You are reading a single comment by @Drano and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
Drano
How you heat is key. All the other milks have acidity regulators added, this is as coffee is basically acidic, even if it doesn't taste that way.
The milks are pretty much alakline, hence the curdling, and the hightemps of steaming the milk has an impact, most likely by altering the nature of the proteins.
Anyway, Bonsoy is the best soy milk by miles, so try that. To get success with lighter coffees, try heating a little soy in a Bain Marie, then adding the Espresso to the preheated soy. This gentle heating helps emulsification, and avoids a lot of curdling. This should get it to 65deg, if you use boiling water for the Bain .
Then add a little steamed soy (lower than usual) to top up the drink.
We use this technique in the shop, and have no troubles making 6oz drinks curdle free.