I make a pretty good coffee. Please tell me how I can make a great barista oat milk, at home.
I used to have a small commercial kitchen, so I have a few things left over from there. I have a high speed commercial blender. I have cheese cloths, sieves, thermometers, and various other commercial food prep equipment. I should be able to source most of the ingredients at a small enough scale (not just by the pallet load).
The general process seems pretty standard: Blend, strain, pasteurise, bottle, shake. But tried and tested processes and proportions seem harder to find.
I want it to taste naturally sweet without added sugar, stretch well with the steam wand, and combine well with an espresso. So I'm pretty sure I'll need to use additives.
My go-to shop brought oat milk at the moment contains the following ingredients:
* Water
* oats (12%)
* hi-oleic sunflower oil
* minerals (calcium carbonate, calcium phosphate)
* acidity regulator (dipotassium phosphate)
* sea salt
* vitamins (riboflavin, B12)
At the beginning of the manufacturing process, this particular oat milk describes 'naturally occurring enzymes are added before wet milling', but apparently due to NZ packaging laws, these are processing aids and so don't need to be listed in the ingredients.
They claim the enzymes almost entirely break down during the pasteurisation stage. So as far as I can gather, the enzymes are likely to be Amylase and Protease.
I'm pretty sure I don't personally need to add the extra vitamins for myself, as I can't yet see them helping with the consistency nor flavour of the oat milk. But that may be a misunderstanding by me.
I suspect the process will take about a day with soaking stages. So I'm not looking for a plastic wonder product that promised milk in 5 minute but that it can't be used for coffee.
Looking to make about one or two litres at a time at this stage, and with a process I can easily replicate long term.
I'm happy to buy or make alternatives to certain types of key commercial equipment as necessary, especially once the workshop, lathe, welding machines, etc. are up and running again (although my chemistry training was limited to high school)
The web is full of 'quick and easy' recipes, using ice and countless promises, and then lots of disclaimers.
I can't seem to yet, find a quality vegan barista oat milk recipe made by coffee enthusiasts.
Nor do I know the percentage ingredients of the commercial grade barista oat milks, and my search skills have yet to yield me results, but that's probably because I haven't found where to look yet.
So calling on Ask...
Are the commercial recipes and processes a closely guarded secret? Or is there a reasonable way of making smaller batches or barista oat milk in a semi-regular kitchen environment |
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