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Hmm... interesting comments about the coffee temperature - I like my coffees hot but ive found that heating the milk higher than 50 degrees makes the foam all stiff Have taken to adding a bit of hot water to raise the temp a bit o_O
I have always just used the ol hand on the jug rule of thumb but have only just heard about the whole sweetness thing... probably that is why I am an espresso drinker (or mocha if I want sweet). Talking of which, I watched some interesting videos on different mocha techniques (shot of chocolate into the coffee shot; pre-mixed chocolate milk before frothing etc.) but I guess that is a whole nother topic (or heretic?)
Originally posted by 012E2725320D212E2127252D252E34400 link=1155266544/42#42 date=1286282138
If ya ask for some extra milk to cool it down, you usually get 1/2 the cup poured out and topped with cold milk and it still tastes burnt and no flavour left...
Ask for the milk to be brought to you to adjust it yourself.
Originally posted by 46757A706D4B533A140 link=1155266544/38#38 date=1285126440
Me Gorp. Me put hot rock in wood cup. Me make coffee hot for Anguh. Anguh like. Anguh mate with gorp.
Still trying to work out who is teh playing the male role ;D
Originally posted by 53717C667F71140 link=1155266544/41#41 date=1286280448
he then refused to make it again and walked away...was rather amusing!!
I could see it both ways...
The hard part is that 20 people sit down to dinner and 20 different temps would be expected..
At some stage the supplier is going to draw the line and that means that 19 little princesses might just have to suck it up ;D
PS. I have learnt.. If too hot, then DUMP it in the bin. If ya ask for some extra milk to cool it down, you usually get 1/2 the cup poured out and topped with cold milk and it still tastes burnt and no flavour left...
If a bit cool... It can still be OK just not ideal as the heat... But if ya take the time, you can still pick-up many good flavours etc.. AND not destroy your tong.
If given the choice - Lukewarm OR SCALDING F#C$# HOT
I absolutely HATE coffee made too hot; it changes the taste of it and burns my tongue!!!!
My local cafe has one girl who always makes it too hot (i have to wait 15 minutes to drink it)...I unfortunately made the mistake of telling her she makes coffees too hot. Now, I get it at about 45-50 degrees and its lukewarm! I did the same yesterday at some random cafe when I was out for a work meeting. My meeting was about to start, but desperately needed a coffee fix, so I asked the barista to not make it too hot...damn freaking lukewarm again!!!
Had dinner in the Brisbane CBD last year with my wife for our anniversary...had a coffee after our meal and it came lukewarm...when I asked them to make it again as it was actually nearly cold, the waiter told me that "you westerners" (he was Italian) want your coffee too hot and this is the correct temp to make a good coffee...he then refused to make it again and walked away...was rather amusing!!
I refuse to burn milk even for customers :P I have gone from Thermometers to stick ons which work a treat and seem accurate to a couple of degrees against even a digital meter.
As to what milk temp 60-65 suits, more on the 60-62 end for coffees and I push up the hot chocs a bit more toward 65. If I am being bothered to have a play with latte artish even a touch below 60 as it pours better IMO.
Personally i dont know how anyone can even drink coffee at 65 degrees unless they have a insulated lip and palate or eat Habaneros without flinching. When liquids at that temp. passes through the tongue, hundreds of taste buds "passes" out and takes some time to recover, thus destroying the ability to discern nuances in coffee.
I get the same effect in wines, except the opposite way. Too cold, and you cant pick up characters, then if left to right temperature, and only takes a few minutes... characters and complexity shows itself like asparagus, apples, straw, vanilla oak etc.
On the flip side, i,ve been to some cafes and restaurants here in WA where they have served coffee only past lukewarm, but i,d prefer that, at least i can taste the characters of the espresso through the milk.
I had a friend visit for the first time and ask for me to make their coffee "extra hot".
I refused on the grounds that I had no idea of what that meant.
I told her Id make one my way first, as for all I knew everywhere else might be making them "cold".
After that, I told her, wed have a reference point to work from.
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