Why should you not overheat milk when making cappuccino and cafe latte drinks?

You're right to be concerned about overheating milk! Here's why it's a no-no for cappuccinos and lattes:

1. Burnt Taste: Overheating milk can lead to a burnt, unpleasant taste. This is because the milk proteins begin to break down and caramelize at high temperatures, creating a bitter, off-putting flavor.

2. Curdling: Extreme heat can cause the milk proteins to coagulate and separate, leading to a grainy, curdled texture. This is especially true if you're using whole milk, which has a higher fat content.

3. Loss of Microfoam: Cappuccinos and lattes rely on microfoam, which is created by gently steaming milk to create tiny, stable bubbles. Overheating the milk will destroy these bubbles, resulting in a flat, watery texture.

4. Scalding: Overheated milk can be scalding hot, posing a burn risk to the drinker.

Instead of overheating, focus on gentle steaming:

* Ideal Temperature: Aim for a temperature between 140-160 degrees Fahrenheit (60-70 degrees Celsius).

* Steam Wand Technique: Use a steam wand to gently inject steam into the milk, creating a smooth, velvety microfoam.

* Listen for the Sound: As the milk steams, it will start to hiss and make a "whooshing" sound. The sound will change when the milk reaches the desired temperature, indicating it's time to stop steaming.

Remember: Practice makes perfect! With some experimentation, you'll find the right temperature and technique to create the perfect microfoam for your cappuccinos and lattes.