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Thread: Milk temperature

  1. #1
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    Milk temperature

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Ive never been a big drinker of milk based coffees. However, since Ive owned my Sunbeam EM5800 Ive become interested in milk based drinks. Maybe as a beginner, Ive misunderstood, but I notice on this forum and in other places references to heating milk to 60-65 degrees to avoid scalding it.

    After searching on google on non-coffee related sites, Ivediscovered that the actual scalding temperature of milk appears to be closer to 82 degrees.

    Could someone help me understand the difference please? Am I misunderstanding something important here?

    Best wishes, Russell

  2. #2
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    Re: Milk temperature

    Milk begins to lose its sweetness after about 65-70. So as much as anything, its about keeping it below that temperature.

    Anything much hotter than 65 or so and you are in the "too hot to drink right away" territory. I like my coffee now, not in 10 minutes (hell, thats plenty of time to make another one!).

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    Re: Milk temperature

    Just made a cappucino now, I took it to 65C (because someone likes theirs hot), well the thermometer lags so I it actually went to 67C and tasted crap! Like Bruce said it loses its sweetness after a certain temperature.

    I use a digital frothing thermometer and have found that about 63C is optimum (on my thermometer anyway). So if you stop as it hits about 60C you should be right.

  4. #4
    Super Moderator scoota_gal's Avatar
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    Re: Milk temperature

    You could probably stop heating up the milk at about 55 degrees as by the time you turn off the steam and take the wand out of the jug, the milk has reached the temp you are after. As generally, the temp does keep rising after being heated.

    Out here, sadly, too many people want to drink their drinks way way too hot, and if you serve up a 65 degree drink, they consider that cold! Ugh. But the customer is always right...

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    Re: Milk temperature

    Unfortunately,
    the customer isnt always as right as they might think.....

    Personally I like my milk based drinks around 60-65 deg otherwise its too hot to drink, and yes the taste deteriorates if you heat the milk further.
    And the next take-away coffee that I have that nearly burns my mouth 5 minutes after I left the shop might get taken back.

    Unfortunately again, many people who have grown up making instant coffee or tea straight from a boiling kettle or jug get used to a scalding hot drink and anything else doesnt taste right, not because its wrong but because its different..theres a whole post about this somewhere.

    Some have taken to advertising the fact that they steam the milk to the recommended 65 deg for maximum sweetness, and if customers want there drink hotter they should specifically request it, whereupon the cup or glass can be scallede with boiling water just before the drink is made
    The lag issue depends a bit on the relative size of jug and steam capacity, for example most thermoblock and small boiler machines up to Silvia size generally dont have the steam capacity to cause singificant lag problems, but most larger boilers, HX machines can heat even medium size jugs very quickly, and lag can be as much as 10 deg as Scoota said.

    So I agree with the sentiments and advice given by Bruce, Bloop and Scoota. Heat your milk to around 60-65 and you will have the best tasting drinks.

    Regards
    Bullitt

  6. #6
    LiquidHeaven
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    Re: Milk temperature

    Overheated milk is so yuk.. it really bugs me cause I hate that taste in coffee especially when its good coffee (and Ive overheat milk and sinked coffee a fair bit)... when using a HX or better machine the key for me is stopping the steam in time, especially with small amounts of milk.
    The machines can overheat milk very quickly. On the temp side things, Ive never used a thermometer, I dont like the idea. I prefer to go by feel alone... middle of palm on jug etc. I think the key for me was developing "the knack" through feel and taste... then you can heat any amount of milk and know it will taste good.
    Thermometer is a great tool I guess but like any tool in need to be used by good "hands".

    The middle of the palm technique was taught to me by a wonderfully skilled Barista... basically you put the middle soft part of your palm on the corner base of the jug and when it almost feels like its about to burn you switch the steam off. BTW its will be a "feel/taste" thing from there because we all have different tolerances, e.g. a workman will have thicker palms etc. Maybe when do the palm technique, use the thermo as a biofeedback to develop the skill with a much quicker learning curve.

  7. #7
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    Re: Milk temperature

    Ok,

    Thought Id update as to the accurracy on the palm method with a digital thermometer that I just bought....
    Used palm and then did a reading immediately after stopping, it was 59.3 degrees. Maybe due to time delay it could have almost reached 60 because every 1 to 2 sec it fell a little in temp.

