I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
Hello there, as far as I understand this’ll happen due to the low fat content of the milk so if you find a barista edition, those have higher fat content and won’t do this, they made them for cafes so they’d feel similar to half & half
Its proteins and acids afaik. Not fat. Coffee is slightly acidic and denaturates the proteins.
Interesting, thanks for the info. So theoretically if you get a ‘low acidity’ coffee bean this would be less likely to happen?
Or just add something that changes the ph of the coffee before adding the milk
Like natriumcarbonate, whatever common name you use wherever you live. In germany its called Natron
Natrium is the obsolete name for sodium. He is recommending sodium carbonate called soda ash. It’s a strong base ph level. Don’t add too much.
Yes. The fat stops the protein clumping.
Same effect can be seen in cooking with low fat vs full fat sour cream.
Reducing the coffee pH also works
Try “barista-grade” oatmilks from Earth’s own and oatbox
Add milk first then coffee. This ensures the milk is warmed slower than if poured into coffee. Stirring at the same time can help. But I’ve had this happen as well, it’s definitely a temperature issue.
I use Planet Oat and haven’t really had this issue, I only notice it if my coffee has been sitting too long. I used to use the Aldi store brand before that and that had a similar issue to what you’re seeing.
Minor figures oat milk barista blend.
Oat milk is a scam. Soy milk is the only milk alternative being and doing exactly what it says and it’s ass in coffee. The rest are seriously problematic for a variety of reasons, the two big ones for me being oat milk which processes through the human body as pure sugar, and almond milk which isn’t the miracle health product it’s been sold as, as well as being extremely detrimental to our environment to grow for mass production. Probably the worst thing you can do with almonds to make things worse for the environment is turn them into liquid, cause as anyone who’s ever made Juice knows: it takes more input material than you get out by a long shot. Now imagine juicing tiny little almonds. Anyway, you’ve all been warned!
They don’t use the solid in something else???
Sir this is a Wendy’s
I don’t know what you mean by “being and doing exactly what it says”.
And saying oat milk is pure sugar it’s hyperbole. Oats on their own have well over the amount of aminos you need, sure they might not have the overall quantity of protein as soy milk or skim cows milk, but they have way more protein than say fruit, and even fruit isn’t pure sugar.
Silk soymilk I’ve found generally gives me good results.
Same, barring extremely acidic coffees.
This would explain why the crap they have a work always does it, but not what I brew at home.
I have only seen this happen if I forget to shake the carton before pouring. Never have issues like this with any oat milk otherwise.
I definitely shake the carton 🤷
Keep a stirring stick in the cup to periodically stir the suspension. That usually works for my tea
The only brand I found that doesn’t curdle your plant-based creamer in coffee is the Silk brand creamers, either the regular or oat, perfection.
That was my experience as well for years until about 6 months ago and now my Silk soy creamer curdles all the time. I wonder if they changed the recipe.
I find it so weird that this sporadically happens. Same box, same coffee, same day, different results.
Temperature?
Could be but then it’d have to be a very specific temp.
All other factors being equal; I’ve found that for dairy milk, making tea in a thermal flask is very different than a mug. The water stays too hot and cooks the milk.
Ngl, that’s gross, lol
Yep
I use almond milk and it never does this
Funny how many explanations, or straight up random brand names, appear here
- acid
- fat
- temperature
- stirring
- Oatly barista
I thought it was a pancake stuck in your cup.
Learn to appreciate the beauty of it.
