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What it is and what sets it apart: Above ~70 °C sweetness drops and cooked notes rise. Differs from guest “extra hot” requests—negotiate without scorching.
At the bar: Thermometer or hand on pitcher; stop before peak (carryover heat). Train tactile sense.
Impact on the drink: Impact: sweetness, texture and burn safety. Cold milk = weak latte art and lukewarm drinks.
Technical notes: Kids/sensitive: confirm preference. Plant milks may split earlier.
Common mistakes: Leaving wand until loud scream. Defaulting >70–75 °C. Not cleaning after heat.
Key facts
- temperatureC55–65
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Milk temperature changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.