black coffee is quite acidic. It has a pH of less than 5. almond milk isn’t as acidic and has a “curdle point” of 5.5. So when you add almond milk to coffee, the coffee acts as a coagulant, and the almond milk breaks into larger parts. Why is my almond milk separating in my … Read more
The curdling problem is most likely coming from a bad reaction when the non-dairy milk is affected by the acidity and heat of coffee How do you stop oat milk from curdling in coffee? Another way to prevent separating is by pouring the oat milk into the cup first. Once you have added the oat … Read more
If you are using oat milk in your hot coffee or tea and finding that it has separated, then chances are there is a bad reaction The acidity and heat of the coffee reacts with the cold milk and it ends up separating the fat from the liquid. Does oat milk mix with coffee? “ … Read more