So after hearing “Jimseven” (James Hoffmann) talking about the optimal milk temperature of a traditional 6oz cappuccino, I became inspired to investigate and actually determine where the “sweet-spot” was [pun intended!].
This morning, I stuck a thermometer into two separate 6oz cappuccinos I made, the same way I always do for myself.
[parameters are usually ~28-29grams of liquid espresso from ~19grams of coffee and ~110-115grams of milk]
NOTE: I want to be clear here, I make sure the milk is cooler at home than at the cafe (because people get angry when their coffee isn’t hot).
Right, so the usual temperature I use for myself by feeling it out with my hand kept landing at ~115°F.
Now that is much lower than I would expect to see in a cafe where the recommended is ~145°F.
Over the next week or two I plan to sample everywhere from 100°F to 140°F and then post my results.
Perhaps this could become a group effort, leave it in the comments if you have any suggestions, feedback or want to get involved with this.