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Soy Milk?!?!

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  • #31
    Re: Soy Milk?!?!

    I find the purple vitasoy is great for those times when I feel hungry but dont want/need to eat. It seems to give coffee a much fuller body, filling me up without actually weighing me down (so to speak).

    I concur with Leon, letting soy sit for a moment produces a much nicer texture for pouring. Its amazing how many people will comment on that when all they drink is soy milk ("How come no one else can produce good foam like that with soy?!" Is music to my ears at work : )

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    • #32
      Re: Soy Milk?!?!

      Originally posted by 6E5C47434A4648472F0 link=1209862998/11#11 date=1212787644
      Hey guys,

      Here is my two cents. My partner is a respected barista in Melbourne, she is also lactose intolerant. She swears by the original Vitasoy (red) but also enjoys the calci-plus vitasoy (purple) that I use at my work. She says that Vitasoy blends well with coffee, where as Bonsoy "cuts" the coffee.

      As a side note as a barista, I find long-life Soy is very difficult to use. Its very difficult to steam, and is very watery. The refridgerated "fresh" Soy is a lot easier, and produces nice micorofoam. I dont know if there is a difference in taste. Ill give you an update in the near future.

      Cheers

      Hmmm that is interesting i might give the fresh stuff a try. At Atomica in Melbourne they use the red vitasoy which gives a very malty flavour. Im using it at home right now and the maltiness is all there - it combines nicely with the right bean. Pure Harvest is what we use mostly because its so cheap and organic whole soy beans and tastes fine. Seems like bonsoy is a status symbol among cafes - but it is good stuff and I recon it leaves very little impression on the flavour of the cup, in a good way... some like Australias Own i cannot stand the taste off. A real range of flavours out there, when it comes to soy. Cow or bean? Seems to me that one is as strange as the other.

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      • #33
        Re: Soy Milk?!?!


        Having used Vitasoy UHT for the past 7+ years I too was sold on it until I tried Bonsoy. We still use Vitasoy at home as we appreciate the malty flavour over cereal, but in coffee, Bonsoy leaves it for dead. As much as milk, it is fairly neutral in flavour and IMO compliments, rather than challenges the flavour of coffee. I also find that Bonsoy texturises easily and well. And every one of my soy drinking customers have also given Bonsoy a big thumbs up.

        I guess though that soy milk is like coffee, in that its up to you to find the one you like.

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        • #34
          Re: Soy Milk?!?!

          I tried the Vitasoy the other day on your recommendation Dennis (havent found any Bonsoy yet).
          It was nice but I found it too thick after steaming fore latte art.
          Any tips?

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          • #35
            Re: Soy Milk?!?!

            Originally posted by 073B263D373621343C37530 link=1209862998/33#33 date=1245851080
            It was nice but I found it too thick after steaming fore latte art.
            Any tips?
            Go to Woolies - they stock Bonsoy.

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            • #36
              Re: Soy Milk?!?!

              Originally posted by 19383333342E5D0 link=1209862998/34#34 date=1245879233
              Originally posted by 073B263D373621343C37530 link=1209862998/33#33 date=1245851080
              It was nice but I found it too thick after steaming fore latte art.
              Any tips?  
              Go to Woolies - they stock Bonsoy.
              TG may have been attempting the tofu latte....gorgeous with higher acidity coffee and some soys...You eat it with a spoon or strain it and use it for caffeinated cooking :

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              • #37
                Re: Soy Milk?!?!

                Since reading through this thread, I thought it was time to give the soy latte a go... i have a new fave drink at work! lol. We use So Good and I actually really enjoyed that rich, malty taste. It was like a hug from mum! haha.
                You guys are great - gunna have to track down some of these other brands to try out at home.

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                • #38
                  Re: Soy Milk?!?!

                  cant digest dairy proteins here, it was a good thing I liked soy lattes before I had to change! Bonsoy has a great texture and is very creamy, but you also need a very bold coffee to cut through it. I use the So Good regular, but only the stuff from the fridge as I am able to enjoy that on muesli also whereas the other soy Ive tried tastes like crap.

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                  • #39
                    Re: Soy Milk?!?!

                    Originally posted by 6D4C4747405A290 link=1209862998/34#34 date=1245879233
                    Go to Woolies - they stock Bonsoy.
                    Thanks.

                    Originally posted by 1B445C4A414A464F4F4C4C444847290 link=1209862998/35#35 date=1245880402
                    TG may have been attempting the tofu latte....gorgeous with higher acidity coffee and some soys...You eat it with a spoon or strain it and use it for caffeinated cooking
                    The thickness is good for a capp.



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                    • #40
                      Re: Soy Milk?!?!

                      TG,
                      The things with soy, its not "milk", so it doesnt act like milk when stretching it. When you steam soy, use minimal air right at the start. Soy milk doesnt expand to much when you stretch it, so it is really hard to visually perceive how much foam it will have. So its practice, practice, practice.
                      I usually put as much air in for a soy latte as i would for a flat white with full cream milk. And you stop heating soy a little earlier than full cream too, this will yield better tasting results.
                      Hope this helps a little.
                      ~Ashleigh

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                      • #41
                        Re: Soy Milk?!?!

                        Thanks Ashleigh.

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                        • #42
                          Re: Soy Milk?!?!

                          i find the red vitasoy really puffs up and does become thick - almost like tofu, 2mcm. but timing the plunge of the wand right can achieve the thickness you want - a little earlier on the plunge for a slightly thinner milk.

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                          • #43
                            Re: Soy Milk?!?!

                            Ok Ive started buying some soy lately.

                            I found that no matter how I steam it, it turns into chunks of soy curds!!

                            Its definitely not a temperature issue as I keep my milk/soy at very low temperatures.

                            It even happens with bonsoy for some reason......

                            Anyone experiencing this?

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                            • #44
                              Re: Soy Milk?!?!

                              Soymilk is turned into tofu with the addition of magnesium chloride (a salt). It is possible that if there is any residual salt in the soy or salt-related minerals in the water you use, this could be a factor.

                              I did have this happen to me, and I seem to remember it was a batch of a particular soymilk. It created a tofu-like foam on top of the coffee. I like tofu, but this stuff was disgusting.

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                              • #45
                                Re: Soy Milk?!?!

                                hmmm.....I use similar jugs when steaming milk/soy

                                I just rinse them out when swapping over....

                                Ill keep trying

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