John Myers
When almond milk flakes in coffee, it annoys many coffee lovers. The milk does not mix with the coffee and looks unappetizing. The popular hot drink then no longer tastes as good. Find ways to prevent flakes in coffee here.
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Almond milk flakes in coffee: you can do that about it
Fortunately, if the almond milk in the coffee flakes, you have several options to counteract this. The temperature and fat content of the milk play a major role in optimal coffee preparation.
- Heat the almond milk to the same temperature as the hot drink before pouring it into the coffee. This can prevent flaking.
- Choose a milder type of coffee that has been roasted for a shorter time and has a lower acidity.
- It also helps to pay attention to the fat content of almond milk. The fatter the milk is, the less it flakes.
- Therefore, look out for “Barista” milk products in stores. These types of milk have a particularly high fat content and are less flaky.
- The “Barista” line is also available in other vegan milk alternatives, such as oat and soy milk.
That’s why almond milk flakes in coffee
All milk drinks, whether vegan or animal, flakes in the coffee. But that’s actually the coffee, not the milk.
- Coffee has high levels of tannic acid. If the coffee beans are roasted for a long time, the acidity becomes more intense.
- If you now add milk to the coffee, there will be a reaction with the milk proteins and the acid. This is how flakes are formed. These flakes can no longer mix with the coffee. This is how the coffee with milk loses its aroma.
