Steaming heats milk and adds tiny bubbles to create smooth, glossy microfoam. It has two stages: stretching, where you add air, and texturing, where you spin the milk until it is silky.
Why it matters
Milk makes up most of a latte, so badly steamed milk ruins the drink. Overheated milk tastes flat and can burn a guest.
Key ideas
Stretching
Keep the tip just below the surface so it draws in air with a soft tearing sound. Use more air for a cappuccino, less for a latte.
Texturing
Lower the tip slightly so the milk spins like a whirlpool, folding the air into smooth, shiny foam.
Temperature
Stop at about 55–65°C, when the jug gets too hot to hold. Hotter milk loses its sweetness.
Step by step
- 1
Pour cold milk into a clean jug, just below the spout.
- 2
Purge the steam wand to clear out water.
- 3
Stretch with the tip near the surface, then lower it to spin.
- 4
Turn off the steam before removing the jug.
- 5
Wipe and purge the wand, then tap and swirl the milk.
Do
- Steam only the milk the order needs.
- Use a thermometer until you can judge by hand.
- Pour soon after steaming, before the foam separates.
Common mistakes
- Don't reheat milk that has already been steamed.
- Don't bury the tip deep at the start, or you get no foam.
- Don't leave milk to dry on the wand.
The situation
A guest returns a lukewarm latte. A colleague suggests heating it with the steam wand.
What a professional does
You apologise and make a fresh latte with freshly steamed milk. Re-steaming would flatten the texture and water the drink down.
Useful phrases
“Sorry about that, I'll make you a fresh one right away.”
“Would you like it extra hot?”
Pro tip
Listen as you steam: a soft, steady hiss is good, while loud spluttering means the tip is too high.
Quick check
What are the two stages of steaming milk?
Think about it, then show the answer
Stretching, which adds air near the surface, and texturing, which spins the milk into smooth microfoam.