on January 31, 2011
at 07:24 PM
Just curious... why does heavy cream mix readily with coffee but coconut oil does not?
Because the fat in cream consists of microscopic globules inside membranes. These globules are manufactured by breast tissue when the milk is made. Nature designed milk this way so the fat will mix with the rest of the milk, which, like coffee and cream, is mostly water.
This sort of mixture is called an emulsion. Coconut oil isn't an emulsion. It's plain fat.
You can make coconut oil into an emulsion by adding egg yolk to it. That's how mayonnaise works.
on February 15, 2011
at 06:13 PM
Most heavy creams have some emulsifiers in them to keep them creamy as well or else the shaking from transport would allow the fat to separate out and leaving you big chunks of butter floating around.
on February 01, 2011
at 04:51 AM
I find if I put the coffee powder into the cup, then add some coconut cream then some coconut oil, stir it up a bit before adding the hot water is emulsifies better. Not completely but better. Of course this depends on the amount of oil you use. Another tip to be careful of when using coconut oil in coffee is that the oil on the surface will be considerably cooler than the liquid underneath.