend (darker roast) and was still fairly hot (brought to boiling and was kept in a thermos), especially compared to the cold creamer. There is an initial disturbance on the surface of the coffee when the oat milk is poured in, but the oat milk diffuses by way of convective heat currents.

To reduce reflections on the glass, Sarah Hartin, Lizzy Young, Monica Luebke, and I taped up old research posters to create a smooth white enclosure. The camera, owned by Monica Luebke, was level with the cup and was filmed longways in the frame. Post processing included rotating, cropping the video, and removing sound in Microsoft Clipchamp.