Can I drink soy milk and coffee together? Is soy milk latte good? How to make soy milk coffee?

In fact, Qianjie has always had a question, there is a question about plant milk coffee. Because plant milk does not contain lactose, many lactose intolerant friends can also taste the delicacy of "milk coffee", so the heat of plant milk coffee remains high in recent years. In order to give consumers more choices, coffee shops have used plant milk such as oatmeal milk and almond milk to replace the milk coffee on the menu.

For example, if you add 5 yuan, you can change the milk into oatmeal milk. This is not the problem. The problem is that among so many options, only our national grade drink-soy milk is missing! Plant milk is a cereal beverage made from plant seeds (or fruits) and water rich in protein and fat. To sum up, soybean milk is also a kind of plant milk. But why, basically no coffee shop will choose soy milk to make milk coffee? Is it because the taste doesn't match? Or is it because it is said to prevent: "staple food with staple food", soy milk is not used as the material for making latte? (because coffee is often ridiculed as "foreign soybean milk", so soybean milk plus coffee is equivalent to soybean milk plus "soybean milk"! But in fact, the only thing they have in common is that they both use "beans". Apart from that, they are basically completely different, so they are jokes.

Thinking about it is useless, why don't we test it directly and use soy milk instead of milk to make latte coffee? what kind of effect will it have?

Can soy milk be used to make lattes? In terms of proportion, because soy milk tastes so rich that it can even be more fragrant than oatmilk, the front street here chooses the same proportion as regular latte: 1:5, that is, 40ml espresso, soy milk around 200ml. (milk on the left and soy milk on the right)

The beans extracted from espresso are still the only ones in Qianjie stores: warm Sun blend, a medium-and deep-roasted bean with whisky, butter cookies and berry flavors. The extraction parameter is 20g powder, the ratio of powder to liquid at 1:2 and the time of use is 30 seconds.

There are two options for soy milk, one is to go directly to the breakfast shop to buy freshly ground soy milk, and the other is to choose to buy soymilk products from large factories. As a businessman, Qianjie naturally chose the latter for the stability of its products. This is... Forget it, no money, no advertising (rent)! Because the front street is to make a hot soy milk latte, so there must be flowers. Therefore, soy milk not only needs to be heated, but also needs to be "foamed". In order to better send out the dense "milk foam", Qianjie refrigerated the soybean milk before sending it. When the temperature drops to a certain extent, you can start to dispense with soy milk bubbles!

In fact, whether the handle is as big as oatmeal milk or not, and then in the process, we can clearly capture the strong flavor of soy milk. So the espresso has been extracted in the process of milk foam, so next, let's fuse!

Production is complete! Emmmmm... It can be said that it is a pattern full of artistic flavor. As the protein in the soy milk meets the acid in the coffee and condenses into a lump, the fluidity of the liquid surface is gradually reduced and the picture cannot be drawn. Although it looks a little ugly on the surface. But it doesn't matter. What if it tastes good? So Qianjie had a taste!

Can't believe it! It's pretty good! The aroma of soybean milk is very consistent with the concentrated flavor, not abrupt, the flavor is shown as: bean flavor, whisky, butter cookies. Then because the soybean milk is added with sugar, the whole cup of coffee is not bitter and slightly sweet. But here comes the point! As the protein of soybean milk becomes flocculent, the taste of coffee has changed a lot. Not the silky taste imagined, but with obvious granular feeling, there is a kind of beancurd jelly feeling, like. Having a cup of coffee beancurd jelly (sweet).

In fact, we can see from here why few coffee shops use soy milk to make Italian milk coffee. Because the protein cakes when it collides with coffee, affecting its appearance and taste. Although this soy milk latte made in Qianjie tastes good, it is mainly due to the fact that the warm sun mix has a high degree of baking, does not have so much acid, and has a strong flavor, which is more consistent with the aroma of soybean milk. If you replace the concentration made of shallow baked beans with soy milk, it will not only speed up the caking, but also make the taste feel obvious because of too much sour taste. Therefore, soybean milk is not a suitable coffee companion.

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