Here's the five key tricks and tips to our Good Company soya cappuccino: 

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STEP 1

Ensure the soy milk is cold, preferably straight from the fridge (adding a small ice cube if you have a foaming jug can help).

STEP 2

Give the soy milk a good shake.

STEP 3

When texturising the milk, be careful not to overheat it to avoid burning the milk.

STEP 4

Keep the jug angled while gently warming the soya milk to prevent the formation of big bubbles.

STEP 5

When pouring the soy milk into the espresso shot, do so very slowly.

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