How To Steam And Froth Milk For Latte Art And Cappuccinos
Steaming and frothing milk for latte art, cappuccinos and many other milk-based espresso drinks is achieved in two key stages.
The first of those stages is aerating. Aerating (also known as ‘stretching’) is the process of introducing air to the milk. This increases the milk’s volume and produces the micro-foam used to create latte art or the froth on a cappuccino.
The second stage is emulsifying – otherwise known as ‘texturing’. Emulsifying mixes in this micro-foam to create a smoother, richer and thicker end product.
The length of time you spend aerating your milk is dependent on the type of drink you are making.
Check out our handy video to learn all the steps you need to take to steam and froth milk like a pro.
Alternatively, read on to discover everything you could ever need to know about steaming and frothing milk.
Why do we steam and froth milk for coffee?
Steaming and frothing greatly improves the consistency and taste of your milk. It also enhances the texture of the coffee in your mouth and makes the presentation of your milk-based espresso drinks far superior.
While it may seem simple, steaming and frothing your milk can be incredibly difficult to do well.
What is the difference between steamed and frothed milk?
A common belief about steamed and frothed milk is that they are two different types of milk – in which only steamed milk is used for one drink, and only frothed milk for another. Many newcomers to the world of coffee believe steamed milk is only heated - and has no foam present in it at all.
This is not the case.
In fact, ‘steamed’, ‘frothed’ and ‘foamed’ milk all refer to the same thing – properly prepared milk.
When preparing milk for any speciality coffee - be that a latte, cappuccino or flat white - it should always be (at least slightly) aerated. Introducing air into milk enhances its overall sweetness and texture. Without any micro-foam, it will taste flat.
More or less micro-foam will be mixed into your milk depending on the drink you are making. For a latte, less micro-foam is required. For a cappuccino, more micro-foam will be created. But ultimately, micro-foam should be present no matter what milk-based espresso drink you are making.
What do I need to steam and froth milk?
Before you begin honing your steaming skills, you need equipment – and the right equipment.
Coffee Grinder
Aside from the coffee beans you use, the coffee grinder is the next most important part of the extraction process. The quality of your coffee owes a great deal to the consistency of its grounds. Professional coffee grinders help you maintain a uniform grind to produce the best possible grounds for extraction.
The Santos #40A professional coffee grinder guarantees precise grinding and a quiet operation, perfect for busy coffee shops and cafés.
Espresso Machine
The three main parts of an espresso machine are called the portafilter, the group head and the steam wand.
A portafilter is a component of an espresso machine that holds coffee grounds within its ‘basket’. The two main parts of a portafilter are the handle and the basket. With the coffee grounds in its basket, the portafilter is locked into the espresso machine’s group head when the brewing process begins.
A group head (also known as a ‘group’, ‘brew group’ or ‘brew head’) is located on the front of an espresso machine. When brewing, hot, pressurised water is forced through the group head's shower screen (or 'dispersion screen') into the basket of the portafilter to release the espresso shot.
A steam wand is a small metal pipe usually located on one side of the espresso machine – often near the group head. The wand is internally connected to the espresso machine’s boiler and, when a valve is turned, is able to produce a regular flow of steam. The wand is used to steam and froth your milk for latte art and cappuccinos.
Espresso machines allow you to brew speciality coffees and froth your milk with the built-in steam wand. The best espresso machines have multiple group heads that allow you to prepare large quantities of different espresso drinks at the same time.
The wide range of Fracino espresso machines are ideal for both small and large businesses – delivering reliability and superb brewing results every time.
Milk Frothing Jug
Milk frothing jugs (also known as milk pitchers) are shaped with a wide body to allow for a better vortex when steaming.
TIP: A good vortex means large bubbles in the milk will be broken down and the micro-foam needed for cappuccinos and latte art will be created.
The thin stainless steel material also means you can easily feel how hot the milk is when steaming. This allows you to quickly react and turn off the steam wand when the milk has reached the desired temperature.
The Olympia non-stick milk frothing jugs prevent milk from sticking during the steaming process, making it easy for you prepare perfect milk every time.
