I usually make a full fat milk latte every morning on my Rancilio Silvia Pro X ... and have been thoroughly enjoying it, however lately I've been accumulating phlegm after having dairy. Since I cut back on lattes and just having long blacks, the phlegm has mostly gone ... but I do miss my lattes. So I decided to try almond milk for a latte, and it taste like sh**. Unless I'm doing something wrong steaming the milk and someone has some tips to make it taste drinkable. I'm using the Australia's Own Barista Almond Milk meant for coffee. Much prefer to skip the latte and just have a long black rather than suffering with almond milk... might look into creamers but there is a lot of artificial stuff in them.

@"drdre89"#p72105 - I suppose, like many things in life, it’s a matter of getting used to things. Almond milk steams a bit different from cooks milk, so you need to find out the right technique. I also use dairy, full fat milk on a daily basis. I have tried oat milk before, and in all honesty, I don’t find it that bad. It’s not cows milk though. And that’s the important part: in the same way that broccoli is not a mushroom and vegan cheese is not really cheese.

Think it's just almond milk in general 🤮

I agree with MRS, some people may find dairy alternatives pleasant but they are never a direct substitute for cow milk when it comes to taste.

oatley barista was the best i found, but i just moved to black

Has anyone tried these Skinny Barista creamers? https://theskinnyfoodco.com/en-au/products/vanilla-barista-zero-calorie-sugar-free-non-dairy-skinny-coffee-creamer-425ml?variant=31533885751394

I infact don't mind,one make my amd two it's adds different texture.

@"Cuprajake"#p72112 ultra processed hardly anything in it.

I have been having non-dairy milk with my coffee for health reasons. And my son says it’s better for the planet. I found most oatmilks (alone) to be too oaty. Most do not frothy well. Almond milk and soy milk both taste aweful to me. But …. a combination of Oatside (barista edition) and Oatly by (the regular milk, which has more fat) seems to work. The Oatside tastes decent but will not froth sufficiently. The Oatly adds the necessary fat for frothing. I use a heavy steel pitcher which I keep in the freezer, and fill with a hefty dose of cold milk, and place back in the freezer, before commencing espresso preparation. The milk ends up ice cold, sometimes with a layer of almost ice formation on top. This allows for more but slower milk stretching; I really stretch it alot, bringing the milk fairly high up in the pitcher. Starting at 30 C, I immerse the wand further to thicken the milk until I reach 65C. My only challenge is that I haven’t been able to get the goopy thick microfoam milk texture that I like on top of my cappuccino, as did with dairy. Nor have I been able to attain true microfoam, as I did with dairy. Sigh … 😔 Any further suggestions are welcome.

i dont really drink much milk in general, but i think the whole health and planet reasons for not are one of the binnger swindles we have been given

Almond milk in coffee is horrendous

dfk41

JimmyP Some people avoid cows milk because of animal welfare issues

They do not know what they are missing then. It must be terrible living in a world where your conscience wins all the time

JimmyP

dfk41 Au Contraire. Why squash the flavours of your fine coffee with a big dollop of milk? It’s you that’s missing out 🙂👍

dfk41

JimmyP Au Contraire. Why squash the flavours of your fine coffee with a big dollop of milk? It’s you that’s missing out 🙂👍

I do not though. I drink more ‘black’ coffee than with milk, but I do enjoy a small cappuccino once a day, made as god intended!

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