🥛Steaming milk is one of the most important skills in coffee making. It’s what separates a flat, bubbly drink from something silky, glossy, and café‑quality. Whether you’re making a latte, flat white, cappuccino, cortado, or macchiato, the technique is the same — only the texture changes.
This guide walks you through the process step by step, with the clarity of someone who’s spent years behind the machine.
Why Milk Temperature Matters
Milk has natural sweetness that only appears when heated gently.
When you “stretch” milk using a steam wand, you are physically and thermally manipulating the milk proteins (casein and whey) to create foam.
Too cool and it tastes thin. Too hot and it becomes flat, dull, and grainy.
The sweet spot is 60–65°C, where the milk is warm, silky, and at its most flavourful.
1. Start With Cold Milk and a Cold Jug
This is the foundation of good texture.
Cold milk gives you more time to control the stretching phase before the temperature rises.
A cold jug slows the heating even further, giving you a wider window to create smooth, even micro‑foam.
Whole milk gives the best texture. Oat milk is the best plant‑based option for a silky finish.
2. Position the Steam Wand Correctly
Place the wand just below the surface of the milk, slightly off‑centre.
This position encourages a gentle whirlpool — the key to breaking the milk into tiny, even bubbles.
If the wand is too deep: no air enters, and the milk stays flat.
If it’s too high: you get big bubbles and a harsh screeching sound.
3. Stretch the Milk (Introduce Air)
Turn on the steam and lower the jug just enough so the tip of the wand kisses the surface.
You’re listening for a soft, steady tss‑tss sound — the sound of controlled air entering the milk.
This phase is short: 2–3 seconds is enough for most drinks.
Stretching adds volume.
Texturing creates the smoothness.
4. Texture the Milk (Create Micro‑Foam)
Raise the jug slightly so the wand sits just under the surface.
Let the whirlpool fold the air into the milk, smoothing out the texture.
This is where the milk becomes glossy, silky, and paint‑like.
If you see large bubbles, you’ve added too much air.
If the milk looks thin, you haven’t added enough.
5. Stop at the Right Temperature
Aim for 60–65°C.
A barista cue: When the jug becomes too hot to hold comfortably for more than a second, you’re there.
Overheating destroys sweetness and texture.
Underheating leaves the milk thin and lifeless.
6. Swirl and Tap
Swirl the jug to integrate the foam.
Tap it lightly on the counter to remove any surface bubbles.
The milk should look like wet gloss paint — smooth, shiny, and cohesive.
If it looks dull or bubbly, the texture isn’t right.
7. Pour Immediately
Micro‑foam is at its best the moment it’s made.
Pour straight away for the cleanest integration with the espresso and the smoothest mouthfeel.
If you wait too long, the foam separates and the milk loses its shine.
☕ Milk Textures for Different Drinks
| Drink | Texture Needed | Description |
|---|---|---|
| Latte | Creamy, light foam | Smooth and pourable |
| Flat White | Silky micro‑foam | Glossy, velvety, very fine |
| Cappuccino | Airy, thicker foam | More volume, lighter texture |
| Cortado | Lightly textured milk | Smooth but not overly foamy |
| Macchiato | Dense micro‑foam dollop | Just a spoonful of tight foam |
🧰 Troubleshooting Guide
Big bubbles
You stretched too long or the wand was too high.
Screeching sound
The wand is too close to the surface — lower the jug slightly.
Milk too thin
Not enough air introduced at the start.
Milk too thick or stiff
Too much air added, or stretched for too long.
Milk tastes flat
Overheated — keep it below 65°C.
🎯 Final Thoughts
Steaming milk is a blend of technique, timing, and feel.
Start cold, stretch briefly, texture smoothly, and pour immediately.
Once you master these fundamentals, every milk‑based drink becomes easier — and infinitely better.
Happy Milk Foaming 😊
