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15

Oh, the famous latte! Apparently hardly anyone knows that it simply means "milk" in Italian, so technically calling a coffee drink "latte" is pure nonsense. So where does the coffee shop staple get his name from? In Italy, a latte macchiato ("stained milk") is basically an espresso in a glass of hot (steamed) milk, pouring the espresso last leads to the ...


13

It seems that the cause of the situation of curdling soya milk in coffee is that the acid from the coffee curldes the proteins and/or fats in the (soya or other) milk, being catalysed by the heat of the coffee; so that's what needs to be mitigated. There are a couple related questions on Cooking.SE, including this one that suggests adding salt to the coffee ...


11

There's a chart for that! Here's a link to it, but I've also included an image below. There could be some argument over cappuccino vs. latte as to which is "creamier" as the cappuccino certainly has more mil foam, but the latte has much more milk by volume and by ratio. On the whole though I'd say the latte is a less strong drink with a creamier texture ...


9

Attempt 1 For the first attempt, I brewed it exactly like I brew my normal (water-based) coffee. I used a French Press with a light/medium roast, heating the milk in Pyrex in a microwave. The milk heated unevenly, curdling in places. Luckily, the curdled bits stuck to the Pyrex and I was able to make a passable cup. The thickness of the milk meant that it ...


8

Companies (including Nestle) make creamers that do not require refrigeration. They are likely available in your local grocer, you just need to check the label and make sure refrigeration isn't required. If you are paranoid about potential bacterial growth or contamination (like me) you may check into bulk buying the single serving creamers that they use ...


8

Yes, heating milk does have a perceptible effect on its taste. That slightly sweet richness we perceive in milk is largely due to lactose. Lactose is the "milk sugar" which is a disaccharide of glucose and galactose in solution in the milk. But lactose is also less soluble than sucrose (common table sugar) so it is perceived as less sweet. By increasing ...


7

I'd give oat milk a try. I had an oat milk latte on the weekend and it was surprisingly good. The milk texture was the closest to normal milk I've had. I did not steam the milk myself (had it at Talkhouse Coffee in London), but judging by the latte art, oat milk would definitely appear superior to soy and almond milk (microfoam-wise). Oat milk is also high ...


7

Here's another take, but going in the direction more of performance for foam (i.e., more for cappuccino than latte), mostly because I found links about that :) and because steamed milk should foam. If you're not looking for much foam, the differences are probably less profound. There's a few other plant-based milks out there also; coconut and rice weren't ...


7

Well actually, it depends on how hot your coffee is, not the type of coffee. The acidity in black coffee is higher than the acidity in soy milk, though, and it can act like a coagulant, making like loose tofu in your cup of coffee. The heat of your soy milk can actually HELP curdle the soy milk even more, rather than preventing it. In this food science ...


7

The Italian word macchiato literally means "marked" or "stained" (related to the word "immaculate" [1]), so really it is an indication to add a small quantity of the "staining" liquid, be it espresso or milk. A caffe macchiato (also called espresso macchiato) is a shot of espresso (or two) with a "stain" of steamed milk and sometimes a little foam to ...


7

You can buy them from Rakuten. They ship internationally, with the exception of some countries, due to them not sufficing to the standards. I don't believe there to be such a limit in Europe though, so you should be fine. It costs ¥ 3,369 which comes down to roughly $27. And no account is required to order.


7

Best option is lactose-free milk. I assume you live in India and it may be hard to find in India as lactose intolerance is not common among Indians. In that case, you may try goat milk which has naturally less lactose than cow milk. But I'm not sure if this will be enough (personally) for you.


6

The short answer is yes. The absence of the milk fats means that the foam will not "coagulate" as easily. The proteins chains in milk are polar: one end of the chain is hydrophilic (attracted to water), and the other is hydrophobic (repelled by water). Because milk is mostly made up of water, as soon as those proteins unfold, exposing their ends, ...


6

a tiny bit of bicarbonate soda into the black coffee ...then stir fast as you add the soya milk removes the acidity & stops the curdle ...enjoy !


6

Just for fun, I will name 3 alternates: Almond, Soy, and Hemp. Almond Not that good as a milk substitute on taste (better alone), yet a great way to make healthier coffee. As for the health benefits, almond milk has good proteins, calcium and Vitamin D, low sugar as long it is unsweetened. It is rather hard to make latte art or steam as well for a perfect ...


