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I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag).The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it gets too hot the fat separates from the liquid part and it's really gross. It loses its flavour too.Is there a natural, vegan emulsifier I can use that will stop this from happening?
What natural emulsifier can I use for almond milk?

https://somedayilllearn.com/how-to-make-black-coffee/ Go big or go home. I typically use 2 tablespoons per cup. Weak coffee is more likely to be bitter.Is there some truth here? Why would weak coffee be more bitter?
Is weak coffee more likely to be bitter?

Recipes for grape jam (e.g. from Gourmet) commonly say to separate the skins, puree the skins for inclusion in the jam, cook them, cook the pulp, and remove the seeds with a food mill.Is there any reason one couldn't instead just cook the entire grapes for long enough for everything to intermingle (i.e. long enough to fully cook the skins), then use a food mill to remove the seeds and skins?

Should I separate grape skins when making jam?