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@Beim
Apologises if this has already been mentioned here but I found that if you add a very small pinch of bicarbonate of soda to your coffee it prevents the soy milk from curdling. It is even effective after the curdling has happened. I believe it is due to the bicarb neutralising the acid of the coffee.
You know when you've put too much in as you'll taste it. I hope this helps some of you enjoy a curdle-free vegan coffee.