Coconut-2

Choosing a healthier way of life doesn’t mean you have to give up coffee!  There are many amazing options available in today’s market that can cater to everyone, whether you’re vegan, lactose intolerant (which affects around 5-10% of Australians), after the health benefits or you just love the taste.

We’ve picked the three most popular alternatives milks – Soy, Coconut and Almond – to take you through how to they taste with our coffee and our tips on how to froth them.

Tip: Many milk alternatives are packed with sugar so it’s really important to choose options that are Organic and natural. Always looks at the ingredients panel.

Coffee Control:

Before we start, here’s a little background on our Organic Certified Spirit Blend. This is our sustainability blend, it uses beans that have been grown and harvested using eco friendly and sustainable farming practices. The Spirit blend is great for those seeking a stronger coffee that will cut through milk, which is why it’s a great choice to use with alternate milks.

Tasting Notes: Floral and fruity front notes, caramel middle and deep dark chocolate finish

Soy Milk

Soy Milk has had a rocky relationship with coffee over the years but if you have the right coffee and quality soy milk, then you can achieve a beautiful result every time. In our experiment, we’re using BonSoy, which uses Certified Organic Soybeans. Here are the results;

Soy-2

Texturing

Soy milk heats up more quickly than regular cow’s milk. The main difference is that you want the milk jug to be warm to touch rather than hot to touch. If Soy milk is overheated levitra grapefruit side effects it will curdle so you want to be aiming to heat the soy to approx 50 – 60 degrees.

Tip: constantly take your hand on and off the jug as you heat the milk so that you can more accurately gauge the temperature.

Taste with Spirit

The Soy makes the coffee taste very creamy and a little nutty. The fruity and sweet notes from the Spirit Blend are also accentuated.

 

Almond Milk

This super-milk has the same health benefits for your dear old heart as olive oil, it’s cholesterol-free and packed with protein, fibre, Vitamin E, Magnesium, Zinc, Iron & so much more, which is why Almond Milk has become so darn popular. But how does it taste with coffee? We used Pure Harvest’s Unsweetened Certified Organic Almond milk in our taste. Here are the results;

Almond-2

Texturing

We find that Almond milk heats up a lot quicker than cow’s milk. We found that we didn’t need to let much air into the milk texturing, which means that we frothed the milk in a similar way to how we would for flatwhites.

Con: it can be hard to get good looking latter art with this milk unless you’re using one of the blend specially formulated for barista use. Though we opted to a more natural option.

Tip: to avoid clumping, make sure to pour the milk straight away. SO make sure you have your espresso shot ready to go before texturing the milk.

Taste with Spirit

The combination of the almond and the Spirit Blend bring outs the fruity tasting notes up front, immediately followed by nuttiness from the almond milk and a caramel aftertaste.

 

Coconut Milk

If you love all things coconut then this is an obvious choice for you! So how does it rate? We’re using Inside Out’s Unsweetened Coconut Milk in our taste test.  And the results?;

Coconut-1

Texturing

Coconut Milks heats up very similarly to cow’s milk. It is a quite thin which means that you need to let quite a lot of air into the milk when texturising (i.e. you want to froth the milk like you would for cappuccino milk).

Con: It’s extremely difficult to avoid bubbles in the milk froth

Pro: Unlike other alternative milks, coconut milk doesn’t separate.

Taste with Spirit

We loved the combo of this coconut milk with our Spirit. You get a strong, creamy coconut flavour up front followed by a caramel and nutty aftertaste. We’d recommend using a double ristretto or double shot of coffee as the base for your coffee if you’re drinking coconut milk if you want a stronger coffee flavour.

More from Sacred Grounds:

Emma Watson

From creating her own ‘Ozzie Mozzie Editorial’ newspaper when she was 10 to writing for ‘The Sydney Morning Herald’, Emma has always loved to write. She spends her time looking after her two kids and tapping away at the keyboard blogging at filmandfood.com.au, writing for Howards Storage World and of course, for Sacred Grounds Organic. Her love of a good small cappuccino (with one sugar!) and social justice makes this a match made in heaven. Emma loves a good book, travelling and hanging at the beach with her little crew.

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