Milk Temperature Standard - Barista Exchange2024-03-29T09:45:27Zhttps://www.baristaexchange.com/forum/topics/milk-temperature-standard?commentId=1688216%3AComment%3A1312277&x=1&feed=yes&xn_auth=noWe usually make our drinks at…tag:www.baristaexchange.com,2011-11-07:1688216:Comment:13122772011-11-07T15:02:21.550ZJillianhttps://www.baristaexchange.com/profile/Jillian
<p>We usually make our drinks at about 150-160. Anything else I think, is just too hot, unless a guest prefers their beverage "extra hot" I like my drinks around 140, so it's immediatly drinkable.</p>
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<p>-Jillian Roholt</p>
<p>We usually make our drinks at about 150-160. Anything else I think, is just too hot, unless a guest prefers their beverage "extra hot" I like my drinks around 140, so it's immediatly drinkable.</p>
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<p>-Jillian Roholt</p> we do 120º for kids, 140º for…tag:www.baristaexchange.com,2011-10-24:1688216:Comment:13061842011-10-24T12:49:31.409ZEmily Wiersmahttps://www.baristaexchange.com/profile/EmilyWiersma
we do 120º for kids, 140º for not too hot, between 150º-160º for normal drinks, and 170º for extra hot. Most of our clientele complains 140º isn't hot enough, so we appease to the best of our ability.
we do 120º for kids, 140º for not too hot, between 150º-160º for normal drinks, and 170º for extra hot. Most of our clientele complains 140º isn't hot enough, so we appease to the best of our ability. By younger generation do you…tag:www.baristaexchange.com,2011-10-21:1688216:Comment:13051862011-10-21T18:17:01.780ZJames Tooillhttps://www.baristaexchange.com/profile/JamesTooill
<p>By younger generation do you mean the under-thirty crowd? or the under-ten crowd? </p>
<p><br></br> <cite>Shadow said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/milk-temperature-standard#1688216Comment1305082"><div><div class="xg_user_generated">Everything we do is to-go and average 150s and most are fine with that. A bit higher for colder weather, etc. Will drop to 120s~ for the younger generation, which I honestly feel as if many don't give thought to in this…</div>
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<p>By younger generation do you mean the under-thirty crowd? or the under-ten crowd? </p>
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<cite>Shadow said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/milk-temperature-standard#1688216Comment1305082"><div><div class="xg_user_generated">Everything we do is to-go and average 150s and most are fine with that. A bit higher for colder weather, etc. Will drop to 120s~ for the younger generation, which I honestly feel as if many don't give thought to in this regard.</div>
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</blockquote> Everything we do is to-go and…tag:www.baristaexchange.com,2011-10-21:1688216:Comment:13050822011-10-21T16:08:05.848ZShadowhttps://www.baristaexchange.com/profile/Shadow
Everything we do is to-go and average 150s and most are fine with that. A bit higher for colder weather, etc. Will drop to 120s~ for the younger generation, which I honestly feel as if many don't give thought to in this regard.
Everything we do is to-go and average 150s and most are fine with that. A bit higher for colder weather, etc. Will drop to 120s~ for the younger generation, which I honestly feel as if many don't give thought to in this regard. Great reply... but why quietl…tag:www.baristaexchange.com,2011-10-21:1688216:Comment:13049782011-10-21T15:55:02.473ZShadowhttps://www.baristaexchange.com/profile/Shadow
Great reply... but why quietly, lmhsao?<br/><br/><cite>Ricky Sutton said:</cite>
<blockquote><div><div class="xg_user_generated">I make Gibraltars at 120°. The hottest that I typically go is 160° for "extra hot", but if someone says "I want it 186°" then I make it 186°. Then quietly talk shit about them when they leave.</div>
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Great reply... but why quietly, lmhsao?<br/><br/><cite>Ricky Sutton said:</cite>
<blockquote><div><div class="xg_user_generated">I make Gibraltars at 120°. The hottest that I typically go is 160° for "extra hot", but if someone says "I want it 186°" then I make it 186°. Then quietly talk shit about them when they leave.</div>
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</blockquote> We all have those interesting…tag:www.baristaexchange.com,2011-10-19:1688216:Comment:13039772011-10-19T19:55:55.888Zjacob hermelinghttps://www.baristaexchange.com/profile/jacobhermeling
We all have those interesting customers with a very peculiar drink temperature. What is the hottest or coldest you have and/or would serve a drink at?
We all have those interesting customers with a very peculiar drink temperature. What is the hottest or coldest you have and/or would serve a drink at? Lots of differing opinions on…tag:www.baristaexchange.com,2011-10-18:1688216:Comment:13031522011-10-18T00:45:23.524ZBradyhttps://www.baristaexchange.com/profile/Brady
<p>Lots of differing opinions on this out here too, not just in your shops. I think you'd find the most common ground in the 150 deg-F neighborhood. We've found that 160 deg is a good temp for keeping people with to-go's happy... but I know that many prefer the flavor of milk steamed to just about 140. Outside of that is either scalded or tepid.</p>
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<p>One essential thing before talking temp is proper thermometer calibration. Calibrate often, and use the same method at all…</p>
<p>Lots of differing opinions on this out here too, not just in your shops. I think you'd find the most common ground in the 150 deg-F neighborhood. We've found that 160 deg is a good temp for keeping people with to-go's happy... but I know that many prefer the flavor of milk steamed to just about 140. Outside of that is either scalded or tepid.</p>
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<p>One essential thing before talking temp is proper thermometer calibration. Calibrate often, and use the same method at all locations.</p>