Brew Basics: Steaming Milk | Fratello Coffee

Equipment You'll Need

Milk Measurement: Using a 12-oz. pitcher, fill it with about 10-oz. of milk. The level should be a pinky's width below the bottom of the nozzle.
Wand Positioning: Angle the pitcher so that your steam wand is aimed diagonally into the milk's lower right.
Initial Steaming: Place the tip of the wand a centimeter or two below the milk's surface and turn it on. You'll hear a tearing sound.
Submerge and Whirlpool: After about two seconds, submerge the wand deeper to create a whirlpool motion necessary for microfoam.
Temperature Check: Once your milk has reached between 140-145°F, turn off the steam wand, purge it, and wipe it clean.
Final Texture: Tap the pitcher on a flat surface to break any remaining bubbles. Give it a few swirls; the texture should resemble wet paint or "white chrome."

Inconsistent Foam: If your milk foam is inconsistent, make sure you're maintaining the whirlpool motion throughout the steaming process.
Overheating: If your milk tastes burnt, you've likely exceeded the optimal temperature range. Aim for 140-145°F.

The "Vortex Effect": If you're at the correct angle, you should create a vortex effect in the milk. This is key to achieving the perfect microfoam texture.
Crema Integration: Before pouring the milk, stir a bit of microfoam into the espresso to disperse the bitter crema layer that rises to the top during latte art. This ensures a balanced first sip.
Soap Suds Practice: Instead of wasting milk to practice your microfoam, use a pitcher of water with a drop of dish soap. When steamed, it creates a texture similar to milk, helping you gauge the correct position of the pitcher and the steam wand.• Soap Suds Practice: Instead of wasting milk to practice your microfoam, use a pitcher of water with a drop of dish soap. When steamed, it creates a texture similar to milk, helping you gauge the correct position of the pitcher and the steam wand.