Soy was the most requested plant-milk for more than a decade, only to be overtaken by almond in the last couple of years. It’s hard to imagine what cafés would look like today without the pivotal role soy milk has played in introducing people into the world of plant-milk based coffees.
I’ve talked before about how oat highlights fruity notes while almond pairs beautifully with chocolatey coffees, but for me, soy milk isn’t about flavour: it’s about the experience. The more I drink soy milk, the more I come to appreciate that its strongest suit is its texture. When soy milk is done really well it becomes quite a decadent mouthfeel.
This suits a particular style of coffee that’s darker in nature, maybe roasted for a little
