TomC wrote:I never do latte's. I made a quick one after roasting my Kenyan, which I'll talk about in that thread. But it foams up decently, albeit, I don't go for perfect texture. I think it's pretty dang hard to get anywhere near ice cold whole milk, but maybe with practice. I didn't go fro latte art, but tried to make it pretty. It tasted great, but whose ever made a disgusting tasting latte at home?

That's the tough part for me too. But, so far my thinking was that I'd need more frothing practice in general (with regular milk) to get better at frothing and latte art and then I'd do it easily with almond milk too.
Still, I didn't get much of that opportunity to practice...

TomC wrote:with homemade almond milk ( using the Blendtec and a nylon filter) I'm getting wonderful caps even if my shots aren't that great. I'm just curious if anyone else has been making their caps with almond milk and if they've encountered the same thing. Basically, is a cappuccino with almond milk providing a better flavor addition than plain milk? I really think there might be some objectivity to it. That's why I wanted to start a topic and solicit feedback, to see if I'm wrong and it's simply a subjective thing that I find that I enjoy.

I can definitely say I like almond milk cappas much much more then regular milk ones, but that's clearly my preference for the almond milk itself.
Thanks for the tip on adding honey to the batch, I have to try it!

TomC wrote:Dang, it's going to take to much work then. I can't imagine going thru the work of cracking and peeling a coconut, avoiding chopping off a hand, and then carving out the flesh on the inner walls just to try to make ~ 300-400cc of coconut milk. I suppose I'll have to stick with my almonds. I wish there were a simpler method for the coconut route though. Glad I didn't buy the shredded coconut yet. I hate having stuff sit around unused in my small kitchen.

its not that tough really once you get the hang of it

google some videos but the eyes and mouth thing are easy and the mouth opens up with a small knife super easy and drain the water take a small hammer hold the eyes straight up strike in the middle the coconut splits pretty easy might take a few turns a few wacks then getting the meat out ? I put my half in a towel then lean on it to break it into a few pieces you can use a knife and go straight in and pry out small pieces or use a clean screwdriver or other dull took to pry the meat out once you learn it not to bad
not sure about CC ? about liter or more usually 1.5 liters it makes ?

again asian stores might have it or indian stores ? in the islands its more common but I know I get lots of my stuff from asian markets cause it shares island flavors often
I get a a few things in a brand called Goya
not sure about their coconut milk ? but they make it in cans might be worth reading and trying ? to bad ya dont like close could have ya over show ya how I do it

or some markets might have raw coconut or fresh coconut meat

hehehehehe trust me its worth the hassle if you like coconut