Coffee drinkin' vegans?

[spacebug]

So... while I realize it's blasphemous on many a level for some, I often enjoy diluting my coffee with a smidge of cream, or more often, soymilk.

I haven't yet discovered the secret of the universe that deems whether or not soymilk will do that weird separation/curdley thing when you pour it in coffee. I imagine that soy creamer is specifically formulated to avoid this phenomenon, but haven't done enough testing to know for sure. The coffeeshop downstairs doesn't use that soy creamer anyway, they use plain ol' soymilk. I don't have enough data.

Why? Why does that happen?

Comments

generally,

[gunn.livejournal.com]

Temperature. Dairy creamer and other coffee creamers have a higher tolerance to heat than does soymilk. Your coffee is likely a bit too hot. I had a barista explain that to me one day, in one of my favored coffeeshops. Inexperienced baristas are more likely to skald soymilk, not knowing that it doesn't withstand the temperatures they usally steam milk at.

Re: generally,

[spikenheimer.livejournal.com]

ms gunn is right on here. when cooking and making sauces, they tend to "break" or separate when you apply too much heat, and or work it too much. in this case i believe its more the heat than the stirring.