Latte Art with Alternative Milks

Latte Art with Alternative Milks


Welcome to the Wolff College of Coffee’s
educational video for this week, my name is Justin Brooke; I’m the coffee
partnership manager for Wolff Coffee Roasters and today we’ll be going
through how to heat and texture alternate milk, and also how to pour that
into our espresso to reach the perfect coffee for our customer. Today
we’re going to be going through how to texture and pour alternate milks
properly these will include soy milk, oat milk and almond milk. There are a few
ways that I’ve discovered how to texture and pour alternate milk properly, the
first one is having a blend that’s not too acidic. One of the biggest problems
we face as Baristas and fighting the alternate milks, the curdling reaction we
get when we’re pouring into an acidic coffee. Choosing a blend that’s not full
of acidity so that means a blend that’s been roasted to be able to perform with
alternate milks the correct way. A light roasted coffee you’ll have a lot of
trouble pouring into this with alternate milks as the acidity is quite high, so
when this mixes with our alternate blends it starts to curdle.
This is a reaction we do not want when we’re trying to give our finished
product to our customers. Second step’s not overheating our milk; we want to make
sure that our milk’s at the right temperature (50 to 55 degrees) as
alternate milk does continue to heat after we’ve finished texturing and
stretching our milk. Last technique we use is using alternate milk cold if you use
alternate milk in a room temperature it doesn’t have enough time to stretch and
texture itself to get to the right silky smooth milk that we want to be able to
pour into our espresso, so by keeping it refrigerated it gives us that little
bit extra time to get it to where we want it to be. So whilst texturing soy milk, it’s very important not to fill our jug up too much, not to fill it up
not enough. So what we’re doing is going just before the lip here guys, just
to fill up our jug prior to heating our milk. We’re gonna purge our steam wand,
we’re going in straight at about two o’clock into my jug, half on top of
our soy milk half underneath it. We’re gonna pull our pressure on at full, listening for those nice kisses which is the stretching of our milk. Now
I’ve got a lot of air in straight away and now I’m just texturing guys, straight
underneath remembering not too hot, stopping at 55 degrees so then it
continues to heat up to the 60 to 65 which is our ideal pouring
temperature. So our next milk we’ll be pouring with is
our almond milk. Now guys it’s a very similar concept to our other alternate
milks, a lot of air at the start okay, almond milk is quite thick so we don’t need to
texture too much, you basically just want to circulate our milk guys so it keeps a
nice shiny and and blended texture; same kind of concept, 50 to 55 degrees with
almond milk because that will continue to keep heating. Now a little trick with
almond milk that I found that helps me when I’m pouring my coffee is
that if I split my milk into a larger jug, almond milk stays blended a lot
nicer and will help with pouring your latte art. This will glide across your
crema a lot nicer now guys. Third but not least is our oat milk, this
has very similar characteristics to our almond milk, as in it texture’s very
thick which means we want a lot of texturing at the start but basically
we want our steam wand to drop under our milk so we’re getting a lot more
circulation and getting it nice and smooth and silky for our pour. Lot
of air at the start, a lot of big air at the start guys now we’re going straight
under, still remembering the 50 to 55 degrees, it follows it’s brother with
almond milk and still continues to heat up after you have finished. It’s very
vital with this milk that we get the pour underway very quickly after it’s
done because you will get all your micro foam settling at the top and all
the milk itself sitting underneath, so what’s going to happen, guys, if you don’t
pour straight away all of your milk is going to come out first and your foam won’t come
out to the very end. In conclusion today, I’d just like to say
thank you for stopping into the Wolff College of Coffee educational piece on
alternate milks. If you have any questions please don’t hesitate to jump
onto our Facebook page or email us at [email protected] and if you liked the video or thought it was very helpful please don’t
forget to tap that thumbs up button or subscribe to us thank you guys

78 thoughts on “Latte Art with Alternative Milks

  1. Thank you so much for this video – very helpful! It's so difficult to do designs with alternative milks but the instructor did an amazing job. I can see a lot of practice coming if I want to get results that would be half this decent. Lol.

  2. 131 degrees Fahrenheit seems kinda low but if alt milk continues to warm after steaming then, ill have to test that myself

  3. Can you make a tutorial with coconut milk as well? I work at a store that only has soya and coconut milk as alternatives and the struggle is real when it comes to latte art.

  4. I have heard and from experience that it's not just AIR that thickens the milks but Protein content(probably why coconut milk is the worse for frothing). As the milk heats, it cooks and bonds which thickens it, and it's also what gives HOT lattes the unique sweet taste which iced lattes seem to lack because the milk is not heated first. What's your take Justin?

  5. The most important part is the brand of your milk you're using. For some reason this wasn't mentioned in the video at all…

  6. But sadly almost of people dont like that temperature.. especially who want soy, almond, they want more high temperature
    Fit on temperature is better than good latte art for customer

  7. Thank you so much for making an โ€œalternative milksโ€ video. I really needed these tips for making latte art at home. I realize now that Iโ€™ve been over heating and over stretching the soy milk. love my whole non-pasteurized milk and practicing latte art with it; but donโ€™t want to drink dairy during winter months. Your latte art is fantastic and gives me hope!

  8. Like the video. I would really appreciate if the camera man set the right focus of the finished cups of coffee with art, not for looking at the art but to see how clear the shape can be xD. Thank you!

  9. Thank you so much, I am opening a vegan cafรฉ at a small backward town and this is just so helpful! ๐Ÿ™‚

  10. You say the milk continues to heat up after removal of the wand, but where does the energy come from for that? Could you actually show a video of the thermometer continuing to rise after steaming finishes? How long for? As someone trained in physics I am utterly intrigued!

  11. Those are lovely pours. I wish I could steam milks to such a low temperature, but so many customers come in and ask for their coffees "extra hot." Sigh…. Not sure what's worse to be asked, "extra hot" or "no foam" when making a latte. I've learned to just completely ignore the request for "no foam." Assuming they only mean that they don't want baby barista cappuccino soap bubbles.

  12. I clicked because I thought the thumbnail said cat milk. You guys put up quality videos but I have to say I was disappointed by this one.

  13. i am very inspired! :)) but just a question on the almond milk, i am using unsweetened almond milk (Almond Breeze Unsweetened), will it affect the texture? thanks ๐Ÿ™‚

  14. Amazing. So challenging to get great latte art with alternative milk but you really have the art down. Thanks for the useful tips!

  15. Where I work we have a standard temp (unless specifically requested) definitely will be trying this with almond milk though thanks!

  16. Soy milk is Gmo, Almond milk in stores is dirty water. Better made at home, just almonds, water, sugar (or date instead of sugar), oat milk, do it yourself but at this point I use almond.

  17. When I'm making lattes at home, I make my own almond milk using a different almond-to-water ratio than you'd get in store-bought almond milk (I do 1 cup of almonds for every 3-4 cups of water). Having a higher fat concentration makes it so much easier to steam!

  18. I used dream soy almond milk. It was way to thin to foam up so clearly a skim almond milk. But I absolutely HATED the taste almond milk with espresso. Destroyed my cappuccino and I found it to be undrinkable. Anyone have some alternative milk brands they'd like to share??? Thank you =)

  19. That swan was incredible. I've seen others that you get what they're trying to do, but you kinda have to know what it is to see it. But his truly looked like a swan!

  20. WOW THIS IS SO GOOD! Thank you Wolff! That was helpful. I recently bought a semi-atuomatic coffee machine and I'm really keen to get more creative with it. May I suggest incorporating a series for beginners to coffee? ๐Ÿ™‚

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