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Permalink Reply by Brady on May 11, 2011 at 10:02am

For those that haven't seen this...  Getting kinda heated in the comments section...

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Permalink Reply by Brady on May 11, 2011 at 10:02am

Done.

Ron Ingber said:

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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Permalink Reply by R. Justin Shepherd on May 11, 2011 at 4:44pm

Maybe she was planning on traveling to get the soy milk. Or exchanging the soy milk with someone.

Brady said:

Done.

Ron Ingber said:

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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Permalink Reply by barista Dan on May 11, 2011 at 5:08pm

not a knight in shining armour.  however...Retail Coffee Business?  not "barista exchanges & travel"

 

not a moderator...just keepin it real.

 

I eat meat.  I love carnivours.

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Permalink Reply by Jesse M on May 11, 2011 at 6:34pm

+1 for Pacific Soy Barista Series.. they add additional oils to the product, allowing it to produce a more uniform, silky result.. instead of the typical foamy non-dairy products.. looks and tastes great !

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Permalink Reply by Ryan Brown on May 12, 2011 at 2:16pm

Soy is constantly chunking, iced or hot it's an losing battle. although it is unsightly it does not effect the drink or make it poisonous as I have had people claim.

If you're going to go with soy, save the expensive barista series pacific soy, I'd recommend keeping your temps below 130 for the best taste and consistency for latte art. Also it is notable to only incorporate air until about 60 degrees otherwise you will get nothing but bubbles.

rice milk is relatively difficult and you can use it, but only for the taste and not any sort of latte art.

hemp milk froths nicely but doesn't have the rich texture so I would keep the temps lower here as well and with less air.

the two best tasting and best frothing milks outside of soy that I have used are almond (best) and coconut. coconut milk needs some sort of other player with the drink because the combo is a bit wonky. almond almost always tastes yummy. give it a whirl. i've enjoyed silk's new brand of almond milk though it's more like corporate vegan milk...you have to find what works for you.

i will continue searching and testing. let us know how your tests have gone.



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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