I've noticed that there are a few things that if you add them to drinks, they will curdle milk, and I was wondering about things that might ruin an espresso shot by adding them before the milk. For instance, raspberry syrup seems to do funky things to milk, and I've noticed that sometimes if you add soy on top of coffee, it can curdle. I was trying to come up with some specialty dessert drinks and was thinking about an Orange Citrus Mocha. If I steam orange peels in the milk will it curdle? Or if I make an orange syrup and put it in the espresso, will it wreck the shot? Any general rules of thumb? Any barista chemists out there?
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