Steaming milk for lattes

Step by step

• Purge the steam wand
• Place the tip just below the surface and add air with a gentle tearing-paper sound for a few seconds
• Sink the tip slightly to create a whirlpool that folds the bubbles into microfoam
• Stop at 140–150°F (60–65°C); the pitcher is just too hot to hold
• Tap and swirl until the milk looks glossy, like wet paint

Watch for

• Big bubbles: too much air or the tip too high
• No foam: the tip was too deep from the start
• Flat, sulfur taste: overheated milk

No machine?

Heat milk to 140–150°F and use a handheld or electric frother for a good home version.