So, the other day, I was making my usual morning coffee, and something weird happened. I poured the milk in, and it just… curdled. Ugh, it looked disgusting! I’d heard of this happening, but it had never happened to me before. Naturally, I had to figure out what went wrong.
First, I checked the milk. I gave it a good sniff – seemed fine, wasn’t past the expiration date. So, the milk itself wasn’t the problem.
Next, I considered the coffee. I’d used a new dark roast that morning. Could that be it? I remembered reading somewhere that darker roasts can be more acidic.
My Experiment
I decided to do a little experiment. I brewed two more cups:
- One with my regular medium roast.
- Another with that new dark roast.
I made sure to use the same milk, same amount, everything. And guess what? The medium roast cup was perfectly fine! No curdling whatsoever. But the dark roast? Curdled again! It was definitely less dramatic than the first time, maybe because I was more careful with the milk temperature, but it was still noticeable.
Then it is coffe,I pour the milk slowly and it still makes a little change.
So, there you have it. From my little kitchen experiment, it seems like the acidity of the dark roast coffee was the main *’s still drinkable,just not good.
