What is the ideal milk temperature for creating microfoam?

The ideal milk temperature for creating microfoam is indeed around 150°F. At this temperature, the proteins in the milk begin to unfold and interact more effectively, which is essential for achieving the fine, velvety texture characteristic of microfoam. It allows for the emulsification of air into the milk, creating those small, uniform bubbles that contribute to the creamy mouthfeel desired in beverages like lattes and cappuccinos.

Additionally, steaming milk beyond this temperature can lead to scalding, denaturing the proteins too much and resulting in larger bubbles and a less desirable texture. Heating milk to temperatures significantly above this, such as 180°F or 210°F, can also lead to an overpowering cooked flavor and diminish the sweetness of the milk. Therefore, consistently targeting that 150°F mark is key for baristas aiming for high-quality foam.