If you love a daily soy or oat latte, you’ll know it’s not a cheap habit.
One way to save money without forgoing your caffeine hit is to make your own coffee at home. Now, there are all sorts of alternative milks available at cafes and supermarkets including “barista” brands.
Is it worth paying up for more expensive alternative milk for your home coffee set-up? And what’s the difference? Here’s what the coffee experts have to say.
Why some alternative milks might work better in coffee
Barista alternative milks designed for use in coffee — rather than enjoying with tea or cereal — often contain stabilisers and are formulated for taste, texture and to avoid splitting and curdling.
“Coffee is very acidic, and it’s hot. [The challenge is] how do you make sure [the alternative milk] doesn’t split [and] gives the right mouthfeel,” says Michael Perich, chief executive of Noumi, which sells plant-based and other alternative milks under the Milklab and Australia’s Own brands.
The downside is that these products are typically far more expensive.
Barista soy milk, for example, often costs $4-5 per litre or more compared to about $3 per litre for traditional soy milk.
Daniel Dick owns four cafes and a coffee roasting business in Melbourne/Naarm. When it comes to making coffee, he says alternative milks aren’t all made equal.
“A lot of more modern coffees … don’t tend to have quite as much roast,” he says.
“That means sometimes they can react [with alternative milks] in a way that’s unpleasant. That’s when you see curdling, particularly from soy products.
“A lot of alternative dairy producers have … tailored their products with that in mind.”
Melbourne cafe owner Daniel Dick says alternative milks can have a range of textures and tastes. (Supplied)
Trial and error can help you find the best milk for your coffee
Sam Demelis is a coffee expert and barista trainer based in Melbourne/Naarm. His advice is to try different varieties and brands to find what works best.
He says you might be surprised at the results you get with cheaper brands.
“As far as I’m concerned, there’s a little bit of marketing involved, let’s face it,” he says.
“Some [alternative milks] have additives that make them more stable … but when I steam up a [supermarket brand] then I go to something a little bit more top shelf, the significant difference in price [isn’t justified] for me.”
Another important factor is taste. Mr Dick likes alternative milks with neutral flavour profiles, as he likes to showcase the taste of the coffee.
But, like most things coffee, you might find you like the taste of a particular product or brand more than others.
How do you steam alternative milks?
The way you steam or froth alternative milk at home is also important, Mr Demelis says. For best results, aim for fine bubbles — and don’t overheat the milk too much.
Mr Demelis uses the 3-second rule when steaming both regular dairy and alternative milks:
- Start by putting your fingers against the steel milk jug and turn on the steam jet on your coffee machine.
- When your hand starts to get really hot, remove your hand, count to three, then turn off the steam. The milk or alternative milk should now be the perfect temperature for your coffee.
“We all have different tolerances to heat, so don’t be a hero. See what’s safe and right for you, and then enjoy,” he says.
Why iced coffee can be tricky with alternative milks
Mr Dick says he teaches his baristas to heat alternative milks a little bit less than regular milk. You also want to be careful to not overly aerate alternative milks when steaming them, he says.
“The hotter it is, the more likely it is to curdle,” he explains.
Curdling or splitting can be particularly noticeable when making iced coffees with alternative milks, Mr Dick says. Again, he says some varieties and brands perform better than others.
“Give [iced drinks] a good mix. Particularly with almond milks, you pour it in, and it’ll start to separate pretty quickly,” he says.
“You’ve got to pour it in and make sure you’ve got a spoon … ready at hand to give it a really good whip and make sure it’s fully integrated with the coffee.”
For Mr Dick, whether it’s for making iced or hot coffee, it’s worth paying a bit more for an alternative milk product that’s just right.
But, if you’re on budget, you might find something cheaper that works just fine, too.
