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Thread: Texturing Soy milk - Fixed

  1. #1
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    Texturing Soy milk - Fixed

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I have been having problems since I bought my HX Unico Splendor machine, tried 3 different steam tips but still no go. It was very difficult to get it to do a good job on Soy, often ended up like soap suds or just hot milk.

    Read several posts here ie reducing 4 holes to 2 or making your own tip etc. Decided to check the hole size in my preferred 2 hole tip and found it was exactly 1mm. So bought a 1.2mm and a 1.4mm drill and started off drilling the tip out with the 1.2 drill first. Works perfectly excellent steam and plenty of 'go' to turn the thicker Soy Milky regular we use.

    Now I have a 1.4mm drill I will never use. Still at $2 each I think it was a great solution to my problem.

  2. #2
    TOK
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    Quote Originally Posted by Ardy View Post
    I have been having problems since I bought my HX Unico Splendor machine, tried 3 different steam tips but still no go. It was very difficult to get it to do a good job on Soy, often ended up like soap suds or just hot milk.

    Read several posts here ie reducing 4 holes to 2 or making your own tip etc. Decided to check the hole size in my preferred 2 hole tip and found it was exactly 1mm. So bought a 1.2mm and a 1.4mm drill and started off drilling the tip out with the 1.2 drill first. Works perfectly excellent steam and plenty of 'go' to turn the thicker Soy Milky regular we use.

    Now I have a 1.4mm drill I will never use. Still at $2 each I think it was a great solution to my problem.
    Hi there. I think you need to be careful not to make it sound like there is something wrong with your Splendor

    No new Splendor has ever been sold in Australia with a 4 hole tip.

    No espresso machine I know of is designed to texture SOY as standard, and there is a VAST difference between the different soy milks available. That is, it is not abnormal to have to experiment with tips or hole sizes to find one that does the best job on the soy milk of your choice.

    That goes for any machine, not just the Splendor.

    Glad you sorted your SOY milk problem

    Hope that helps.
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  3. #3
    Life-long Learner DesigningByCoffee's Avatar
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    I've got the Diadema Reale - same basic inners & tip I believe?
    Took a while to adjust technique for soy (Vitasoy Original) but have now got it down to an artform. Need to work it much closer to the surface than milk. Now I struggle to do milk without ending up with Meringue!
    And no tip mods required
    Cheers Matt
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    Quote Originally Posted by TOK View Post
    Hi there. I think you need to be careful not to make it sound like there is something wrong with your Splendor

    No new Splendor has ever been sold in Australia with a 4 hole tip.

    No espresso machine I know of is designed to texture SOY as standard, and there is a VAST difference between the different soy milks available. That is, it is not abnormal to have to experiment with tips or hole sizes to find one that does the best job on the soy milk of your choice.

    That goes for any machine, not just the Splendor.

    Glad you sorted your SOY milk problem

    Hope that helps.

    TOK: Don't get me wrong. I had three machines before the Splendor and I am hoping I get buried with it. I never claimed that the 4 hole was the original, don't know where you got that idea.

    Having had an espresso machine for more than 10 years I know there are many differences in soy and I have tried most of them. I have also had to experiment with coffee to stop curdling.

    I appreciate your support for this great machine but it was not necessary. The post was more about 'this is what I did, it might help you' not some attack on my machine.

  5. #5
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Ardy View Post
    Having had an espresso machine for more than 10 years I know there are many differences in soy and I have tried most of them. I have also had to experiment with coffee to stop curdling.
    Hi Ardy

    A little aside…
    I'm intrigued by this. I have heard some complaining about soy curdling, but I've got a theory (for what its worth ). I've never had soy curdle under heat (and we've tried most soy's too). But the rare time it has happened to me at home (and out and about) has been with lighter roasted, more acidic coffee (like Yirg).
    So maybe the curdling is from the coffee? Is this what your 'coffee experimenting' was referring too?

    Cheers Matt

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    Quote Originally Posted by DesigningByCoffee View Post
    Hi Ardy

    A little aside…
    I'm intrigued by this. I have heard some complaining about soy curdling, but I've got a theory (for what its worth ). I've never had soy curdle under heat (and we've tried most soy's too). But the rare time it has happened to me at home (and out and about) has been with lighter roasted, more acidic coffee (like Yirg).
    So maybe the curdling is from the coffee? Is this what your 'coffee experimenting' was referring too?

    Cheers Matt
    Yes Matt I agree. We used to buy beans from a small coffee roaster near us and it was great for about a year then the dreaded curdling started. Tried other blends of his but it seems to really be an acid in the beans.

    We are using a coffee from our local deli and that is working well for us. Bought an expensive, organic coffee from Byron Bay to try, when we were there after Christmas. It turns soy milk into tofu almost immediately. Not that great with milk either, come to that.

  7. #7
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Ardy View Post
    We used to buy beans from a small coffee roaster near us and it was great for about a year then the dreaded curdling started. Tried other blends of his but it seems to really be an acid in the beans.
    Sounds like their roasting style might have changed. You can increase/decrease the acidity through the profile. That's one of the great things about home roasting - you can adjust the roast to suit your medium. A longer roast can help to richen up the white coffees and stop the curdling, but then black coffees can suffer with a little flatness or increased bitterness. It's the holy grail to find a perfect 'everything' bean & roast! Guess that's why roasting is an art and a science

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    Very interesting Matt as the guy claimed that his roast had not changed, but we could never get a decent Soy coffee for my partner from him. However his decaf swiss water was excellent. But I don't want to drink decaf coffee all the time.

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Ardy View Post
    Very interesting Matt as the guy claimed that his roast had not changed, but we could never get a decent Soy coffee for my partner from him. However his decaf swiss water was excellent. But I don't want to drink decaf coffee all the time.
    Drinking decaffeinated coffee is kind of like kissing your sister.

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    Senior Member Vinitasse's Avatar
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    Quote Originally Posted by Yelta View Post
    Drinking decaffeinated coffee is kind of like kissing your sister.
    I wouldn't know... I've only ever tried the decaf

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    Senior Member Yelta's Avatar
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    Quote Originally Posted by Vinitasse View Post
    I wouldn't know... I've only ever tried the decaf
    I've never tried decaf!
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