Soy milk

kiwibarista

Kia ora, just wondering if anyone has had any trouble with soy milk curdling with crema. I have checked the best before dates and all fine. Also tried different soy brands, and still the same curdling. Strange

askthecoffeeguy

from my own experience soy milk has a much lower boiling point than regular milk, and it reaches this point quite quickly, without much warning - so I only turn the steam wand on slightly, and I start to turn it off as I feel the soy milk coming to the boil. Also, I only use organic soy, as this seems to work better, and I stay away from any product with added sugar / vegetable oil Cheers, Pat

psaigh

I agree, My previous work environments have all used vita-soy or soy-good.  Both contain added vegetable oils, flavours and water added  My current work uses bon-soy which is just soy milk, nothing added, and so reacts to the steam wand just as easily as regular milk.  My only notable difference is that a little air goes a long way, but still just as silky smooth as regualr milk. Vita-soy (etc.) is a joke.  It's more like soy flavoured-milk.  To make the equivilant regualar milk you'd have to get 200mls water, 100mls milk, add a good slushing of vegetable oil, milk flavouring (to compensate for all the water added) and a touch of sugar (check the ingredients of vita-soy!).  Now you try getting micro-foam out of that!!

fi

We have had the same trouble at our work, but only when added to decaf. We too have tried lots of different brands.