Why does this happen to my latte?!
Why does this happen to my latte?
Any baristas or soy milk fans out there? Here's one for ya!
About half the time I order a hot soy latte the drink starts to get really thick as it cools. I had one I set aside and forgot about for almost an hour, and by that time it looked like runny tapioca pudding. I don't like eating tapioca pudding so I really don't feel like drinking it!
I'm guessing it must be something with the way they heat the soy milk, because it never happens when I order it iced. The couple times I've still be at the coffee shop by the time it goes all gross on me, I've told the barista and they've always seemed preplexed.
Anyone know why this would happen?
2 months ago
Oh, and I can't explain why, but this has never once happened when I get my latte from starbucks (and that's alot of lattes!!)
Answers:
2 months ago
Oh, and I can't explain why, but this has never once happened when I get my latte from starbucks (and that's alot of lattes!!)
This happens as the components of soy milk and cow's milk are different. The proteins in cow's milk tend to be more heat resistant especially for the ultra heated homogenized versions, hence the proteins do not curdle up like curds. Soy beans however have a different kind of proteins, when you heat it up, the proteins denature and coagulate causing them to form curds. These curds look like soft pudding. You must consider that soy is also starch inside. Starch is used to thicken sauces and a substantial amount causes gelling especially when heated. A combinations of thees both results to the 'pudding' formation of the soy milk.
I'm not familiar with soy milk, but my guess would be a chemical reaction of the steaming process in making the latte.When its hot the consistancy would be broken up by air bubbles maybe, and as it cools off, the air is lost and it has a gel- like consistancy? The air separates the soy milk molecules then as it cools and the air is lost its almost custard like.With the iced the temp would be more consistant, and there is no heating process, so the structure wouldn't change like a hot latte. Try making a hot chocolate with soy milk at home , let it sit and see what happens
I don't know exactly why this happens but I believe that it has to do with brand of soy milk and the temperature that it is steamed to. I worked at a coffee shop for years and some brands "curdle" some don't. I usually never had a problem with espresso drinks and soy, mostly just coffee and using soy as a creamer. So my guess would be that shop isn't steaming the milk to proper temp or it's the brand they use.
I find that westsoy and silk work best for coffee.
hope that helps some.
Ok, the reason for this is because of the protein properties of the soy milk. This is part of the reason how tofu is made, allowing time for it to coagulate from hot to room temperature. Besides, coffee should be savored while it is hot...