Milk thermometer

An analogue dial thermometer or clip-on digital probe that sits in the milk jug during steaming, showing the milk temperature in real time. Most clip to the rim and have a 5–8 cm probe that sits in the milk.

Why it matters — Milk steamed to the right temperature is silky and sweet. Steamed too cold (under 55 °C) it doesn't develop body; steamed too hot (over 70 °C) it scalds, loses sweetness, and ruins texture.

Good to know

• Target 60–65 °C for latte art milk. Cut the steam at 60 °C — momentum carries it the rest of the way.
• Once you've steamed for a few weeks with a thermometer, you'll know the temperature by jug feel and won't need it. It's a teaching tool first.

Related: Milk Thermometers