Help! Curdling almond milk in coffee :(
Posted by Nephtys80 on Jun 17, 2011 · Member since May 2010 · 75 posts
BOOOOOOO!!! I * love * almond milk in my coffee, but even though I haven't switched brands (Vitariz), in the past few weeks it has suddenly started curdling when I add the coffee, I guess they must have changed the formula :( I usually heat the milk in the microwave before adding the coffee. In the past it curdled occasionally, but now it goes wrong every single time. I've seen two other brands which I have yet to try, but in the mean time - any tips?
I have a half gallon from the refrigerated section and mine still curdles. Rice milk has so far been the only milk to not curdle for me.
What roast are you using? Light, Medium, or Dark?
The lighter the roast, the higher the acidity.
Stop being a pussy and drink that shit black.
Thanks everyone!
I've never seen refrigerated almond milk here in the Netherlands, we're a bit behind on the availability of vegan goodies unfortunately. I'll try adding the coffee cold and heating them together though, thanks!
Minke, I haven't had any trouble with rice, oat or soy milk, as long as I heat the milk first, have you tried that?
Hanashi, I'm not entirely sure, apparently it's a 'mild' espresso coffee, so I guess that would be a light roast...? I'll give it a go with some other types of coffee, too.
Secondbase - LOL :-D
Stop being a pussy and drink that shit black.
That's how I usually drink mine.
Minke, I haven't had any trouble with rice, oat or soy milk, as long as I heat the milk first, have you tried that?
I won't use soy milk because it only curdles no matter what, I've never tried oat milk in it, I heat almond milk up first and I can just add rice milk cold right to the hot coffee and it doesn't curdle. But like I said up there, I normally drink my coffee black so it doesn't really bother me. Only rare occasions will I use a milk and since it's so rare that I do I'll usually just go out and buy coconut creamer.
If everything seems to curdle, it's probably because the coffee is acidic. Dark and light roasts can be acidic - it's a characteristic of the crop - so if you go to something "low acid" or just something that tastes less acidic, it might stop curdling.
Yeah, it only curdles at home. My mother buys super cheap and gross coffee. If I have it somewhere else it's usually better quality coffee and made correctly and doesn't curdle.
interesting. i've actually had soymilk curdle from a type of coffee in the coffee maker, but not when made in the french press (only certain coffees though; the lower acid ones won't curdle it no matter how prepared).
I think coffee tastes more sour the longer it sits on the hot plate of a coffee maker (versus in a carafe/insulated container), so maybe waiting to pour it will also make it curdle milk stuffs.
Mhm, I only drink coffee as soon as I make it and then I turn it off and use the rest for iced coffee. I've been wanting a french press for a long time, this just renewed my desire.
I'm sure that the curdling probably also has something to do with the coffee being burned. If you let coffee sit on the hot plate for approx +18 minutes the coffee will burn (you can see this by pouring the coffee into a cup near a light and looking for dark streaks).
Rice milk pretty much always curdles for me in hot drinks. The hotter it is, the worse the problem. I noticed that when I made tea from the water boiler in the staffroom at work, the milk didn't curdle when I added it to the cup, but at home using water from the kettle, it did. My sister told me they keep those water boiler things at a lower heat than kettles run to. So if I want to have milky hot drinks at home, I boil the kettle and then leave it for a few minutes before I make my drink.