If your homemade flat white never quite tastes like the one your local barista hands over with a smile, the problem probably isn’t your beans (especially if they’re Grumpy Mule).
It’s the milk - and more specifically, the temperature of the milk.

Get that right, and suddenly your morning mug goes from “yeh, that’ll do” to “blimey, that’s silky.”

This one’s for anyone who wants to nail café-level milk at home like a pro.

Why milk temperature actually matters

Milk isn’t just something to float on top of your espresso. It’s half the drink - sometimes more.

• Too cold? You get a luke-warm drink no-one wants.
• Too hot? You scorch it, kill the sweetness, and end up with something dry and burnt.

Hit the sweet spot and you get silky, glossy microfoam that lets your espresso shine - and gives your Mule beans the stage they deserve.

The magic numbers (your quick temperature cheat sheet)

Mule Tip: Milk carries on heating for a couple of degrees after you stop steaming - so stop just shy of your target.

Choosing your milk

• Whole milk: The gold standard. Creamy, rich, froths like a dream.
• Semi-skimmed or skimmed: Lighter texture, trickier to get silky.
• Plant milks: Go for barista editions unless you enjoy curdled chaos.
• Always start cold: Straight from the fridge - gives you time to texture it properly.

Even the stubbornest Mule needs a solid foundation.

What you’ll need

No need for a café setup. Just:

• A stainless steel jug (so you can feel the heat change)
• A steam wand or decent frother
• A thermometer (until you’ve got the feel)
• Cold milk
• Your favourite Mule blend - Kick Ass, High & Mighty, Top Notch or anything bold enough to stand strong with milk

How to steam milk like a pro (or a confident mule)

• Fill the jug one-third full - milk needs room to dance.
• Keep the steam wand just under the surface.
• Listen for a gentle hiss. Screaming = too high. Silence = too deep.
• Angle the jug slightly and create a whirlpool.
• When the jug feels just-about-too-hot to touch (around 60°C), stop.
• Tap and swirl - make it glossy and pop any big bubbles.
• Pour straight away while it’s fresh and silky.

Want to dabble in latte art?

Once your milk looks like glossy paint, you’re good to go.

• Start high to mix milk into the espresso
• As the cup fills, move lower for the foam
• A small wiggle or swirl gives you hearts, blobs, or accidental masterpieces

If your first attempt looks like a toddler’s doodle - never mind. It’ll still taste bang-on.

Extra Mule tips

• Keep the wand just under the surface so you introduce air gently
• Wipe and purge the wand immediately after steaming - burnt milk smell is nobody’s friend
• Never reheat old milk. 
• Fresh milk, fresh coffee, fresh attitude

Why Grumpy Mule coffee loves the right milk

Our beans are roasted in Yorkshire with a stubborn obsession for flavour.
Treat your milk properly and you don’t hide the notes - you lift them.
Caramel, nuttiness, rich espresso character… all of it sings when the milk’s in its sweet spot.

That’s how a proper mule does it.

Final sip

That’s your guide to handling the hottest milk without burning it or your taste buds.
Whether you’re pulling a morning cappuccino or a late-night flat white, hit those magic temperatures and let your Mule beans shine the way they’re meant to.

Now fire up that steam wand and show your milk who’s boss.