Make a Soy Vanilla Latte

Amongst latte lovers, vanilla syrup is a favourite addition to their drink. However, it requires time, practice and dedication to make the perfect one with soy milk. Follow these steps and you will be on your way to creating the soy-lovers perfect coffee!!

Ingredients

  • Coffee Beans (50 grams)
  • Soy Milk (My picks would be either VitaSoy or SoGood)
  • Vanilla Syrup ('Monin' is the BEST!!)

Steps

  1. Froth the milk. To make a creamy soy latte, the best idea is to froth the milk first, before doing anything else. This allows the milk to settle and the froth to rise to the top of the jug, creating a nicer pour.
  2. Pour 250mls of soy milk (any brand) into the stainless steel milk jug.
  3. Hold the jug firmly in one hand and place it under the steamer on the coffee machine. Lift the jug up until the steamer is sitting just under the top level of the milk.
  4. Turn the steamer on continuously until it is nearly at full strength, and allow the milk to swirl in a circular motion in the jug.
  5. Keep the jug level, and watch the milk as it starts to rise. This means that the air is getting sucked into the milk and slowly causing it to become light and frothy.
  6. Place your free hand lightly under the bottom of the jug, and continuously tap it. This helps monitor the temperature of the milk. Keep your hand lightly resting under the jug until you feel it is warming up.
  7. Turn off the steamer. When it is starting to become quite hot and you can no longer keep your hand under the jug, turn the steamer off.
  8. Rest the jug on the bench, and use the thermometer to check the milks temperature. It should read between {{safesubst:#invoke:convert|convert}}. The recommended (perfect) temperature for the milk to be is {{safesubst:#invoke:convert|convert}}, but within the stated range is fine. Anything hotter than 75 and the milk will smell and taste burnt. This is NOT a good sign.
  9. Repeat. If the milk is not at the recommended temperature, you will have to repeat this process with a new jug of soy. You cannot reheat the milk otherwise it will become too hot, or burnt. Frothing soy milk takes a LOT of practice, so don't be surprised if you can't get it on your first go!
  10. Let the milk sit in the jug, while you continue the next steps. Then it will settle and give time to allow the froth to flatten.
  11. Turn the coffee grinder on and let the beans grind for a couple of minutes.
  12. While this is happening, pour the vanilla syrup into the tall latte glass. You will only need enough so it covers the bottom of the glass. Around 1-2 teaspoons should be suffice. That is usually up to the customer though, depending how sweet they want their coffee.
  13. Fill the double-shot coffee basket with coffee from the grinder and pack it in firmly with the flat side of the coffee tamper.
  14. Use the automatic buttons on the espresso machine to pour a double shot of coffee into a tulip cup.
  15. You are now ready to combine your ingredients and make your coffee.
  16. Pour the double shot into the latte glass that has the vanilla syrup in it.
  17. Swirl the soy milk around in the jug, and use a dessert spoon to direct the milk into the glass.
  18. Serve on a saucer!!



Tips

  • The pour of a shot makes the coffee!! The sign of a good pour is when it takes about 20-27 seconds to pour, and has a foamy, dark golden-brown crema along the top.
  • Get a second opinion!! You might like your coffee, but it's good to get someone else to try it so you know that it's definitely good!!
  • Crema: the sweet layer of effervescent bubbles on the top of a well prepared espresso.
  • Hot drinks always taste better when served in a hot glass, and coffee is no exception. Before making one, fill the cup/glass up with boiling water and let it sit while you make your coffee. Empty the glass just before you use it and it will complement your coffee when you serve or drink it!!
  • Tamper: used to compress ground coffee into coffee basket.
  • Perfecting the milk is a practiced task! As you are pouring the milk, allow the froth to slightly settle before you completely fill the glass. By doing this you can make sure that you don't have too much head on your latte.
  • Coffee Basket: the device that holds the ground coffee that you use for your shot.
  • COFFEE JARGON:
  • Grind: when the coffee beans go through the machine that transforms them from beans to powder.
  • Practice Makes Perfect!! So the more times you try...the better you are going to get!
  • Remember to check the temperature of your milk every time before you serve it. To coffee addicts, there is NOTHING worse than drinking burnt coffee!! Remember that the perfect temperature is {{safesubst:#invoke:convert|convert}}!
  • Head: the frothy top on your coffee (usually in a Latte)
  • Tulip cup: a small cup that is commonly used to hold a long black (another type of coffee)

Warnings

  • Don't let the milk bubble!! This means that too much oxygen has been sucked into the milk during the steaming process, and it will definitely not create a tasty coffee!
  • If, at any time during the milk-steaming process, the milk spills out of the jug, turn the steamer off to avoid getting burnt. Hot milk DOES burn!!
  • If your coffee pour takes longer than 30 seconds, you would have burnt the coffee. Throw it out and start again!
  • If the milk starts to spit, you have most likely burnt it, so you cannot use it now!

Things You'll Need

  • Espresso Coffee Machine
  • Stainless Steel Milk Jug
  • Dessert Spoon
  • Thermometer
  • Tall Glass
  • Coffee Tamper
  • Coffee Grinder
  • Tulip Cup

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