    The thermometer is accurate to 0.1 degree celcius and the reading took no more than 3 to 4 secs to complete and was taken with less than a sec delay.

    This cost me $16 (bought on impulse) to verify that palm method is the most user friendly biofeedback method avaliable and the best thing about the equipment is... its free.

  8. #8
    Sleep is overrated Thundergod's Avatar
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    Re: Milk temperature

    Much appreciated.

    Nice to know I can save $16.

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    Re: Milk temperature

    ok, just want to add a bit of info here.

    Some people have sensitive palms, others dont. I heat milk and can pretty accurately stop heating it when I want. My girlfriend cant get near that temperature before she has to remove her palm, its too hot for her. So we cant consistently get to the same temperature by palms alone.

    I dont get my temperature the same every time Im heating milk. I get distracted by something, perhaps shutting off the pour if Im doing both tasks at once, perhaps watching the fish swim by in the tank next to the machine.

    So when paying attention, I can get the temperature reasonably similar. That doesnt mean I know what that temperature is, or if its optimal.

    To re-state Attilios sentiments from elsewhere (sorry if I mis-quote you, I accept responsibility for any mistake) theres a good way to get the correct temperature, and get it consistly, including between baristii - use a thermometer.

    For the sake of $11 (coffeeparts website rough price), give it a whirl. Consider it the future savings on roasting green beans at home :) If youre like me youve got more invested in milk jugs than that, and some weeks I go through more than $16 of milk for coffee let alone on the cereal, so it seems a small investment. The act of simply having it there can make you more vigilant on stopping heating at the same point.

    Perhaps the previous poster was lucky in obtaining 60deg, and you wouldnt be..... no offence LiquidHeaven, but a one measurement sample size doesnt really give me a level of comfort that its a reliable repeatable experiment.

    Having said this all, I no longer use a milk thermo. I have an analog (dial) type milk thermometer that sits in the kitchen drawer. Like all of these thermos it lags behind the actual temperature, and in fact may even be many degrees out, but I know if I stop heating at the same point, I have a better chance of getting consistent results. For me I used it for a while, to watch the lag and overshoot, and to build my knowledge. I compared the sensation from the jug, the noises the milk makes, and the final resulting milk/coffee drink to build a more repeatable process. Now Ive moved past that but still think that it was a valuable learning experience.

    My $11 contribution......

  10. #10
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    Re: Milk temperature

    Quote Originally Posted by poundy link=1155266544/0#8 date=1156249923
    ...perhaps watching the fish swim by in the tank next to the machine...

    ;D

    Do they enjoy their view of your machine too, Poundy? :D

  11. #11
    Sleep is overrated Thundergod's Avatar
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    Re: Milk temperature

    Quote Originally Posted by poundy link=1155266544/0#8 date=1156249923
    My $11 contribution......
    Not as short an sweet as my comment but well said.

    I tend not to use smilies much, so sometimes my sense of humour may not be blatently obvious.

    I may actually be tempted to invest in a thermometer out of curiosity.
    As an auditor I like to follow processes. Consistency is a big thing to me.

    And as you say, we all have different sensitivities.
    I for one have been doing martial arts for over 30 years so my hands are not quite as soft as my office profession might suggest.
    I also worked at Pizza Hut for 6 years and held the record at my store for how long you could keep your hand in the oven (I was young and it can get boring on quiet nights).

    I do think though that Id also relegate the instrument to the drawer once Ive satisfied myself that I can judge fairly accurately manually.

    For the moment though, Ive had no complaints from either the barista that taught me or my family who are now subject to my brews.


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    Super Moderator Javaphile's Avatar
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    Re: Milk temperature

    Quote Originally Posted by scoota gal link=1155266544/0#9 date=1156257082
    Quote Originally Posted by poundy link=1155266544/0#8 date=1156249923
    ...perhaps watching the fish swim by in the tank next to the machine...

    ;D

    Do they enjoy their view of your machine too, Poundy? :D
    They do, but the view of the frying pan next to it really makes them nervous! ;D

    Java "Hhmmm...Fish n Chips!" phile

  13. #13
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    Re: Milk temperature

    Sure Poundy, you are right... though I never said "dont buy a thermometer", you as anyone else can do anything that pleases you...

