why does my non dairy creamer not dissolve in coffee?
I use Nestle's Everyday Whitener to make coffee. But with some brands of coffee (eg: Davidoff) the creamer doesn't seem to dissolve. It instead remains suspended as granules in the coffee. But with other Nescafe brands of coffee the dissolution occurs easily. What's the difference and how do I fix it?
Best Answer
It depends on the contents of the coffee and the creamer and how they react to each other. For example some creamers are just corn syrup solids mixed with emulsifiers, and they usually mix less effectively if the coffee isn't hot enough.
Or, as you mentioned, if the problem is with the brand of the coffee, then it's possible that the coffee that's giving you trouble contains more oil than the other.
If you've soaked oily dishes in detergent, sometimes if there's enough oil, once the water cools down, there will be bits of solid oil floating on the surface. It's basically the same with your coffee. The warmer the temperature and the less oil, makes a better mix.
That said, I prefer using milk if you can. If you're lactose intolerant or allergic to milk fats, I'd suggest substitutes like soy, rice, or almond milks. The closest I've found is half almond, half coconut milk. Or better still, just drink it black.
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How do you dissolve non dairy creamer?
After removing the heated water from the microwave oven, slowly add 1 cup of the powdered non-dairy creamer to the heated water and stir to mix thoroughly. If the creamer does not readily dissolve or mix well, reheat the water. The hot mixture should not have any lumps in it.Why does my creamer not dissolve?
Powdered coffee creamer is unsuitable for cold coffee because it will not dissolve. You are better off dissolving powdered creamer in hot coffee or hot water first and then adding ice instead of adding it to already cold coffee.Why is creamer not mixing with coffee?
The average pH balance of coffee is between 4.85 to 5.10, with lower numbers having higher acidity. Lighter roasts are more acidic than dark roasts, so if you love a bitter cup of coffee, you'll have a higher chance of curdling your creamer. Heat also plays a role, as it can break down the proteins faster.Why does my non dairy creamer curdle?
Essentially almond milk curdles because the proteins in the milk separate more easily than those in dairy milk. This is because the protein in almond milk (and most dairy alternative plant-based milk) separates faster with heat than full-cream dairy milk does.Watch This Before Using Coffee Creamer Again
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Answer 2
I have noticed that my non-dairy creamer dissolves just fine, unless... I dissolve the saccharin-based sweetener first. If I put the saccharin-based sweetener in first, the non-dairy creamer makes lots of clumps and doesn't dissolve properly.
Answer 3
Use half and half. More on the actual question though q: it may help to dissolve in just a bit of water first so it's easier to really mash it in and get it all wet. Just a theory though!
Answer 4
I know what you mean with the non dissolving creamer. Normally though, I find it happens when the water isnt hot enough. Maybe just check that it is and see if that helps
Answer 5
Your whitener may have the same problem as when I use soy milk in my coffee. With certain brands of coffee the milk curdles due to the acidity of the coffee. I have found that the curdling is also influenced by the temperature difference between the milk and the coffee.
For this reason I suggest:
Buying coffee that you know is not too acidic for your whitener or at least heating the whitener before mixing it with the coffee.
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