What effect will different milk temperatures have on lattes? Does the hot latte taste good?

As the weather gets colder, there is a growing demand for hot coffee, and many coffee shops send the milk temperature, which is supposed to be around 65 degrees, to nearly boiling hot in order to enable takeout customers to get a cup of warm milk coffee. So, the question is, is it good to use a latte made from unconventional milk temperature?

What is the difference between lattes at different milk temperatures? heating milk to a certain temperature will stimulate lactose and increase the sweetness of the milk, that is, between 55 and 65 degrees. So, if it exceeds this temperature, can it still maintain this sweetness? Or, what is the different flavor of a latte made at a temperature below this temperature?

Qianjie uses 40 °C, 60 °C, 80 °C, three different milk temperatures to make a cup of milk and latte, coffee beans choose the warm sun blend used by Qianjie stores (20g coffee powder extract 40ml coffee liquid), and milk is bright fresh milk (each latte uses 210ml).

Also using the conventional milk method, mature baristas can rely on the temperature of their palms to determine when to stop, and beginner friends can cooperate with thermometers to get more accurate data.

The milk temperature of 40 °C can stop when you feel a little warm in the palm of your hand; the time to stop the milk temperature of 60 °C is when you start to feel a little hot; the milk temperature of 80 °C is a bit special, when the temperature of the milk reaches 70 °C. even if you do not deliberately bubble, the foam will still expand rapidly and the height will continue to rise. This is followed by a rapid rise in temperature, so when it expands and rises for about five seconds, we can stop sending, and the feeling of touch is very hot. Tasting time of milk

40 °C milk smells weak, but it tastes sweet. The smell of 60 °C milk is more obvious, and the sweetness of drinking is also very prominent. The 80 °C milk is full of fragrance and cannot be tasted because the temperature is too high. When the milk temperature drops slightly, it tastes less sweet and has some milky taste. So the next step is to make them into lattes and see what's the big difference. Tasting time of latte

40 °C latte: the entrance milk foam is rough, the aroma is weak, and the sweetness is obvious. 60 °C latte: the entrance foam is very dense and smooth. Coffee and milk taste is very balanced, each other will not be covered with each other's taste, full of sweetness. 80 °C latte: the mouth is hot and the foam is layered with the coffee underneath. When the temperature drops to 60 °C, it still has the feeling of hot mouth. the sweetness of drinking is far less than that of directly using lattes with 60 °C milk temperature. when the temperature is reduced to 40 °C, you can drink the taste of coffee and milk, but the overall taste will be thin. the bitterness is obvious.

Combined with the three temperatures, about 60 °C is indeed an ideal temperature, showing a better taste and flavor than the other two temperatures. And we can see that there is another advantage in this temperature range, that is, the foam is smooth and dense. 40 °C milk does not have enough time to foam, so its bubbles are the first to appear in the three temperatures, while 80 °C milk is too hot, so that the protein in the milk is decomposed, not only does not taste more prominent, but also produces a negative taste, even after cooling, it is far less delicious than the first two cups.

So you know that without special needs such as takeout, most coffee shops will not change the milk temperature in order to present a cup of latte with both color and flavor.

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