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?
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.
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?
You could temper the milk. Pour it into the mug first, then add the coffee slowly as you stir it.
I rarely add anything to coffee but when I do, it’s this way (unless iced coffee because the cream swirl is so satisfying).
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.