A question out there for you folks who for whatever reason mix soymilk with your espresso, drip, press, or other form of coffee. [If you find this subject matter disgusting, please move onward to the next post, and have a nice day.]
Has anyone found a brand of soymilk that does NOT break up into curds on contact with the acids normally present in coffee? Silk brand has a "creamer" product that holds up fairly well [some sort of emulsifying agent no doubt - hopefully not high in trans-fats or anything; i'll go read the carton later], but what if I want a soy cappuccino? Or is this simply a crime against both God and Nature, and I am simply being punished for my puerile habits?
Any and all comments warmly appreciated.
Posts
Vibrant Coffee Roasters
2 weeks ago
i thought i just posted this, but it seems to have disappeared. in any case, i hear ya.
ReplyDeletei think it is a matter of proportion--the trick is to make sure the espresso is mixed in with the soy, not vice versa.
i enjoy a soy latte, but i prefer regular milk with an american style coffee.
i get a cap made with soy milk. i think it's pacific. they (the kiosk people) seem to be able to make it nice and foamy.
ReplyDeleteMom