5

Tried oatmilk yesterday at home as a milk substitute in my lattés and it was delicious. I used an organic brand with zero other things in it and it frothed up almost identically to normal milk (i use the nespresso latte frother). I used it with decaf and it tasted great - i actually prefered it to milk and my usual latte (the milk slime that coats the glass ...


5

It's not that just heated milk is wrong or tastes bad. It's only that there are some (popular) coffee drinks that uses steamed or frothed milk (are not the same, read this) by traditional way. On those popular drinks you can find the cappuccino, latte, etc... (as you can see on this infographic), but at home you always can add regular hot milk to your ...


5

When heating milk with steam, aerating the milk (the process of drawing in air which creates foam) is essential to allow the milk to heat gently, without scalding. If you're using some other heating process, you'll have to take care of preventing scalding in some (other) way. An extra benefit of foam — particularly microfoam where the bubbles are too ...


5

I found that generally, scientific studies do show a negative impact on phytochemicals like antioxidants, one such example stating: An immediate decrease in the total antioxidant activity (23%) and total phenolic content (14%) was observed after addition of strawberry preparations to yoghurt. The total anthocyanin content did not change immediately, but ...


5

I think it would be harder to extract everything that you would like from the coffee with milk for a few reasons. heat effects the extraction process. For most methods you are aiming for a temperature of around 200°F for a good extraction. The problem with milk is that it will curdle at 180°F. This doesn't allow you to get everything out of the coffee that ...


5

Milk doesn't work well for brewing, primarily because of the calcium and sugar (lactose). Calcium is one of the minerals in "hard water" that will build up and clog pipes. You're going to be left with calcium deposits in whatever you boil the milk in. Sugar burns, and will coat anything in a black hardened mess when cooked or boiled. It's never a good ...


4

You're on the right track for good foam by keeping the tip of the wand close to the surface. To end up with less foam, submerge the tip as the temperature rises and the hiss drops to a whisper; I usually dip down after the first 15 or 20 seconds or so for a latte, longer for a cappuccino. When you hear milk "screaming" in coffee places, that's the sound of ...


4

From experience it seems slightly easier and is less runny. The difference for me is pretty negligible with semi-skimmed vs. whole milk. Skimmed on the other hand always ends up quite watery for me, but that may have something to do with the way I'm frothing it.


4

I agree wholeheartedly that the brand of Soya makes all the difference. With Sainsbury's own it doesn't matter if I heat the Soya, cool the coffee, add before or after - it always curdles. At the other end of the scale Lidl's own never curdles. Looking at the ingredients I see Lidl have something called "acid regulator" - heaven knows what that is, but if ...


4

Try frothing the soy milk with a hand-held frother, even if you just slightly froth it. According to this Milk Frothing Guide Incorporating air into the milk improves and sweetens the taste. Milk that has not been foamed at all tends to taste flat and dull by comparison. Also consider experimenting with other kinds of milk substitutes: almond milk, ...


4

Basically don't try to replace water with milk in a Moka Pot. You'll clog the brewer up with curdled milk, and either you will spend a ton of time cleaning it, or you will just throw it away. I think there are going to be a few problems with replacing water with milk. Since you are extracting with a liquid that already has some dissolved solids, I ...


3

There are some really small coolers that go for about $20, powered by USB. This means you can use pretty much any standard USB wall charger capable of delivering 2.5 watts to power one. It'll hold a 12 ounce jug of milk and keep it cold. Stats says it goes down to 46°F. While technically milk should be stored below 40°F for absolute safety and quality, most ...


3

In addition to flavor and latte art, I have heard that frothed milk also works as insulation, keeping your drink warm longer.


3

All of your stated options can work well and @PythonMaster covered the pros and cons pretty well. You stated that latte art and steaming well were important and I didn't see you mention wanting healthy options. In that case I would not recommend almond. It will work ok, but not as good as soy. Hemp is comparable to soy based on your needs but might be ...


3

I simply add a pinch of baking soda to a cup of coffee, and the soy milk doesn't curdle. Black coffee has a pH about 5, baking soda around 9, but it buffers the coffee enough that the soy won't curdle. It works for other curdling plant milks as well, I just prefer the soy. I do not notice that it changes the flavor, although too much probably would. But ...


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