If you’ve spent any time in a cafe or coffee shop, you’ll recognize the distinct hisssss of the milk steamer in action.
Steaming milk is an essential part of any professional or at-home barista’s practice. It’s the key to creamy smooth coffee beverages you and your guests will love.
Want to learn how to steam milk for latte art masterpieces, foamy cappuccinos, and expertly marked macchiatos? Keep reading to hone your at-home milk steaming skills.
Why do so many coffee beverages call for steamed milk?
Early coffee lovers discovered that milk balances out the complex flavor of pure espresso. They also found that steaming the milk produces a satisfyingly foamy texture and a sweeter, more complementary flavor.
When you steam milk, you’re simultaneously heating and aerating it. This dual process will:
● Create textured milk – Forcing air into any liquid creates bubbles. Instead of quickly dissipating, however, the milk’s proteins surround the bubbles and hold their shape, creating a stable and long-lasting foamy milk texture.
● Add sweetness – Heat melts down the milk’s sugar molecules, also known as lactose. When the lactose melts, it brings out its natural sweetness.
Steamed milk is in most coffee recipes that aren’t plain espresso. It’s the star ingredient in:
● Lattes
● Cappuccinos
● Flat whites
● Macchiatos
● And more
To make these drinks like a barista, you’ll need to learn how to steam milk. While it takes some skill and a bit of practice, you’ll be on your way to creamy and consistent results in no time.
There are many methods for frothing milk (using handheld or electric frothers, or even frothing by hand with a whisk), but only one device can steam milk with the level of control needed for ultra-fine bubbles and temperature precision: a steamer.
A steamer is an espresso machine integration. It’s the long wand attached to the side of the machine. At the tip, it has a hole (or several small ones) that releases pressurized steam when it’s activated.
Along with your espresso machine with a steamer attachment, you’ll need:
● A steaming pitcher
● Your preferred dairy or alternative milk product (though high-protein milk is best)
● A milk steaming thermometer (if you’d like to take precise measurements)
See related: Milk frother vs. steamer
If you’re just learning how to steam milk at home, know that you probably won’t get it perfect the first time. Steaming milk is a skill, and it takes practice to achieve consistency and confidence.
Now, let’s start steaming.
Before you begin, it’s important to purge your steam wand by running it for a moment. This removes any built up condensation from the wand tip and prevents it from watering down your milk.
Your pitcher needs a minimum amount of milk. Most suggest a half cup (4 ounces) or up to where the pitcher’s spout begins. Remember that steaming will increase the milk’s volume, so avoid overfilling the pitcher to prevent any spillage.
And for the best results, make sure you use cold milk.
The entire steaming process only lasts a few seconds, but there are several important phases that will significantly impact your milk foam’s texture and flavor. Let’s begin:
1. Position the steaming wand in the pitcher – The wand tip should be submerged just below the milk’s surface and tipped toward one side. Tilt the pitcher slightly to achieve the correct angle. You can situate the wand in the pitcher’s spout groove for extra stability.
2. Stretch the milk – “Stretching” refers to the aerating portion of milk steaming. It’s when you add tiny bubbles to the milk, which increases or “stretches” its volume. Stretching lasts about 5 to 10 seconds, or until you produce the amount of foam needed for the specific coffee drink you’re making.
3. Churn the foam – Push the wand slightly deeper into the pitcher until the milk begins to churn in a whirlpool motion. This will stop the stretching process while continuing to heat the milk. When the milk reaches the correct temperature (about 145°F), or the pitcher is too hot to touch, remove the pitcher and let your steamed milk settle for a moment.
4. Clean and unblock the steam wand – With a clean, damp towel, wipe down the steam wand to remove milk residue. Then, “purge” it (or let it run for a second or two) to release any milk buildup still in the wand. Be careful not to touch the steam wand with your hands—it’ll be hot.
5. Tap and swirl the pitcher – Tapping the bottom of the pitcher on a flat surface will release any of the larger, unwanted bubbles. Then, give the pitcher a swirl until the foam and steamed milk are fully combined and the surface appears glossy.
And there you have it. All that’s left to do is pour the steamed milk into your espresso and enjoy the textured, creamy goodness. Try it out and get perfectly steamed milk in no time!
Since milk steaming is a manual process, it’s challenging to produce the exact same results each time, even for seasoned steamers. With practice, though, you’ll know how to steam milk more consistently, and, more importantly, just the way you like it.
