How to steam milk?

Steaming milk isn't just about heat – it's about texture, control, and balance. When you master milk steaming, you achieve silky-smooth, sweet, and glossy microfoam that elevates any cappuccino, latte, or flat white. This guide will help you steam the perfect milk.

Tamper

Make sure the tamper is the correct size. All types of tampers can be used. If you want to be extra consistent, get a calibrated tamper. It applies the same pressure every time, so you don't have to think about it.

What You Need:

Espresso machine with steam wand
Milk jug (300–600 ml)
Cold milk (preferably whole milk or barista-grade plant-based milk)
Thermometer (optional, but helpful in the beginning)
A cloth to wipe the steam wand

Which Milk Should You Use?

Whole milk gives the best texture and sweetness.
Barista versions of oat, soy, etc., work well – look for milk with higher protein content.
Cold milk (4–6 °C / 39–43 °F) gives you more time to work the foam.

Step-by-Step: How to Steam Milk Properly

Fill the Jug
Fill the milk jug just below where the spout begins – about 1/3 full. Too much milk prevents good rotation.

Purge the Steam Wand
Before you begin: release a bit of steam to clear out condensation/water.

Position the Steam Wand Correctly

The tip of the wand should be just below the surface of the milk
Slightly off-center – about halfway between the center and the edge – to create a whirlpool
Tilt the jug slightly

Step 1: Stretching (sound: gentle “tearing” noises)

When the steam starts, lower the jug slightly so the tip is just above the milk.
– This draws in air and builds microfoam.
– Sound: soft “ts-ts-ts” noises, like tearing paper.
– Duration: 2–5 seconds (only at the beginning).

Step 2: Integrating / Texturing

Once you've added enough air, raise the jug slightly so the tip is beneath the surface.
– Now you're working on temperature and creating rotation in the milk.
– Goal: a vortex that blends the bubbles = smooth, shiny milk. Consistency should be like wet paint.

Stop at 55–60 °C (131–140 °F)
– Use a thermometer, or stop when the jug is too hot to hold for more than 3–4 seconds.
– Do not exceed 65 °C (149 °F) – milk will taste burnt.
– We recommend staying under 60 °C for best flavor.

Clean the Steam Wand Immediately
– Wipe with a damp cloth and purge again.

Swirl and Bang
– Tap the jug on the counter and swirl to remove air bubbles and smooth out the foam before pouring.

What Characterizes Perfectly Steamed Milk?

Glossy, smooth surface (like wet paint)
No large bubbles
Sweet, creamy taste – not burnt
Light, even texture that blends naturally with espresso