Why does soy milk go cloudy in only instant coffee? (It's fine in percolated or plunger style)?
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I have had soy milk in my coffee for years, but now need to have a lot less. Can anyone tell me why my soy milk goes cloudy in instant coffee? It is fine when using plunger coffee or percolated. I have tried: * Heating up the milk first * Waiting for the coffee to cool a bit first before adding the milk * Different brands of instant coffee * Different brands of soy milk Any suggestions? (And yes, I am saving for a coffee machine)
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Answer:
Basically, instant coffee is just regularly brewed coffee with nearly all the water removed. It's not that mysterious a process at all. There is no strange chemical adulteration that goes on. Instant coffee is still pure coffee. Some milk do that. The coffee can't be boiling hot when ya add the soy milk to soy. I read that this is common to happen. Some people got used to it, others gave up the instant coffe. I would say, mind you, my opinion, that it could be something between the density of the coffe and the milk. Instant coffee are less dense than regular coffee. I say this cause I notice that cream does not react to Instant Coffee the same way it does to regular. Try one more thing. Pour the milk first in a big cup and add slowly the coffee. Maybe you will be able to find a point of balance. Also, I like to dissolve my instant coffee on the hot milk, not water. Maybe that could be an option too. Cause this way I get the density that I want.
juzzymuf... at Yahoo! Answers Visit the source
Other answers
I believe there are chemicals in instant coffee. that might be part of it. maybe this might help www.wikopedia.com key word instant coffee.
soccermom
no clue...u can get coffee and boil it on the stove so u dont have to use instant
sweet_happy_couple
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