What Is The Best Non-Dairy Milk For Specialty Coffee?

In recent years, the use of non-dairy milk has become widespread. Many people are trying to reduce their intake of animal products, and the boutique coffee market is no exception. Whether you choose non-dairy milk for ethical, health, or other reasons, it is important to find a milk alternative that does not overshadow the goodness of coffee.

Although these products are "five times more expensive than cow's milk", he stocks soy and almond milk in all his coffee shops "because more and more customers are becoming vegan or lactose intolerant."

However, using non-dairy products to make lattes does not mean a loss of professional quality. Why buy good quality beans and learn how to make espresso, so it doesn't taste bad? Whether you're a barista or a consumer, understanding the differences between non-dairy kinds of milk can help you make a great-tasting drink.

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This non-dairy milk is rapidly gaining in popularity, and for a good reason. It has the most natural flavor of any dairy alternative and is no stronger than coffee. If you have Izobian beans, you will taste Izobian coffee beans.

Depending on the brand, it tastes much better than dairy products. However, the taste depends on the brand and water to oil ratio. Some companies seem to try to imitate the texture of dairy products and get as close to their nutritional value as possible, which I think is counterproductive. These products can be too oily and therefore taste too nutty and overpower the coffee flavour.

Other manufacturers put coffee first, producing non-dairy milk suitable for lighter roasted coffees. They have less fat and not as much oil. As a result, coffee remains the focus of the drink.

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This has reportedly replaced soya milk as the main non-dairy milk in recent years. Some consumers prefer it because they are concerned about the effects of soy on female hormones. Others are concerned about the amount of water used to grow almonds. But how does almond milk work with fine coffee?

Be aware that it often clumps or separates in the cup. This is more likely to happen with acidic coffees.

With all the brands of almond milk I have used, whether the regular version or the barista version, this is a strong bitterness from the first sip. Once it has passed, it becomes pleasantly sweet.

It definitely complements some lighter roasts, but it distorts and produces a strange acidity with darker roasts. The latte pull is easier to handle, and the almond milk tastes great.

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This should be the world's best-known non-dairy milk. People have been using soya as an alternative to animal products in recent years. This is not only good for those who want to avoid dairy products but also for those who are allergic to nuts. It is also widely used. But depending on the manufacturer and the additives, the foaming effect of soya can be very polarising.

It has good taste, but from experience, this often depends on the brand and the experience of the barista. It would help if you very had very good control of the steel cup fusion technique to maintain a great taste.

So how does it taste? Some say that soy is a naturally flavored non-dairy milk type that goes well with fine coffee. But others say it tastes like a cardboard box.

This can be very unbearable. The nutty flavor of soya milk can complement South American coffees, but not African coffees with a fruity flavor.

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Hemp seed, hazelnut, and cashew kinds of milk are greatly neglected and can be used in fine coffee drinks. Hazelnuts have a distinctive flavour that can overshadow or distort the flavour of the coffee. Hemp seeds are not suitable because of their water content.

The hemp seeds do not retain any of their flavors, and they just break down immediately. No matter how I stir it, it froths. It has a fairly neutral flavour, which means that the coffee flavour can be well peaked, but it leaves a watery, snotty, sticky texture that people don't like.

Cashew milk has a milder flavour than almond milk but is too naturally sweet and too strong in the coffee. It also does not foam easily. These types of milk are less common on the market and are also more expensive than soy, almond, and oat products.

Coconut milk is rich in oil and has a similar taste to cow's milk. However, it contains a lot of saturated fat, and its distinctive flavour can overpower the flavour of the coffee. Some drinks combine coconut milk with other non-dairy kinds of milk that are too watery to add a thicker consistency.

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The response to heating and frothing depends on the proteins in the milk. The proteins in non-dairy milk are clearly different from the lactose and milk proteins in milk, so this is where they behave differently.

The acidity of the coffee and the effect of frothing make non-dairy milk more likely to coagulate due to temperature variations (I recommend 50-55 degrees for non-dairy milk and 60-65 degrees for normal milk frothing). Some baristas recommend frothing non-dairy milk at a slightly lower temperature than milk to prevent this from happening.

For any non-dairy milk, please pay attention to the ingredients list. Many products are designed for baristas, and additives vary from manufacturer to manufacturer.

Stabilizers are often added to non-dairy milk to make it heat and froth better, so products containing these are a good choice for cappuccinos. But if you're looking for a 'no-add' alternative to animal dairy products, you may prefer a product without stabilizers, even if it makes for a bland drink.

Also, check the amount and type of sugar and fat contained and consider whether they complement the coffee beans you use. Too much fat or sugar can mask the flavour of the coffee and should not be consumed.

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Take non-dairy milk as milk with a pinch of salt. People do not consider the difference in taste when adding milk, whether it is dairy, oat, or soya. It will change the taste of the coffee considerably.

Oat milk is used daily to make flat white, but most people will taste espresso with dairy and then try it with non-dairy milk, which is why most non-dairy kinds of milk have a bad reputation.

Adding it to non-dairy milk will give it a completely different feel to milk. You will begin to understand the variations caused by different non-dairy kinds of milk and which method is the most suitable. This way, you can order your favourite coffee and the non-dairy milk of your choice.

The selection of non-dairy milks on the market is growing, and many products are available for baristas. With these types of products, you can choose the suitable non-dairy milk for your fine coffee.

So check in other shops and make sure you read the ingredients list on the product. If you are still unsure, ask your barista for advice and try a different coffee bean. You may be surprised at which non-dairy milk complements the flavour in your coffee.

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