Intro

Steaming milk is one of the most satisfying and skillful parts of making coffee. It’s not just about heat, it’s about texture, aeration, and balance. Get it right, and your morning coffee transforms into something smooth, sweet, and beautifully layered.

Whether you’re making a silky latte or a foamy cappuccino, the secret lies in understanding how different milk textures work for each drink.

Here’s how to master the art of milk steaming, step by step.

The Basics

Before diving into specific drinks, let’s cover the essentials:

• Milk type: Whole milk (preferably organic and unhomogenised) gives the creamiest texture and best sweetness. Oat milk (especially Moma) works beautifully too.

• Jug size: Fill just below the spout to allow enough space for milk expansion.

• Purge the wand: Always purge before and after steaming to remove condensation and residue.

• Temperature: Ideal range is 60-65°C. Overheating breaks down milk proteins and kills sweetness.

How to Steam Milk for a Latte

Texture goal: Smooth, glossy microfoam.

1. Submerge the steam wand just below the surface of the milk and open the steam fully.

2. You should hear a soft, steady tss-tss sound - gentle, not aggressive.

3. Introduce a small amount of air for the first 3–5 seconds.

4. Once the milk expands by 10mm or so, lower the wand deeper to create a rolling swirl.

5. Stop steaming when the jug becomes too hot to hold for more than a few seconds.

6. Tap the jug on the counter and swirl until the surface is shiny and free of bubbles.

This produces the smooth, pourable milk needed for perfect latte art.

How to Steam Milk for a Flat White

Texture goal: Very fine, creamy microfoam.

1. Keep the wand tip just below the surface of the milk.

2. Introduce air for only 1–2 seconds - less than for a latte.

3. Lower the wand and focus on heating evenly with a consistent whirlpool motion.

4. The finished milk should have a subtle, velvety texture - not frothy.

The result is a dense, creamy milk that blends seamlessly with espresso for that signature flat white mouthfeel.

How to Steam Milk for a Cappuccino

Texture goal: Thick, airy foam with a light, dry texture.

1. Start with the wand tip right at the surface to introduce plenty of air.

2. You’ll hear a louder chhh-chhh sound - this is the air stretching the milk.

3. Once it’s expanded by around 30%, lower the wand to heat the milk through.

4. Aim for a foam that’s thick but still fine, not bubbly.

This gives you a rich, foamy top layer that sits beautifully over the espresso.

How to Steam Milk for a Macchiato

Texture goal: A small amount of dense foam to “mark” the espresso.

1. Steam just a small portion of milk, introducing air for only 1-2 seconds.

2. Heat briefly, then spoon a little of the dense foam on top of your espresso shot.

3. Alternatively, pour a small splash of hot milk first, followed by the foam.

A macchiato should be bold and espresso should be the star of show, with just enough foam to soften the flavour.

Troubleshooting Guide

Final Notes

Steaming milk well takes practice, and patience. Small changes in positioning, sound, and timing make a huge difference. Once you’ve mastered the basics, experiment with different milks, temperatures, and pouring techniques to find your perfect texture.

Your espresso deserves it.

Tia Louch
Coffee Purist | Cabin Crew | Jet Bean Devotee