    Oh, it was not one test sample I have heated milk and tested it now on 7+ ( seperate occassions (so far) and will continue to do so for a week... so far it the lowest has been 58.3 and the highest is 60.7 degrees. The rest falling in the middle somewhere (59s)... (did mention earlier that we are all different in sensitivity... to use thermo as a feedback and its about practice/taste etc.)

    When making coffee I have found that I like to stay in the moment... perhaps it is a little zen for some but I find the result much better when care is taken and my attention is on what I am doing... occupying myself with the details and the flow of attempting to produce perfection... satifies me and leaves me refreshed. Personally I perfer to use my senses and let them guide my efforts. I appreciate and respect that other have their way and this is the only way it should be... just sharing my experience.

    Hey one day I might get there but until then I keep doing my best.

  14. #14
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    Re: Milk temperature

    Im a little Zen myself after 30 years of martial arts.
    I tend to concentrate on what Im doing.

    It also helps that Im now totally deaf in one ear and cant be distracted too easily while Im working the machine.

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    Re: Milk temperature

    LiquidHeaven, sorry if I came off a little harsh. I didnt mean that at all, didnt mean to criticize and am sorry if you took it that way. I certainly didnt take any offence in your comments above.

    Just want to let you know my motivation on making my post. Your posts were followed by Thundergod saying he could save his $16...... I knew TG was new here, and just got the new coffee machine and grinder, and wanted to make sure there was a balanced view on the matter.

    My comment about the sample size was just based on what you told us. I did statistics in highschool (more years ago than I care to note!), and remember that a sample of 1 is less than useful. If youd told us more, then I wouldnt have made any comment about it.

    We all have to remember theres so much loss of context on forums like this.... sorry for judging your posts.

    I fully agree that only experience will help you get reliable results no matter what method you use to judge the temperature. Even the lag on a thermometer can be difficult to pre-empt, and the overshoot can make it hard to be accurate. More and more experience in heating milk, using more than one measurement method (incl sound, sight, thermometers, the taste of the resulting milk, AND touch) will help give you a better feel for when to stop heating the milk. I think the thermo is an excellent learning tool, and its probably an important one to help boost ones knowledge - I found it so, but now dont rely on it.

    Ive had the pleasure (dubious I know) of working the last two days on a stand at large IT show (similar to the one that Andy is in NZ attending right now, but running in Sydney) and we managed to get a 2-group machine and a fleet of baristii coming through to make coffees for our visitors. They have an interesting approach to milk temperature. Make it HOT. Make it in large jugs. Keep it HOT by putting a saucer over the top of the jug. Its at a very drinkable temperature by the time enough coffees have been poured to empty the jug (5 or 6 coffees or more if people swap between skim/full cream) but for the first few its ridiculously hot. And talk about variable barista skills/care factors. One of the people who spent time on the machine today pulled me a shot that almost filled the cup, before milk was added - my eyes went like this :o :o as she took the cup from behind the machine - and it tasted like swill - and the milk was freshly heated (see above). I nicely slipped away and ditched all but the three sips Id had. Ill be wary tomorrow, watch a few extractions before risking one myself.

  16. #16
    Super Moderator Javaphile's Avatar
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    Re: Milk temperature

    Quote Originally Posted by poundy link=1155266544/0#14 date=1156421959
    One of the people who spent time on the machine today pulled me a shot that almost filled the cup, before milk was added - my eyes went like this :o :o as she took the cup from behind the machine - and it tasted like swill - and the milk was freshly heated (see above). I nicely slipped away and ditched all but the three sips Id had. Ill be wary tomorrow, watch a few extractions before risking one myself.
    Just hipcheck them out of the way and then make your own! ;D

    Java "Outta my way you fake baristas!" phile

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    Re: Milk temperature

    Quote Originally Posted by poundy link=1155266544/0#14 date=1156421959
    Ive had the pleasure (dubious I know) of working the last two days on a stand at large IT show (similar to the one that Andy is in NZ attending right now, but running in Sydney) and we managed to get a 2-group machine and a fleet of baristii coming through to make coffees for our visitors.
    Poundy, im feeling your pain, expo style! Though I went to one IT expo in Bangkok, where they gave you an individual mug with an RFID sticker on them, so when you went to the coffee *stall to pick up your cup of hot brown swill, the mugs scanned and called up your info on a database to tell the milk-boiling-shot-killer behind the portafilter what it is that you normally ordered!!! *8-) The joy of a novel use of technology totally disctracted you from what was in the cup *;D and made you keep going back for more *::)

    Java[...]phile - I think Hipcheck is the coolest expression ever *8-) I think we all need to look out for a spate of hipchecked baristas appearing wherever CSers lurk!!!

