Problems with steaming soy milk and pouring latte art

I can make a nice microfoam with both brands of soy milk I use (Earth Balance unsweetened and Organic Valley unsweetened) but when I pour to make latte art, it is too thick and floats, creating poorly defined shapes at best.

I heard about a Pacific brand soy milk made specifically for making lattes called Barista Series, Soy Blenders. I looked it up on and start reading people’s comments. People seemed to really like it and pointed out that it was able to withstand higher temperatures than other soy milk. I found the information and photo below on the pacific foods web site and they too claim that it can withstand high temperatures.

 Pacific Barista Series™ Original Soy Beverage (Formerly Plain Soy Blenders)

Pacific Barista Series™ Original Soy Beverage (Formerly Plain Soy Blenders)

Specially formulated to withstand high temperatures and deliver consistently smooth, velvety microfoam. It performs as well as (or even better than) dairy – perfect for latte art. 

  • Organic soymilk (filtered water, whole organic soybeans)
  • Natural cane sweetener
  • Dipotassium phosphate
  • Expeller-pressed canola oil
  • Sodium citrate
  • Natural Flavor
  • Sea salt
  • Carrageenan

I did further research on the subject of soy milk curdling at high temperatures. There was a a difference of opinion on the cause. Some said that it was due to excessive heat while others claimed that it was caused by acidity.


Author: korkiley

Systems Administrator at University of Vermont (retired as of 7/1/2012) Married Favorite Activities: Condor Glider Online Competition, Developing web sites, making espresso, and keeping a blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: