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Thread: Any good cafes serving almond, oat, rice or hemp milk

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    Any good cafes serving almond, oat, rice or hemp milk

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    I'm helping a friend with some research and she's looking for cafes in Melbourne or Sydney CBD that offer coffee made with alternative milks - such as almond, oat, hemp, rice, etc. (soy not being alternative enough in this regard)

    If you know of any such cafes, please let me know.

    Thanks
    Jonathon

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    Hi Jonathon,

    My direct answer to your question is no I don't but...I'll have a go at discussing adding such milks to your coffee

    I'm not sure of the composition of soy milk, and I think soy milk is a pain to work with but will work... I know almond milk is juiced almonds with water...Now people who want to do this, don't just go out and juice a kilo of almonds, There's a few things you need to do first, you can pm me if you want and I can tell you what I did....I've made it at home before and not a bad job of it if I might say ...The benefit of making your own is, you don't need to consume the additives that are often added to give it shelf life on the shop shelf....I'm not sure how it would go in coffee....Have you tried it?..If so, what was it like?...

    I reckon it could give a nice almond taste to the coffee for a flat white...I'm certainly not sure how it would froth up... As for hemp, rice and oat milk...I don't know...I might try the rice and almond milk and see how that goes but I'm no biggy for adding anything other than cows milk to the coffee.

    Curiosity got the better of me so, I've gone away, and made an almond milk cappuccino...I used an Australian certified organic almond milk with no luctose or gluten added..It has frothed up OK..I think you are missing the natural sweetness milk gives a coffee..The taste of the coffee overrides the almond taste and is a bit unusual...You can taste the almond flavour just...I'm better with almond milk as an alternative to soy...I simply do not like soy milk at all...I think almond milk would be better suited to a machiato where the water is not diluting the coffee so much...Personally I don't like it, but it was worth a try...Thought you'd be interested in my opinion...Others may not mind it...

    Cheers.
    Last edited by bigdaddy; 23rd March 2014 at 10:02 AM.

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    I believe that all milk is produced by lactating mammals. While the alternatives may look milky and may have some health benefits, they are not milk.

    For milk and health look at: Milk - facts and fallacies | Better Health Channel

    As to adding milk alternatives to coffee there will be a large variation of flavours and frothability.

    I have reduced my milk intake due to developing lactose intolerance. I now drink macchiatos.

    Barry

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    Quote Originally Posted by bigdaddy View Post
    Hi Jonathon,

    My direct answer to your question is no I don't but...I'll have a go at discussing adding such milks to your coffee

    I'm not sure of the composition of soy milk, and I think soy milk is a pain to work with but will work... I know almond milk is juiced almonds with water...Now people who want to do this, don't just go out and juice a kilo of almonds, There's a few things you need to do first, you can pm me if you want and I can tell you what I did....I've made it at home before and not a bad job of it if I might say ...The benefit of making your own is, you don't need to consume the additives that are often added to give it shelf life on the shop shelf....I'm not sure how it would go in coffee....Have you tried it?..If so, what was it like?...

    I reckon it could give a nice almond taste to the coffee for a flat white...I'm certainly not sure how it would froth up... As for hemp, rice and oat milk...I don't know...I might try the rice and almond milk and see how that goes but I'm no biggy for adding anything other than cows milk to the coffee.

    Curiosity got the better of me so, I've gone away, and made an almond milk cappuccino...I used an Australian certified organic almond milk with no luctose or gluten added..It has frothed up OK..I think you are missing the natural sweetness milk gives a coffee..The taste of the coffee overrides the almond taste and is a bit unusual...You can taste the almond flavour just...I'm better with almond milk as an alternative to soy...I simply do not like soy milk at all...I think almond milk would be better suited to a machiato where the water is not diluting the coffee so much...Personally I don't like it, but it was worth a try...Thought you'd be interested in my opinion...Others may not mind it...

    Cheers.

    If you choose the coffee carefully you can actually enjoy chewing a handful of nuts while drinking the coffee. Almonds were alright, walnuts were brilliant then I tried them on a few occasions, especially if the coffee is on the tarty side.

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    I know one of our locals was doing almond milk, but I'm well outside CBD.

    I've tried almond milk at home... it doesn't froth, but separates badly (even worse than cheap soy). No surprise, given it's mostly water.

    I didn't like the taste in coffee, but it's better in a hot chocolate.

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    Quote Originally Posted by Barry_Duncan View Post
    I believe that all milk is produced by lactating mammals. While the alternatives may look milky and may have some health benefits, they are not milk.

