I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
Oatly barista edition.
This here. If you can’t get the Barista edition then Full Fat is the next best thing. Chobani oat milk is rank imo
Yes full fat is the second choice. Bigger cartons, but needs to be refrigerated before opening.
I work at Starbucks, and that is exclusively what we use, at least at mine.
I’m not even vegan and I really like that one.
Not vegan either. I like Oatly better than regular milk in my coffee and cereals. I still eat regular cheese and yogurt.
strange world where “regular” means stolen from a tortured cow
Wild that the vegan take is getting downvoted in the vegan community. Stealing milk from cows is heinous.
You don’t know what the word regular means. It does not mean acceptable or morally correct. It’s synonyms include “standard”, “usual”, “typical” etc. It does not imply anything other than that. Dairy milk is the usual, typical, standard substance that is referred to as “milk” by 99.9% of the English speaking world.
making it a strange world; take all the time you need
Ah. I almost forgot I was answering to Vegan /c from the front page. Thanks for the reminder.
Fuck oatley, get Elmhurst. It’s literally just oats, water and salt. It doesn’t separate in coffee/tea if your just adding it after it’s brewed. You don’t need all the additives, gums and other shit.
If your making latte’s and such they do make a barista version with a couple more ingredients to prevent separation.
Seconded.
What’s different about this edition compared to other editions?
Possibly more vegetable oil. I remember reading the ingredients, thinking eww, then taking another big sip. Barista edition is lovely.
We have a few different oat milks that are for coffee, all of them have worked fine. Never seen it clump up like that.
They only split because the water is boiling. If you just wait a few mins before adding milk it won’t split
My wife uses plant-based milks and it seems to only happen to non-barista type milks. If it’s just the plain Flax, Oat, Soy, whatever it seems to split easier than those that are specifically designed for barista use. They’re not much more expensive, and she’s the only one who uses it, so it’s worth the extra. Your results may vary.
I’ve had it happen in the Starbucks flavoured non-dairy creamer as well. It seems to happen either when it’s been sitting a while, or if it gets shocked by hot liquid rather than a slow gradual pour (“milk” first).
I don’t recall having had it happen with Earth’s Own Barista Oat, which is what my local (Canadian) Starbucks all use, but it’s been a hot minute since I’ve had any.
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.
Try “barista-grade” oatmilks from Earth’s own and oatbox
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
adding a tiny pinch of baking soda to coffee usually prevents coagulation of plant milks by raising the pH
this is what I do so I can use straight soy milk
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 🤷
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.
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
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.
Funny how many explanations, or straight up random brand names, appear here
- acid
- fat
- temperature
- stirring
- Oatly barista
Does anyone know what baristas use? It’s none of the ones I’ve seen and tried mentioned in the comments. Whatever they use doesn’t turn coffee into a brown soup either.
In the UK Oatly is the go-to. They have a specific ‘barista’ oatmilk which is pretty decent.
Starbucks uses Earth’s own here
Learn to appreciate the beauty of it.
I use almond milk and it never does this
Sproud Barista or orginal! Tastes quite a bit like regular milk. It’s made with pea protein. Sometimes it’s available at Wholefoods, but you can purchase it on Amazon as well
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 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.
