Had some good friends over for dinner. I brought out my best (tried and true) beans, my most proven recipe (pre-tested and tweaked that morning), full sized forth jug and a nice set of cappuccino cups. I even bought a caffeinated version of the same blend, just for my good friend, even though I don’t drink caf. I made them a great tasting cappuccino with very nice microfoam. Its the first time I’ve used my LE and NZ to serve guests.

His wife had enjoyed her cup and complemented me on it. My good buddy razed me about how long it took, and attempted to reheat his cappuccino in our microwave (as it was not hot enough; he likes his coffee hot), where upon it overflowed in the microwave.

My good buddy is actually a kind and considerate guy most of the time, but he sometimes lacks um … finesse.

But this experience leads me to a few questions:

  • What is the normal actual serving temperature for: a) espresso, b) cappuccino? I drink mainly milk drinks, and so the milk is initially frothed into the 60C green zone of the milk thermometer, but it does cool to just slightly warm by the time it reaches the table, even if the cup is pre-warmed. I was/am never bothered by it.

  • Is it worth the time and effort to pour a great dinner party cup of coffee, for someone who is quite happy with drip or Keurig coffee?

Thinking I will next time make him an Americano.

Btw: They have a BDP-DB with grinder, but do not know how to use it properly and can’t be bothered. They broadly grind in the broad espresso range, haphazardly tamp and eyeball pour direct into the coffee cup, to the quantity they want, to which they add coarsely steamed (ie no microfoam) milk. With sugar and cinnamon on top. And proudly serve it.

Maybe I’m sounding abit snobby about this; I suppose I should join coffeesnobs; oh .. I’m already a member.

There’s a trick to preheat the Cappuccino cup with water from the service boiler. The idea is that the lip of the cup is hot and it tricks the brain. You can steam a little longer too to 65c-70c. Shouldn’t take a long time really depending on the machine, maybe 3 minutes for two small caps. The Elizabeth probably does the milk in about 30 seconds so if it’s taking a long time it’s all going to shot prep?

Some people like very hot milk drinks, they’d be better off going to Costa/Starbucks.

If someone doesn’t like what is objectively a good coffee then just serve them what they like, taste is subjective at the end of the day.

    Dusk I don’t make milk drinks much, at all, but I had some in laws around a few times who like cappuccino/latte style stuff so I made them some. I had to then heat the whole thing in the microwave for 15secs as they said it was cold. Another branch of that family arrived another time asking for similar and I increased the milk steaming end temp and they complained it was too hot. So, each to their own, I will show them the coffee corner next time and sit down and enjoy my americano 😂

      As far as serving extra hot coffee, cups preheated with boiling water (including pouring some on the handle) and milk up probably a maximum of 65-70 usually works. Otherwise an americano with some milk usually does the best job for anyone that needs their drink even hotter.

      I will happily drink a coffee that is lukewarm if the milk and espresso are good. But to each their own

      Coffee Roaster. Home: Sage Dual Boiler, Niche Zero, Ode v2 (SSP), 1zpresso ZP6 Work: Eagle One Prima EXP, mahlkonig e80s, Mazzer Philos and lots more

      I’d much rather have a colder coffee than something too hot. I would say that over 50-52 C is too hot.

      In times gone by, way before first, second or third waves, coffee bars in Italy were esteemed for their skill in serving you an espresso or a cappuccino that could be drunk immediately, as they weren’t too hot. Never brought a thermometer around, but my guess is that we are talking mid-40s.

      I’d be tempted to serve your guest with a freshly boiled kettle, a nice tub of instant coffee, and sugar, milk and cinnamon powder to taste… 😉

      If you can’t bring yourself to my level of rudeness, I think an Americano in a heavily pre-heated thick cup may just about do the trick.

      My wife is in your good friend’s camp: She likes her drink hot. Thus, every time I make her a drink, she thinks it’s too cold, to the point I’ve given up. A jar of the finest instant coffee combined with a kettle coated with limescale seems to do the trick for her, and she doesn’t mind. Another friend, for instance, likes his espresso bitter and strong.

      As mentioned above, it’s always best to serve your guests with things they enjoy, and doesn’t necessarily need to be the right thing as far as you are concerned. You can steam the milk to 70C-75C even, but, you might end up separating the milk. But saying that, if your friend likes that, why not give it a go?

      They’re obviously used to the high street chain boiled milk cappuccinos.

      I usually serve it with preheated cups and 65°C milk, accompanied if required with a lecture on milk science and why going too hot destroys the texture and makes it less sweet 😉. My parents initially said they loved the taste but would like it warmer. They’ve now got used to it though and really enjoy it.

      For guests that don’t enjoy coffee the way we - people on coffee forums - do , then I don’t really go to too much bother when making them a cup. Sometimes it’s a Nespresso, sometimes it’s a cafetière.

      I don’t often have milky drinks but my wife likes a flat white, I always pre heat her cup with water from the service boiler and steam her milk to 70, whether it overshoots a few degrees doesn’t appear to cause any issues.

      The rare times I stop in a chain coffee shop (usually at a service station) there’s always a ‘Can I have it extra hot please’.

      Sorry, what?

      I really don’t understand.

      ‘mmmm it’s almost perfect but if it could just be burning my mouth a little more that would be great thanks’.

      I’m guilty of liking my cappuccino very hot. I make the espresso at a normal temp, and then steam the milk up to 70+. Whole milk shouldn’t degrade at that temp, it’s simply a bit thinner. Flavour only really starts to be impacted by lactose degradation at really high temps.

      …That’s what I tell myself anyway. I can certainly still taste the notes in my coffee and enjoy different beans etc.

        5 days later

        I get this comment all the time from the bro in law, not hot enough.

        So now I nuke his milk, so it’s hot enough

        Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

        capuchin On those rare occasions I have a milk drink, I also like my milk on the hotter side. I don’t believe a hot drink should be at gulping temperature.

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