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Thread: Milk at coffee shops

  1. #11
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    Basically what Jeebsy said.

    Milk starts to denature at about 75 so it's better to get closer to that to avoid drinks coming back than too cool and have to remake.

    If your milk drink is at 65+ and too hot, it won't take a ridiculous amount of time to cool down and will still taste fine when it comes back to an acceptable drinking temp.
    'it's all about the microbubbubbles'

  2. #12
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    At work a lot of my colleagues think they are doing customers a favour by scalding the milk, not knowing the reaction that takes place

  3. #13
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    Its funny how it varies, a lot, at home when doing mine for me when it first done I can still drink it but let it cool some and agree tastes better when cooler, and as been said on here recently with black coffee to certainly tastes so much better when cooler to.
    My Dad likes to nuke what ever I do for him in the microwave lol!
    Thanks

    Lee. (R58 and Zenith 65e)

  4. #14
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    Depends where you go. In Sheffield the better speciality coffee shops won't scald the milk. Sometimes it can vary slightly but I rarely get a drink I can't enjoy straight away from my usual haunts.

    Costa coffee on the other hand...
    Feldgrind/ Aeropress / Water

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