What coffee beans are the most suitable coffee beans to use to make lattes with soy milk? Can Italian latte replace milk with soy milk and vegetable milk?

As we all know, vegetable milk mainly refers to a milky drink made from plant seeds or fruits as raw materials. Because they do not have lactose, and their performance is somewhat close to that of milk in all aspects, many friends who are lactose intolerant can feel the taste of "latte coffee" by replacing the milk in their lattes with vegetable milk. Because of this, vegetable milk has become widely popular in the coffee industry in recent years.

Oatmeal milk and almond milk are popular vegetable milks that have been commonly used in coffee in recent years. In addition to them, there are actually some other vegetable milks that are also suitable as milk substitutes. For example, soy milk, which is a national-level drink in our country and is also rich in protein.

Although the ingredients of soy milk and soy milk are similar, soy milk is more suitable for making coffee than soy milk. Because it was mentioned in the previous sharing on Qianjie that soy milk will flocculate after being combined with concentrated acidic substances, which means that protein will flocculate. The impact on coffee is that the taste experience is reduced. Drinking it is a bit like drinking tofu. Soymilk, on the other hand, does not have to worry about this problem. After it is integrated with concentrate, its protein will not easily flocculate. Not only that, Qianjie also found that the combination of soy milk and coffee was surprisingly good in terms of taste and taste. So today Qianjie came to share how to use soy milk to make a good cup of latte.

Soy milk coffee is reasonable, but there is actually not much emphasis on it. After several experiments, Qianjie found that we only need to pay attention to two points to make a delicious soy milk coffee. It is very simple! The first point is the coffee beans used. The choice of coffee beans will directly affect the taste of a cup of coffee. If we want to make a delicious soy coffee, then the choice of coffee beans is very important.

The choice of coffee beans Qianjie recommends the use of medium to deep and deeply roasted coffee beans, such as Italian blended beans for Italian style. If we use lightly roasted coffee beans to make concentrated products, then since the acidic substances of lightly roasted beans are retained more, it will be easier for soy milk to be flocculated when making soy milk coffee; secondly, the sour taste and the sweetness of soy milk will There will be a certain conflict, and their combined taste will be more abrupt to drink. These conditions will not occur for medium and deep roasted coffee beans. In yesterday's tweet, Qianjie shared that because deep-baked beans take a long time to bake, the sour substances will be decomposed in large quantities during the baking process, so the espresso extracted with them will not have too much sourness. In this way, after being integrated with soy milk, the soy milk will not be too easily affected, and the taste will be even better when drinking. Then, because the taste is highly compatible, there is almost no sense of disobedience.

The second point to pay attention to is the proportion. Since the taste of soy milk belongs to the clear and sweet type, it is not as strong as milk. So when we use soy milk to make coffee, it's best to have a slightly smaller ratio (the ratio of soy milk to espresso), and we can use more soy milk so that the taste of soy milk will not be easily overshadowed by espresso.

So the above are the things you need to pay attention to when making a delicious bottle of soy milk coffee. Next, Qianjie will share the details of how to make it... In fact, just pour the prepared concentrate into the soy milk... This time, the coffee beans concentrated in Qianjie production are the classic Qianjie Italian blend in Qianjie bean list. The coffee made with it will have the flavors of chocolate, caramel, butter, and cream. The extraction parameters are as always: 18g powder, a powder-to-liquid ratio of 1:2, and an extraction time of about 30 seconds.

Then, for soy milk, Qianjie chose the Cantonese classic. Vitasoy in glass bottles. We only need to pour the espresso directly into it after opening the lid. (NO!!!!!!!!)

Just what you need to note is that since the bottle has a small capacity, only 250ml, Vitasoy already occupies the capacity of 230ml, so if you are going to pour the whole concentrated in, it is best to take a sip of soy milk first to expand the capacity to avoid the embarrassing situation of endless espresso coffee pouring. Of course, Qianjie also recommends not to pour it all, because as Qianjie said earlier, the taste of soy milk can easily be concealed by the taste of coffee, so the proportion should be as small as possible. After testing on Qianjie, the optimal ratio of concentrate and soy milk made using Qianjie's coffee beans is currently 1:7. After pouring, we can stir it up and start tasting ~

It's really good! The soy milk coffee produced in this way tastes very harmonious and without any awkwardness. After the flavors of coffee and soy milk blend, they evolve into a taste similar to chocolate milk, which is very pleasant. The taste is smooth and clean, without any grainy feeling caused by floc, which is very good. So the above is all the content shared on Qianjie this time. Interested friends can try it at home. It's really good. If you want to taste it when you go out, you can also bring your own concentrated portion. When you go out, you can buy a bottle of soy milk and pour it in, then simply stir it, and a bottle of homemade soy milk coffee will be made. It is very simple ~

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