A barista has explained why requesting your coffee "extra hot" could be a brewing mistake— and it's not just about avoiding scalded tongues. Contrary to popular belief, it's not solely to stop customers from burning themselves. For the insider scoop, we caught up with Tahsin Ahmed from Baristas Lounge in Whitechapel, London .
Tahsin was adamant about not serving "extra hot" coffee, declaring, "As a barista, extra hot, no, no way." The reason? Overheating can singe the coffee beans and even alter the consistency of your drink. Introducing too much steam into the milk pitcher can dilute the taste, making it seem more watery.
Tahsin explained: "When you make the milk so hot, the coffee is definitely getting watery," reports the Mirror. He likened the process to melting butter, noting that while gentle warming softens butter, excessive heat turns it watery—a similar fate awaits overheated milk. The baristas' expertise at his cafe means they don't need thermometers; they judge the perfect temperature by touch alone.
Tahsin detailed: "When the milk is made properly it is a silky milk creating that foam on top and creating such a nice texture so when you serve it, it looks very shiny on top and looks beautiful." Temperature is a critical factor in the initial stage of espresso extraction. It can alter the flavour profile if not considered, making the coffee taste excessively bitter.
Most machines come with a single boiler, but Tahsin's four-boiler machine simplifies the process..
