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.
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.
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
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.
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
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!
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.
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.
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