Frothing milk at 140F instead of 150F changed my latte game

I kept getting that burnt milk taste no matter what beans I used, then a barista in Chicago told me to pull my pitcher at 140F instead. Took like 4 mornings to get the timing down but now the sweetness actually comes through. Anyone else mess with their temp target or am I overthinking this?

1 comments

1 Comment

derek991mo ago

Did you drop the temp for dark roasts too, or just switch it across the board? I found 138F works better for anything past medium, and it kills that burnt edge without losing body.

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