I’ve been using Chobani Oat Extra Creamy. Sometimes it does this sometimes it doesn’t. Send help please.
You could try adding a spec of xantham gum
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.
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
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.
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.
Try “barista-grade” oatmilks from Earth’s own and oatbox
Trader Joe’s have a great brown sugar oat milk that I like the best. I highly recommend it and it doesn’t split
Minor figures oat milk barista blend.
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 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
I use almond milk and it never does this
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.
Starbucks uses Earth’s own here
In the UK Oatly is the go-to. They have a specific ‘barista’ oatmilk which is pretty decent.
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.
Oat milk is a scam. Soy milk is the only milk alternative being and doing exactly what it says and it’s ass in coffee. The rest are seriously problematic for a variety of reasons, the two big ones for me being oat milk which processes through the human body as pure sugar, and almond milk which isn’t the miracle health product it’s been sold as, as well as being extremely detrimental to our environment to grow for mass production. Probably the worst thing you can do with almonds to make things worse for the environment is turn them into liquid, cause as anyone who’s ever made Juice knows: it takes more input material than you get out by a long shot. Now imagine juicing tiny little almonds. Anyway, you’ve all been warned!
Sir this is a Wendy’s
They don’t use the solid in something else???
I don’t know what you mean by “being and doing exactly what it says”.
And saying oat milk is pure sugar it’s hyperbole. Oats on their own have well over the amount of aminos you need, sure they might not have the overall quantity of protein as soy milk or skim cows milk, but they have way more protein than say fruit, and even fruit isn’t pure sugar.
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 🤷
Is it chunky or sandy or is it just the oils and solids separating a bit? What happens if you stir it up?
Its not chunky or sandy, if I swirl it around a bit it recombines then separates again after a minute or so.
