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

[nibblesonwords.livejournal.com]

you should ask dena about this-- she totally is the coffee/soy milk queen.
the first time i had a soy latte, it was horrible because the espresso was steaming hot and they steamed the soy milk to whatever degree they normally do the milk. what dena taught me, however, was to ask for the soymilk to beheated to only 130 degrees (so it wouldn't burn the milk). this made the perfect cuppa.
okay. so the reason i am blathering is this: soy milk doesn't make my throat all funny like milk does (dena calls it "milk pus" which she got from the back of house guy at southdale- ask scott! he would totally say that, too!). i don't think that soy milk will curdle, unlike milk, even when it's overheated (and when it's not) -- i haven't seen it "do" it, and i've had soy milk in coffee of all sorts of ages (don't ask :). of course, i don't always drink soy milk in my coffee. :)
don't know if this is making any sense. i'm going to continue to drink my coffee now. :)