At the same time, while the acidity of the coffee bean isn’t changed by fermentation, the mix of microbes we use to ferment the coffee beans before roasting have an alkalizing effect on the chemistry of the bean. This means the coffee is likely to disrupt your body’s ph balance when you drink it Does … Read more
How does pH affect caffeine? The caffeine degradation rate was maximum (0.2 g/l per hour) in the ph range of 7.0 -8.0 (Fig. 2). Therefore, in further studies, degradation was performed at pH 7.0. In a similar study, it has been found that optimum pH range for caffeine degradation by induced cells was found to … Read more
If the coffee is too acidic, the Baileys may curdle as soon as it hits the coffee. It’s basic chemistry! You can stop the curdling by adding a dash of baking soda This step won’t change the taste all that much, but it will affect the ph balance of the coffee. Why has my Baileys … Read more
Due to how easily Baileys can curdle with many popular mixers, it is most often combined with coffee or hot chocolate in mixers These are not acidic enough to curdle it and also taste delicious. How do you keep Baileys from curdling in coffee? If the coffee is too acidic, the Baileys may curdle as … Read more
Frothing the bailey’s adds great texture I froth the bailey’s along with my milk on my espresso machine. This allows for the texture to stay the same and bailey’s doesn’t layer itself in the latte. What should you not mix with Baileys? Baileys can be easily mixed with all manner of beverages to make a … Read more
Does Baileys go in coffee? Make up a glass or mug of 150ml black coffee. Add a treat – slosh in the baileys original irish cream stir it all together, and then sink into a chair and enjoy the fruits of all your hard work. Can you use Baileys instead of milk in coffee? Baileys … Read more