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Thread: soy milk curdling....

  1. #1
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    soy milk curdling....

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    does anyone know why soy curdles in coffee every now and then? its mainly with my decaf (swiss water.) i was told it was because of the water content in the soy, decaf and the extraction process. its driving me nuts and the customers hate it....
    um, help?

  2. #2
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    Re: soy milk curdling....

    I find I cant heat it past approx 120 - 130f without it going disgustingly frothy and running very close to a burnt flavor most days. I dont know if decaf would have much to with it, but maybe try not heating the soy as far as you would normal milk and see if that satisfies the customers.

    What brand of soy do you use?

  3. #3
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    Re: soy milk curdling....

    we use bonsoy. yeah, it seems to really only be the decaf that it happens to. my boss said it may be the chemical reaction with the soy and the coffee, some thing to do with alkalinity? im just curious if its got some thing to do with the swiss water decaf? its weird and annoying....

  4. #4
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    Re: soy milk curdling....

    hi
    we only heat soy to 50-55 degrees c
    we find it reacts with the creme sometimes, giving a mottled effect
    graham

  5. #5
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    Re: soy milk curdling....

    yeah, im not heating the soy past its boundaries, i know it gets grumpy and tastes foul. has this soy/swiss water thing been happening to anyone else?

  6. #6
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    Re: soy milk curdling....

    Heating has nothing to do with why soymilk curdles. You can boil the stuff and that alone will not cause the curdling... it may scorch it and make it taste terrible but not make it curdle. As I responded to you on Coffee Geek where you asked this same question, the "thickening" of the soymilk is undoubtedly a reaction similar to when making tofu. When a salt is added to soymilk it makes tofu. The salt used in that process is magnesium chloride, but the presence of other salts may cause a similar reaction. The source of the salt is most likely either the coffee, the water, or residue of a cleaning agent.

  7. #7
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    Re: soy milk curdling....

    When normal milk reaches a high heating point it starts to make a specific sound and i know that its ready to stop the steam/heating.. I find that soy reaches this point a lot quicker and if you go the same distance it will undoubtedly become bubbly so the point at which i stop is a bit earlier and with a temp gauge probably around the 65deg mark..it also makes a higher pitched sound at the beginning when steaming soy milk, almost like a screech..

    The curdling is a reaction with the coffee... unfortunately our coffee often reacts with soy milk and curdles to an extent... we have tried multiple soys and almost all have some curdling effect... I have been to lots of cafes however where there is no curdle whatsoever in their soy lattes etc...the vitasoy cafe is probably the best for us and curdles the least so give that a go and maybe your reaction wont be as bad either....goodluck :D

  8. #8
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    Re: soy milk curdling....

    Ha, so there is already a thread (was just about to start a new one :). Since making proper coffee, I cannot recall the last time I had soymilk curdle. Drip, stovetop & cafetiere coffee is problematic, but even then if you have the right coffee there is no problem.

    I make coffee 2-3 times a day in soy(a)milk. Steaming the milk properly and using freshly roasted and ground coffee never curdles coffee.

    You need acid or a chemical catalyst to curdle coffee. Lemon juice, vinegar, magnesium chloride & calcium carbonate are the common catalyists

    Its always instant and pre-ground coffee that has too much acidity and will curdle the coffee. I suspect what happens in some cases is it only curdles some of the soymilk before the acid is neutralised. Some soymilks have a pasty/floury dregs in them, Ive often wondered if the commercial soy milks have something in them to neutralise the acid and stop curdling.

    Does anyone know what happens to pre-ground coffee, does it get more acidic as it goes stale?

  9. #9
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    Re: soy milk curdling....

    Quote Originally Posted by 193A2720263832313F2636530 link=1256984017/7#7 date=1284358304
    Does anyone know what happens to pre-ground coffee, does it get more acidic as it goes stale?

    Bump...

  10. #10
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    Re: soy milk curdling....

    Rang the both major soy companies and both told me its temperature of the coffee and soy at the time of the pour. I found it only happened when making soy macs (Yes i do have a customer that orders it), and after many failed attempts i contacted the product information number on the packaging.

  11. #11
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    Re: soy milk curdling....

    Quote Originally Posted by 46435B5F434E7549435E532A0 link=1256984017/9#9 date=1293017715
    Rang the both major soy companies and both told me its temperature of the coffee and soy at the time of the pour. ....
    Soymilk is made by bringing a mixture of pre-soaked and mashed up soybeans to a BOIL and then allowing it to simmer. That temperature is much higher than found in a cup of coffee or in the stretched soymilk itself. To make it curdle into tofu a salt is added. This salt is usually from seawater, the salt used is called Bittern (Nigari) and its main "active" ingredient in this case is magnesium chloride.

    We have been cooking with soymilk for decades, made it at home for a few years (bought 50 pound bags of beans at a time), and have been using it in coffee for over a decade. I have only had the curdling happen a couple of times. My only thought is that some coagulating agent was in the soymilk (too much salt added in manufacturing) or in the coffee or such.



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