4 min read
Milk Frothing Guide
How to steam milk for lattes and flat whites at home
Good milk texture makes all the difference in a latte or flat white. Learn how to steam milk properly on a home espresso machine.
Choose the right milk
Whole milk (full fat) gives the best texture for latte art. Oat milk also steams well and is a popular non-dairy option. The higher the protein and fat content, the easier it is to create microfoam. For best results, use cold milk straight from the fridge.
Purge the steam wand first
Before steaming, always purge the wand for 1–2 seconds to clear any condensed water. This prevents watery milk. Wipe the wand clean after purging.
Stretch before you spin
Start with the steam wand tip just below the surface of the milk. Open the steam fully and introduce air during the first 2–3 seconds — this is called stretching. You should hear a gentle hissing sound. Do not submerge the wand too deep or you will get large bubbles instead of microfoam.
Spin to integrate and heat
Once you have added the right amount of foam, lower the wand slightly below the surface to create a spinning vortex. This integrates the foam and heats the milk evenly. Aim for 60–65°C (140–150°F) — the milk should feel hot but not burning when you hold the pitcher.
Tap and swirl before pouring
After steaming, tap the pitcher firmly on the counter a few times to pop any large bubbles, then swirl gently to keep the milk glossy and integrated. Pour immediately — milk texture degrades quickly.
