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
I work at Starbucks, and that is exclusively what we use, at least at mine.
Seconded.
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.
Ah. I almost forgot I was answering to Vegan /c from the front page. Thanks for the reminder.
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
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.
They only split because the water is boiling. If you just wait a few mins before adding milk it won’t split
I use a french press so it usually is sitting for about 3-4 minutes before I pour it into the mug then add milk. Maybe if I warm the milk up a little first so its not such a shock?
Sorry I should say I only know this because I have a coffee machine which spits out a coffee at not boiling temperatures
I don’t know how long it needs, but I’ve never had any brand of milk split in the not boiling coffee
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
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?
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 🤷
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
Minor figures oat milk barista blend.
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
Learn to appreciate the beauty of it.
I use almond milk and it never does this
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.
Funny how many explanations, or straight up random brand names, appear here
- acid
- fat
- temperature
- stirring
- Oatly barista
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.
