The perfect steam with Alpro Barista Almond
Everyone needs to go nuts once in a while! Find out how to get the very best from plant-based almond every time. Busy, busy but got a few seconds to spare? Take a look at the quick and instant version. Want to take it slower? Check out the step by step scenes and we'll take you through it one expert move at a time. Watch, skip, repeat, go steam!
Watch, skip, repeat and enjoy!
Here's what you need before you get brewing.
Tamper & Tampingmat
1 for portafilter, 1 for driptray, 1 for countertop
Plant-based drink of choice
Cups/glasses, saucers & spoons
Fill the pitcher up to the base of the spout.
Brew your espresso(s).
Purge the steam wand.
Hold the tip of the steam wand at the surface of the drink and start steaming the almond drink.
Create a vortex by holding the steam wand 1cm from the edge. You should hear a whispering sound. This phase is called ‘stretching’.
When the drink reaches body temperature, ensure the steam wand remains under the surface, whilst maintaining the vortex.
Close the steam wand when you reach 60ºC.
Wipe and purge the wand.
Waltz your jug until the drink has a glossy surface and the foamy and liquid parts are properly mixed
Split the contents of the jug in two, if you’re pouring more than one cappuccino.
Tilt the cup and pour in the middle of the espresso, slowly straightening the cup while filling up.
"When working with almond, for the perfect foam with no splitting be especially careful not to overheat."
Eindhoven, The Netherlands
For a perfect microfoam, don’t stretch your almond drink too much and ensure that you don’t go higher than 60ºC.
Mastered that one? Of course you have. So move on the next masterclass.