When we poured coffee into soy milk, the optimum temperature for the least amount of curdles is 30°C, followed by 50°C, 20°C, 40°C and 10°C.
As expected, the temperature of coffee has an effect on the amount of curdle. However, our results varied from research and our hypothesis. Our hypothesis was that the higher the the temperature of the coffee, the more the curdle. This was not the case in our experiment for coffee to soy milk as our optimum temperature for the least amount of curdles is 30°C, which is the median of the temperatures we are testing.
However, when we poured soy milk into coffee, our results were drastically different. We had an optimum temperature of 10°C, followed by 20°C, 30°C, 50°C, and 40°C. Our hypothesis was correct to a certain extent. Though higher temperatures showed an increase in the amount of curdles, we realised that the mixture of coffee and soy milk at 40°C had more curdles than the mixture at 50°C.