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Darker roast has revolutionized this for me, combined with Coles Classic soy! Take the soy to ~45-50 degrees.
I can almost pour decent with this combo. Picture related difficult to keep the lines as clean as regular milk, there's a bit of blending, but certainly a step forward for me.
Not particularly useful to the question posed by the OP, however having a soy-drinker in the house here too i've experimented with a lot of different types and have found the best (by far!) to be the coles home-brand $1.20 soy! Textures great, much nicer than Bonsoy imo, and even has the ability to pour and hold latte art... although now it's mentioned, i have had more success with some beans than others.
Acidity does makes sense - i guess!
Thanks for the tip. Since my original post I've tried pure harvest (just as bad), vitasoy (not as bad but still some tofu) and then a darker roast. Unfortunately for me theres still a little curdling that happens. Definitely not as much, but enough to ruin the coffee. Will give the Coles one a whirl
Not particularly useful to the question posed by the OP, however having a soy-drinker in the house here too i've experimented with a lot of different types and have found the best (by far!) to be the coles home-brand $1.20 soy! Textures great, much nicer than Bonsoy imo, and even has the ability to pour and hold latte art... although now it's mentioned, i have had more success with some beans than others.
Five senses did a blog post a few weeks back trialling different soy milk products.
I'd suggest reading that, in short, bonsoy and one other were on par for the best.
I did a search for that blog, but couldn't find it. Do you have a link?
he drew a parallel between the milk splitting when the beans being used were washed (I hope I have that the right way around), and in my experience if I use washed beans my soy milk consistently splits.
So take that for what its worth, so maybe there is another cause or are unwashed beans more acidic?
Cheers
Something get mixed up here?
If there is such a difference, perhaps it's a combination of processing and typical roast profile?
I drink soy milk, due to an allergy to casein. But anyway years ago I was chatting with the barista that owned Elevenses in Kensington and he drew a parallel between the milk splitting when the beans being used were washed (I hope I have that the right way around), and in my experience if I use washed beans my soy milk consistently splits.
So take that for what its worth, so maybe there is another cause or are unwashed beans more acidic?
Bonsoy may froth well and possibly have a lower chance of splitting, but it tastes gross and has the consistency of soup, IMO. My preferenace is Vitasoy Cafe or Vitasoy Soy Milky, it doesn't really have a distinct soy taste and works well in not over powering coffee.
Five senses did a blog post a few weeks back trialling different soy milk products.
I'd suggest reading that, in short, bonsoy and one other were on par for the best.
Good find. I recommend a read for anyone interested in the topic. Turns out I've been using the worst two soy products by chance :P
Good thing I wasn't chatting with your sister-in-law then dontcha think? My post was directed at the OP who clearly stated the following in their original post: "I went back to milk for a good portion of time and now have decided to start making soy again."
Unlike some, I make a point of actually reading the post in question before responding to it or offering advice.
My post was not directed at you (I would have directly quoted you) or at the OP (I would have referred to them), nor was I offering advice - it was simply the next comment in a conversation about "The dreaded soy milk curdle" following on from yours. I did not write "The OP will end up in hospital ...", but mentioned my sister-in-law was different to the OP (hence the use of "Except, if ..."). Perhaps your misunderstanding arose with my use of "you're" which was meant in the general sense (imagine my comment being delivered sitting around with a glass of red having the conversation).
In any case, if you took offense, I apologise and will attempt to be clearer in the future (although I thought this was a casual public forum).
Hopefully you understand I DID "make the point of actually reading the post in question", since this seems to concern you strongly.
The biggest issue is that soy curdles in the presence of acid. The solution is easy. Roast a little darker and/or choose a lower acid coffee. It's not that hard but why some roasters can't get their heads around this I cannot fathom.
When you get statements like "The main reason for this decision is that we are just not proud of our soy-based drinks. Soy milk curdles with our coffee, resulting in an unpleasant texture and a less-than-perfect taste. We feel we are doing a disservice to our customers, and to the producers of our beans, by pairing our coffee with a sub-par milk product", it's a cop out.
The main reason is the coffee. There's more than one way to roast it.
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