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The milk in a latte is typically gradually heated to its temperature, whereas when cold milk is added to hot tea, it changes temperature rapidly. This causes th
by phpnode 12y ago
The milk in a latte is typically gradually heated to its temperature, whereas when cold milk is added to hot tea, it changes temperature rapidly. This causes the Maillard Reaction, fundamentally changing its flavour. This is like the difference between cooking a steak at immediately high temperature vs gradually increasing temperature. Same resulting temperature but one is delicious and the other is brown and floppy.
0. http://en.wikipedia.org/wiki/Maillard_reaction http://en.wikipedia.org/wiki/Maillard_reaction
- JoeAltmaier 12y agoThat article has a lot of details without actually describing how the reaction is achieved. You say its by rapid heating instead of gradual heating. So a latte is safe. Have to get the word out to barristas nationwide, since I have to explain to every one that nothing bad is going to happen to my latte.
- leoedin 12y agoDid you actually read the link you provided? The Maillard reaction doesn't appear to be relevent to milk and tea combining at the sub-boiling temperatures discussed. Unless you have another source that actually supports your statement?