Degrees of separation if you like it sweet

SOME like it hot — but caffeine drinkers who like their morning coffee scorching are increasingly in the minority.

The “correct” temperature for your morning macchiato or afternoon flat white varies from barista to barista, but coffee experts say it has fallen five degrees in the past few years, as a growing number of people pursue fuller flavours.

Steaming the milk beyond 68C is robbing your milk of its velvety texture and natural sweetness, compromising the full taste of coffee beans.

It comes after this year it was revealed Australia’s coffee industry is worth $8.2 billion and is expected to grow at an annualised 4.8 per cent for the next five years.

Experts say people are appreciating the flavours of coffee at reduced temperatures, rather than having them at almost boiling point.

Australian Specialty Coffee Association president Brent Williams said the temperature fall was driven by efforts to preserve the milk’s natural sweetness.

He said it was also driven in part by the rise in soy and almond milks, which are best served at a lower temperature.

“They want to have a lower fat milk because they’re watching their weight, but with that you have to lower the temperature so as you’re not ‘splitting’ the milk, so you’re not having a separation of the milk fat in the jug.” he said.

Single Origin head trainer Hugh McDonnell said the ideal flat white should be 58C.

“You’re caramelising the sugars and essentially cooking it. If it’s much hotter than 68C, you lose its natural sweetness and if it’s much lower, you’re not developing it enough.

“We always recommend sitting on a black coffee to let it cool. As it cools, it opens up in the same way you want a red wine to warm to get the aromatics developing.”