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Soy milk texturing?

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  • #16
    Re: Soy milk texturing?

    Originally posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
    Dont beat yourself up too much.
    Its difficult not to.
    Im a perfectionist, im working hard, reading a lot and whilst im making coffee each day, its hard to know whether im improving.
    If i knew my technique and results were definitely improving id be content but im not sure if im progressing.
    Now doubt im being impatient given i only got good quality tools (and beans) a week ago but its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.

    Originally posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
    Some of the machines in cafes almost perfectly texture the milk themselves and the guy/girl holding the jug takes the credit.
    In that case, i want one. ;D
    Just need lots of money and a far bigger kitchen.

    Im still working with a terribly basic machine and will be at least until the end of the year but im sure with more knowledge and education the machine still has scope to produce better coffee (although im relatively happy with my shots right now) and better milk (im a long way from happy with my milk texturing at this stage).

    I guess i just have to keep soaking in the information, watching and learning and perhaps develop some patience.

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    • #17
      Re: Soy milk texturing?

      Originally posted by 7A7A7A300 link=1263849483/15#15 date=1264313245
      its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.
      I got stuck at one point and didnt seem to be improving.
      I managed to get a few pointers from none other than Scottie Callaghan.

      Result:
      I got 10 times worse! ;D

      I think Id tried to do everything Scottie told me at once.
      Once Id realised this I relaxed, got my mojo back, and then tried to slowly use Scotties tips one at a time.
      Ive improved.
      Still not world shattering most days but on other occasions I think I show promise.

      Practise, practise, practise.

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      • #18
        Re: Soy milk texturing?

        The other day I textured soy PERFECTLY. IT was not bubbly at all, not too much froth, Youd have thought it was full cream!
        I wish I took a photo, damnit

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        • #19
          Re: Soy milk texturing?

          I tried a different technique last night (with both A2 milk and soy) and it seemed to improve my output.
          The A2 milk had a better texture to it, although still nowhere near thick enough, whilst the soy still had too many bubbles but underneath the milk was textured quite well and made for a nice crema that lasted throughout the drink.

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          • #20
            Re: Soy milk texturing?

            Originally posted by 49686363647E0D0 link=1263849483/5#5 date=1263894284
            Im using the Vitasoy Barista at the shop.I think Vitasoy have a UHT version of all their products and this is one of them.
            I just discovered that they dont sell the Barista product to the general public.

            I guess thats why i couldnt find it anywhere. ;D

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            • #21
              Re: Soy milk texturing?

              If I take my Barista ID with me do you think I could buy it?

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              • #22
                Re: Soy milk texturing?

                I drink only soy milk, and I find that a little patience stretches a long way. Theres a huge difference between soy milks. Ive had good results with the Aldi organic UHT (athough it tastes a bit strongly) and the Vitasoy Soy Milky.
                And I certainly dont have a great, self-frothing machine...

                I havent tried the cafe one from Vitasoy yet. Theres a cafe on Sydney Road that has it on display, so maybe theyll sell it?

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