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 info@wolffcoffeeroasters.com and if you liked the video or
thought it was very helpful please don't forget to tap that thumbs up button or
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