Coffee Tamper
A coffee tamper is a tool used by baristas to compress coffee grounds into a 'puck' of coffee in the basket of the portafilter. This ensures an even water flow when pulling a shot to release the full flavour of your coffee beans. A solid hand tamp with an ergonomic handle will guarantee effective and comfortable tamping.
Blue Roll
Blue roll is an essential for cleaning equipment and surfaces in any kitchen, bar, café or coffee shop, and that’s no different here. Use blue roll to clean your espresso machine after use.
Microfibre Cloth
A microfibre cloth is needed when purging and cleaning the steam wand on your espresso machine. We recommend using the absorbent Jantex microfibre cloths for quick and hygienic cleaning.
7-8oz Coffee Cup
When making a single latte or cappuccino, we suggest using a 7-8oz coffee cup.
You can’t go wrong with the classic style of the Olympia Whiteware 7oz cups. The sleek white colourway will allow your carefully-crafted coffees to take centre stage and wow guests.
For a rustic take on your coffee presentation, consider using the artisan Olympia Kiln 8oz ocean cups.
How to steam and froth milk with an espresso machine
1. Purge The Group Head
- Purging is the process of flushing boiling hot water through your espresso machine's group head - from anywhere between 3-10 seconds depending on your machine.
- Purging an espresso machine’s group head will rinse and clean the shower screen. This will help to remove any leftover coffee grounds – preventing contamination from old residue.
TIP: On some machines, purging can help to promote better temperature stability, improving the extraction of your grounds and the taste of your coffee.
2. Grind The Coffee Beans
- Picking the right coffee beans is essential to creating delicious coffee. Speak to your local speciality coffee roaster to find coffee beans that offer the sweetness, balance of organic acids and intensity of flavour that is best suited to you. If you’re concerned about the sustainability of your coffee, many artisan coffee roasters stock coffee beans with eco-guarantees and certifications too.
- When making coffee with an espresso machine, you will need a fine grind for your coffee beans. Ensure you have selected the correct setting according to the machine you’re using and grind. Approximately 18g is the UK industry standard for a double shot of espresso that delivers the richest taste.
- Because of the oxidisation process that takes place when coffee beans have been freshly ground, it’s vital that you brew as soon as possible to stop your coffee changing taste.
3. Tamp The Coffee Grounds
- Dose your freshly ground coffee into the portafilter and spread evenly around the basket by tapping the sides. Using a coffee tamper, press the grounds down with moderate force - this process is called ‘tamping’ - and twist (referred to as ‘polishing’), until you have created a uniform ‘puck’ of coffee.
- This process of ‘tamping’ and ‘polishing’ guarantees a consistent spread and distribution of coffee in the portafilter basket. This ensures the water will pass through your grounds evenly when brewing – meaning the delicious oils of your coffee beans will be extracted to the fullest.
4. Pull The Shot Of Coffee
- Lock the portafilter (containing your freshly ground coffee) into the group head, place your cup underneath and pull a shot.
- Because the group head is hot, ensure you press the brew button within two seconds of locking the portafilter in. This prevents the grounds from baking which can ruin flavour and affect pour speed.
5. Steaming And Frothing The Milk
- While the coffee is brewing, pour fresh, cold milk into your frothing jug until you reach the bottom of the spout’s indent. Adding too much or too little milk can negatively affect the vortex. If making multiple coffees, steam using several 12oz jugs. This will deliver faster and better results than if steaming all your milk in one large jug.
- Wrap a wet cloth around the end of your steam wand and open the valve for approximately 4-5 seconds – this process is known as purging the steam wand. Purging a steam wand will remove any condensed water stuck in the tip which can affect the quality of your milk.
- Place the steam wand into the milk and hold the jug at a 10-15° angle.
- Ensure the wand is slightly off-centre within the milk. This promotes a better vortex to help break down large bubbles and create the micro-foam needed for cappuccinos and latte art. Then, submerge the tip of the wand into the milk and open the valve fully.
- Lower the jug so that the tip of the steam wand is at the very top of the milk. A ‘kissing’ sound will be made when the wand is in the correct spot – indicating that air is being forced into your milk. If you do not hear a ‘kissing’ sound, reposition the tip of your steam wand until you do so.
