Milk steaming

Milk steaming is the process of heating and texturing milk using high-pressure steam from an espresso machine wand to give it a perfectly creamy consistency. A barista introduces air into the pitcher to create what we call microfoam, which is a dense texture with microscopic bubbles that makes the milk look as glossy as liquid paint. The key is to control the temperature and stop around 60-65 degrees Celsius, as this is the sweet spot where the milk's natural sugars taste the most sweet. Properly steamed milk doesn't look like the stiff, dry foam of the past, but rather like a velvety cream that blends seamlessly with espresso in drinks like a cappuccino or flat white. This smooth texture is also what allows a barista to easily pour beautiful latte art designs on top of your drink.