Sweetness comes with heat
Milk tastes sweeter as it warms. Past 70°C its proteins break down, and the milk turns flat and cooked.
A flat latte is usually the milk's fault, not the coffee's. Heat it to the sweet spot and you can froth it at home without a machine.
Try it
Slide to heat the milk and watch where it turns.
The card
Milk tastes sweetest at 60 to 65°C. Above 70°C it scalds, and the latte goes flat. That's the milk, not the coffee.
Three ways to froth without a wand:
A jar: a third full, lid on, shake for 30 seconds, then 30 seconds in the microwave to set the foam.
A French press: warm milk, plunge 20 to 30 times.
A RM30 frother: 20 seconds, then let it settle.
Blends built for milk: Canelé RM35, Cromboloni RM35, Choco Crème RM39.
Fill it a third, lid on, and shake for 30 seconds. Then 30 seconds in the microwave sets the foam.
Pour in warm milk and plunge 20 to 30 times.
20 seconds in warm milk, then let it settle before you pour.
Milk tastes sweeter as it warms. Past 70°C its proteins break down, and the milk turns flat and cooked.
Milk straight from the fridge gives you more time to build foam before it gets too hot.
Darker, low-acid blends hold their own in milk. Lighter roasts can taste thin under it.
