Steaming Milk

Begin with very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitchers in the refrigerator also. This will allow you to steam the milk for a longer period of time to achieve the smooth and velvety texture of the perfect foam.

• Pour a bit less cold milk into the steaming pitcher than will fill your latte cup. Keep in mind that the finished product will increase in volume by 15 to 20%.
• Begin steaming the milk with the wand at the bottom of the pitcher.
• Once the milk has reached 100º F, begin to raise the wand toward the surface.
• Continue steaming, keeping the tip of the steam wand just below the surface of the milk. Note: never break the surface once the initial steaming has begun.
• While steaming, angle your pitcher and position it to spin the milk clockwise. Continue steaming steadily until the milk reaches 150-160ºF.
• Swirl milk vigorously. If any bubbles are visible pound the pitcher on the counter several times. Swirl after pounding. I recommend swirling for 20-30 seconds. This can be done effectively while the espresso is pouring.