Posted Mon Feb 4, 2013, 2:59pm Subject: Re: Milk curdling in coffee
I believe it has to do with the acidity of the coffee. I use only fresh soy milk in my coffees. Some coffees curdle the soy milk, others do not. It is definitely unappetizing when it curdles! I have used many, many different coffees, and some of them curdle, some don't. It's the acidity, not the temperature or the "freshness" of the milk, whatever it is.
I beg to differ on freshness. Tried several different batches of half n half on the same batch of coffee -- only the old one curdled. These were two different brands of half n half, bought from different stores.
RoyceRuiz is right on the money. Kenya coffee frequently curdles the cream (we use soy creamer, by the way) in this household. If it is roasted a little darker than normal, it may tend to moderate the acidity and, in those cases, it may not curdle. The curdling of the cream is confirmation that you are getting the high acid brightness for which many Kenyans are known. It doesn't really affect the flavor. Give the cup a stir before each sip to redistribute the cream. With your eyes closed you won't be able to tell the difference.
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