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The ideal temperature range for steamed milk is typically between 60 to 70 degrees Celsius. At this temperature, the milk achieves optimal sweetness and texture for use in espresso-based beverages, such as lattes and cappuccinos. Heating milk to this range enhances its flavor by caramelizing certain sugars, contributing to a pleasant sweetness that complements espresso.

In addition to flavor, this temperature range also allows for the proper formation of microfoam, which is essential for creating the smooth and velvety texture desired in many coffee drinks. Steam creates small bubbles that integrate with the milk, resulting in a creamy consistency that is not only visually appealing but also enhances the overall drinking experience.

While lower temperatures may prevent scalding and preserve some milk characteristics, they do not create the ideal microfoam or sweetness needed in professional coffee preparation. Higher temperatures could lead to undesirable changes in flavor and texture, such as burnt tastes or a less enjoyable mouthfeel. Thus, the 60 to 70 degrees Celsius range effectively balances temperature, flavor, and texture for optimal steamed milk.