Every good barista knows that usually, when using traditional thermometers, the steam is cut off at or around 65 degrees. However, the temperature will continue to rise for 5 – 10 seconds. This will almost guarantee to burn the milk. An experienced Barista will usually shut off the steamer just before 60, allowing for the typical delay in the reading.

When is the last time you calibrated your thermometer? Often, traditional thermometers become very unhygienic and can have health and safety issues if not cared for properly,

such problems are:

Ever wondered if there was another method of knowing when your milk is perfect without guessing? I just stumbled over a new thing called the TempTag.

TempTag is a sticker designed to give an instant indication when milk is at its optimum serving temperature for preparing milk-based coffees. Once the milk reaches the ideal temperature, the colour will react, giving an instant indication that the milk is ready to be served. A fundamental part of serving a great coffee is consistency. The precision of the TempTag allows the user to serve coffee at a perfect temperature every time. Unlike traditional thermometers, TempTag has no direct contact with milk once applied to the milk pitcher correctly. This eliminates the possibility of cross contamination as well as promoting hygiene.

The TempTag will give an instant reaction once milk is at its optimum for serving with coffee, 65 degrees celcius for normal milk and 58 degrees celcius for soy milk.

TempTag will promote consistency in many ways. Shift rotations will more than likely result in a change of coffee served. Using the TempTag will minimise any changes in the temperature of the milk, giving the customer a consistent coffee no matter who is making it. Use the TempTag for training of new staff. This will assist senior staff to ensure consistency at all times.

Put simply, serving a consistent coffee means more people through the door!

TempTags are available at http://www.temptag.com.au