Thought I would share what I have discovered with my milk thermometer, which might be of help to anyone starting out on this great coffee quest.
I recently bought a new espresso machine and with it came a milk thermometer. I thought, "this will be great", as I had been using just a thermocouple before to get some idea of what the milk was doing.
I attached the thermometer to the side of the milk jug and placed the tip about half way into the milk. Brought the milk up to about 65C. Ended up with a slightly sour taste. I made a number of flat whites and the sour taste continued, but with it being barely noticeable in some to barely drinkable in others. With all the variables I was trying to pin down with a new espresso machine and grinder, I kind of ignored it. I made a latte the other day and when I went to drink it, thought, "gee that milk seems hot". I finally got my thermocouple and decided to test the thermometer. I filled the jug up with hot water to the normal milk level (a cup full) and low and behold, there was almost a 10 degree difference!
I pushed the thermometer down so that its tip was just above the bottom of the jug, and bingo! I got a temperature comparable to the thermocouple.
Seems that the milk thermometer needs at least a certain portion of its stem covered in liquid before it gives a proper reading. At least thats the case with mine.
The sour taste by the way has gone away ;D
So if you use a milk thermometer, check to make sure its reading a true temperature.
Now to pin down the other thousand variables
I recently bought a new espresso machine and with it came a milk thermometer. I thought, "this will be great", as I had been using just a thermocouple before to get some idea of what the milk was doing.
I attached the thermometer to the side of the milk jug and placed the tip about half way into the milk. Brought the milk up to about 65C. Ended up with a slightly sour taste. I made a number of flat whites and the sour taste continued, but with it being barely noticeable in some to barely drinkable in others. With all the variables I was trying to pin down with a new espresso machine and grinder, I kind of ignored it. I made a latte the other day and when I went to drink it, thought, "gee that milk seems hot". I finally got my thermocouple and decided to test the thermometer. I filled the jug up with hot water to the normal milk level (a cup full) and low and behold, there was almost a 10 degree difference!

I pushed the thermometer down so that its tip was just above the bottom of the jug, and bingo! I got a temperature comparable to the thermocouple.

Seems that the milk thermometer needs at least a certain portion of its stem covered in liquid before it gives a proper reading. At least thats the case with mine.
The sour taste by the way has gone away ;D
So if you use a milk thermometer, check to make sure its reading a true temperature.
Now to pin down the other thousand variables

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