Are you cooking alot or just a gram or so? If you have extra maybe scoop a touch out and try it (AFTER it cools) if you want to let the rest cook longer. That will give you a test one.
In talking with Opie I'm leaning more towards temps between 225-275 but I agree with Flame that it's an individual thing for most people.
Almost forgot.....sometimes a little froth at higher temps but not always and I myself don't consider froth something important to the recipe.
