Huh? What differences? Just take things as they come! I have a bit of an aversion to sweetening hot drinks (I'll make an exception for a large mug of hot chocolate, as long as it's consumed outdoors on a cold night with a big bag of roast chestnuts to hand), but the unsweetened soya milk was a bridge too far. 'Twas Alpro Light, the fresh stuff, not long-life, that I used, which I use on me cereal and make porridge with and which I even enjoy as a cold drink every now and then. But something horrible happened when I tried it instead of milk in me cappuccino, I tell you. Something very dry, acrid and manky. I see you can have soya in your coffee in Café Noir shops. No thanks. If I couldn't stomach milk for some reason I'd stick to king-size espressos I reckon. Stanron, read my story. I hated coffee for 60 years. At least, I thought I did, until Venetian coffee made me see the light. Whatever you try it has to be freshly-ground from fresh beans. Buy ye not powder in any shape or form. Insist.