At what temperature should the steaming process for milk in a large tin be stopped?

The ideal temperature to stop the steaming process for milk in a large tin is 150 degrees. This temperature is significant because it allows the milk to reach the right consistency and texture without compromising its quality. Steaming milk to 150 degrees helps achieve a velvety microfoam, which is essential for creating a creamy texture in beverages such as lattes and cappuccinos. At this temperature, the milk maintains its sweetness and enhances the flavor profile of the drink.

Going beyond this temperature can lead to overheating the milk, which can result in burnt flavors and a change in texture. It may also cause the milk proteins to denature excessively, affecting the overall function of the milk in the drink. Therefore, stopping the steaming process at 150 degrees strikes a balance between achieving the desired foam and preserving the milk’s natural taste and quality.