Tips for Steaming Alternative Milk
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- เผยแพร่เมื่อ 25 ก.ย. 2017
- What makes non-dairy milk difficult to steam? Learn how to get the most out of your alternative milk coffee drinks with Illy master barista Giorgio Milos.
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Just a note from a vegan barista - quite often, the soy milks produced specifically for our craft are not all that great. My advice is to try a few different brands and compare. In our cafe, we use alpro and it stands up to the test pretty well.
Another tip is to steam soy before preparing your shot. If using cow milk, you should usually steam as your shot is pouring, but we have found that soy becomes easier to work with when it has had a minute to rest in the jug. You'll have to put extra effort to mix the foam back in with the liquid, but trust me when i say that when it's rested, it behaves better during a pour. I've done some pretty decent 4/5 stack tulips and rosetta with soy in a tulip using this technique.
Thanks for producing this video, but i feel that there could have been a little more practical demonstration and less chit chat about lipids.
It would have also been worth a mention that coconut milk will never look good when foamed up.
Thanks for reading my comment and...oh....black coffee all the way
Thanks for the pro tip, Carl!
Impressive. Most impressive.
With coconut milk, add a bit of coconut oil 👍 (it's all about the lipids 😁)
Carl Elliott Thank you Carl for sharing this feedback! I’ve tried frothing almond milk at home and the foam is not stable. What he says here makes sense to me (not a professional) and I’ll make a note of the brands suggested here. I’m also vegan, and now I’m trying to forth oat milk at home, and came across this video. I’m going to make oat milk, and then make a latte. One video said that adding one or two teaspoons of coconut oil will help the process. I’m going to try it this week. I would appreciate any tips you have if you feel like sharing. Thanks-
Carl Elliott some of us appreciate his info sharing. Thanks for your comments but Would be nicer if u had avoided the paragraph belittling his content and, in the same trip, to all of us that wanted to hear the lipid info.
You can feel his love to the coffe
He really does love coffee!
Ikr
Explanations I haven’t heard on other videos. :)
Thanks for sharing
I have found my favourite and most successful alternative milk for steaming to be a high fat content oat milk. It also does wonders with flavour, and is not as sour (imo) as soy. Specifically Oatly brand barista variety, or at the very least the dark blue "whole" carton. If using soy, always plain unsweetened.
I have managed to get beautiful flat whites out of the Oatly, the soy is fine for a latte or cappuccino. I'm a relative newbie to attempting-to-vegan, with a partner who has been vegan for considerably longer and who was also a barista. We have a lot of trial and error between us 😂 every day is a good day to make even better coffee!
Love this channel and he is great. Very informative as to why alternative milk is harder to foam up. Unfortunately for me however, the video was not much help. Aside from telling us to buy a certain type of alternative milk (sadly the place I work at doesn't care) he basically just ran through the fundamentals of milk steaming and then grooming, both things I was able to do prior to viewing. Maybe change the title to "Why steaming alternative milk is difficult" or something along those lines.
Thank you so much master barista..... Was really helpful
Excellent tips, helped me a lot!!
Well now I understand why my almond milk isn't frothing very well.
I learned a lot from watching this video. Thank you!
You're the best. Thanks.
we did enjoy it .. very informative thank you!
Wonderful!
Thank you!
Grazie!
very helpful, thank you
Wonderful! Thanks for watching.
I too have been taken off dairy. I am struggling to find an alternative, both Almond and Oat alternatives are separating (curdles) after being steamed in my Aeroccino, once poured into my Nespresso coffee, all different various pods and well has having tried to use this steamed milk in Tea (Chai).
I have recently purchased a new Aeroccina and the Nespresso agent told me it might be an older model, causing this? PLEASE HELP, IM DESPERATE FOR A GOOD CUP OF COFFE.
What brand coffee machine are you using please ?
You should froth cold brew concentrate to create an anti latte
could you add fats into almond milk? like a bit of coconut oil?
100gr of almonds 50gr is fat. the problem is not the almonds it´s the commercial junk food almonds milk.
2:29 does this omni bus have a freaking bull bar mounted? xD
Oatly adds canola oil to their oat milk
Cool!
More more more, this guy is great!
Thanks for watching Kieran!
I'm having some trouble steaming with my Rancilio Silvia.. I'm using regular milk, the steam is really powerful and I'm getting some nice foam, but by the time I purge, clean, and temperature surf - what I'm left with is about 30% milk at the bottom, maybe 40-50% nice smooth foam, and a huge slab of big bubbly foam at the top, that doesn't really slide off cleanly as I pour from the pitcher but sort of drops on top of everything in one big chunk. I'm swirling and tapping as I do the surf, grind and everything, but can't seem to get rid of that big chunk. Is it something I'm doing wrong with my steaming technique, is it likely to be the pitcher, the milk, or maybe that's just what you get from a single boiler machine that makes you wait for brewing?
