Hi,
Since I can't have dairy, I'm wondering if any of you have experience in
doing good soymilk steaming. For me, it seems that soymilk, while I
wouldn't expect it to steam like dairy milk, I find it is VERY touchy and
variable. I used to make my own, before my Espresso addiction, but now I'm
using Silk. I AM planning to start making my own again, and have the
appropriate equipment coming.
Have any of you developed techniques? I have the EPNW 30deg dual hole steam
want tip on my Tea, and a 20oz straight sided spouted stainless steel
frothing pitcher. Using the same technique as I do for dairy (which
produces good to very good microfoam), I wind up with a very thin layer of
"good" foam, some sea foam, and mostly hot milk.
I do think that the age of the soymilk has something to do with it...we'll
see with the homemade stuff.
Any help out there? Using the EPNW tip vertically in the pitcher seems to
help.
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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Hi,
Since I can't have dairy, I'm wondering if any of you have experience in
doing good soymilk steaming. For me, it seems that soymilk, while I
wouldn't expect it to steam like dairy milk, I find it is VERY touchy and
variable. I used to make my own, before my Espresso addiction, but now I'm
using Silk. I AM planning to start making my own again, and have the
appropriate equipment coming.
Have any of you developed techniques? I have the EPNW 30deg dual hole steam
want tip on my Tea, and a 20oz straight sided spouted stainless steel
frothing pitcher. Using the same technique as I do for dairy (which
produces good to very good microfoam), I wind up with a very thin layer of
"good" foam, some sea foam, and mostly hot milk.
I do think that the age of the soymilk has something to do with it...we'll
see with the homemade stuff.
Any help out there? Using the EPNW tip vertically in the pitcher seems to
help.
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |
Mark I noticed that no one responded to this. Our Soy Milk expert, Wandering John is ill. I don't know if anyone else can help. I have steamed store bought soy milk a couple of times and never had a problem. You can search the arhives, I know John has posted many times about soy. jeff Mark Tosiello wrote: <Snip> |
In a message dated 8/5/2004 7:17:16 AM Eastern Daylight Time, coffee writes: Any help out there? Using the EPNW tip vertically in the pitcher seems to <Snip> You might want to check this thread; there are several others on the subject if you search the site. Georgehttp://www.coffeegeek.com/forums/espresso/general/61065 |
Mark, I've steamed it a few times but haven't tried lately. I don't recall having a problem. I just may have to go get some Silk and try again. Gregg |
Hmmm, I have never tried soy, but I have some fairly fresh unopened = "Eden Soy Extra" in the fridge and I'll have a go at it and let you know how I = do. I'll give it a test tomorrow with the Solis-5K and the Giotto. Major thunderstorms here in Brevard County and both the Giotto and Solis have = been unplugged for the night. I will have to check and see what the ratio of fat to protein is in the various blends of soy next time I'm at the store. May be you have to = change the time you stretch it in relation to the amount of fat in the blend. = Be interesting to chart! Clif - SomeWhere in Florida with Odie the Corgi and Garfield the Tabby |
it's much harder to get good microfoam from soymilk in general, but it is possible. i found that the unpasteurized soymilks were easier to use. in addition, you need to make sure to avoid overstretching - soymilk is even more sensitive to this than skim milk. finally, i found that the soymilk once in microfoam form was much less stable than regular milk. as a result, i always stopped steaming at a lower temp, and timed it so that the steaming was complete as close as possible to when the shot finished. good luck. -c |
Hi,
Thanks for the reply. As others have suggested, I'm going to try to stretch
less...go to a lower temp and so forth. I've just purchased a soymilk maker
anyway, so I'll probably use that. I understand that some folks get better
results with their own soymilk anyway.
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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Chris,
Thanks very much for all of the information, it completely agrees with what
I'm hearing. I have just started (again) making my own soymilk, this time
with a new soymilk maker, so I will be using that. I may make a batch of
double rich milk to try to make it close as possible to regular milk....What
temp do YOU take it to?
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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i don't use a thermometer, so it's hard to say. i stretch to a little below what i stretch skim to, and steam to a little more below skim. sorry - i know that's not helpful. -c |
<Snip> Please Chris, for the sake of the ignorant (namely me) could you please explain what "stretch" and "steam" mean in this context? My assumption would be that "stretch" would be when you are increasing volume, and "steam" would be when you are just raising temperature. Is this correct? Gene Smith riding the wild learning curve, in Houston |
In a message dated 8/6/2004 3:47:54 PM Eastern Daylight Time, gene writes: Please Chris, for the sake of the ignorant (namely me) could you please explain what "stretch" and "steam" mean in this context? My assumption would be that "stretch" would be when you are increasing volume, and "steam" would be when you are just raising temperature. Is this correct? This may help Georgehttp://www.coffeegeek.com/guides/frothingguide |
d'oh sorry - i should have been more clear you are absolutely correct. by "stretch" i mean the initial period where air is being incorporated into the liquid (milk, soy milk, whatever) and by "steam" i mean the second period, where the liquid (now with air) is being brought up to desired temp. -c |
On Aug 6, 2004, at 4:34pm, Chris Tacy wrote: <Snip> It should be noted that another, and perhaps more important, purpose the 'steaming' phase is to break up and distribute the air bubbles introduced into the liquid during the 'stretching' phase. That's why it's particularly important to get a good agitation in the liquid, rather than simply sinking the steam wand tip into for heating. This steaming phase is just as important as the stretching for producing good microfoam. John Blumel |
You might want to take a look at this:http://www.quiknet.com/~frcn/Coffee/Coffee28.htmlBill <Snip> |
good point. and on that point -- with soy it is critical to not have the agitation become too violent during this phase. you want a nice circular swirl, but not a wild whirlpool. -c |
Hi,
All excellent points which have helped me VERY much. I have been brewing up
soymilk like crazy with my new maker and really nice beans, and I have been
able to consistently create real microfoam...albeit not AS MUCH as with
regular milk. It works, it seems to me, at least as well as 2%. Anyway,
I've been brewing a double rich batch (using the soymilk brewed from the
first batch as the "water" for the second batch of beans) and it really has
made a HUGE difference.....and of course, it's about $5 cheaper per
gallon!!!
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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Hi Bill,
Yes I had seen that...thanks!
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |