What Impact Do Different Milk Temperatures Have on Lattes? Are High-Temperature Lattes Delicious?

The Impact of Milk Temperature on Latte Quality

As the weather turns cooler, the demand for hot coffee increases. Many coffee shops steam milk to near-scalding temperatures (instead of the optimal 65°C) to ensure takeout customers receive a warm-to-hold latte. This raises the question: Do lattes made with unconventional milk temperatures still taste good?

What Are the Differences Between Lattes at Various Milk Temperatures?

When heated to the appropriate temperature (between 55-65°C), milk develops enhanced sweetness as lactose becomes more activated. But what happens when milk exceeds this temperature? Can it maintain its sweetness? Conversely, what different flavor characteristics emerge from lattes made with milk below this temperature range?

For this experiment, FrontStreet Coffee prepared milk and lattes at three different temperatures: 40°C, 60°C, and 80°C. We used our signature "Warm Sun Blend" coffee beans (20g of coffee grounds extracted to 40ml of espresso) and Guangming fresh milk (210ml per latte).

We used standard milk steaming techniques throughout. Experienced baristas can gauge the appropriate stopping point by feeling the temperature with their palm, while beginners might want to use a thermometer for more precise readings.

For 40°C milk, stop steaming when the pitcher feels warm to the touch. For 60°C milk, the stopping point is when it begins to feel hot. The 80°C milk requires special attention: when milk reaches 70°C, foam rapidly expands and rises even without deliberate frothing. Following this, temperature increases quickly. After about five seconds of expansion, you can stop steaming - the pitcher will feel very hot to the touch.

Milk Tasting Session

The 40°C milk had a weaker aroma but still noticeable sweetness. The 60°C milk had a more pronounced aroma and outstanding sweetness. The 80°C milk had an intense aroma but was too hot to taste initially. After cooling slightly, it exhibited lower sweetness with some milky "gamey" notes. Next, we'll examine how these perform when incorporated into lattes.

Latte Tasting Session

40°C Latte: The milk foam felt somewhat coarse, with weaker aroma but noticeable sweetness.

60°C Latte: The milk foam was exceptionally dense and smooth. Coffee and milk flavors were perfectly balanced, with neither overpowering the other, creating excellent sweetness.

80°C Latte: Initially too hot to drink properly, with the foam appearing layered above the coffee. Even after cooling to 60°C, it still felt uncomfortably hot. The sweetness was significantly inferior to the 60°C latte. Only after cooling to 40°C could the coffee and milk flavors be discerned, but the overall texture was thin with pronounced bitterness.

Comparing all three temperatures, 60°C proved to be the ideal temperature, delivering superior texture and flavor compared to the other two. Another advantage of this temperature range is the creation of smooth, dense microfoam. The 40°C milk didn't have sufficient time to develop proper foam texture, making it the first to show large bubbles. Meanwhile, the 80°C milk was too hot, causing protein breakdown that not only failed to enhance flavor but introduced negative notes. Even after cooling, it remained significantly less enjoyable than the first two cups.

Now you understand why coffee shops typically maintain standard milk temperatures unless for special requirements like takeout orders - it's all about presenting a latte with perfect aroma, flavor, and appearance.

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FrontStreet Coffee
No. 10, Bao'an Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

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