MJ Suggestion: pull the shot first, then steam so you can pour right after steaming. To minimize temperature loss while the espresso is waiting for you to steam, fill the cup with water and heat it up in the microwave for two minutes before pulling the shot. That way, the cup will be very hot and the espresso won't lose as much heat as you wait for the milk.
I've had this issue as well. I think you are just adding too much air. Are you submerging the wand under the surface, to stop adding air, once you've reached the desired volume? I would suggest trying to submerge the wand sooner than you are now.
I don't have a microwave but I'm using the group head to pull some hot water into the cup, letting it sit and warm as I grind and tamp, and then discard and brew before steaming. It takes about 2 minutes to warm up, purge and start steaming, and maybe 30 sec before the pitcher reaches "hot beyond touching" temperature. It's pretty much the same as the other way around, if I do the steaming first and brewing second. I may prefer it this way because surfing the temp just wastes so much water and I keep forgetting to fill the tank after I do it. But anyway, steaming after brewing this afternoon gave me pretty much the same result, maybe there was slightly less plain milk in the bottom and more smooth foam all over, but still the big slob of foam on top. @ascosta
Then the problem might be that you're not steaming correctly. I have a Silvia an I do the microwave method and pull the shot first and I can even do latté art with the foam. After I'm done steaming, I just need to tap the pitcher a couple of times and swirl it a bit and the milk+foam is pretty uniform.
I usually submerge it just a bit to bring all of the milk to temp, but I think my pitcher is just too small and the second I put the steam arm any lower than the immediate surface I risk causing the milk to overflow. I'll try your advice, maybe hop to a shop and get a bigger pitcher as well in the weekend.. @bitgwa
Any tips for using goats milk?
I'm gonna call myself a master barista for now on.
ashie. Haha! If I can do what he did in this video and constant latte art I think I can qualify as one
Oh yes good sir, I'd love to down some fresh, wet, paint!
which espresso machine is this? Thank you
Chelsea McCuistion looks like a Rocket
definitely a commercial grade!
I use regular soy milk every single day and get a beautiful micro foam! It does take practice just like foaming/steaming any other milk. I can't do dairy so soy is what I have the best luck with.
helpfulnatural Do you have any tips on your technique and/or desired temperature? In my experience, by the time I'm able to achieve the desired texture, the taste of the soy or almond milk gets really gross.
I've never had any luck with almond milk, it's too watery. As for soy milk, I use Trader Joe's plain/unsweetened soy milk. It has been my staple for several years. First, before I pour the milk into my frothing pitcher, shake the soy milk bottle really well as it tends to settle. When I start steaming, I will sink the steam wand into the milk about an inch below the surface to heat it up first. This is the opposite of how I did it with dairy milk but I have found that soy milk will foam into a lot of large bubbles before I can get it hot enough. Once the bottom of my frothing pitcher feels hot to the touch, I bring the tip of the wand closer to the surface to make the foam. Hot soy milk is easier to foam into smaller micro bubbles, at least for me it is. Of course all of this is relative to the type of espresso machine you have, the style of steam wand and your technique. I hope some of this helps. :)
I should also add that not all soy milks are created equal. There are some brands that are awful and won't foam decently at all, like "Silk" for instance. In fact, the only other brand I have found to work well is, "Organic Valley Farms" organic unsweetened soy milk. I am not a chemist so cannot tell you why but,....soy milks that are pre-sweetened are the worst. At least in my own experience anyway. I sweeten my lattes after the fact rather than relying on any sugar, etc. added to the milk. :) www.organicvalley.coop/products/soy/soy/unsweetened-soy-half-gallon/
www.traderjoes.com/fearless-flyer/article/1255
Thanks for sharing your wisdom!
:)
"Milk(s)"?
how does he has that flat stomach??!
Too much flat white
ALL NATTY BRO!
Perhaps if you use more " air quotes" , the coffee will be "better""""""""""
If you want to know why I quit watching 55 seconds in, it was because he was talking about how superior cow milk is. I’m not here for that.
Talks too much
It is a "how to" video! Gotta have Giorgio tell us how to do it.
I too have been taken off dairy. I am struggling to find an alternative, both Almond and Oat alternatives are separating (curdles) after being steamed in my Aeroccino, once poured into my Nespresso coffee, all different various pods and well has having tried to use this steamed milk in Tea (Chai).
I have recently purchased a new Aeroccina and the Nespresso agent told me it might be an older model, causing this? PLEASE HELP, IM DESPERATE FOR A GOOD CUP OF COFFE.
Andrea Davis I had this problem too. These are 2 things which helped me.
1. Light roast coffee are usually acidic or sour in taste. If your espresso tastes sour try some darker roasts or different blends. Acidity of coffee instantly curdles the non dairy milk.
2. If you're using almond milk don't stretch milk, oat stretch a little. Basic thumb rule, never go beyond 55C temperature while steaming. Over heating separates the water and nuts in the milk or breaking it down.