Happy Happy Soy Boy Milk

The soy milk designed for coffee.

A creamy, balanced soy milk that froths beautifully, blends seamlessly, and won’t overpower your espresso.

No splitting, no weird aftertaste—just silky perfection for that smoother-tasting latte.

Made specifically for baristas, Happy Happy Soy Boy is heat-stable, easy to steam, and crafted to complement, not compete with, the natural acidity of espresso.

Flawless texture. Subtle, delicate taste.

No stabilisers, no emulsifiers, no kombu, and definitely no genetically modified soybeans.
Developed for professional use—perfect for lattes, flat whites, and cappuccinos.
Barista-loved. Expertly crafted. Smile-inducing.

Made in Japan

Happy Happy Soy Boy has 39 grams of protein per litre.

Happy Happy Soy Boy is gluten-free.

Ingredients:
Filtered water, whole non-GMO soybeans (min 15%), brown sugar, sea salt, calcium carbonate.

Notes

Cre8ive Coffee tips to make a great coffee

1. Use blends over single estate coffee beans. Blended coffees are commonly roasted darker which creates a softer acidity and reduces the risk of reacting with soy.
2. Ensure the soy is cold from the fridge.
3. If you want consistency always use the same brand/milk.
4. Be gentle and do not introduce too much air into the soy when steaming. This process will ensure it remains silky and perfectly textured. (This is where a lot of people come unstuck as they seek to create too much microfoam).

5. If you are finding the soy curdling, try lowering the temperature of the soy by turning off the steam earlier.
6. When pouring soy into the extracted coffee do it reasonably fast and consistently. This process will evenly combine the coffee and soy protein. If you introduce the soymilk too slow, you’ll risk the coffee and the soy protein to react and curdle.
7. Less stretching and more movement
8. The size of the milk jug should match the size of your cup

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