The Tea (and Coffee) Drinkers' thread

Post Reply New Topic

Do we get free refills if I feel really Teaish?

I've come back again.

Anyone here use soya milk? I put it in my tea and it's fine, but in instant coffee, it just goes into tiny clumps. Any ideas?

I like coffee with my cornflakes.

You can have a whole pot of tea to yourself (a proper size teapot, not one of those one cup efforts), or free refills of coffee. We aim to please here in this virtual cafe.

Have you ever tried Camp coffee?

I also had problems with soya milk separating in hot drinks. I can only think it's to do with temperature - perhaps the coffee needs to be a bit cooler before you can add the soya milk?

Soy milk heats much more quickly and burns more easily than regular milk. If you're making coffee at home, the best bet is to put your coffee in the cup, add your soy milk and mix together really well. Then add hot water but keep a finger or a milk thermometer in there so it doesn't get too hot. It helps if you don't go over 62.5 degrees celsius or 145 degrees fahrenheit. This way you don't burn the coffee or the soy milk.

(jeez, look, being a barista actually came in useful for something )

Last edited by Kjas on 21 Apr 2012, 7:38 am, edited 3 times in total.

That's the liquid one in the bottle, isn't it? I seem to remember that from my childhood, and I think I may have used it in baking.

Oke i didn't forget to drop by and i have a mug full of tea xD

But, I find it strange that it doesn't do this at all in tea, when the water is just as hot. I try mixing the soya milk with the coffee first and see how it does. Thanks

But don't you let your tea steep for 3-5 minutes before taking out the teabag and adding milk (maybe it's only me that adheres to that protocol)? It would cool considerably in that time, probably enough not to burn it at least. Not so with coffee, it's add coffee, add boiling water and add milk.

No, I squeeze the teabag with a teaspoon and take it out quickly. I take my tea fairly strong, but I've no patience for steeping. Sorry, I'm a tea heathen.

It's okay, I know I am ridiculously pedantic when it comes to making beverages, I have had plenty of roommates tease me about it before. You're normal!

There are various theories about why soy milk curdles like that (acidity & temperature are two), and since tea isn't acidic, maybe that might be your answer although it's probably a combination of the two.

I've found 2 ways that it doesn't, either add the soy milk & coffee first and then add the water (as stated above) or mix the water and coffee together, wait 3 minutes and then add the soy milk. Try the other method if one of them does work, as all soy milks are slightly different and therefore all react slightly differently.

I was gonna try powdered milk but I don't think it'll be the same

Just having a cuppa and a slice of toast

Interesting discussions about how to make tea. I'm old enough to remember when loose tea was the thing - and tea was always made in a pot, not in a mug. Nowadays I just make my tea in a mug - I usually allow it to steep unless I'm in a rush, as I like a good strong cuppa.