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    Super Moderator Javaphile's Avatar
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    Re: Milk temperature

    Quote Originally Posted by Baristacrat link=1155266544/15#16 date=1156462102
    Java[...]phile - I think Hipcheck is the coolest expression ever 8-) I think we all need to look out for a spate of hipchecked baristas appearing wherever CSers lurk!!!
    Its the newest thing for the Hip Coffee Snob! 8-) ;D

    Java "Putting his hip pads on" phile

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    Senior Member Lovey's Avatar
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    Re: Milk temperature

    Wasnt the Hipcheck an eighties aerobics move ;D

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    Re: Milk temperature

    My father-in-law always complains that I make his coffee too cold. Id been using my palm to measure the temp, but I bought a thermometer to check it. Ive routinely been heating the milk to about 62 degrees each time - to cold for him still.

    He now gets his made seperately.

  21. #21
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    Re: Milk temperature

    Quote Originally Posted by Lovey link=1155266544/15#18 date=1156464419
    Wasnt the Hipcheck an eighties aerobics move ;D
    It was added to the aerobics program to enable all those under-weight, thin-as-a-rail Yuppies to better make their way through the crowded sales at their local mall. ;D ;) ::)

    Java "Next up, the headbutt!" phile

  22. #22
    Super Moderator scoota_gal's Avatar
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    Re: Milk temperature

    I had a customer come in yesterday who told me he could boil the kettle, make his tea and drink it straight away. Consequently, the coffee I made him was apparently too cold. :o

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    Re: Milk temperature

    When I started making hot chocolates for my daughter she kept complaining they werent hot enough.
    Ive heated the milk now to a point where she doesnt complain any more but I have to keep remembering to heat beyond what I normally do for everyone else.

  24. #24
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    Re: Milk temperature

    Quote Originally Posted by scoota gal link=1155266544/15#21 date=1156546984
    I had a customer come in yesterday who told me he could boil the kettle, make his tea and drink it straight away. Consequently, the coffee I made him was apparently too cold. :o
    Ive got a mate who has an interesting (instant) coffee routine. He boils the kettle twice and then microwaves his coffee so it can be hot enough for him *::)
    He had an operation some time back and has lost a lot of feeling in his mouth *:(
    No matter how many times I tell him, he cant get it that the water isnt going to get over 100 degrees, no matter how many times he nukes the coffee :P

    Posted by: Thundergod Posted on: Today at 12:05pm
    When I started making hot chocolates for my daughter she kept complaining they werent hot enough.
    Ive heated the milk now to a point where she doesnt complain any more but I have to keep remembering to heat beyond what I normally do for everyone else. *
    The customer is always right, even if theyre non paying customers in this case ;D

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    Sleep is overrated Thundergod's Avatar
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    Re: Milk temperature

    Quote Originally Posted by Lovey link=1155266544/15#23 date=1156574660
    The customer is always right, even if theyre non paying customers in this case ;D
    She thinks theyre a bargain price.
    $4 less than if she buys them near where she works.

    I think she hangs out until she gets home now. ::)

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    Re: Milk temperature

    Quote Originally Posted by Lovey link=1155266544/15#23 date=1156574660
    Ive got a mate who has an interesting (instant) coffee routine. He boils the kettle twice and then microwaves his coffee so it can be hot enough for him ::)
    So I take it hes never heard of superheated water then...

    http://www.phys.unsw.edu.au/~jw/superheating.html

  27. #27
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    Re: Milk temperature

    That can be fun.

    I found out about it at work one day many years ago.

    Luckily (or because of my lightning fast reflexes) I wasnt hurt and it was an amusing pastime at morning tea and lunchtimes for a few days until everybody had seen the show.

