Using The Best Soy Milk For Coffee – How To Correctly Steam It

2 minutes, 30 seconds Read

Have you got a milk frother or milk steamer at home and just can’t seem to correctly steam the milk when making a cup of your morning coffee? Whether it’s coconut milk, almond milk or the best soy milk for coffee, steaming plant-based and dairy-free milk alternatives can be challenging. To ensure you fully master the art of perfectly steaming the milk each and every time, here are the best milk steaming tips.

But first, you need to understand the two main issues that can cause soy milk to split:

Too much heat

A crucial element to consider when preparing a perfectly textured soy milk coffee is the temperature. Soy milk is sensitive to heat, which can cause its proteins to degrade. When you heat up your soy milk, a controlled heat level will impact the balance of acid and protein. Heating the soy milk too high will result in curdled soy milk. This is why many baristas are trained to steam soy milk between 60 and 55°C. This ensures they retain enough protein by keeping the proteins and acids in balance.

Too much acid

Baristas must have a fine balance of roasting for full coffee development while also maintaining the coffee’s natural character. This is where the coffee’s natural citric and malicisn’t so kind to soy milk.

Because soy milk is full of proteins, it reacts with the acid in the coffee and disrupts the protein balance. This is what causes the curdling and clumping you can experience when trying to steam a perfect soy latte.

Basically, more acid results curdling and more protein results in a perfectly silky soy milk coffee. A darker roast is perfectly suited for making soy coffees as it will ensure a softer acidity.

Steaming soy milk tips

A part from keeping the acids and proteins in balance and not overheating the soy milk, here are some more helpful tips when steaming soy milk:

  • When pouring the steamed soy milk into the extracted coffee, do it at a consistent and reasonably fast pace. This will evenly mix the soy protein and with the coffee. If you add in the soy milk too slowly, you will risk the protein and coffee reacting and then curdling.
  • Before steaming, make sure that the soy milk is from the fridge and cold – not off the shelf at room temperature.
  • Use coffee blends rather than single estate coffee beans. This is because blended coffee is typically roasted darker. Doing this creates a softer acidity which reduces the risk of the soy milk reacting.
  • If you see that the soy milk is curdling, lower the heat of the soy milk by turning off the steam earlier.
  • Be gentle when steaming and don’t introduce too much air into the milk. This makes it remain a silky texture.

Follow these tips when steaming the best soy milk for coffee and ensure that you making a perfect, silky and delicious soy milk coffee each and every time.

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