Milk foam with the steam wand: stretching phase, rolling phase, 60 to 65 degrees, milk with at least 3.5 percent fat. Why big bubbles appear, how to avoid them and how latte art begins.
In short
- Two phases: first stretch in air for two to three seconds, then let the milk roll.
- Maximum 65 degrees. Above 70 degrees the milk loses sweetness and shine.
- Tap the pitcher on the counter after steaming and swirl it, that breaks the last bubbles.
Good milk foam is not a cap of bubbles but a glossy, flowing mass in which milk and air are mixed so finely that you can no longer see the bubbles. That is called microfoam. It tastes sweeter than hot milk, because the heat exposes the milk sugar, and it can be poured into the espresso instead of sitting on top of it.
The milk
Whole milk with 3.5 percent fat is the easiest and the creamiest. Fat carries aroma, protein builds the foam. Fresh milk foams better than long life milk. The milk has to come cold from the fridge, which gives you more time to steam before it gets too hot. With plant drinks, barista versions with added fat and protein work best, and oat foams the most like cow's milk.
The pitcher
A stainless steel pitcher with a pointed spout, filled to the base of the spout and no further. For one cappuccino, 150 millilitres of milk is enough. Steaming more milk than you need and pouring it away is waste and a common beginner's mistake.
The two phases
- Prepare: Open the steam wand briefly to blow out condensation. Hold the wand slightly at an angle in the milk, tip just below the surface, close to the wall of the pitcher.
- Stretching phase, two to three seconds: Open the steam fully. Hold the tip so that it makes a quiet, regular hiss, like paper tearing. That is air being pulled into the milk. As soon as the volume has grown by about a third, lift the pitcher by a centimetre.
- Rolling phase, up to 60 degrees: Move the tip deeper into the milk so that a whirlpool forms. The whirlpool pulls the coarse bubbles under the surface and breaks them. No more hissing, just a low rumble.
- Stop: At 60 to 65 degrees you are done. Without a thermometer: when the pitcher is so hot that you can just about hold it for two seconds. Close the steam first, then pull the wand out.
- Afterwards: Wipe the wand immediately with a damp cloth and purge it briefly. Tap the pitcher on the counter to release remaining bubbles, and swirl it in circles until the surface is glossy.
Common mistakes
- Big bubbles: The stretching phase was too long or too loud. Stretch shorter, start rolling earlier.
- No volume: The tip was too deep. At the start it has to touch the surface.
- Burnt taste: Above 70 degrees. The milk loses sweetness and smells of boiled egg.
- The foam separates: You waited too long. Pour straight after steaming.
The first step towards latte art
Pour from about ten centimetres above into the middle of the espresso until the cup is half full. Then bring the pitcher right down to the surface and keep pouring with a gentle wiggle. The white foam surfaces. At the end lift the pitcher and draw a thin stream through the patch. That gives you a heart. Everything else is practice.
Common questions
Which milk foams best?
Fresh whole milk with 3.5 percent fat. Among plant drinks, oat barista editions are the most reliable.
How hot should milk foam be?
Between 60 and 65 degrees. Above 70 degrees the protein changes and the milk loses its sweetness.
Why does my milk foam turn liquid again?
The bubbles were too big and burst. Stretch for less time, roll for longer and use the foam immediately.
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