Steaming microfoam

Good milk texture has two phases: stretching (incorporating air early, while the milk is still cool, to build volume) and texturing (spinning the milk to break large bubbles into microfoam once air incorporation is done). Target roughly 55–65°C — hotter risks scalding and breaking down milk proteins, giving a thinner, less sweet result. Consistent microfoam — glossy, paint-like — is the prerequisite for latte art; grainy or bubbly foam won't hold a pattern.