Almond Milk - Barista Exchange2024-03-29T10:59:22Zhttps://www.baristaexchange.com/forum/topics/almond-milk?commentId=1688216%3AComment%3A1284324&feed=yes&xn_auth=noI bought a jug of hemp milk a…tag:www.baristaexchange.com,2011-09-18:1688216:Comment:12845272011-09-18T19:53:08.031ZBrandi Thompsonhttps://www.baristaexchange.com/profile/BrandiThompson
I bought a jug of hemp milk and used it for personal lattes at work - frankly, it was gross. When the milk was steamed it seemed to bring out more flavor, not necessarily in a good way. I think hemp milk is best when it's cold. Now there is something I did not try - an iced drink with hemp milk.<br></br>
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<cite>zack burnett said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/almond-milk#1688216Comment1264216"><div><p>What about hemp milk? Does it taste or texture any…</p>
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I bought a jug of hemp milk and used it for personal lattes at work - frankly, it was gross. When the milk was steamed it seemed to bring out more flavor, not necessarily in a good way. I think hemp milk is best when it's cold. Now there is something I did not try - an iced drink with hemp milk.<br/>
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<cite>zack burnett said:</cite><br />
<blockquote cite="http://www.baristaexchange.com/forum/topics/almond-milk#1688216Comment1264216"><div><p>What about hemp milk? Does it taste or texture any good? Hemp has no know allergens. </p>
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</blockquote> i had success working with co…tag:www.baristaexchange.com,2011-09-18:1688216:Comment:12843242011-09-18T18:49:38.077Zbarista Danhttps://www.baristaexchange.com/profile/baristaDan
i had success working with condorelli. you really have to aerate it. steam before you extract your shot. then groom the bubbles away. if you get it right, you can draw rosettas. i have had less success with other milks, but the condorelli is a good one if you can find it.
i had success working with condorelli. you really have to aerate it. steam before you extract your shot. then groom the bubbles away. if you get it right, you can draw rosettas. i have had less success with other milks, but the condorelli is a good one if you can find it. In DC the shop I used to work…tag:www.baristaexchange.com,2011-09-13:1688216:Comment:12770232011-09-13T13:39:15.399ZReggie Elliotthttps://www.baristaexchange.com/profile/Reggie
In DC the shop I used to work for offered what we called an "Alpacino" which was an almond milk cappuccino. It was cute, definitely caught people's eye on the menu but I generally found almond milk to be very difficult to steam. I would strongly recommend against it unless there seriously is a HIGH demand.
In DC the shop I used to work for offered what we called an "Alpacino" which was an almond milk cappuccino. It was cute, definitely caught people's eye on the menu but I generally found almond milk to be very difficult to steam. I would strongly recommend against it unless there seriously is a HIGH demand. What about hemp milk? Does i…tag:www.baristaexchange.com,2011-09-03:1688216:Comment:12642162011-09-03T13:26:49.382Zzack burnetthttps://www.baristaexchange.com/profile/zackburnett
<p>What about hemp milk? Does it taste or texture any good? Hemp has no know allergens. </p>
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<p>What about hemp milk? Does it taste or texture any good? Hemp has no know allergens. </p>
<p> </p> I say use what works best in…tag:www.baristaexchange.com,2011-09-03:1688216:Comment:12634832011-09-03T05:33:52.918Zchristopher myershttps://www.baristaexchange.com/profile/christophermyers
I say use what works best in your coffee. It's a bummer to have allergies, but it really isn't our job to appease everyone. If a few people just NEED to have a soy latte, you don't have to be the place to get it; your business will survive. You don't need to have a non-dairy, non-nut alternative any more than you need to serve frappuccinos or white chocolate mochas, if you don't want to. Just saying.
I say use what works best in your coffee. It's a bummer to have allergies, but it really isn't our job to appease everyone. If a few people just NEED to have a soy latte, you don't have to be the place to get it; your business will survive. You don't need to have a non-dairy, non-nut alternative any more than you need to serve frappuccinos or white chocolate mochas, if you don't want to. Just saying. Separate pitchers.
Most caf…tag:www.baristaexchange.com,2011-09-02:1688216:Comment:12622142011-09-02T15:32:28.218ZNathanael Mayhttps://www.baristaexchange.com/profile/NathanaelMay448
<p>Separate pitchers.</p>
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<p>Most cafes I know of keep a separate pitcher for Soy available for the same reason. You don't want the possibility of cross-contamination to ever happen, but you want it even less when it comes to common allergens like nuts and dairy.</p>
<p>Separate pitchers.</p>
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<p>Most cafes I know of keep a separate pitcher for Soy available for the same reason. You don't want the possibility of cross-contamination to ever happen, but you want it even less when it comes to common allergens like nuts and dairy.</p> post a small sign warning the…tag:www.baristaexchange.com,2011-09-01:1688216:Comment:12617662011-09-01T17:40:07.612ZJimmy Bhttps://www.baristaexchange.com/profile/JimmyB
post a small sign warning them of it. post ingredients
post a small sign warning them of it. post ingredients