  28. #28
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    Re: Milk temperature

    Quote Originally Posted by bruce_ link=1155266544/15#25 date=1156798191
    Quote Originally Posted by Lovey link=1155266544/15#23 date=1156574660
    Ive got a mate who has an interesting (instant) coffee routine. He boils the kettle twice and then microwaves his coffee so it can be hot enough for him *::)
    So I take it hes never heard of superheated water then...

    http://www.phys.unsw.edu.au/~jw/superheating.html
    Interesting read there, thanks for the link.
    Id never heard of super heated water before, not out of a microwave oven anyway :-[
    Note to self, dont stand near old mate when hes making coffee any more ;)

  29. #29
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    Re: Milk temperature

    Filtered water works best for this experiment because there are fewer impurities in the water to allow bubbles to form.

    I

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    Re: Milk temperature

    Additional - on the Topic of milk temps

    Does anyone have a list of Temps in F or C for what milk based coffees are suppose to be served at?

    For example, I once got told by a good barista cappuccino is suppose to be server at 69degrees C, not a degree more not a degree less. I know this is a bit pedantic, However undertandably I want to be educated right.

    So what is the right temp for other milk based coffees are supposed to be served at? I hope this doesnt sound rude but I do not want opinions, I want facts (and references if possible.)

    Someone out there in coffee land surely has a list. Or maybe one of the pros on here might be able to set me straight?

  31. #31
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    Re: Milk temperature

    Patrick,

    The only information I can give you that might be of any help is that we are instructed to turn off the steam at 60 degrees and it will probably continue to rise in temperature up to 70 degrees.

    This is not my opinion, this is what I have been taught from various sources, whom I dont necessarily want to disclose here. Suffice to say they are industry professionals themselves.

    I dont always serve the drinks at this temp either. Usually they are hotter as most people dont understand how coffee should really be consumed and insist on having their drink very very hot! Weve discussed this before too!

    As to your list, I have never seen one. Like I said, most of us get told by our trainers/teachers/industry pros etc, what the temp should be.

    And if you are trying to find out if the different drinks should be served at different temps, I think that you will find out that they all get the same treatment. Read back through this forum as well, you might also find your answers amongst the various topics.

  32. #32
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    Re: Milk temperature

    Quote Originally Posted by Thundergod link=1155266544/0#10 date=1156257701
    Quote Originally Posted by poundy link=1155266544/0#8 date=1156249923
    My $11 contribution......
    Not as short an sweet as my comment but well said.

    I tend not to use smilies much, so sometimes my sense of humour may not be blatently obvious.

    I may actually be tempted to invest in a thermometer out of curiosity.
    As an auditor I like to follow processes. Consistency is a big thing to me.

    And as you say, we all have different sensitivities.
    I for one have been doing martial arts for over 30 years so my hands are not quite as soft as my office profession might suggest.
    I also worked at Pizza Hut for 6 years and held the record at my store for how long you could keep your hand in the oven (I was young and it can get boring on quiet nights).

    I do think though that Id also relegate the instrument to the drawer once Ive satisfied myself that I can judge fairly accurately manually.

    For the moment though, Ive had no complaints from either the barista that taught me or my family who are now subject to my brews.
    Well I got myself a thermometer and tried it out.
    Either Im getting soft or my teacher was way off the mark because according to the dial Ive been way short of 65C all this time.

    I boiled up some water on this stove this morning to see how accurate the thermometer is and while bubbling away it was just a few degrees shy of 100.
    So even if not 100% accurate I figure its close enough.

    I have to make up a few more jugs of milk yet, but at the moment I cant use the feel method because its even too hot for me.
    So Im going to have to adapt to holding the jug for a shorter period of time at the base when testing and try to get the sound right as well.

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    Re: Milk temperature

    So, in my POV, (depending on the type of milk) it is best at 65C. If you have customers who complain this is too cold.....make sure you are pre-heating your cup. I like to fill my cup with boiling water for a few minutes (even if it has been pre-heated on top of the machine it is not up to 65C so the milk goes cold when you pour). Pre-heating your cup with boiling water ensures that the heat in the milk is not lost in heating the cup up...get it?

