Can anyone recommend a plant based milk that won’t turn my coffee into this?

Oatly barista edition.

This here. If you can't get the Barista edition then Full Fat is the next best thing. Chobani oat milk is rank imo
- Yes full fat is the second choice. Bigger cartons, but needs to be refrigerated before opening.
I work at Starbucks, and that is exclusively what we use, at least at mine.
Seconded.
I'm not even vegan and I really like that one.
- Not vegan either. I like Oatly better than regular milk in my coffee and cereals. I still eat regular cheese and yogurt.
Fuck oatley, get Elmhurst. It's literally just oats, water and salt. It doesn't separate in coffee/tea if your just adding it after it's brewed. You don't need all the additives, gums and other shit.

If your making latte's and such they do make a barista version with a couple more ingredients to prevent separation.
What's different about this edition compared to other editions?
- Possibly more vegetable oil. I remember reading the ingredients, thinking eww, then taking another big sip. Barista edition is lovely.
We have a few different oat milks that are for coffee, all of them have worked fine. Never seen it clump up like that.

They only split because the water is boiling. If you just wait a few mins before adding milk it won't split

I use a french press so it usually is sitting for about 3-4 minutes before I pour it into the mug then add milk. Maybe if I warm the milk up a little first so its not such a shock?
- Sorry I should say I only know this because I have a coffee machine which spits out a coffee at not boiling temperatures
  
  I don't know how long it needs, but I've never had any brand of milk split in the not boiling coffee
My wife uses plant-based milks and it seems to only happen to non-barista type milks. If it's just the plain Flax, Oat, Soy, whatever it seems to split easier than those that are specifically designed for barista use. They're not much more expensive, and she's the only one who uses it, so it's worth the extra. Your results may vary.
- I’ve had it happen in the Starbucks flavoured non-dairy creamer as well. It seems to happen either when it’s been sitting a while, or if it gets shocked by hot liquid rather than a slow gradual pour (“milk” first).
  
  I don’t recall having had it happen with Earth’s Own Barista Oat, which is what my local (Canadian) Starbucks all use, but it’s been a hot minute since I’ve had any.

Add milk first then coffee. This ensures the milk is warmed slower than if poured into coffee. Stirring at the same time can help. But I've had this happen as well, it's definitely a temperature issue.

I find it so weird that this sporadically happens. Same box, same coffee, same day, different results.

Temperature?
- Could be but then it'd have to be a very specific temp.

Try "barista-grade" oatmilks from Earth's own and oatbox

adding a tiny pinch of baking soda to coffee usually prevents coagulation of plant milks by raising the pH

this is what I do so I can use straight soy milk

Hello there, as far as I understand this'll happen due to the low fat content of the milk so if you find a barista edition, those have higher fat content and won't do this, they made them for cafes so they'd feel similar to half & half

Its proteins and acids afaik. Not fat. Coffee is slightly acidic and denaturates the proteins.
- Yes. The fat stops the protein clumping.
  
  Same effect can be seen in cooking with low fat vs full fat sour cream.
  
  Reducing the coffee pH also works
- Interesting, thanks for the info. So theoretically if you get a 'low acidity' coffee bean this would be less likely to happen?

I have only seen this happen if I forget to shake the carton before pouring. Never have issues like this with any oat milk otherwise.

I definitely shake the carton 🤷

Does anyone know what baristas use? It's none of the ones I've seen and tried mentioned in the comments. Whatever they use doesn't turn coffee into a brown soup either.

In the UK Oatly is the go-to. They have a specific 'barista' oatmilk which is pretty decent.
Starbucks uses Earth's own here

Funny how many explanations, or straight up random brand names, appear here

acid
fat
temperature
stirring
Oatly barista

Minor figures oat milk barista blend.

Learn to appreciate the beauty of it.

The only brand I found that doesn't curdle your plant-based creamer in coffee is the Silk brand creamers, either the regular or oat, perfection.

That was my experience as well for years until about 6 months ago and now my Silk soy creamer curdles all the time. I wonder if they changed the recipe.

Keep a stirring stick in the cup to periodically stir the suspension. That usually works for my tea

I use almond milk and it never does this

Alpros "this is not milk" perfecto for cofee

Sproud Barista or orginal! Tastes quite a bit like regular milk. It's made with pea protein. Sometimes it's available at Wholefoods, but you can purchase it on Amazon as well

Silk soymilk I’ve found generally gives me good results.

Same, barring extremely acidic coffees.
- This would explain why the crap they have a work always does it, but not what I brew at home.

Oat milk is a scam. Soy milk is the only milk alternative being and doing exactly what it says and it's ass in coffee. The rest are seriously problematic for a variety of reasons, the two big ones for me being oat milk which processes through the human body as pure sugar, and almond milk which isn't the miracle health product it's been sold as, as well as being extremely detrimental to our environment to grow for mass production. Probably the worst thing you can do with almonds to make things worse for the environment is turn them into liquid, cause as anyone who's ever made Juice knows: it takes more input material than you get out by a long shot. Now imagine juicing tiny little almonds. Anyway, you've all been warned!

Sir this is a Wendy's
They don't use the solid in something else???
I don't know what you mean by "being and doing exactly what it says".

And saying oat milk is pure sugar it's hyperbole. Oats on their own have well over the amount of aminos you need, sure they might not have the overall quantity of protein as soy milk or skim cows milk, but they have way more protein than say fruit, and even fruit isn't pure sugar.

I thought it was a pancake stuck in your cup.

Trader Joe's have a great brown sugar oat milk that I like the best. I highly recommend it and it doesn't split

I use Planet Oat and haven’t really had this issue, I only notice it if my coffee has been sitting too long. I used to use the Aldi store brand before that and that had a similar issue to what you’re seeing.

Is it chunky or sandy or is it just the oils and solids separating a bit? What happens if you stir it up?

Its not chunky or sandy, if I swirl it around a bit it recombines then separates again after a minute or so.

Coffee and tea is the one reason I don't use those alternatives exclusively. They all pale in comparison to a milk/cream base.

You could try adding a spec of xantham gum