Steaming Milk for a Latte or Flat White

You are aiming to produce milk that has a small amount of foam, and still retains a shiny and smooth finish.

  1. Pour sufficient milk (rule of thumb 1/3 of a jug) into the ‘latte jug’.
  2. Briefly open and close the steam valve to release any unwanted liquid – make sure that the wand is pointing away from anyone when you do this.
  3. Place the steam wand under the surface of the milk.  Fully open the steam valve, and move the nozzle towards the top of the milk - this gets air into the milk to make it expand. Only introduce air into the milk for a couple of seconds.
  4. Submerge the wand so no more air is pulled in; position the nozzle to the side of the jug so the steam from the wand hits the side, moving the milk in a whirlpool motion. Heat until the 60°C (140F)
  5. Immediately wipe the steam wand firmly with a clean damp cloth.
  6. Bang the jug on a work surface several times to burst any large bubbles.
  7. Swirl the jug in a circular motion on the counter, to 'polish' the milk. This ensures the foam and milk stays mixed leaving a shiny and smooth finish.
  8. It’s now ready to pour. You must pour confidently so the creamy consistency milk mixes with your espresso.