What technique can enhance milk frothing for coffee drinks?

Maintaining the correct temperature during frothing is crucial for achieving the desired texture and flavor in milk when preparing coffee drinks. When milk is heated to the appropriate temperature—typically between 150°F and 160°F—it allows the proteins and fats in the milk to break down and incorporate air more effectively. This results in a creamy, velvety foam that enhances the overall quality of the coffee drink.

If the milk is too cold, it won't froth properly, as it won't expand or incorporate air effectively. Conversely, overheating the milk can cause it to scald, which impairs the flavor and can prevent proper frothing. Thus, finding the right balance in temperature is essential for optimal frothing technique.

Other options do not facilitate proper milk frothing as effectively as temperature control does. For instance, using cold milk only could hinder the frothing process, while frothing for shorter durations may not allow enough air incorporation. Using thick cream instead of milk may alter the expected outcome, leading to a different taste and texture that may not align with traditional coffee drinks.