...you know how you pour a beautiful cup of coffee... at my shop, it happens to be french press, and then you toss a little soy milk in there (either hot or cold)... and then the cup transforms from some chemical reaction into some "bottom-of-the-river-yucky-muddy-visual-mess"--why is that? and why is it only with some brews?

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I'm no expert, however, I think it has something to do with the varying amounts of oils/fats in each coffee and the brewing method used (paper filters hold more oils from the end product?) and the oils and fats in each different brand of soy. I have only seen it do this in certain soymilk brands with certain coffees. definately strange... sorry for the incomplete and possibly wrong answer.
good luck!
This is a reaction between soymilk and high acidity coffees; in some extreme cases, it'll do the same with light cream. We direct soy-drinkers to some of our darker roasts which don't have that problem. (We're using Edensoy Original)
Yeah, it happens with Hemp milk, also...Steaming the soy or hemp milk helps sometimes because it breaks those little clumps down to such small bits that you won't really notice them.
thanks all. i just needed a better answer then...
"uh... dude, i swear the soy is GOOD. swear."
Haha, definitely had that situation come up before :D We were pretty stumped as to what was going on, but we were determined to fix it for the guy, even though he just set it on the counter and said "I'm good, really, thanks". Steaming did help a bit, at least to make it palatable for him.
I've not had a lot of experience w/ soy, but maybe it needs to be tempered if your pouring cold into hot. Maybe?
Mason Crews
I'm seconding the high acidity coffee theory. it drove me nuts for a while so know that i know i give a heads up to the customer and all is good.
I think the temperature of the coffee could be one reason also. I've experimented with it before with a freshly brewed, super hot cup of coffee. I put some ice in it just to cool it down slightly, then I put some soymilk in it and didn't see any clumps, but when I put soymilk in it without cooling it down, clumps all over the place! But the acidity level makes sense too. Didn't think of that before.
Speaking of soy milk, I got a sales postcard about Kikkoman's new soy milk. Anyone try this? They say it froths better, but I'm still waiting on a sample to try for myself.

I like there soy sauce! I didn't know that they made soy milk.

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