Will MimicCreme separate in dark-roast coffee?
A. The term for the appearance of cream-substitute-separation in acidic solutions is, “Feathering.” Such feathering, which is akin to milk curdling and which gives an undesirable appearance to the coffee, may occur when the coffee brew is acidic and/or when the coffee brew is made with hard water containing a high proportion of calcium and/or magnesium ions. Feathering does not impart any taste-changes. MimicCreme has been formulated with an additive called Di Potassium Phosphate that prevents it from “feathering” in acidic liquids.
