In this video I will demonstrate three barista TIPS on steaming non-dairy milk such as soy milk, almond milk, coconut and oat milk.
Non dairy milks are becoming increasingly popular and many coffee professionals and home baristas struggle to successfully steam these alternative milks.
AERATION: This is when air is being injected into the milk with the steam wand. The ‘aeration’ noise sounds like paper tearing and this is when the microfoam is being created within the milk.
TIP 1 - Aerate the milk less.
With nondairy milks such as soy, almond and cocomut the foam and milk separate easier than cow milk. Aerate the milk less than you would with cow milk and this includes less foam and being gentle with the aeration.
TIP2 – Aerate the milk early.
As soon as we start steaming the non-dairy milk, start the aeration by moving the milk jug down into this position.
TIP 3 – Allow the milk jug to sit for 20-30 seconds before pouring.
Before pouring non dairy milk, allow to sit and give the milk jug a large swirl before pouring. This coincides with barista TIP 1 as allowing the milk jug to sit will also allow the foam to rise compensating for less aeration.
These tips act as guides and pointers and are not the only techniques required to steam barista grade non-dairy milk. Steaming non dairy milk such as soy, almond and coconut milk takes a lot of practise. Even experienced barista’s can take a lot of time to fine-tune this technique but hopefully these tips help you get a head start to get silky smooth non-dairy milk!