    So, I always pre-heat my cups with boiling water and never have complains of the temp of the coffee being too cold...even the "HOT" people are happy as they still have they beautiful SWEETNESS of the milk :)

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    Re: Milk temperature

    Ive been using a modified milk jug which has a hole drilled to take a thermometer just over the handle (illustrated in the Scott Rau The Professional Baristas Handbook). *It is important to use a properly calibrated thermometer - Ive seen them vary by as much as 20 degrees. Like others here - if a customer asks for a "hot" coffee I pre-warm the cup (using boiling water) in advance of the order. *Never had a complaint. All of my coffees are at 65 degrees (if Im doing special latte art - a bit cooler). *As an aside Ive noticed over the years that a LOT of customers who ask for hot coffees then sit on them for five plus minutes. *Try making another coffee at the same time & drop a thermometer into it then check the temperature when the customer actually drinks his/hers.

  35. #35
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    Re: Milk temperature

    Quote Originally Posted by 7F6F6363786D536B6D600C0 link=1155266544/3#3 date=1155765387
    You could probably stop heating up the milk at about 55 degrees as by the time you turn off the steam and take the wand out of the jug, the milk has reached the temp you are after. As generally, the temp does keep rising after being heated.

    Out here, sadly, too many people want to drink their drinks way way too hot, and if you serve up a 65 degree drink, they consider that cold! Ugh. But the customer is always right...

    I,m glad there,s a slow but definite trend away from boiling hot coffee. Drinkers are gathering the hint that the quality comes from not steaming hot coffee, but delicious, flavoursome coffee that,s been extracted and textured properly.
    If a customer wants a very hot coffee, my trick is to steam the milk til right to 65 degrees, and serve it in the cup which has been warmed by filling to the top with hot water from the machine prior. I stick the teaspoon in the cup as well, as teaspoons do contribute slightly to bringing the temp down.
    Layer of microfoam would be a bit thicker than usual too to preserve the heat.
    And yes Blue House, i,ve seen many a customer leave their coffee for 5 minutes because it,s too hot to drink straight away ;D. There,s no way they can come back to you and say it,s not hot enough, you can come back to them saying they,ve left it there for 5 minutes with a cheesey smile on your face.
    The customer is always right??....have to laugh quietly to oneself ;D

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    Re: Milk temperature

    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.

  37. #37
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    Re: Milk temperature

    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.

    Gary

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    Re: Milk temperature

    There is some evidence to suggest that drinking really hot drinks can increase the risk of throat cancer... fun times!

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    Re: Milk temperature

    Quote Originally Posted by 625E4358525344515952360 link=1155266544/35#35 date=1285124389
    I had a friend visit for the first time and ask for me to make their coffee "extra hot".
    Me Gorp. Me put hot rock in wood cup. Me make coffee hot for Anguh. Anguh like. Anguh mate with gorp.

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    Re: Milk temperature

    Quote Originally Posted by 7A49464C51776F06280 link=1155266544/38#38 date=1285126440
    Quote Originally Posted by 625E4358525344515952360 link=1155266544/35#35 date=1285124389
    I had a friend visit for the first time and ask for me to make their coffee "extra hot".
    Me Gorp. Me put hot rock in wood cup. Me make coffee hot for Anguh. Anguh like. Anguh mate with gorp.
    If Id known in my younger days the effect that good coffee had on the fairer sex, Id have started this coffee journey a lot sooner.

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    Re: Milk temperature

    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.

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    Re: Milk temperature

    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!!

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    Re: Milk temperature

    Quote 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

    Quote 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 would take the lukewarm every time :o

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    Re: Milk temperature

    Quote 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.

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    Re: Milk temperature

    Quote Originally Posted by 210E0705122D010E0107050D050E14600 link=1155266544/42#42 date=1286282138
    f given the choice - Lukewarm *OR *SCALDING F#C$# HOT

    I would take the lukewarm every time *
    Im with you AM--if its so hot it needs cold milk to cool it down, then the flavour is already ruined.

    Greg

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    Re: Milk temperature

    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?) :D

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    Re: Milk temperature

    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

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    Re: Milk temperature

    Quote Originally Posted by 3A283D2D490 link=1155266544/46#46 date=1288095767
    I like my coffees hot but ive found that heating the milk higher than 50 degrees makes the foam all stiff
    The temperature doesnt cause the stiffness.
    Its faulty technique.

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    Re: Milk temperature

    mm... could be that Im frothing soy milk too

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    Re: Milk temperature

    You might be onto something. ::)



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