Milk is at its sweetest at 60°C!
The natural components in milk, glucose and galactose, are not dissolved within the liquid when it is cold, but when the barista begins to steam it, the magic happens. The Glucose and Galactose particles start dissolving, exposing the milk’s sweetness.
At the same time, if the temperature becomes too hot, the particles are burned and the sweetness is lost. The temperature of milk is a delicate balance, but when done right the sweetness shines.
So, the next time you stop by a coffee shop, have your barista steam your milk to 60°C. This, coupled with freshly roasted specialty coffee in the hands of a skilled barista, sets you up for finding the sweetness found in your milk!