Are lattes supposed to be warm or hot? By the time I froth my milk, the espresso is already cold.

Are lattes supposed to be warm or hot? By the time I froth my milk, the espresso is already cold.

You can check the answer of the people under the question at Quora “adding frothed milk to coffee

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  1. Since everyone definition on hot is different. My guide is milk start boiling at 80c. So i make mine around 65 – 70c.
    Look into your cup, dont use china or anything that can disburse heat fast. I use mug. And like other Quoran said too, work on your milk right away.
    One other trick that i use is to prepare two cups. One filled with just hot water. When I’m ready pour out the hot water, and pour the coffee and milk in.
    It warm the coffee a little bit, but psychologically, I’m drinking a warm (to my liking) coffee. Having said that, its only when its winter.
    Have fun experimenting.

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  2. I’ve a single boiler machine. We decided on getting this one, because latte and cappuccino are low on our priority list – I don’t like milk in my coffee and my partner has lactose intolerance. He could use soja milk or lactose free milk but doesn’t like the taste of them, so no milky coffee drinks for him either.
    If it had been different, we would have got a dual boiler machine. They are more expensive, but not much bigger and would have been worth the extra expense.
    But sometimes we have guests, that would like a milky drink. In those cases I first heat up for frothing the milk and do that. Then I dial down for the espresso and release the extra heat / pressure via the frothing device (whatever that is called in English), warming up the little can I use for the espresso in that case (instead of a cup, the can makes pouring the espresso easier). Then I pull the espresso and carefully pour it into the milk.
    I know it’s wrong for the cappuccino to do it this way. I’m just too lazy for the extra pot for the milk most of the time. But it doesn’t really matter what pots you use, just do the milk before the espresso. It takes less than a minute to cool the machine down enough for the espresso when you run the frother / hot water extraction.

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  3. A latte is espresso and milk. There’s no temperature requirement. It can be iced, warm, or hot. If your espresso is cold by the time you froth milk, I suggest you make them so that they finish at the same time and they can be mixed immediately. You can also make your milk hotter.
    If your espresso is already “cold”, the problem might be with your espresso cup. 200 degree water doesn’t turn cold quickly unless it’s pulled into a cold cup. You can try prewarming your demitasse

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  4. I froth the milk first (to about 140 degrees), then i pull a “blank” shot (just water) into the espresso cup. This cools the machine back down to brewing temperature and heats up the cup. Then I pull my espresso shot. The milk doesn’t cool down very much in this time.

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  5. I’m not personally a fan of lattes, so I couldn’t really tell you what the temperature is supposed to be – but I’d assume hot unless you’re deliberately choosing to have a cold one.
    I think I know why you’re having the problem you are, though.
    If I go to a commercial coffee place with one of those great big espresso machines, they have the luxury of having more than one boiler.

    Are lattes supposed to be warm or hot? By the time I froth my milk, the espresso is already cold.

    What this means is that they can have more than one temperature – they can have a slightly cooler temperature for making the espresso with, and a higher temperature for the steam.
    At home, unless you’re doing particularly well in terms of both counter space and money to spend on a coffee machine, you’re likely to have a single boiler machine. This means that if you’re making your espresso first, you then need for it to heat up to steam temperature before you froth the milk. Meanwhile, your espresso is cooling.
    There’s not a lot you can do about the amount of time this takes, but you can try and keep your espresso a bit hotter. Preheating the cup your coffee is going into can help immensely – if the cup is stone cold, then you’ll quickly end up with cold coffee too.

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  6. The temperature for a normal Café Latte depends on the ratio of espresso to milk. So an approximation is one shot of espresso (40ml) at 95 degrees and 180ml of textured milk at 63 degrees. Small variations or double shots of espresso will change the temperature but it is normally in the range of 70- 80 degrees.
    Espresso based drinks are designed to be drunk very quickly after brewing.

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