Watch your milk temp on afternoon brews, my Tuesday pot turned into rubber | Afternoon Coffee Lovers

Beth Reed · 2026-09-24T02:40:03.909083+00:00

I want to give everyone here a heads up about something that bit me last Tuesday. I make my coffee around 3pm every day at my desk in Denver, and I always steam the milk a little hotter because I like it warm while I work through spreadsheets. Well, last Tuesday I got pulled into a call and left the milk sitting at 165 degrees for maybe 4 minutes before I poured it. It came out looking fine but the taste was awful, kind of flat and rubbery, and the texture went grainy in the cup. I dumped the whole thing and made a second one at 140 degrees and it was perfect, sweet and smooth like normal. Now I check the temp with a little $12 thermometer every single time and I will not leave it sitting. Has anyone else run into this with an afternoon pot, or am I the only one who scalds the milk when work gets busy?

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Watch your milk temp on afternoon brews, my Tuesday pot turned into rubber | Afternoon Coffee Lovers - Babble Community