Step 5 of 8 · Café Latte at Home
Bury and spin to 55–65°C
Bury and spin to 55–65°C — step 5 of 8 in Café Latte at Home. After the milk has risen about 20–30%, plunge the tip deeper so it stops taking air and starts spinning.
Free coffee & drinks tip: Bury and spin to 55–65°C (step 5 of 8 from "Café Latte at Home").
After the milk has risen about 20–30%, plunge the tip deeper so it stops taking air and starts spinning. A whirlpool knocks big bubbles into silk. Stop when the pitcher is hot to the touch — about 55–65°C. Above 70°C you cooked the sugars and it tastes like cafeteria milk.
Wipe the wand with a damp cloth, purge again. Milk left on the wand is how cafés get sick people and you get a crusty wand.
Pro tip: First week: clip a thermometer on. When you can hit 60°C by feel twice in a row, retire it.
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