Oh geez, you don’t want to get me started on this. I worked at Starbucks for almost three years before and during college, and had to put up with at least one of these obnoxious “connoisseurs” almost every day. The coffee was too hot, not hot enough, too bitter, the coffee in the frappuccino was definitely burnt (they put powdered coffee in frappuccinos, mind you). But the hot milk contingent had to be one of the worst. An important thing to note here is not only the scientific/taste aspect of it that you explained above, zaf, but that milk heated beyond acceptable temperature range is likely to bubble over very rapidly (like when you’re boiling milk for cream of wheat and forget about it until you notice that your entire range is covered in milk) and SCALD THE BARISTA. But then, most of these people don’t care about the barista, only about grabbing their billion-degree coffee while yammering on their cellphones and rushing off to pick up the laundry. Not that I’m bitter.