Steaming milk: control air and texture as well as heat

Steaming introduces heat while aeration changes the milk's texture. For a latte or cappuccino, the aim is usually an integrated, fine-textured result rather than a separate pile of large bubbles. The espresso and the milk need to work together in the finished drink.

Begin with cold milk and a clean pitcher with suitable space for expansion. Use the steam wand according to the machine's instructions, controlling the introduction of air and the milk's movement. Different dairy products and plant-based alternatives can behave differently, so do not assume that a successful routine transfers unchanged between them.

Judge texture by how well the milk pours and combines with coffee, not simply by how much volume it gains. Keep the wand clean using the equipment maker's recommended procedure, and make only the amount needed. A measured, consistent routine will reveal whether the next improvement should come from milk choice, technique or the espresso recipe instead of from chasing a single universal foam rule.