What is the maximum final milk temperature recommended for steaming according to SCA?

The recommended maximum final milk temperature for steaming according to the Specialty Coffee Association (SCA) is 70°C (158°F). This temperature ensures that the milk maintains its sweetness and micro-foam quality, which is essential for creating well-textured milk that complements espresso in beverages like lattes and cappuccinos.

Heating milk beyond this temperature can lead to scalding, which negatively affects the flavor profile by making it taste burnt or cooked. Additionally, at temperatures higher than 70°C (158°F), milk proteins may start to denature, disrupting the emulsification necessary for achieving the desired velvety texture.

Keeping the steaming temperature within this recommended limit not only enhances the sensory experience of the beverage but also ensures that the milk retains its structural integrity, which is crucial for latte art and overall presentation in coffee service.