The Coffee School – Temperatuur van de melk

The Coffee School – Temperatuur van de melk


When foaming your milk, it’s important to pay attention to the temperature. First creating foam, followed by heating up. You can feel the temperature in the middle of the pitcher. I see all the time. Or can feel it on the bottom of the pitcher. Many people are doing that as wel.. Let’s have a look, what’s the best way. The right temperature of the milk after foaming is between 60 and 70 degrees. All right. Let’s have a look how it works. If you place your hand against the middle of the pitcher. Look what’s happening. Blow the steam pipe. Steam pipe in the pitcher. Create foam. Heating up. Feel the milk. Augh. And that’s closed. Do you remember? Tick. Clean the steam pipe. Always important. And blow out the steam. The temperature of the milk in the pitcher. Pay attention. Now its’… … 58, 59 degrees. Do you see it? So, not warm enough. because I felt the temperature in the middle of the pitcher. And the warmth spreads out, funny enough, from the top to the bottom. So if you feel in the middle of pitcher, the temperature is higher there than at the bottom. Therefor hold your hand at the bottom of the pitcher. I will show you. I fill up my milk pitcher with the right amount of milk. There you go. Look, at the bottom of the pitcher. I don’t know if you can see it. There’s a circle. Do you see that? That’s the spot, where you place your finger. The pitcher stays stable and you can feel the temperature better. Here we go. Blow the steam pipe. Steam pipe in the pitcher. Foaming and heating up. Heating up, heating up. Augh. And that closed. Now let’s have a look what the temperature is. Exciting right. Tick, clean the steam pipe. Hygiene is everything. And blow the steam pipe. Let’s have a look. It should be between 60 and 60 degrees. There you go. There is 10 degrees difference. Unbelievable right. 67. Nicely in the middle. Voilà. Thanks for the tip! You’re welcome.

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