Professional baristas use stick and label thermometers to take the guesswork out of milk frothing, their aim being to reproduce velvety-textured delicious foam over and over again. Successfully stretching and steaming milk can only be achieved by mastering three things - temperature, time and using the right milk for the job.

Getting the temperature right for the milk is key, as this can profoundly affects both the taste and texture of the foam. If it’s too hot, the milk can boil, changing its flavour profile from naturally sweet to more bitter. Thermometers assist in making sure your cappuccino, latte, flat white or café mocha will not be too hot or cold ever again.