Vegan Espresso - Going Beyond Soy Milk

Could your morning cappuccino or latte fix perhaps be preventing you from giving up dairy products and progressing toward a healthier diet and lifestyle?

For many people, switching to a non-dairy milk in their coffee takes more than a little getting used to. It doesn't help that the big chain coffee shops fee extra for soy milk, but eliminating dairy milk from your espresso drinks may be just what you need to build momentum for becoming vegan.

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On the other hand, if you make your own lattes and cappuccino at home, you may have been discouraged to find that soy milk often curdles when mixed with coffee. The prolific vegan cookbook author Bryanna Clark Grogan has spent countless hours experimenting with soy milk cappuccino. Agreeing to Bryanna, the trick to preventing soy milk curdling is to use dark roast coffee because it's authentically less acidic compared to light roast. In addition, making sure the soy milk is heated helps prevent curdling, too.

Unfortunately, there's not much more I can say about soy milk cappuccino that Bryanna already hasn't revealed, but I wanted to share something I learned about brewing espresso following my taste upgrading from a rinky-dink to "semi-pro" espresso engine last year.

First, I was rather disappointed that the taste or the espresso wasn't much improved despite investing in a new machine. It was then I learned about the "4Ms of Coffee" (well, in Italian, there are Quattro "M"s, namely: Miscela (Coffee blend), Macinatura (Grind), Macchina (Espresso machine), and Mano (Barista's hand).

I've seen these 4Ms listed in assorted orders, so I'm not clear whether there's any precedence, but grist your beans at home makes a qualified dissimilarity in obtaining the freshest espresso, and eliminates waste from improperly ground coffee. For this reason, experts recommend you spend in an espresso abrasive that costs at least half as much as your espresso machine.

I've also come to realize the criticality of allowable tamping in making outstanding espresso. The plastic tamper that comes with espresso machines--even high end ones--is useless, and it's surely worth spending a extra on a heavy tamper that's sized and shaped (i.e. Flat or convex base) for your espresso machine's porta filter. Recently, I've begun using an Espro calibrated tamper. Created for Barista training purposes, the Espro tamper clicks when the magical 30lbs of pressure are applied--thereby training the barista's "hand" to yield consistently superior espresso shots.

After going back to using my old espresso machine, I found that by using the Espro, not only are exquisite shots repeatable from one to the next, there was no perceptible dissimilarity in the middle of espresso from my uncostly engine and the newer "prosumer" machine. Moral of the story: before splurging on a new "machine", think the other 3"M"s.

Now can you identify there are many other variables to pay concentration to in your espresso than the milk? So don't let an aversion for soy milk prevent you from giving up dairy. If you simply can't get used to soy milk in your coffee, try out other non-dairy milks, or learn to enjoy drinking your espresso straight, as the Italians do!

Vegan Espresso - Going Beyond Soy Milk

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