How to Froth Soy Milk — Best Plant Milk for Foam Stability
Very Good Frothability · Optimal Temperature: 130–150°F
Soy milk was the original barista plant milk — and for good reason. High protein creates the most stable non-dairy foam.
Step-by-Step Technique
1
Shake vigorously before use
Soy protein settles to the bottom. Shake for 10+ seconds to redistribute proteins. This is the #1 cause of poor soy foam when skipped.
2
Target 130–150°F
Soy milk froths beautifully in this range. High protein content traps air well and holds the foam structure longer than most plant milks.
3
Use unsweetened, plain only
Plain unsweetened soy froths most reliably. Flavored varieties can curdle and produce uneven foam.
Barista Pro Tips
- Soy creates the most neutral-tasting foam — ideal when you want the espresso flavor to shine.