Steaming milk like a barista

Well-steamed milk is glossy, free of big bubbles, and pours like paint.

The two stages

1. Aeration: the steam wand just below the surface for 3 to 5 seconds, until you hear a soft “tsss”.
2. Whirlpool: sink the wand one centimetre deeper and let the milk spin until it reaches 60 °C.

Common mistakes

• milk that is too hot (over 65 °C) loses its sweetness
• too much air makes dry foam that you cannot draw with

Want to practise? Our latte art class runs on Thursday evenings and Saturdays.