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Permalink Reply by Kevin Ayers on September 8, 2010 at 11:30am

Pacific soy Barista series Plain soy juice seems to steam up pretty well. Nice latte art for soy juice.

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Permalink Reply by Daniel King Pizzutti on September 8, 2010 at 1:32pm

Yeah, it's an uphill battle with non-dairy products. It tends to thicken(foam) more then milk. But it is possible, soy will be your best bet. The best soy I've used for it, is vita-soy. I don't believe they sell in the US anymore, but I'm not sure about that. It's Canadian, but it definitely was better then pacific soy. In taste and in latte art. And this is coming from someone that doesn't like soy.

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Permalink Reply by Susan Price on September 8, 2010 at 3:34pm

I have had success with hemp milk, but you have to be very gentle with it. I use Living Harvest brand.

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Permalink Reply by Joshua Taves on September 8, 2010 at 3:55pm

pacific products are good for this

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Permalink Reply by Courtney Robinson on September 14, 2010 at 8:34am

Thanks everyone, I'm about to hit the test kitchen to try everything out!

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Permalink Reply by Mike McGinness on September 14, 2010 at 9:00am

Whatever you do don't waste your time with Rice "Milk", it's like steaming water.

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Permalink Reply by Gary T on September 14, 2010 at 9:21am

I get decent textured milk out of Costco's "Kirkland Soy"

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Permalink Reply by Jared Rutledge on September 14, 2010 at 11:21am

blue diamond unsweetened almond milk is pretty decent. just don't get anything in a tetra-pak (the long life sealed shelf stable thingy) cause it steams like poo. go for something refrigerated.

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Permalink Reply by stephanie crocker on May 10, 2011 at 11:14am

we have recently been noticing "chunks" forming with our pacific soy. we're just using the regular and no the barista series, so perhaps that is the problem.

 

we're going to try to isolate it, but we've seen it in both hot and iced drinks. we've also just looked at the soy milk itself through a strainer and it seems to have a few tiny chunks, but nothing like what we're getting in the coffee drinks.

 

maybe it's a mixture with the coffee itself?

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Permalink Reply by barista Dan on May 10, 2011 at 4:58pm

had success with condorelli almond milk.  you have to really aerate it, then groom.  better off steaming first, let it settle, then extract shot, while shot is extracting, groom and swirl.

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Permalink Reply by Dustin DeMers on May 10, 2011 at 7:34pm

I have yet to see a box of soy milk that doesn't have soy chunks at the bottom. (Some more than others)

stephanie crocker said:

we have recently been noticing "chunks" forming with our pacific soy. we're just using the regular and no the barista series, so perhaps that is the problem.

 

we're going to try to isolate it, but we've seen it in both hot and iced drinks. we've also just looked at the soy milk itself through a strainer and it seems to have a few tiny chunks, but nothing like what we're getting in the coffee drinks.

 

maybe it's a mixture with the coffee itself?

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Permalink Reply by Ron Ingber on May 11, 2011 at 5:50am

What does this have to do with "Barista Exchanges & Travel"?

 

Please use the correct discussion area. This is very rude to start your discussion without consideration for other members of the forum.

 

Moderator?

 

"the oldest guy at your party"

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