Why is temperature important in milk steaming?

Temperature is essential in milk steaming because it plays a critical role in both achieving the desired texture and preventing scalding. When milk is heated to the right temperature, it develops microfoam—tiny bubbles that create a velvety texture ideal for espresso-based drinks like lattes and cappuccinos. This microfoam enhances the overall drinking experience, providing a rich mouthfeel and visual appeal.

Heating milk too much can lead to scalding, which not only alters the flavor negatively but also affects the milk's ability to form good foam. By managing the temperature properly, baristas can ensure that the milk retains its natural sweetness and flavor while achieving the ideal texture without burning it. This balance is crucial for delivering a high-quality product that meets customer expectations.

The other options do touch upon relevant aspects of milk steaming, but they do not address the combined necessity of temperature control for both preventing scalding and achieving the desired texture, which is central to the steaming process.