soy milk not in vogue any more?

askthecoffeeguy

at least not according to this article:

http://www.couriermail.com.au/news/queensland/brisbane-coffee-experts-frothing-over-which-milk-makes-best-brew/story-fnihsrf2-1226663309605

I especially like the following line:

"Mr Shilling has encouraged his customers to try something different.

"I've managed to convert 50 per cent of our soy drinkers to black coffee," he said."

Really? 

I find that highly doubtful.  We go through 7 or 8 box's of bonsoy per week at my joint, and I cant see it getting any less popular

Also, I'm not a big soy drinker, but I will have one occasionally, but... if I went out and ordered a soy coffee and someone asked me if i'd like to try an espresso (or similar) instead, I'd be just as likely to tell them to go and find themselves!

Personally, by the time I'm ready to order a coffee I've already thought about the myriad of options available to me, and decided upon my preferred method of consumption

If I wanted a filter coffee I'd probably say something like, "Can I have a pourover please?"

I mean, I cant imagine the converse happening:

You walk into a cafe and order a chemex and the jumped up guy behind the counter says something like, "Are you sure? I mean you wouldn't want to try a 3/4 soy latte instead?

Thoughts anybody?

P

Lacehim

I don't drink soy but have to agree, if a customer orders A, you shouldn't be trying to convince them to take B.  If they wanted to offer a taster, that would be fine.  Not everyone likes black coffee, or wants it rammed down their throat. Really I couldn't care what everyone orders just as long as they are happy and enjoy their beverage!

askthecoffeeguy

on 1371295160:

I don't drink soy but have to agree, if a customer orders A, you shouldn't be trying to convince them to take B.  If they wanted to offer a taster, that would be fine.  Not everyone likes black coffee, or wants it rammed down their throat. Really I couldn't care what everyone orders just as long as they are happy and enjoy their beverage!

we need a 'like' button on this forum! if a customer expresses an interest in a certain type of preparation, but they're not quite ready to commit, I'm just as happy to make them a filter coffee or similar gratis (if time permits), just so they have  a chance to try it - even if its only a 'sample' sized portion shared between the staff as well for a bit of product knowledge, but I would never presume to tell someone what to drink Having said that we've changed coffee suppliers at work recently and the new supplier definitely has a lighter profile and higher acidity base to the coffees, than what I'm used to - which means its near impossible to produce a hot soy latte without curdling it, so I can sympathise with the sentiment but the (relatively) high acidity is balanced by pronounced sugars - and the coffee is still a long way from the 'just past green' roast profile that is favoured by some new age roasters...

RichardM

Why would you try and convince soy drinkers to go black. WTF. If you did the same to regular milk drinkers, they'd go nuts. I drink black when out as I can't usually get Zymil (though it is getting more regular), but it sounds to me like the person quoted is just trying to cheap out on the soy. Pat: offering Bonsoy is the most amazing thing you can do for soy drinkers. They will very rarely have had such good quality, creamy soy milk anywhere else, so no wonder you do so much soy. It's likely the best in town!

askthecoffeeguy

on 1371296190:

Why would you try and convince soy drinkers to go black. WTF. If you did the same to regular milk drinkers, they'd go nuts. I drink black when out as I can't usually get Zymil (though it is getting more regular), but it sounds to me like the person quoted is just trying to cheap out on the soy. Pat: offering Bonsoy is the most amazing thing you can do for soy drinkers. They will very rarely have had such good quality, creamy soy milk anywhere else, so no wonder you do so much soy. It's likely the best in town!

Its a tricky beast with the new coffee thats for sure - I threw out three soy lattes in a row today that I made for the same customer coz the milk kept curdling, but when you get it right its delicious I'm especially liking the coffee that the Mirage produces - it seems to highlight the fruit (and any defects!) characteristics of the coffee, more so than other equipment I've worked with - but the steam power  is nuts - which makes it harder to get the soy milk right at times, but its great when the rush is on! P

Brett H

I was ready to 'dis' this article but after reading it twice now I think the people interviewed should be given credit for at least tying to cater for customers with allergies to milk.  Sure Luke, a black coffee may be better; but, someone with a milk allergy shouldn't be told there is something wrong with them and their palate for merely ordering a coffee in a way that pleases them!

askthecoffeeguy

on 1371302657:

I was ready to 'dis' this article but after reading it twice now I think the people interviewed should be given credit for at least tying to cater for customers with allergies to milk.  Sure Luke, a black coffee may be better; but, someone with a milk allergy shouldn't be told there is something wrong with them and their palate for merely ordering a coffee in a way that pleases them!

agreed its worth thinking outside the square when it comes to non dairy alternatives...

Ronin

Hmmmmmm. Let me first say that I've known Luke for a number of years and when I go to Ltd or anywhere he is for that matter the coffee, regardless of what I get, is great. I've seen these said conversations he has with customers first hand. He explains his point of view and offers some alternatives, free if you do not like it, and by black coffee it's not always pour over etc but espresso based drinks. The few I've seen walk away with a smile and are satisfied with the product and come back again. The name Ltd (short for limited  :thumb:) relates to what Luke and what his business wants to offer his customers. A point of difference for a business makes it stand out from the rest. Serving soy etc has its place, don't get me wrong, this is just a first person view of said conversations.

on 1371302657:

I was ready to 'dis' this article but after reading it twice now I think the people interviewed should be given credit for at least tying to cater for customers with allergies to milk.  Sure Luke, a black coffee may be better; but, someone with a milk allergy shouldn't be told there is something wrong with them and their palate for merely ordering a coffee in a way that pleases them!

He just wants to do the product the best justice he can with his interpretation, it's ok if it's not liked by some. He will not sell beans ground either. Keep in mind also that if the public don't like it, he will only financially hurt himself.

Ronin

And as another point of interest, last time I was at d&d, they were using Norco milk. I was surprised by this as they were always advocates for Maleny milk. Coffee was still of consistent standard, just different milk.

askthecoffeeguy

Thanks ronin It's good to hear a first hand perspective As I mentioned previously I'm loving the flavour profiles of the new coffees that I'm working with - but not the fact that they are very difficult to get right with soy Had the same issues again at work today where I chucked out at least half a dz coffees coz the soy had curdled, even though I was careful not to overheat it - very frustrating when the rush is on I was a bit distracted today though as we were broken into last night, and I had to clean up the mess in the wee hours of the morning as well as secure the premises But I digress ...