The Almond Latte ☕️☕️☕️ Test
Part 1 (important and extended post)
Not forgetting, on Friday last week you will recall Derek 'The Mad Coffee Scientist' having experimented with some popular Melbourne almond milk options. And, although a #nutsovermilk initiative, both him and I being #nutsovercoffee we tried to reproduce a neutral barista and customer experience understanding that unlike dairy milk which comes from 🐮 cow teats (single & identifiable source of origin), most almond milks are actually made using questionable ingredients that are on sold to cafes and labelled as almond milk.
There are a number of reasons that customers order an #almondlatte, these could be but are not limited to vegans, the lactose-intolerant, soy milk switchers, followers of the ketogenic diet and etc. However, being 100% nuts we are yet to come across or meet anybody on a fertilizer grade ingredient diet, diuretics tolerant person, or inflammatory bowel disease promoting carrageenan (disguised as vegetable gum 407) follower.
Nevertheless, health aside (should it be?) #almondmilklatte orders are growing in popularity so we decided to experiment the options, using a UHT almond (C), a HPP (B) almond and our very own (A). Derek first placed the wand in our milk #shakeyournuts and immediately recognized it (@balmainsbrighton uses it), he turned to the obeservers (us and floor staff) with a cheeky smirk proudly showcasing his work textruring the milk. He poured (A) into a #latte glass, and instantly moved on to texturing exhibit (B) the HPP option. Having now poured (B), he moved onto the last exhibit (C). Results were measured based purely on coffee experience for the barista and customer alike.
Part 2 (TBC tomorrow)