Whether it's a latte macchiato, cappuccino or espresso macchiato, it only gets really round with a topping of creamy milk foam. Especially for vegans or people with lactose intolerance, classic cow's milk in coffee is out of the question, which is why we're introducing you to some plant-based milk alternatives in this post.
What makes good milk foam
For a successful milk foam, 4 criteria are crucial:
- Freshness
- temperature
- Protein content
- Fat content
The higher the fat content, the easier it is to froth the milk. A high protein content, on the other hand, ensures that the milk foam lasts longer. However, since the fat and protein content of plant-based milk is rather low, baristas are faced with a special challenge here.
The hipster: foaming almond milk
Almond milk is made from almonds and water and is completely lactose- and gluten-free. The special thing about this milk alternative is certainly the slight almond note that is created during the production process. But to come back to the initial question: Can you foam almond milk? Yes! Foam made from almond milk is characterised above all by its creaminess and special taste. In combination with cappuccino or latte macchiato, it is a real treat. The best way to froth almond milk is chilled, but room temperature is also fine. It should never be hot.
The classic: soy milk for coffee
Soy milk is certainly the classic milk alternative. Made from pressed soybeans and water, soy milk's consistency and slightly yellowish colour are reminiscent of cow's milk, but its taste is more nutty. Soy milk is also good for frothing and can be used to create wonderful latte art. By the way, the variant with 2% protein is best. Unlike almond milk, however, soy milk should be heated before frothing.
The exotics: Coconut, cashew and spelt milk
Last but not least, we would like to introduce you to a few less common vegan milk alternatives. Coconut milk consists of pureed and then pressed fruit pulp. Although coconut milk has a high fat content and is extremely healthy, it is difficult to froth. The same problem exists with cashew milk. Its fat content is also very high and the taste very dominant. The fine-pored foam is less suitable for a cappuccino or latte macchiato. The best plant milk for frothing is actually spelt milk. It has a very sweet taste with a subtle hint of cereal and is wonderfully creamy and fine-pored.
Next time you visit a coffee bike, ask the barista for a plant-based milk alternative. Where can you find the next bike? In the Coffee-Bike app.
