Brew Guides

How to steam milk.


Use a jug that's no more than twice the volume of your beverage.
Use only as much milk as you need.
Add cold milk to a cold, or at least not
hot steaming jug.
The milk will expand as you heat and
aerate it.
Purge the steam wand to dislodge residue
and condensed water.


Submerge the wand's tip in the milk and activate full steam pressure.

Immediately but slowly, withdraw the wand until its tip is near the surface and the milk begins to "chirp" or "hiss". If aeration gets loud and produces large bubbles, you're probably introducing too much air. Conversely, milk that "screams" with a high-pitched howl isn't getting enough air.

After about 5 seconds of aeration, or as soon as the jug is slightly warm to the touch, submerge the steam wand again. Tilt the jug in such a way that the steam creates a vortex, distributing the air you just introduced throughout the milk. Doing so helps stretch the proteins in the milk for a smooth creamy texture.

Once the walls of the pitcher are hot to the touch, turn off the steam and set aside your freshly foamed milk.

Optimum temperature is betweeen 60-65c (140 -145f).

Wipe the steam wand with a damp cloth and purge to clean.

Tastily textured milk is a timebomb. Swirl your jug to keep the milk and foam from separating, then pour it into your espresso to complete your treat.

Savour and enjoy!