    For milk and health look at: Milk - facts and fallacies | Better Health Channel

    As to adding milk alternatives to coffee there will be a large variation of flavours and frothability.

    I have reduced my milk intake due to developing lactose intolerance. I now drink macchiatos.

    Barry
    That's a good point. I guess coconut milk/cream is misnamed too.

    What should we call it? Juice?

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    Quote Originally Posted by Barry_Duncan View Post
    I believe that all milk is produced by lactating mammals. While the alternatives may look milky and may have some health benefits, they are not milk.
    This may sound strange - Has anyone tried adding human breast milk to coffee? I still recall my high school science teacher, as part of a mouse-and-man biology study, telling the class that he had tasted his wife's breast milk, which at the time elicited the expected immature giggles from students. I'm now wondering whether he tried coffee with that.

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    Has anyone tried adding human breast milk to coffee?
    Yep, a cafe in the UK tried it... got worldwide press (as you would expect) and then disappeared. I think from memory they got grief from the health dept and had trouble getting a regular supply (but maybe I imagined that)
    kava likes this.

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    Quote Originally Posted by bigdaddy View Post
    I'm not sure of the composition of soy milk, and I think soy milk is a pain to work with but will work... I know almond milk is juiced almonds with water...Now people who want to do this, don't just go out and juice a kilo of almonds, There's a few things you need to do first, you can pm me if you want and I can tell you what I did....I've made it at home before and not a bad job of it if I might say ...The benefit of making your own is, you don't need to consume the additives that are often added to give it shelf life on the shop shelf....I'm not sure how it would go in coffee....Have you tried it?..If so, what was it like?...
    Thanks for that, would be keen to hear about your almond milk?

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    Hi Jonathon,

    I didn't really want to clog up your thread but it's your thread and you don't mind, so here goes...

    You need a juicer which can do almond milk I use a twin gear juicer.
    Raw almonds
    Water
    sift or cheeseclth for straining.
    Glass jug or the like.

    Put an amount, maybe 500 grams(choose how much you want to do) of shelled raw almond kernel into water and wash, soak for a couple of hour and wash...You need to wash the nasty brown stuff off, or the end product will taste rubbish and you could get sick...Don't be to Nancy about it, just wash most of out...

    Put wet almonds in a container and fill to the top...Bear in mind your almonds will expand when they soak up the water...You want to have them covered in water all the time...
    Soak overnight or longer...Maybe 12 hrs or so...
    Strain and rinse until most of the brown is gone...Only do this for a couple of minutes...
    Set up your juicer for almond milk...
    Have a litre or so of frresh rain water handy or whatever drinking water you use.
    Juice the almonds adding water as you go...have a strainer in juice catchment jug catching the large bits...
    I generally go to about 1 part almonds to 2 parts water...The consistency is up to you...
    When finished juicing strain mixture to your liking...I just use a fine collander type strainer and that's good enough for me...I may even run the milk through the strainer a couple of times...Others may want to go one step further and use cheesecloth....I don't worry...It suits me with just the strainer...
    Like coffee, juicing is playing until you get it how you like it...I can tell you, I've made some real nasty juices before:0...Now I know what not to do....I digress...
    Once you are happy with your almond "milk" store it in the fridge, in an airtight jar...I don't add anything else to it so I need to use it up within two or three or just a few days....Always smell it before you add it to anything...Like you check cream...And ditch it when it smells like it's going off....
    The trick is to just make enough to keep you going for a day or so...Then remake if you want more...That's what I think anyway...

    Hi Barry,

    I agree, they're not really milks, that's just what they call them...As they don't have the "milk sugar" lactose, the nice sweetness of a cappuccino is lost IMO....
    When I diet, or want to watch my weight, like you, I lay off the caps and go to machiato's instead...I reckon the almond "milk" would work better on them...Not sure if I'm game to try ATM...I might a bit later...

    Cheers.

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    Thanks, that's great.

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    Quote Originally Posted by Andy View Post
    Yep, a cafe in the UK tried it... got worldwide press (as you would expect) and then disappeared. I think from memory they got grief from the health dept and had trouble getting a regular supply (but maybe I imagined that)
    Amazing. Regular supply, hygiene concerns, it must have been interesting engaging and screening suppliers. It's perhaps no surprise that a health department would become concerned about this just as authorities in Australia would become concerned if I were to open a cafe using raw milk from a few cows kept out the back.

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    To answer my own question, Thr1ve cafe in the MLC building on Martin Place does a coconut cream coffee, but based on a long black rather than just an espresso.

    I didn't get to try it this week, the queue was too big during the lunchtime rush, but I'll be back to try it soon.



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