I've taken the leap to the vegetarian side of life for going on 20 days now, and am actually quite enjoying it. It's got me cooking a lot more, which is something I really enjoy and had fallen away from. For a long time, my sole use of dairy products on a daily basis was my whole milk used for my cappuccinos. I would pull two espresso shots, one usually being a sink shot, till the second was dialed in, then make my cap.

Now that I'm using almond milk as my "milk" I'm noticing that it really removes a great deal of user error on the part of the shot. There were plenty of traditional caps made with whole milk that were less than stellar let's just say. But 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.

There's one thing that's obviously adding to making the beverage better in my mind, the tablespoon of honey added to each batch of almond milk (750cc per batch). I've tried making it without it, and it's not bad, but with a bit of honey, it certainly makes it a lot better. Milk sugars (lactose) if I recall correctly, don't register as "sweet" on the tongue the way sucrose/fructose does, so I don't know if I could argue that the honey is just taking the place of the sugar found in normal dairy products.

Most recipes I've found for making homemade almond milk suggest adding one tiny droplet of vanilla extract into the batch as well. But I find that I like it without, and it's not necessary, so I avoid it, not wanting to alter the taste of my coffee any more than possible. Using raw almonds and just a pinch of salt with the filtered water gives a wonderful beverage that to me, tastes wonderful on it's own. The almond flavor is there, I like it, and it lends a slight amaretto flavor to the cappuccino. But there's nothing burying the uniqueness of the beans I happen to be pulling at the moment.

I know this topic is rather specific, being that it deals with almond milk and might end up buried further down on the discussion chain but that's ok. I'd prefer if anyone willing to comment or contribute to the thread would keep in mind the only component I'm interested in is almond milk, not soy, not rice, or oat etc. etc.

And I'll just say that without that nylon mesh filter bag, the cappuccino's were nearly undrinkable, grainy and tasted horrible.

First, Tom, I think it's a worthwhile contribution that you've found something that tastes good to you and a way to make it repeatedly. Others have tried almond milk with mixed results, but maybe you've hit on a good recipe. To your points:

TomC wrote: Now that I'm using almond milk as my "milk" I'm noticing that it really removes a great deal of user error on the part of the shot. There were plenty of traditional caps made with whole milk that were less than stellar let's just say. But 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.

The almond flavor is there, I like it, and it lends a slight amaretto flavor to the cappuccino. But there's nothing burying the uniqueness of the beans I happen to be pulling at the moment.

And I'll just say that without that nylon mesh filter bag, the cappuccino's were nearly undrinkable, grainy and tasted horrible.

The main thing is you like it. It suits your tastes. Several things seem "objective":

1. More consistently good capps, which I take has to do with texture;
2. Correlation of texture, I think, with nylon mesh filtering;
3. You're still tasting the characteristics of the coffee underneath. This says you haven't stumbled on another version of a *$ milk drink that covers lower quality coffee, vegetarian style.

TomC wrote:I would pull two espresso shots, one usually being a sink shot, till the second was dialed in, then make my cap.

We'll have to fix that, maybe by converting you to the lever side of the Force!

I don't fear levers. I have no place to put one, unless I want to tuck it in beside me at night.

A bit OT, but I haven't been able to do any cardio for a while due to a lower back strain that I'm working on treating, but on this vegetarian diet, that I've started on the 9th of this month ( the day after I got my Blend-tec) and could start making fruit/veggie smoothies, I've dropped 23 lbs. And it's been fun!

Who needs the Alex Duetto? Lend it to me. Then you'll have room for a nice lever by your side!

Sorry, back to topic. Is there any way to mute the almond flavor if someone wants it closer to a regular capp?

I only use raw almonds. I kinda went off of DoubleO/soul's advice. It's healthier that way. It may sound silly to say, but when I drink it, I don't get hit in the palate with "ALMOND!" It's there, in the background, and I think it helps out otherwise pour espresso shots.

I don't want to use it as a crutch for proper espresso preparation though. I find far greater enjoyment from dialing in a great straight espresso.

My daughter is Vegan and this product is oftentimes in our fridge: http://www.wholefoodsmarket.com/products/707 . She is a pro barista (well, "ex" ) and reports good taste but mediocre texture when using almond milk in cappy's.

Her report & pic:

I ordered the Guatemalan espresso for the cappuccino. Unlike BARISTA and Stumptown, Coava does not offer soy milk or rice milk. Coava does offer almond milk, and the barista warned me the almond milk is good, but the almond milk does not "texture" like dairy milk. The barista was right, the flavor of the almond milk was good, but the texture was not good.

I'm reading this with interest because I have some friends who are lactose intolerant and prefer almond milk to soy milk. I wonder - does the homemade almond milk have a superior texture to the commercial stuff and deliver better results for that reason?

Tom,

Can you show a picture or describe the filter you use? I wonder if that might work with the commercial almond milk?

Phaelon56 wrote:I'm reading this with interest because I have some friends who are lactose intolerant and prefer almond milk to soy milk. I wonder - does the homemade almond milk have a superior texture to the commercial stuff and deliver better results for that reason?

Store bought almond milk contains other additives for stability and texture. I have only tried one quart of it in the distant past, and I just used it in protein shakes with frozen bananas and frozen berries and a scoop of protein powder. It was in the days before I had concerned myself with any vegetarian notions. I just wanted a quick healthy breakfast before work that didn't require cooking, and was easy to consume.

I will take a few snaps of the filter when I get out of bed here shortly. I brought my laptop to bed with me last night to read up on who's roasting what, the latest...

The texture is different, but not bad, and certainly not grainy and chalky once you get this filter.

http://www.oneluckyduck.com/store/produ...124&cat=99

But they charge more than $9 to ship a nylon mesh bag that should cost the price of two postage stamps, so do yourself a favor, if your interested in something along these lines, and just go to your neighborhood hardware or paint store and grab a half dozen paint filter bags for $5 and you'd end up with the same thing.


I think key to all of this is such a powerful blender. In my case, the Blend-tec, that I got back on the 8th. It turns it all into creamy milk within 40 seconds. I put the filter over the top of my Rubbermaid pitcher and pour it in. It requires a minute of "wringing" out, but the results are worth it.

And, our friend Double O soul, she recommends saving the spent almond meal for use as a natural ( and free) skin exfoliant. I've put a few batches of mine in a freezer bag, to be dealt with later. There's a recipe on the Blend-tec Facebook page that recommends blending it with sea salt, olive oil and a slice of lemon and orange, and you apparently are left with a very fragrant, very effective exfoliant. I'll do it, and just put some in a small mason jar, and use it myself someday.

I'll post up a picture of this mornings Cap made with some. The stretch time is much less. and it doesn't froth like whole milk, but it does a fine job for me and I'm happy with the results. The taste is phenomenal, and like I said, it's likely subjective, but it heightens the flavor of otherwise pour espresso shots, where the same quantity of dairy milk might bury the flavor.