Milk steaming for espresso-based drinks

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

Target: under 30 seconds per pitcher.

Use cold milk (around 4°C) straight from the fridge — never milk that has stood at room temperature.
Purge the steam wand briefly before inserting it into the milk, to clear any condensed water.
Fill the pitcher only to the target line for the drink being made — not a fixed amount regardless of drink.

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

Glossy, paint-like microfoam with no visible large bubbles.
Foam depth matches the drink: minimal for a cortado, light for a latte, dense for a cappuccino.
Scalded or bubbly milk is discarded and re-steamed with fresh milk, never re-heated.

Milk is steamed once, fresh, per drink — never re-steamed, and never topped up with fresh milk to stretch a leftover.