Steaming milk can be a temperamental process in terms of temperature.
If the steam is too cool (between 86 to 104°F), the air bubbles it creates in the milk will be too large and varied; too hot (over 145°F), and the milk will burn, destroying the foam and leaving a sulfurous, bitter taste.
For perfectly steamed milk, the steam temperature needs to be just right.
Most baristas agree that the ideal temperature for steaming milk is between 140 and 145°F.5 You can measure temperature either by:
1. Approximating it by touching your hand to the side of the pitcher. It’s generally hot enough when you can only touch it for a brief second.
2. Using a thermometer for a precise reading.
Temperature is also affected by the steam wand’s positioning in the milk as it steams. For greater control, ensure that the wand is properly angled and submerged at the correct depth. Keeping your steam tip and steam valve clean also contributes to greater results.
The science of steaming milk is founded on dairy milk’s chemical composition and how it changes when heated and aerated. Two key compounds facilitate the steaming process: proteins and fats. Make sure you find the best milk for frothing, dairy or non dairy, for a better outcome.
If you choose to use a dairy product with more or less of these compounds or something other than dairy (such as almond or oat milk), the steaming process and results will be slightly different.
If you want to experiment with alternative milk products, here’s how to modify the process for a stable foam and delicious flavor:
● Soy milk – Soy has a similarly high protein content to cow’s milk, but steams twice as fast. It can also withstand higher temperatures (up to 150°F). For the best results, simply shorten the steaming time.
● Almond milk – Thinner and lower in protein than cow’s milk, almond milk needs more time stretching and less heat. Keep the temperature around 131°F for the smoothest texture.
● Oat milk – Oat milk is similar to almond, but can withstand higher temperatures. Steam and stretch for a few more seconds than cow’s milk, and you’ll achieve satisfying results.
Learning what not to do when steaming milk is almost as important as knowing the correct process. For the perfect steamed milk, consider these common mistakes and how to avoid them:
● Incorrect steam wand position – If the steam wand is too deep in the milk, it won’t produce the right bubbles, and may also scorch the milk. You can tell it’s too far in if you hear a high-pitched screech. Instead, that iconic paper-tearing sound is what you want.
● Forgetting to purge – Purging the steam wand is an important aspect of cleaning and maintaining your machine, but it also removes condensation that would dilute your milk. Remember to do it before and after you steam.
● Overheating (or reheating) – Steaming for too long or at too high a temperature will cause your foam to fail and ruin the taste; use a thermometer to know exactly when to stop steaming. And while you might be tempted to reheat already-steamed milk, there won’t be enough proteins intact to produce another high-quality foam.
If you’re new to steaming milk, you might make a few messes. Don’t worry; it’s all a part of the process.
After every steam, remember to wipe down and purge the steam wand. For a deeper clean, try one of these methods:
● Fill a jug with warm water and submerge the wand in it. For a stronger solution, cut white vinegar with water. Turn the steamer on for a few seconds to expel any buildup.
● Use a small brush tool or paper clip to scrub off crusted milk inside the steam wand.
Your espresso machine and steamer wand are essential tools for the perfect coffee beverage. To preserve their longevity, treat them with the utmost care. They’ll reward you for it.
Your path to steamed milk perfection begins with an exceptional espresso machine.
At Breville, we pride ourselves on designing espresso machines that coffee aficionados of all experience levels can master. From grind, to pull, to steam, Breville machines offer premier performance and professional quality beverages.
Begin your at-home barista journey today by browsing our wide espresso machine selection, all of which are equipped with powerful and precise steam wands.
Sources:
1. Perfect Daily Grind. Why Does Milk Foam & How Does It Affect Your Coffee? https://perfectdailygrind.com/2018/12/why-does-milk-foam-how-does-it-affect-your-coffee/
2. EatingWell. How to Froth Milk, According to a Barista. https://www.eatingwell.com/recipe/8068008/how-to-froth-milk/
3. Two Chimps Coffee. How to Steam Milk on a Coffee Machine. https://twochimpscoffee.com/guides/how-to-steam-milk-on-a-coffee-machine/
4. Perfect Daily Grind. A Guide To Working With Plant Milks. https://perfectdailygrind.com/2020/08/a-guide-to-working-with-plant-milks/
5. Homes and Gardens. How to clean a steam wand – this is how baristas unclog burnt, dried milk. https://www.homesandgardens.com/kitchens/how-to-clean-a-steam-wand