Steaming Milk
Steps
Start with fresh, cold milk in a clean pitcher, filled just below where the spout begins to curve outward (roughly ⅓–½ full).
Purge the steam wand briefly
Position the tip slightly off-centre, just below the surface.
Introduce air for 3–5 seconds, aiming for a soft “paper tearing” sound.
Lower the pitcher slightly to submerge the tip just below the surface.
Create a smooth, fast vortex to texture the milk.
Continue until the pitcher becomes too hot to hold (~65°C).
Once too hot to hold, wait 1–2 seconds, then stop steaming, wipe and purge the wand.
Swirl the milk to combine, then tap gently to remove any bubbles.
Tips!
We recommend a good quality, full cream milk, as fresh as you can get it.
Air should only be introduced when the milk is cold or cool. Introducing air when the milk is hot will result in an aerated, grainy texture.
Pour your milk as soon as possible after steaming it. The longer you leave the milk between steaming and pouring, the more difficult it becomes to pour, as the foam separates from the milk.