Milk steaming for espresso-based drinks

Applies to: any milk-based espresso drink, dairy or plant-based.

1. Position the wand tip just below the milk surface and engage steam.
2. Stretch: hold at the surface for 2–3 seconds to incorporate air, listening for a light tearing-paper hiss, not a loud slurp.
3. Cappuccino needs more stretch time than a flat white or latte.
4. Texture: submerge the tip slightly deeper to create a steady whirlpool, breaking down large bubbles into microfoam.
5. Stop at roughly 55–65°C — judged by a thermometer or by the pitcher becoming too hot to comfortably hold bare-handed.
6. Never exceed roughly 70°C — beyond that milk scalds and proteins break down, giving a thinner, less sweet result.
7. Purge and wipe the wand immediately after removing the pitcher.
8. Swirl the pitcher to integrate any remaining surface foam before pouring.