Soy Milk Flakes in Coffee: You Can do That About It

Soy milk flakes in coffee: That’s where it comes from

The reason why soy milk flakes in coffee are because of the coffee, not because of the milk.

• Because coffee contains tannic acid, the strength of this varies depending on the type of coffee and the length of roasting.
• If you now add soy milk, the acid reacts with the soy protein. The protein then coagulates into small flakes.
• If the coffee is very mild and has not been roasted for a long time, the acidity will be lower.

Tips against flakes in a coffee

Fortunately, you can use a few tricks to prevent soy milk from flaking in the hot drink.

• Switch to a mild coffee type with less acid.
• Drink the coffee especially fresh. Because the longer you keep the coffee warm, the more acid is formed.
• Choose soy milk with a higher fat content or use soy cream. The higher fat content makes the milk more resistant to tannic acid.