- When making a latte, you will require 0.5cm of micro-foam. For a cappuccino, you will need just over 1cm. There is no set time frame for how long you should aerate your milk, as the type of milk you use - and the amount of protein in it - can greatly shorten or lengthen the time needed to create micro-foam.
- The stretching process should occur from 5-35°C. If you continue aerating after 35°C, protein in the milk will be disrupted and your micro-foam will become stiff.
- Lift the jug to submerge and begin emulsifying the milk. When emulsifying, make sure the wand is never touching the bottom of the jug, as this will not create a vortex.
- Continue to heat until the milk reaches 65°C.
- Close the valve.
TIP: Most baristas will learn to use their hand to determine when the milk has reached the desired temperature. This is when it becomes too hot to touch. If using a thermometer, the general rule is that you should always be working 10°C ahead due to the slight delay in registering heat. So, if you want to stop at 65°C, turn the steam wand off at 55°C.
6. Clean And Purge The Steam Wand
- As soon as you finish steaming, wipe the wand with a damp cloth and purge it once again. This helps to stop the milk from drying on the exterior of the wand.
- Purging the steam wand stops milk from entering the vacuum within the tip where it will dry and go off – affecting the quality of future coffees.
7. Bang And Swirl The Jug
- Gently bang the base of your jug on a solid surface. This will pop any large bubbles.
- Then swirl the jug at a steady pace. This mixes in the micro-foam and improves the consistency of your milk.
- Prior to swirling, the milk will have a matte look. When the milk has a shiny or glossy appearance, you will be ready for pouring.
How To Make Latte Art - Creating A Heart
Latte art is a great way to add a memorable touch to the presentation of your coffee. While a simple task, effective latte art can help put you one step ahead of the competition.
There are lots of different latte art designs you can make when pouring milk. Follow the steps in the above video to learn how to create an intricate leaf and heart pattern.
One of the best designs to start practicing latte art with is the single heart. Here’s the steps you need to follow to create a heart design with latte art:
- Pour your freshly steamed, frothed and swirled jug of milk into the centre of the espresso. Ensure your cup is at a 45° angle facing toward the jug.
- When the cup is around 1/3 full, bring your jug closer to the espresso, so that it is touching the side of your cup.
- You should begin to see a circle of white foam forming in the espresso.
- Slowly straighten the cup as it continues to fill, following the motion all the way with your jug.
- Raise the jug and cut through the circle to create a heart.
Frequently Asked Questions
What temperature should I store my milk at when using it for steaming?
The perfect temperature to store your milk at for steaming is 3-5°C. Keeping your milk cold buys you more time to stretch and texture when steaming – making the process much easier.
Can you steam milk more than once?
Like food, the properties of milk will significantly change when heated. This is a one-way chemical reaction, and any changes cannot be undone. Therefore, you should not steam your milk more than once. Re-steaming your milk will reheat it, causing its proteins to break down. This will affect both the sweetness and consistency of your milk.
What size milk frothing jug should I use?
If you are serving coffee in a 6-8oz cup, you should use a 12oz milk frothing jug. Use a 20oz milk pitcher for beverages between 12-16oz.
TIP: Remember to always pour to the bottom of your jug's spout indent – no matter what size pitcher you are using.
What is the best type of milk to use when steaming?
Many top baristas are starting to switch from homogenised milk to non-homogenised milk when steaming. Homogenisation is a process that breaks down fat molecules in milk so that they don’t separate. Without homogenisation, these fat molecules will rise to the top of the milk and form a layer of cream.
Baristas claim that unhomogenised milk has a more natural taste and creates tighter micro-foam that lasts longer – perfect when making latte art or cappuccinos.
A local organic dairy will be able to provide you with unhomogenised milk that is still pasteurised – making it completely safe for consumption.
TIP: Many baristas also prefer semi-skimmed over full fat milk. As full fat milk is generally quite sweet, semi-skimmed milk offers a better balance in taste between the espresso and the milk.
How much foam do I need for a cappuccino, latte or flat white?
A modern industry standard latte or flat white should have a surface of approximately 0.5cm foam. Cappuccinos need a foamed surface of roughly 1cm.
