Why does soya milk curdle in coffee????

Okay, just a quick one. Made that cup of coffee, and the soya milk curdled. It pisses me off when this happens, cos it looks gross. Still tastes okay, but people generally comment on it, and anyone commenting on my food REALLY WINDS ME UP.

Googled it, and got this site.

He says:

The weird part is that soy milk curdles in coffee sometimes, but not always.

The curdling occurs when the acid in the coffee coagulates the proteins in the soy milk. Instant tofu!

How to avoid it? Tough question. Curdling seems to be a triggered by a variety of factors, including the brand of the soy milk, the heat of the coffee, the acidity of the coffee and even the speed with which the soy milk is added.

Looking through other people’s experience with the curdling soy problem, here are a few tips you can try.

1. Shake your soy milk thoroughly before pouring.

2. Pour the soy milk into your cup or mug first.

3. Then pour in the coffee, slowly.

But I think you should put the milk in AFTER the coffee. Again, just saying.
The curdling has ruined my first coffee in about 2 weeks. Good old life.