Number 1 child has moved back to Mum & Dad’s Boarding House for a bit, and we’ve got a first-world problem to solve. She prefers soy milk in her coffee and every bean we’ve tried so far has been too acidic, causing the soy to split. We’ve exhausted all the roasters in Launceston, even to the point where we asked a local roaster who frequents the Saturday morning markets what they use and they admitted they also have trouble making a soy-based drink. So, I’m casting a bit further afield to see if any coffee drinkers on OzBargain can recommend a good bean that won’t suffer the same fate. Anyone else been on this journey before?
Coffee Bean Recommendation for Soy Milk
Chazzozz on 25/04/2021 - 11:53
Comments
Thanks for the tips, but we’ve tried those already and it did t matter which order they were added. We’ve settled on Bonsoy as it behaves the best with Nespresso pods, plus we’ve played with the temperature settings of the espresso machine to lower it by up to 5 degrees. All we can think of is it’s the acidity of the coffee. Pods work fine for now but she wants to move away from those if she can.
This blend won 2020 AICA Silver Medal Cappuccino Soy Milk and 2018 AICA Bronze Medal Soy Milk Coffee Blend, so
maybe give it a try, or ask them before trying.
Big fan for soy milk, but for coffee I prefer almond or oat milk.
For coffee, I rotate between soy, almond, and oak. Generally depends on what is on sales.
A couple of months ago Coles had Australia's Own (almond) and Minor Figures (oat) on sale, I bought 6 each.
This morning was the first time in 2 months back to Bonsoy (soy), I really dislike it, will probably stick with almond long term.
By the way, Costco has Australia's Own almond 8 pack for $28, works out to $3.50/L, same as supermarkets when on sale.
Highly recommend Indian Monsoon Malabar with soy. I buy it a single origin roast as it's very low acidity and has a great taste.
It’s not just the acidity of the coffee (though that’s a factor as well). The temp difference when adding the milk to the coffee is also a factor (the closer the temp of both the soy milk and coffee, the less likely to split). Overheating the soy milk will also increase risk of curdling. Lastly, play around with ratio of soy milk to coffee. The larger the volume of coffee in relation to soy milk, the higher the chance of splitting. I brew light roast espresso and my soy milk doesn’t curdle despite the acidity, but if I add soy milk to a filter brew for example (Aeropress, French press etc) the milk is more likely to curdle.
Good luck!Currently using these beans with bonsoy:
(https://airjo.com/products/coffee-beans-thunderchild-blend)
Does not curdle at all with soy, quite an oily bean tho so depends if you like it that way - tastes amazing and smooth, not super bitter.
Thanks for the suggestions, I'll check all that out.
It also depends on the milk and how you add it.
For milks which curdle easy you may find it better to start with milk in the cup, then add the coffee. Else find a milk which doesn't curdle. Bonsoy and Soy Milky don't curdle for me.